panko chicken breast recipe

Written ByJenny Smyth Posted on
panko chicken breast recipe
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The Best panko chicken breast recipe

I’ve been experimenting with different panko chicken breast recipes for a while now, and I’m excited to share my favorite one with you. This dish is a staple in our household, and my family loves it. The combination of crispy panko breadcrumbs and juicy chicken breast is a game-changer.

Not only is it easy to make, but it’s also incredibly versatile – you can serve it as a main course, or use it as a topping for salads or wraps. I’ve tried many variations of this recipe, but this one remains my top choice. The secret lies in the breading process, where you coat the chicken breast with a mixture of panko breadcrumbs, spices, and herbs before baking it to perfection.

It’s a technique that requires some patience, but trust me, it’s worth the effort. When you take your first bite, you’ll be amazed by the crunch and flavor that comes with each piece of chicken. This recipe has become a regular in our home, and I’m confident it will become one in yours too.

The health benefits of this dish are numerous – panko breadcrumbs are low in calories and rich in fiber, while chicken breast is an excellent source of lean protein. To make this recipe even healthier, consider using whole wheat breadcrumbs or almond flour instead of traditional panko breadcrumbs. My kids love helping me prepare the ingredients for this dish – they enjoy measuring out the spices and mixing the breading mixture.

It’s a fun activity that teaches them about cooking and the importance of following a recipe. As we sit down to enjoy this meal together as a family, we always feel grateful for the simple pleasures in life – like good food and quality time spent together.

Crispy Panko Chicken Breast

Crispy Panko Chicken Breast

4.6 from 1025 votes

Juicy chicken breasts are coated in a crunchy panko breadcrumb crust and baked until golden and tender. This easy recipe delivers a satisfying crunch without deep frying, making it a perfect weeknight dinner option.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

4 boneless skinless chicken breasts (about 6 oz each)
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
2 tablespoons milk
1 1/2 cups panko breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons olive oil

👨‍🍳Directions

1Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2Place one chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin; repeat with remaining breasts.
3In a shallow bowl, combine the flour, garlic powder, paprika, salt, and black pepper.
4In a second bowl, whisk together the eggs and milk until smooth.
5In a third bowl, mix the panko breadcrumbs with the Parmesan cheese and drizzle in the olive oil, stirring until the crumbs are evenly coated.
6Dredge each chicken breast first in the seasoned flour, shaking off any excess.
7Then dip it into the egg mixture, allowing any extra to drip off, and finally press it firmly into the panko mixture, ensuring an even coating on both sides.
8Place the breaded chicken breasts on the prepared baking sheet, spacing them at least 1 inch apart.
9Bake for 20 to 25 minutes, flipping halfway through, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer.
10Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.
11This allows the juices to redistribute and keeps the meat moist and tender.

🔧Equipment

Baking sheet
Parchment paper
Shallow bowls (3)
Whisk
Tongs
Meat mallet or rolling pin

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 145mg🧂Sodium: 620mg🌾Total Carbs: 24g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 38g

📝Notes

For extra flavor, add a pinch of cayenne pepper or dried herbs like oregano to the panko mixture. If you prefer a deeper golden crust, lightly spray the breaded chicken with cooking oil before baking.

Watch Video Of How Crispy Panko Chicken Breast Works

This panko chicken breast recipe has become a staple in our household because it’s so versatile – we can enjoy it on its own or use it as a topping for salads or wraps.

To store leftovers, place them in an airtight container and refrigerate for up to 3 days; when reheating, simply bake at 350°F (180°C) for 10-15 minutes or until cooked through.

❓ Frequently Asked Questions About Crispy Panko Chicken Breast

Q: What is panko bread?

Panko bread is a type of Japanese breadcrumb made from crustless white bread that has been crumbled into fine crumbs.

Q: Can I use regular breadcrumbs instead of panko?

While regular breadcrumbs can be used as a substitute for panko, they will not produce the same crispy texture.

Q: How do I prevent the breading from falling off during baking?

To ensure that the breading stays intact during baking, make sure to press the crumbs firmly onto the chicken breast before placing it on the baking sheet.

Q: Can I cook this recipe in advance?

This recipe can be cooked in advance up to 24 hours beforehand; simply store it in an airtight container and reheat when needed.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains chicken breast and is therefore not suitable for vegetarians.

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