This Panko Crusted Chicken is an easy way to upgrade your chicken recipes. Tender chicken breast is dredged in a crispy panko coating for a quick, delicious meal the whole family will love. 

Parmesan panko breaded chicken breasts in a baking dish with lemon wedges and parsley.

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It’s not your average chicken dish. The crispy panko crust, combined with the richness of parmesan and an assortment of dried herbs and spices, creates a nostalgic flavor profile. With a mere 10 minutes of prep time and 20 minutes in the oven, you get a restaurant-worthy dish without the hassle. Perfect for busy days when you want something special but don’t want to spend forever in the kitchen.

Baked crusted chicken in a baking dish with lemon wedges.

What Is Crispy Panko Chicken?

Forget deep-frying – this recipe lets you enjoy that crispy goodness by baking instead. It’s a healthier alternative without sacrificing any of the crunch, just like our homemade chicken nuggets.

It’s kind of like our air fryer chicken tenders recipe, but made with different spices and uses chicken breasts instead of chicken tenders. You still get tender, juicy chicken but with larger pieces for those who are ready to chow down. 

Panko crusted chicken breast ingredients on a white plate.

Panko Parmesan Crusted Chicken Ingredients

  • Chicken breasts (or thick breasts cut in half like chicken cutlets): We want these to be an even thickness throughout. 
  • Whisked eggs: This is for dredging our chicken. 
  • Panko bread crumbs: The thick breadcrumbs produce a super crispy, crunchy crust. You can also use regular breadcrumbs if you like, but it won’t be as crunchy. If you’re keeping things keto, spring for pork panko breadcrumbs instead. 
  • Parmesan cheese: Use finely grated parmesan cheese or grate it yourself. 
  • Garlic powder
  • Onion powder
  • Paprika
  • Dried parsley
  • Dried oregano
  • Salt
  • Black pepper

How to Make Panko-Coated Chicken

  • First, heat your oven to 425°F and give a quick spray with non-stick cooking spray to a baking sheet so our chicken won’t stick. 
A bowl with spices, panko, and a whisk.
  • Now, in a shallow bowl, mix together everything except the chicken and eggs. Take each chicken breast, dip it into the whisked egg mixture, and then into the panko mixture you just made.
A person dipping chicken breasts in panko bread crumbs.
  • Put the coated chicken breasts onto the baking sheet in a single layer, and don’t forget to sprinkle some extra panko mix on top of the chicken. To give it that extra touch, lightly spray the chicken with olive oil.
A baking dish filled with breaded chicken breasts.
  • Pop the baking sheet into the oven and let it bake for about 20-25 minutes. Keep an eye on it – once the chicken is cooked through and turns a lovely golden brown, it’s ready to enjoy! 
Baked panko crusted chicken breasts in a baking dish with lemon wedges.

Girl Carnivore Expert Recipe Tips

  • Use boneless, skinless chicken breasts or thighs: This will ensure that the chicken stays juicy and tender during cooking. You can also pound out the chicken with a meat mallet to thin it out. 
  • Make sure the chicken is dry before coating: If the chicken is wet, the breadcrumbs won’t stick as well. Pat the chicken dry with paper towels before coating.
  • Use a three-step breading process: Dredge the chicken in flour, then dip it in beaten eggs, and finally, coat it in Panko breadcrumbs. This will ensure that the breadcrumbs adhere well to the chicken and create a crispy crust.
  • Use a non-stick baking sheet: This will prevent the chicken from sticking to the pan and will also make cleaning up easier. You could also use parchment paper. 
  • Preheat the oven: Allowing the oven to preheat before adding the chicken will ensure that it cooks evenly.
  • Bake, don’t fry: Baking the chicken in the oven is a healthier alternative to frying it, and it still creates a crispy crust.
  • Season the chicken: Adding spices and seasonings to the chicken will enhance its flavor and create a more enjoyable eating experience.
  • Let the chicken rest: Allowing the chicken to rest for a few minutes after baking will help it retain its juiciness.
  • Check the internal temperature: Make sure that the chicken has reached an internal temperature of 165ºF before removing the chicken from the oven. Use a meat thermometer for best results. 
  • Kick up the heat: Add a dash of cayenne pepper into the seasoning mix for added heat. 
A baking dish with baked chicken and lemon wedges.

What to Serve With Panko-Breaded Chicken

The best part about this recipe is that you can serve your favorite sides along with it! If you’re keeping things low carb, you can serve this crispy chicken with some air fryer vegetables. If you’re not concerned about the carb content, pair your crispy chicken paired with air fryer garlic parmesan fries or Dutch oven mac and cheese. And if you need a favorite dipping sauce to pair with your chicken, try our Alabama white sauce

Leftovers & Reheating

To keep the chicken crispy, store it in an airtight container in the refrigerator. To reheat, bake it in the oven at 350°F for 10-15 minutes or until it is heated through.

More Easy 30-Minute Chicken Recipes

This panko crusted chicken is the best way to whip up crispy chicken breast for a busy night. No deep frying is required.

Have you tried this recipe? Do us a favor and rate the recipe card with the  ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

Parmesan and Panko Crusted Chicken

4.34 from 3 votes
Prep: 10 minutes
Cook: 20 minutes
Resting Time: 5 minutes
Total: 35 minutes
Servings: 4
Baked panko crusted chicken breasts in a baking dish with lemon wedges.
These baked Japanese panko chicken cutlets feature chicken dipped in egg then coated with seasoned panko breadcrumbs for a healthier crispy chicken with lots of flavor and crunch.


  • 4 chicken breasts or 2 thick breasts cut in half
  • 2 eggs whisked
  • 1 cup panko crumbs
  • 1/2 cup parmesan cheese finely grated
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  • Preheat the oven to 425 degrees F F and spray a baking sheet with non-stick spray.
  • In a small mixing bowl, combine the panko, parmesan, and spices.
  • Set up your dredging station by arranging a shallow plate with the whisked egg, then the panko mixture into another shallow dish.
  • Dip each chicken breast in the whisked eggs and then dip into the panko mixture. Press gently to make sure the chicken breast is evenly coated.
  • Place the crumbed chicken breasts on the baking sheet and top with the leftover panko mixture.
  • Lightly spray the chicken breasts with olive oil.
  • Bake for 20-25 minutes, or until cooked to an internal temperature of 165 degrees F and are golden brown.


Make sure that the chicken has reached an internal temperature of 165 degrees F with an instant-read thermometer before serving.
Air Fryer Panko Crusted Chicken
To make this recipe in an air fryer, follow the same instructions to coat the chicken. Then place two chicken breasts in the air fryer at a time and bake fry for 10 minutes at 375 degrees F then flip them over and air fry for another 5-10 minutes until cooked through.


Serving: 1serving | Calories: 404kcal | Carbohydrates: 13g | Protein: 57g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 235mg | Sodium: 1186mg | Potassium: 940mg | Fiber: 1g | Sugar: 1g | Vitamin A: 542IU | Vitamin C: 3mg | Calcium: 212mg | Iron: 2mg
Course: Main Course
Cuisine: American
Author: Kita Roberts

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Recipe FAQs

Can I make this panko chicken recipe in the air fryer?

100% you can. To make this recipe in an air fryer, follow the same instructions to coat the chicken. Then, place two chicken breasts in the air fryer at a time and air fry them for 10 minutes at 375, then flip them over and air fry them for another 5-10 minutes.

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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