Crispy Panko Crusted Chicken Breasts deliver a crave-worthy crunch that makes every bite irresistible. Perfectly golden outside yet juicy inside, they bring a restaurant-style meal right to your kitchen.
Quick enough for a weeknight dinner yet special enough for guests, these chicken breasts transform simple pantry staples into an unforgettable dish that pairs beautifully with fresh salad or mashed potatoes.
Key Ingredients for Crispy Panko Crusted Chicken Breasts
- Boneless, skinless chicken breasts – The star protein, tender when pounded thin and cooked evenly for ultimate juiciness.
- Plain panko breadcrumbs – Bring that signature airy, crispy crunch that regular breadcrumbs just can’t match.
- Parmesan cheese – Adds a nutty, salty depth that melds beautifully with the crispy coating.
- Egg – Helps the breadcrumb coating cling securely to each piece of chicken.
- All-purpose flour – Creates a dry base layer for the egg wash to stick to, ensuring a perfectly even crust.
- Paprika & Cajun seasoning – Add subtle warmth and color, boosting the overall flavor profile.
- Olive oil & butter – Combine for pan-frying, giving a rich golden crust without overpowering the delicate chicken.
How to Make Crispy Panko Crusted Chicken Breasts
Start by slicing each chicken breast into thin cutlets, then gently pound them for even thickness. Season them well with salt and pepper to build flavor from the inside out.
Set up a breading station with three plates: flour mixed with spices, a beaten egg wash, and a seasoned panko-Parmesan mixture. Dredge each chicken cutlet in flour, dip into the egg, then press firmly into the panko mixture until well coated.
Heat a skillet with olive oil and butter over medium heat. Fry the chicken for about 3–4 minutes per side until golden brown and the internal temperature reaches 165°F. Let them rest briefly on a wire rack to maintain maximum crispiness.
Tips & Tasty Variations
Use a meat tenderizer to pound the chicken evenly—this ensures quick, even cooking and tender results every time. Don’t rush the frying step; medium heat keeps the panko from burning and guarantees a crisp, golden crust.
Swap Cajun seasoning for Italian herbs if you want a Mediterranean twist, or add a touch of smoked paprika for extra depth. For a cheesy kick, sprinkle extra Parmesan on top just before serving.
Storing & Reheating Your Crispy Panko Crusted Chicken Breasts
To keep leftover chicken crispy, store it in an airtight container lined with paper towels to absorb excess moisture. Refrigerate for up to 3 days. Reheat in a 350°F oven for about 10–12 minutes or until warmed through—this helps restore the crunchy coating. Avoid microwaving, as it softens the crust. For longer storage, wrap each cutlet tightly and freeze for up to 2 months, reheating straight from frozen in the oven for best results.
Panko Crusted Chicken Recipe
Ingredients
- 1 teaspoon Cajun seasoning or Italian seasoning
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- 1 Tablespoon butter
- 1 large egg
- 1 cup plain panko breadcrumbs
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ cup grated parmesan cheese
- 2 boneless skinless chicken breasts
- 1 teaspoon black pepper divided
- 1 ½ teaspoons fine sea salt divided
- 2 Tablespoons extra virgin olive oil
Instructions
- With a sharp knife, slice each chicken breast horizontally to create two thinner cutlets. Lay plastic wrap over the chicken and gently pound the thicker sections with a meat tenderizer or rolling pin until uniformly even. Season each piece with ½ teaspoon salt and ½ teaspoon black pepper. Arrange three shallow dishes for dredging. Combine flour with ½ teaspoon salt, ½ teaspoon black pepper, onion powder, and garlic powder in the first dish and stir to blend. In the second dish, whisk together the egg with a teaspoon of water until smooth. In the third dish, mix panko breadcrumbs with parmesan cheese, ½ teaspoon salt, Cajun or Italian seasoning, and paprika. Coat each chicken cutlet in the flour mixture, shaking off any excess, then dip into the egg wash ensuring full coverage. Finally, press the chicken into the breadcrumb mixture, coating both sides thoroughly and pressing lightly to adhere. Warm a large skillet over medium heat and add olive oil along with butter. Once heated, lay the chicken breasts into the skillet and fry for about 3–4 minutes per side. Adjust heat to medium-low if the pan becomes too hot, allowing the chicken to cook through without burning. When both sides are crisp and golden, and an internal temperature of 165°F is reached, transfer the chicken to a wire rack to maintain crispness. Serve immediately.