Name: Panko-Crusted Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup panko breadcrumbs; 1/4 cup grated Parmesan cheese (optional); 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper to taste; 1 egg; 2 tablespoons milk (any kind); Cooking spray or olive oil drizzle

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This Panko-Crusted Chicken is my favorite way to enjoy a crunchy, golden chicken dinner without the heaviness of traditional frying. It’s baked or lightly pan-cooked for that irresistible crispy coating and keeps things light with fewer calories and more protein. I love how it satisfies my fried chicken cravings in a healthier, high-protein form.

Why You’ll Love This Recipe

I like that this chicken has all the crunch I want without the oil-soaked aftermath. The panko crumbs get beautifully golden and crisp while keeping the inside juicy and tender. It’s quick to prep, perfect for meal prep, and works great on its own or sliced into wraps, salads, or rice bowls. Plus, with just 203 calories and 25g of protein per serving, I feel good eating it any day of the week. Panko-Crusted Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese (optional for flavor boost)
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 egg
2 tablespoons milk (any kind)
Cooking spray or a light drizzle of olive oil

Directions

Preheat the Oven:
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper or a lightly greased wire rack.
Prepare the Coating:
In a shallow bowl, I mix the panko breadcrumbs with Parmesan, garlic powder, paprika, salt, and pepper. In another bowl, I beat the egg with milk to make the wet dredge.
Coat the Chicken:
I dip each chicken breast first into the egg mixture, then press it into the panko mixture to coat it thoroughly on all sides. I make sure it’s well-covered for maximum crunch.
Bake the Chicken:
I place the coated chicken on the prepared baking sheet or rack, spray lightly with cooking spray, and bake for 20–25 minutes, flipping halfway through. It’s done when the coating is crisp and the internal temperature reaches 165°F.
Serve:
I let the chicken rest a few minutes before slicing or serving. It’s perfect with a side salad, roasted veggies, or on top of a grain bowl.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes

Variations

Sometimes I spice up the panko coating with cayenne pepper or Italian seasoning. For a gluten-free version, I use gluten-free panko. If I’m short on time, I use chicken tenders instead of full breasts—they cook faster and are great for dipping.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I use the oven or air fryer so the coating stays crispy. I avoid the microwave—it makes the crust soggy.

FAQs

Can I make this in the air fryer?

Yes, I’ve made it in the air fryer at 375°F for 12–15 minutes, flipping halfway through. It gets super crispy.

Do I need to use Parmesan?

No, it’s optional. I add it for a boost of flavor, but the chicken is delicious even without it.

Can I prep this ahead of time?

Yes, I bread the chicken and store it in the fridge for a few hours before baking. I just wait to spray the oil until right before cooking.

What’s the best way to get an even coating?

I press the panko firmly onto the chicken after dipping in egg to make sure it sticks. Letting the chicken rest for 5–10 minutes before baking also helps the coating stay on.

Is this recipe kid-friendly?

Definitely. The mild flavor and crispy coating make it a big hit with kids, especially if I serve it with dipping sauces.

Conclusion

Panko-Crusted Chicken is one of those meals I turn to when I want something healthy, satisfying, and packed with texture. It delivers all the crispiness I love without the deep fryer and keeps things light and high in protein. Whether I’m making a quick weeknight dinner or prepping meals for the week, this recipe is always a winner.