Panko Crusted Chicken

Name: Panko Crusted Chicken
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2
Ingredients: ½ cup Panko breadcrumbs; 1 teaspoons dried parsley; ¼ teaspoon granulated garlic; ¼ teaspoon coarse salt + 1 pinch; ⅛ teaspoon black pepper; 1 large egg; 1-2 tablespoons water; 2 boneless, skinless chicken breasts, pounded to 1″ thickness

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Panko crusted chicken on a serving platter. One of the chicken breasts is sliced showing the cooked interior surrounded by the crispy crust.

Why you’ll love this panko crusted chicken

The crispy exterior of this panko crusted chicken is crunchy and flavorful. It’s a simple way to make chicken breast a little more exciting, and still relatively healthy.

This recipe is so versatile. You can serve this as the main course with traditional sides or slice it and serve it over pasta. Try topping a leafy green salad or in a wrap it up with some lettuce and other mix ins for a fun lunch idea.

A few breaded chicken breasts on a cutting board.

Here’s what you’ll need to make it

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chef’s knife

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measuring spoons

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cast iron skillet

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Ingredients & substitutions

Panko breadcrumbs – I used Italian seasoned breadcrumbs (Progressive brand) for this recipe, but regular panko would work too. I only recommend using the seasoned ones if you the flavors work with the rest of your meal.
Chicken – For this recipe, I used 2 boneless skinless chicken breast, which I cut in half width-wise and flatted into chicken cutlets. I do this for most of my chicken recipes because it helps them cook more evenly and quickly.
Egg – Egg is used as a binder here, so you need it to keep the breadcrumbs from falling off the chicken as it cooks. If you need to substitute the eggs, I’d recommend vegan mayonnaise applied like my mayonnaise chicken recipe.

Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

Panko crusted chicken in a cast iron skillet.

How to make panko crusted chicken breast

Prep your chicken. Start by cutting your chicken in half width-wise and use a meat mallet to pound the chicken to an even thickness of about 1/2 inch.

Set up your station. In one bowl, combine the breadcrumbs with the additional seasoning and stir to mix them evenly. In a separate bowl, crack and whisk up your egg with some water.

Bread your chicken. Dip the chicken into the egg bowl and allow the excess to drip off before transferring it to the breadcrumbs. Press to coat the chicken with breadcrumbs, turning to coat both sides. Then transfer the chicken to a plate.

Fry your chicken. Heat a large skillet to medium-high and add some cooking oil. When it’s hot, add the chicken and cook until golden on both sides.

Carefully turn the chicken about halfway through. Each side should take about 4 – 5 minutes depending on size.

When both sides are golden and the internal temperature has reached 165˚F, remove chicken from the pan and transfer to a cooling rack (this helps keep it crispy). Allow it to rest for about 5 minutes before slicing or serving.

Close up of sliced chicken breast on a serving platter.

Everything you need to know about this recipe

How do you get panko to stick to chicken?

To get the panko breadcrumbs to stick to the chicken in this recipe we are using an egg wash. Patting the chicken dry prior to dredging it in the egg wash will help the egg wash stick to the chicken. Allow any excess egg wash to drip off before dredging through the breadcrumb mixture. You can also press the panko mixture gently into the chicken breast to ensure you get good coverage over all the surfaces. When the chicken is fully coated, allow it to rest for a few minutes while the pan is heating for additional assurance that the panko will stick.

How do you keep panko chicken crispy?

One of the best tricks to keeping panko crusted chicken crispy is to use a cooling rack to place the chicken on when removing it from the pan. This prevents moisture from the chicken being trapped on the underside of the chicken, so when you are ready to serve it the chicken will be as crispy as possible.

Crusted chicken breasts on a cutting board.

More easy chicken recipes you will love

More dairy free mains you should try

*dairy free tip: are your breadcrumbs safe?

Store-bought breadcrumbs are a common source of hidden dairy. It’s less common in panko breadcrumbs, but it’s still possible. Make sure to read your labels carefully before using any ingredients than may contain milk.