Panko Crusted Chicken Breast Recipe

If you’re searching for a recipe that promises crunch, juiciness, and vibrant flavor all in one, look no further than this Panko Crusted Chicken Breast. With its golden, crispy coating, tangy lemon notes, and a savory blend of herbs and spices, this dish transforms simple chicken breasts into a weeknight showstopper or impressive dinner-party centerpiece. You’ll love just how quick and versatile it is—plus, the irresistible contrast between the light, crisp panko crust and tender chicken will have everyone reaching for seconds. This is one recipe you’ll return to over and over again!

Ingredients You’ll Need

Every ingredient in this Panko Crusted Chicken Breast really shines—each brings something unique, whether it’s texture, zest, or juicy flavor. Best of all, the list is short and totally approachable, making it easy to achieve big results with just a handful of straightforward staples.

• Chicken breasts: Go for boneless, skinless breasts or cutlets for quick, even cooking and lean, juicy results.
• Avocado oil (or olive oil/melted butter): Adds moisture and richness, helping the panko stick and crisp up beautifully.
• Lemon juice: Brightens up the chicken and adds a subtle tang that plays perfectly with the crunchy breading.
• Italian seasoned panko: The secret to a shatteringly crisp coating—use regular or gluten free to suit your needs.
• Lemon pepper seasoning: Delivers a zip of citrus and peppery spice, complementing the lemony notes in the dish.
• Garlic powder: Gives savory depth and irresistible aroma to every bite.
• Sea salt: Enhances all the other flavors and ensures the chicken is seasoned just right.
• Black pepper: Balances the seasoning with a little warmth and bite.
• Lemon slices: A finishing touch that not only looks gorgeous but also adds zesty aroma.
• Chopped flat leaf parsley: Brings fresh, herby color and flavor to the final dish.

How to Make Panko Crusted Chicken Breast

Step 1: Prep Your Pan and Preheat the Oven or Air Fryer

Start by preheating your oven to 375ºF (or set your air fryer to 350ºF if using). Line a 9×13-inch baking dish or a rimmed sheet pan with foil and give it a quick grease. This guarantees easy cleanup and keeps your lovely chicken from sticking. For air fryers, simply get the basket ready!

Step 2: Flatten the Chicken for Even Cooking

Lay your chicken breasts between sheets of wax paper or plastic wrap, then gently pound with a meat mallet or rolling pin until they’re a consistent thickness. This helps them cook evenly, so every piece stays juicy. Remove the top layer, then brush both sides with a mix of your oil (or butter) and fresh lemon juice—this helps all those crunchy crumbs cling and infuses a little zing right from the start.

Step 3: Create the Ultimate Panko Coating

Mix together your panko, lemon pepper seasoning, garlic powder, sea salt, and black pepper in a Ziploc bag, shallow breading tray, or pie plate. If you’re using a bag, add one chicken breast at a time, seal, and shake until well coated. With a tray or plate, press each breast into the seasoned crumbs, ensuring both sides are fully covered. Arrange in a single layer in your prepared baking dish, so every piece has room to crisp up.

Step 4: Bake or Air Fry to Crispy Perfection

If you’re baking, pop your chicken into the oven and bake for 12 minutes. Use a spatula to flip each breast, then continue baking until the coating is golden and the chicken reads 163ºF at the center (check with an instant-read thermometer for perfect doneness). If you opt for the air fryer, place the panko crusted chicken breast pieces into the basket and air fry for 18-20 minutes—no need to flip! Both methods yield a gorgeously golden, crispy crust that’s simply mouthwatering.

Step 5: Rest and Garnish Before Serving

Give your chicken a five-minute rest right in the pan or on a serving platter. This allows the juices to settle for extra-tender results. Just before serving, top each piece with a lemon slice and a sprinkle of chopped fresh parsley—your Panko Crusted Chicken Breast will look as irresistible as it tastes!

How to Serve Panko Crusted Chicken Breast

Garnishes

The simplest way to elevate this dish is with fresh lemon slices and a scattering of bright green parsley. That pop of citrus and color not only makes the Panko Crusted Chicken Breast visually stunning, it also adds fresh aroma and a touch of zing that highlights every bite.

Side Dishes

This chicken pairs wonderfully with effortless sides—think roasted potatoes, simple steamed green beans, or a peppery arugula salad. If you’re in the mood for comfort, creamy mashed potatoes or risotto play beautifully off the chicken’s crisp texture and lemony notes.

Creative Ways to Present

Try slicing your Panko Crusted Chicken Breast and topping a crisp garden salad for a refreshing meal, tucking it into a sandwich with a smear of aioli, or even serving it alongside a tangle of lemony pasta. The crunch holds up well, so don’t be shy about getting creative!

Make Ahead and Storage

Storing Leftovers

Let any leftover Panko Crusted Chicken Breast cool completely before transferring to an airtight container. It’ll stay fresh and tasty in the fridge for up to three days, making it great for meal prepping or easy lunches.

Freezing

If you want to save some for later, freeze the cooked chicken breasts in a single layer on a tray first, then transfer to a freezer bag or container. This keeps the crust intact and prevents sticking. They’ll keep for up to 2 months—just thaw in the fridge before reheating.

Reheating

To recapture that crave-worthy crunch, reheat the chicken in a 350ºF oven or air fryer for about 10 minutes. Avoid microwaving, as it can make the crust soggy. This way, your Panko Crusted Chicken Breast tastes nearly as good as when it was freshly made!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work well and offer juicy, flavorful results—the cook time may increase slightly, so always check for doneness with a thermometer.

What if I can’t find Italian seasoned panko?

No worries! Just use plain panko and add a mix of dried Italian herbs (basil, oregano, parsley) and a pinch more salt and pepper.

Can I make this Panko Crusted Chicken Breast gluten free?

Definitely—just use your favorite gluten free panko crumbs and double-check that your seasonings are gluten free as well. The results are equally delicious and crunchy!

How do I keep the panko crust from falling off?

Be sure to pat the coating onto each chicken breast firmly and let them rest for a few minutes before baking or air frying. Pounding them to an even thickness helps too!

Why is my chicken not getting crispy?

Make sure you don’t overcrowd the pan or air fryer basket. Each Panko Crusted Chicken Breast needs a little breathing room for the best golden crunch. Using enough oil in the breading step also helps achieve perfect results.

Final Thoughts

Once you taste the crunch and brightness of this Panko Crusted Chicken Breast, you’ll want to make it part of your regular dinner lineup. It’s easy, reliable, and never fails to impress. If you’re looking for a new favorite, gather your ingredients and give this simple but amazing recipe a try—you’ll absolutely love the results!

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