Panko Chickenrn

Name: Panko Chicken
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: ½ cup all-purpose flour; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; ½ teaspoon black pepper; 2 large eggs, (room temperature); 1¼ cups plain panko breadcrumbs; ½ cup grated parmesan cheese; 3 tablespoons olive oil; 4 boneless skinless chicken breast cutlets, (approximately 1¼-1½ pounds to ¾-inch thickness); Fresh chopped parsley, (optional garnish); Fresh lemon wedges, (optional garnish)

a close up shot of a couple of Panko Chickens in a pan

Enjoy our irresistible panko chicken, featuring a golden crust that'll leave you craving more with every bite.

Jump to Recipe

Prep Time10

Cook Time22

Total Time32

Servings

Table of Contents

Let’s Dish: About This Chicken
Panko Chicken Ingredients
Substitutions and Additions
How To Make This Panko Chicken Recipe
How To Serve
Storage
Why We Love This Recipe
Frequently Asked Questions
More Chicken Recipes
JUMP TO RECIPE
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If you’re looking for a quick and delicious way to add some crunch to your weeknight dinner routine, this panko chicken recipe is going to be your new favorite. With its golden, crispy coating and tender, juicy chicken, it’s everything you want in a satisfying meal. What sets this recipe apart from others is its simple, wholesome ingredients and easy preparation—no frying necessary! Whether you’re serving it with a side of roasted veggies or over a fresh salad, this panko chicken brings the perfect balance of flavor and texture.

closeup shot of a Panko Chicken dipped into sauce

Let’s Dish: About This Chicken

Main Ingredients: Chicken cutlets, panko breadcrumbs, parmesan cheese, eggs, flour, garlic powder, onion powder.
Quick Steps: Dredge chicken in flour, egg, and panko mixtures, then bake.
Total Time & Yield: 32 minutes total; serves 4.

Why This Recipe

This baked panko chicken preserves the full flavor of the chicken while delivering a satisfying, crunchy coating that other recipes struggle to replicate.

Many panko chicken recipes rely on butter and parmesan for richness or mayonnaise to adhere the breadcrumbs, resulting in a heavier coating.

Our recipe emphasizes a lighter, crispier texture by using minimal additional fats, focusing on garlic and onion powder for flavor without the need for extra dairy or rich sauces. This ensures the chicken remains juicy on the inside while perfectly crunchy on the outside, without being too greasy.

Our method of baking at a consistent 425°F ensures a balanced texture throughout, creating that ideal golden-brown crunch without frying in oil.

Panko Chicken Ingredients

Panko Chicken raw ingredients that are labeled

The chicken breasts are coated in a breading that consists of everyday pantry staples that you likely have on hand.

The panko bread crumbs add their signature crunch, while the parmesan cheese adds a tangy, nutty flavor to the chicken.

If you’re ready to dive into making our delectable panko crumbed chicken, here’s what you’ll need:

½ cup of all-purpose flour
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of salt
½ teaspoon of black pepper
2 large eggs, room temperature
1¼ cups of plain panko breadcrumbs
½ cup of grated parmesan cheese
3 tablespoons of olive oil
4 boneless skinless chicken breast cutlets (approximately 1¼-1½ pounds with a ¾-inch thickness)

For The Optional Garnish:

Fresh chopped parsley
Fresh lemon wedges

Substitutions and Additions

PARMESAN CHEESE: Substitute with an equal amount of grated cheddar or pecorino for a different cheesy flavor.

CHICKEN: If you have two thick, boneless skinless chicken breasts, you can cut them into thinner chicken cutlets. Be sure that your chicken cutlets are as evenly sized as possible to ensure that all the chicken bakes at the same rate. Swap chicken breast with boneless thighs or tenderloins for a slightly different flavor profile.

How To Make This Panko Chicken Recipe

STEP ONE: Preheat the oven to 425°F. Line a rimmed baking tray with aluminum foil.

STEP TWO: Set up your dredging station by setting out three shallow dishes that are slightly larger than your chicken cutlet sizes.

flour, garlic powder, onion powder, salt, and pepper whisked

Combine the all-purpose flour, garlic powder, onion powder, salt, and black pepper in the first dish.
In the second dish, whisk together the eggs until beaten well.
In the third dish, combine the plain panko breadcrumbs, grated parmesan cheese, and olive oil until all the panko is evenly coated in the olive oil.

STEP THREE: To dredge your chicken cutlets, start by coating both sides of a chicken cutlet with the flour mixture, then coating both sides with the beaten egg, then coating both sides with the panko mixture.

Be sure that you allow any excess flour, egg, and panko to fall back into the dish before moving on to the next dish. Place the panko-coated chicken cutlet onto the prepared baking tray.

Repeat with the remaining chicken cutlets.

chicken coated with flour mixture, egg and then panko mixture

STEP FOUR: Bake the panko chicken for 18-22 minutes or until lightly golden and the internal temperature reaches 165°F at the thickest part of the chicken cutlets.

STEP FIVE: Allow the panko chicken to rest for three to five minutes before plating and serving to allow the juices to settle before slicing.

Garnish with the optional chopped fresh parsley and lemon wedges when plating your panko chicken for serving.

How To Serve

SERVE WITH SIDES: Serve with creamy mashed potatoes and roasted vegetables for a traditional, comforting meal.

