Crispy Panko Crusted Chicken Breasts

Introduction

If you’re craving a chicken dinner that’s crunchy on the outside and juicy on the inside, look no further than Crispy Panko Crusted Chicken Breasts. This recipe, created by Marsha McDougal, delivers that perfect balance of crispiness and tenderness thanks to a seasoned panko breadcrumb coating and careful pan-frying.

The key to success lies in three steps: properly flattening the chicken for even cooking, using a flour-egg-panko dredging station, and cooking over medium heat to ensure the chicken cooks through without burning the crust. The result is a restaurant-quality meal that’s simple enough for a weeknight yet impressive enough for guests.

These chicken breasts are incredibly versatile—they pair beautifully with pasta, roasted vegetables, salads, or even as a hearty sandwich filling. The parmesan in the breadcrumb mixture adds a subtle nutty richness, while the optional Cajun or Italian seasoning can give the dish a mild kick or aromatic herb flavor.

Whether you’re looking to upgrade your usual chicken dinner or need a crunchy protein option that holds up well for meal prep, this recipe is a must-try.

Why You’ll Love This Recipe

• Perfectly crispy on the outside, juicy on the inside
• Quick to prepare—ready in just 25 minutes
• Uses simple pantry ingredients
• Parmesan and seasoned panko create amazing flavor
• Versatile for pairing with sides, salads, or sandwiches
• Kid-friendly and crowd-pleasing

Ingredients Breakdown

Yield: 4 servings

Chicken & Seasonings

• 2 boneless, skinless chicken breasts
• 1½ teaspoons fine sea salt, divided
• 1 teaspoon black pepper, divided
• ½ teaspoon onion powder
• ½ teaspoon garlic powder

Breading Stations

• ½ cup all-purpose flour
• 1 large egg
• 1 teaspoon water
• 1 cup plain panko breadcrumbs
• ½ cup grated parmesan cheese
• 1 teaspoon Cajun seasoning or Italian seasoning
• 1 teaspoon paprika

Cooking Fat

• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter

Tools & Equipment Needed

• Sharp knife
• Plastic wrap
• Rolling pin or meat tenderizer
• Three shallow dishes or plates for breading
• Fork or whisk
• Large skillet
• Tongs or hands for dredging
• Wire rack
• Digital meat thermometer

Step-by-Step Instructions

Prepare the Chicken

1. Fillet the Chicken
   Using a sharp knife, carefully slice each chicken breast into two thinner cutlets for even cooking.
2. Pound to Even Thickness
   Place chicken between sheets of plastic wrap and lightly pound the thicker parts with a rolling pin or meat tenderizer.
3. Season the Chicken
   Sprinkle both sides of the chicken with ½ teaspoon of salt and ½ teaspoon black pepper.

Set Up the Breading Stations

4. Flour Mixture
   In the first dish, combine the flour, ½ teaspoon salt, ½ teaspoon black pepper, onion powder, and garlic powder. Mix with a fork.
5. Egg Wash
   In the second dish, beat the egg with 1 teaspoon of water until smooth.
6. Breadcrumb Mixture
   In the third dish, mix the panko breadcrumbs, parmesan cheese, ½ teaspoon salt, Cajun or Italian seasoning, and paprika.

Coat the Chicken

7. Dredge in Flour
   Coat each chicken cutlet in the flour mixture, shaking off excess.
8. Dip in Egg Wash
   Coat both sides of the chicken in the egg wash, letting excess drip off.
9. Press in Panko
   Transfer chicken to the panko mixture. Pat breadcrumbs onto both sides, ensuring an even coating.

Cook the Chicken

10. Heat Skillet
    Heat a large skillet over medium heat and add olive oil and butter.
11. Pan-Fry
    Once hot, cook chicken for 3–4 minutes per side. Adjust heat to medium-low if the crust is browning too fast.
12. Check Doneness
    Use a digital meat thermometer to ensure the internal temperature reaches at least 165°F.
13. Rest the Chicken
    Transfer the chicken to a wire rack to keep it crispy while resting.

Tips & Variations

Cooking Tips

• Make sure each cutlet is fully coated in egg before adding breadcrumbs for optimal adhesion.
• Panko burns easily; monitor the heat and adjust as necessary.
• Allow chicken to rest on a wire rack to maintain crispiness.

Flavor Variations

• Swap Cajun seasoning for Italian herbs for a different flavor profile.
• Add garlic powder or smoked paprika to the breadcrumb mixture for an extra kick.
• Use crushed cornflakes or gluten-free panko for a different texture.

Flavor Profile & Pairings

The crust is golden, crunchy, and flavorful from parmesan and seasonings, while the interior remains tender and juicy. The combination of paprika, garlic, and optional Cajun spice adds a subtle warmth without overpowering the chicken.

These chicken breasts pair well with:

• Steamed or roasted vegetables
• Mashed potatoes or rice
• Fresh salads or grain bowls
• Sandwiches or wraps

Nutritional Overview

Per Serving (1 Chicken Breast)

• Calories: 341 kcal
• Carbohydrates: 26 g
• Protein: 21 g
• Fat: 17 g
• Cholesterol: 95 mg
• Sodium: 1306 mg
• Fiber: 2 g
• Sugar: 1 g

Make-Ahead & Meal Prep Tips

• Prepare chicken cutlets and breading stations ahead for faster cooking.
• Cooked chicken can be stored in an airtight container in the fridge for up to 3 days.
• Reheat in a 350°F oven to maintain crispiness instead of microwaving.

FAQs

Can I bake this chicken instead of pan-frying?
Yes. Bake at 400°F for 15–20 minutes until the internal temperature reaches 165°F.

Can I use chicken thighs instead?
Yes. Adjust cooking time as thighs are thicker and may take slightly longer.

Do I need to pound the chicken?
Pounding ensures even thickness for consistent cooking and tender results.

Can I make this gluten-free?
Yes. Use gluten-free panko breadcrumbs.

Cooking Timeline (At a Glance)

Stage	Time
Prep	15 minutes
Cook	10 minutes
Total	25 minutes

Serving Suggestions

• Serve sliced over salads for a protein-packed meal
• Pair with mashed potatoes and steamed vegetables
• Use in sandwiches or wraps for lunch

Ingredient Spotlight

Panko Breadcrumbs

Panko provides extra crunch compared to regular breadcrumbs, creating a light, crispy crust that holds up during cooking.

Parmesan Cheese

Parmesan adds a nutty, salty depth to the crust, enhancing flavor without overpowering the chicken.

Pro Cooking Tips

• Use a meat thermometer to ensure safe cooking while maintaining juiciness.
• Cook over medium to medium-low heat to prevent burning breadcrumbs.
• Let chicken rest to keep the crust crisp and retain juices.

Storage & Freezing Guide

• Cooked Chicken: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze cooked, cooled chicken in airtight containers for up to 2 months.
• Reheating: Reheat in the oven at 350°F to maintain crispiness.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	341 kcal
Protein	21 g
Carbohydrates	26 g
Fat	17 g
Fiber	2 g
Sugar	1 g

Dietary Notes: Contains gluten, dairy, and is naturally high in protein.

Expanded Conclusion

Crispy Panko Crusted Chicken Breasts are a quick, flavorful, and versatile dinner option. With a golden, seasoned crust and tender interior, they deliver restaurant-quality results right at home. Easy enough for weeknights but impressive for guests, this recipe is perfect for anyone who loves crunchy, juicy chicken with minimal fuss. Whether paired with vegetables, grains, or sandwiches, these chicken breasts will quickly become a go-to in your cooking repertoire.

Print