Name: Crispy Panko Chicken Breasts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup panko breadcrumbs; 1/2 cup all-purpose flour; 2 large eggs; 1 tablespoon Dijon mustard; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon paprika; Salt and pepper to taste; 2 tablespoons olive oil or vegetable oil; Fresh parsley (optional, for garnish)

Tender chicken breasts coated in golden panko breadcrumbs create a perfect balance of crunch and juiciness. This dish is simple to make, versatile, and always a family favorite at the dinner table.

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

1/2 cup all-purpose flour

1 tablespoon Dijon mustard

2 large eggs

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

Salt and pepper to taste

2 tablespoons olive oil or vegetable oil

Fresh parsley (optional, for garnish)

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

In a shallow bowl, mix flour, garlic powder, onion powder, paprika, salt, and pepper.

In another bowl, whisk eggs and Dijon mustard.

Place panko breadcrumbs in a third shallow bowl.

Coat each chicken breast first in the flour mixture, then dip into the egg mixture, and finally press into the breadcrumbs.

Heat oil in a skillet over medium heat. Cook chicken breasts for 3–4 minutes per side until golden and crispy.

Transfer to the baking sheet and bake for 15–20 minutes, or until internal temperature reaches 165°F (74°C).

Let rest for a few minutes before serving. Garnish with parsley if desired.

Servings and timing

This recipe makes 4 servings. Prep time takes about 15 minutes, and cook time is around 25 minutes. In total, I can have this delicious chicken ready in just 40 minutes. Each serving is about 300 calories.

Variations

I like switching things up by adding Parmesan cheese to the panko for extra flavor. Sometimes, I replace Dijon mustard with honey mustard for a sweeter touch. When I want a spicier kick, I sprinkle in cayenne pepper or chili flakes. For a lighter version, I bake the chicken directly without pan-frying first—it’s still crispy but with less oil.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I pop the chicken into the oven at 350°F (175°C) for about 10 minutes to keep it crispy. The microwave works too, but the coating won’t stay as crunchy. If I plan to freeze it, I make sure the chicken is completely cooled before wrapping it tightly and freezing for up to 2 months.

FAQs

How do I make the chicken extra crispy?

I find that pressing the panko firmly onto the chicken helps. Also, baking it after pan-frying ensures the coating stays crunchy.

Can I use chicken thighs instead of breasts?

Yes, I often swap breasts for thighs. They tend to be juicier, but I just adjust the cooking time since thighs can take a little longer.

Do I have to use Dijon mustard in the egg mixture?

No, I sometimes skip it or use regular mustard. Dijon adds flavor, but the recipe still works without it.

Can I air fry this chicken instead of baking?

Yes, I air fry at 375°F (190°C) for about 15–18 minutes, flipping halfway through. It comes out crispy with less oil.

What can I serve with crispy panko chicken breasts?

I like serving them with mashed potatoes, roasted vegetables, a fresh salad, or even on a sandwich with lettuce and mayo.

Conclusion

This crispy panko chicken breast recipe is one I reach for when I want something quick, flavorful, and crowd-pleasing. The crunchy coating pairs beautifully with the juicy chicken inside, and the versatility makes it perfect for any night of the week. Whether I bake, pan-fry, or air fry, it always delivers a meal that feels both comforting and satisfying.

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