TURN IT INTO A SANDWICH: Make a chicken sandwich with lettuce, tomato, and your favorite sauce on a fresh bun.

ADD IT TO SALAD: Slice panko chicken and lay it atop a crisp garden salad for an easy lunch.

SERVE IT ON PASTA: Toss it with cooked pasta and marinara sauce for a unique twist on chicken parmesan.

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If you are looking for more ways to add new chicken recipes to your meal rotation, check out our smothered chicken and paprika chicken.

Storage

If you have any of this chicken with panko crumbs left over, we have some handy storage tips to help you out.

MAKE AHEAD: You can prepare the chicken cutlets in advance and keep them in the fridge for up to four hours before baking.

IN THE FRIDGE: Store any leftovers in an airtight container in the fridge for up to three days. Keep in mind that the breadcrumbs will lose some of their crunch the longer they are stored.

IN THE FREEZER: For longer storage, freeze the cooked panko chicken in a single layer on a baking sheet. Once frozen, transfer them to an airtight container for up to two months.

REHEATING: Reheat in the oven at 350°F for about 10-15 minutes or until crisp. Alternatively, use an air fryer for three to five minutes or microwave in short bursts until heated.

Why We Love This Recipe

CRISPY PERFECTION: We adore this recipe for the irresistible crispiness that the panko breadcrumbs provide. It’s a satisfying texture that elevates every bite.

VERSATILITY: You can serve the chicken in various ways, from sandwiches to salads, making it suitable for any occasion.

EASY AND QUICK: The simplicity and speed of this recipe make it perfect for busy weeknights. In just over 30 minutes, you’ll have a delicious meal.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Boneless, skinless chicken thighs work in this recipe.

How do I prevent the breading from getting soggy?

To maintain the crispiness, place the baked chicken on a wire rack after cooking to allow air circulation.

Can I use different seasonings for the flour mixture?

Absolutely, you can customize the seasonings to your taste.

Can I freeze the uncooked breaded chicken for later use?

It’s not recommended to freeze the uncooked breaded chicken as it may become soggy when thawed.

What can I do if I don’t have panko breadcrumbs?

You can substitute with regular breadcrumbs, but you’ll miss out on the signature crispiness.

Our panko chicken recipe is a gem that offers a crispy, flavorful experience. Its versatility makes it suitable for various occasions, from weeknight dinners to special gatherings. Give it a try, and enjoy the perfection of homemade panko chicken.

More Chicken Recipes

Panko Chicken

5 from 1 vote

Enjoy our irresistible panko chicken, featuring a golden crust that'll leave you craving more with every bite.

Prep Time 10

Cook Time 22

Total Time 32

Servings

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Ingredients

½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
2 large eggs, room temperature
1¼ cups plain panko breadcrumbs
½ cup grated parmesan cheese
3 tablespoons olive oil
4 boneless skinless chicken breast cutlets, approximately 1¼-1½ pounds to ¾-inch thickness
Fresh chopped parsley, optional garnish
Fresh lemon wedges, optional garnish

Instructions

Preheat oven to 425°F. Line a rimmed baking tray with aluminum foil. Set up your dredging station by setting out three shallow dishes that are slightly larger than your chicken cutlet sizes.
Combine the all-purpose flour, garlic powder, onion powder, salt, and black pepper in the first dish. In the second dish, whisk together the eggs until beaten well. In the third dish, combine the plain panko breadcrumbs, grated parmesan cheese, and olive oil until all the panko is evenly coated in the olive oil.
To dredge your chicken cutlets, start by coating both sides of a chicken cutlet with the flour mixture, then coating both sides with the beaten egg, then coating both sides with the panko mixture. Be sure that you allow any excess flour, egg, and panko to fall back into the dish before moving on to the next dish. Place the panko-coated chicken cutlet onto the prepared baking tray. Repeat with the remaining chicken cutlets.
Bake the panko chicken for 18-22 minutes or until lightly golden and the internal temperature reaches 165°F at the thickest part of the chicken cutlets.
Allow the panko chicken to rest for 3-5 minutes before plating and serving to allow the juices to settle before slicing. Garnish with the optional chopped fresh parsley and lemon wedges when plating your panko chicken for serving.

Notes

If you have two thick, boneless skinless chicken breasts, you can cut them into thinner chicken cutlets. Be sure that your chicken cutlets are as evenly sized as possible to ensure that all the chicken bakes at the same rate.
You can pan-fry these panko chicken cutlets in a large skillet over medium-high heat for approximately five to seven minutes per side or until golden and an internal temperature reaches 165°F. You will need to note a slight change to the recipe if you cook using this option. DO NOT add the olive oil to the panko breading. Instead, add the olive oil to the hot skillet to pan-fry your panko chicken. Depending on the size of your skillet and chicken cutlets, you may need to cook the chicken in two batches to avoid overcrowding the pan.
This panko chicken can also be cooked in a preheated air fryer at 400°F for 10-14 minutes, flipped halfway through the cooking process. You may need to adjust the cooking time and temperature according to your air fryer. This will give you evenly cooked and browned panko chicken that is a little crispier than the baked version.
You can broil your chicken cutlets for two to three minutes. This will give you a beautiful golden crust without overcooking your chicken.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Sian Cox Photographer
Lenore Ortyl Editorial Director
Angela Sessions Recipe Developer

Panko Chicken