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Panko-Crusted Chicken Breast Recipe

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3.8 from 45 reviews

  • Author: Ezabella
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This Panko-Crusted Chicken Breast recipe offers a crispy, golden crust with a tender, juicy interior. Coated with a seasoned flour mix, eggs, and a flavorful blend of panko breadcrumbs and parmesan cheese, the chicken can be cooked either in an air fryer for a healthier option or pan-fried and finished in the oven for classic stovetop preparation. Perfect for a satisfying dinner, it’s easy to make and pairs wonderfully with a variety of sides.

Ingredients

Coating Ingredients

  • 1 cup panko breadcrumbs (or regular breadcrumbs; optionally add 1 tablespoon Italian seasoning)
  • ½ cup parmesan cheese, grated
  • 2 large eggs
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Main Ingredient

  • 4 boneless skinless chicken breasts

Garnish (Optional)

  • Fresh parsley, chopped
  • Additional parmesan cheese for sprinkling

Instructions

  1. Prepare the Coatings: In one shallow wide mixing bowl, combine the panko breadcrumbs and grated parmesan cheese, stirring until evenly mixed. In a second bowl, beat the eggs with a fork until smooth. In a third bowl, mix the flour, salt, pepper, garlic powder, and onion powder until well combined. Arrange the bowls side by side to create a coating station for easy workflow.
  2. Coat the Chicken: Take each chicken breast and first dip it into the flour mixture, coating all sides well and shaking off any excess. Then dip the chicken into the beaten eggs, allowing excess egg to drip back into the bowl. Finally, press the chicken firmly into the breadcrumb and parmesan mixture, ensuring every surface is thoroughly coated. Place each coated chicken breast on a plate while preparing to cook.
  3. Air Fryer Cooking: Preheat your air fryer to 400°F (200°C). Arrange the coated chicken breasts in a single layer inside the air fryer basket, making sure they don’t overlap. Cook for 20-25 minutes, flipping the chicken halfway through the cooking time. Confirm the internal temperature reaches 165°F (75°C) and that the crust is golden and crispy before removing from the air fryer.
  4. Stovetop Cooking: Heat approximately 2 inches of fat or oil in a large skillet or deep pan over medium-high heat, bringing the temperature up to around 350°F (175°C). Carefully place the coated chicken breasts in the hot oil, avoiding overcrowding. Fry each side for 3-4 minutes until a golden, crispy crust forms. Transfer the chicken to a baking sheet lined with paper towels to drain excess oil, then finish cooking in a preheated 350°F (175°C) oven for 10-15 minutes until the chicken reaches an internal temperature of 165°F (75°C).
  5. Serve and Garnish: Allow the chicken breasts to rest for about 5 minutes after cooking to seal in the juices. Garnish with freshly chopped parsley and a light sprinkle of parmesan cheese if desired. Serve warm alongside your favorite side dishes and enjoy this crispy, flavorful dinner option.

Notes

  • If you want extra flavor, add Italian seasoning to the breadcrumb mixture.
  • Using a meat thermometer ensures the chicken is safely cooked to 165°F internal temperature.
  • The air fryer method reduces oil usage for a lighter version of the recipe.
  • Resting the chicken after cooking helps retain juiciness and improves texture.
  • If you don’t have panko breadcrumbs, regular breadcrumbs can be used though the texture will be less crispy.
  • Make sure the oil temperature is correct when frying stovetop to avoid greasy chicken.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Air Frying
  • Cuisine: American

Find it online: https://kitchenloving.com/panko-crusted-chicken-breast-recipe/