Panko Chicken with green beans and potatoes on a plate

Panko chicken is a quick, crispy, and juicy dinner favorite with satisfying crunch and flavor. Perfect for busy nights, this easy recipe delights every time.

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Table of Contents

Ingredients
Substitutions and Additions
How to Make Panko Chicken
Why You'll Love This Panko Crusted Chicken Recipe
Recipe FAQ
Serving FAQ
Storage FAQ
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Table of Contents

Panko chicken is the perfect crispy, golden dinner that’s full of flavor! Coated in seasoned Panko breadcrumbs, this chicken stays juicy inside while delivering a satisfying crunch. It’s ideal for busy nights when you crave something tasty and easy.

This recipe is simple to follow with step-by-step photos and clear directions. You’ll find pro tips, and answers to frequently asked questions for the best results!

a dinner plate of panko chicken with green beans and potatoes.

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Panko chicken takes only about thirty minutes to make and delivers a perfectly crispy, golden crust with juicy, flavorful chicken inside. This easy recipe works great for family dinners, potlucks, or weeknight meals when time is tight.

With its irresistible crunch and tender bite, this chicken stands out as a tasty twist on classic fried chicken. Try it at home for a quick, delicious dinner everyone will love!

Ingredients

What you'll need to make this Panko Chicken recipe:

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

Personalize your recipe by changing up ingredients and adding tasty extras! These simple changes can make it uniquely yours.

Substitute Chicken Breast: Try chicken thighs for a juicier, more flavorful twist on classic chicken with Panko bread crumbs.
Add Parmesan Cheese: Mix grated Parmesan into the Panko coating for a cheesy, savory flavor boost.
Substitute Paprika: Use smoked paprika or cayenne for a spicier, smoky flavor in your Panko chicken breast.
Add Fresh Herbs: Add chopped parsley or basil to the Panko mix for a pop of color and fresh flavor.

These changes keep the crunch while letting you experiment with new flavors!

How to Make Panko Chicken

Follow along with our step-by-step pictures, instructions, and helpful tips. Let’s get started making this crispy panko crumbed chicken! You'll enjoy juicy, flavorful bites in no time.

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

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

combining flour, garlic powder, onion powder, salt and pepper , whisking together eggs and combining panko, parmesan and olive oil

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.

THIRD STEP: To dredge your 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 coated chicken cutlet onto the prepared baking tray.

Repeat with the remaining chicken cutlets.

FOURTH STEP: Bake the chicken for eighteen to twenty-two minutes, or until lightly golden and the internal temperature reaches 165°F at the thickest part of the chicken cutlets.

Panko Chicken already baked on a tray and another tray with unbaked Panko Chicken

FIFTH STEP: Allow the 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 chicken for serving.

An oval plate with four pieces of panko chicken on it.

How To Serve Panko Chicken

Panko chicken can be served in so many delicious ways, perfect for family dinners, gatherings, and even casual parties. Here are some favorite ways to enjoy this recipe:

Family Dinners: Serve Panko chicken with creamy mashed potatoes and steamed green beans for a comforting, balanced meal everyone will love. Its crunchy texture and juicy chicken make it an instant favorite for kids and adults alike.
Game Day Snack: For a crowd-pleasing snack, slice the chicken into strips and serve with chicken dipping sauce or honey mustard or sauce. Pair it with loaded fries or a southern potato salad for the ultimate game day spread.
Picnic or Potluck: This chicken’s crispy coating makes it perfect for outdoor gatherings, where you can serve it hot or room temperature. Bring along a side of coleslaw and pasta salad for a fresh, easy-to-eat meal that travels well.

This versatile chicken dinner idea will add a delicious crunch to any occasion!

Panko Chicken on a tray and a fork holding a Panko Chicken dipping it in a mug of sauce with some green beans on the side

Why You'll Love This Panko Crusted Chicken Recipe

Panko chicken will become a favorite for its unbeatable texture, versatility, and ease of preparation. Here’s what makes this recipe so beloved:

Crispy Perfection: The seasoned Panko coating gives a crunchy texture that’s both satisfying and light. Each bite delivers that classic, irresistible crispiness everyone craves.
Juicy and Flavorful: Unlike other breaded recipes, this chicken stays incredibly juicy inside, making it flavorful and tender. It’s a delicious combination that keeps readers coming back.
Simple and Quick: This recipe takes only about thirty minutes, making it ideal for busy nights or last-minute gatherings. With easy steps and minimal ingredients, it’s a fuss-free meal that delivers every time.

This crunchy, juicy chicken brings joy to any meal!

Recipe FAQ

How do I make the panko stick better to the chicken?
Dip the chicken in flour, then egg, and finish with the coating. This layering ensures a crispy, even coating.

What temperature should I cook chicken to ensure it’s done?
Cook the chicken to an internal temperature of 165°F. Use a meat thermometer to check for accurate doneness.

How can I keep the panko coating crispy for serving?
Place cooked chicken on a wire rack to cool slightly; this prevents steam from softening the coating.

Serving FAQ

How should I serve panko chicken for a family dinner?
Serve warm, straight from the oven, for maximum crispiness. This method keeps the coating perfectly crunchy.

Can I cut panko chicken into strips for easier serving?
Yes, slice the chicken into strips for easy handling, especially for kids. It also makes a fun finger food option.

Is panko chicken good for parties or gatherings?
Panko chicken works great for gatherings since it’s easy to make in batches and stays crispy for a while.

How many pieces of panko chicken should I serve per person?
Plan for one to two pieces per person, depending on portion size and other dishes being served.

A close up of a piece of panko chicken on a white plate.

Storage FAQ

Follow the directions, tips, and tricks below to store your Panko chicken. From making it ahead to reheating, we'll help keep your chicken delicious and crispy.

Can I prepare panko chicken ahead of time?
Yes, coat the chicken in panko, then refrigerate on a baking sheet for up to a day before cooking.
What’s the best way to store leftover panko chicken?
Store leftovers in an airtight container in the fridge. They’ll stay fresh and tasty for up to three days.
Can I freeze cooked panko chicken?
Yes, freeze cooked chicken in an airtight container or freezer bag for up to one month for later enjoyment.
How do I reheat panko chicken to keep it crispy?
Reheat in the oven at 350°F for ten to fifteen minutes until hot and crispy. Avoid the microwave to prevent sogginess.

Panko Chicken

Panko chicken is a quick, crispy, and juicy dinner favorite with satisfying crunch and flavor. Perfect for busy nights, this easy recipe delights every time.

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Prep Time 10

Cook Time 22

Total Time 32

Course Baked Chicken, Chicken, Chicken Dinner Ideas, Dinner, Easy Dinner Recipes

Cuisine American

Servings

Calories 570 kcal

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)

DIRECTIONS

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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Panko Chicken

Ingredients

What you'll need to make this Panko Chicken recipe:

Substitutions and Additions