Home ยป Easy Baked Crispy Panko Chicken

Easy Baked Crispy Panko Chicken

Simple ingredients and easy prep turn thin-sliced chicken breasts into a crispy panko chicken that is swoon-worthy! A piece of golden brown chicken that is baked and not fried is the perfect, healthy dinner for busy weeknights…or any night!


The last day of 2023 and we’re all battling some form of illness. Fortunately, we stayed healthy through Christmas and have been taking advantage of the quiet days spent recovering by way of the new Nintendo Switch from Santa and mommy with her Kindle. We’ll be ringing in the new year at home in a very uneventful manner, despite the kids’ insistence on staying up til midnight. We’ll see about that! To finish off the year, I can’t think of a more kid-friendly, family favorite, five star rating meal to finish off the year with a bang. This easy recipe is a delicious addition to your meal rotation that can be served with your family’s favorite side dishes. Enjoy!


  • Chicken Lovers: Ultra lean, boneless skinless chicken breasts are thinly sliced to cook quickly and ensure tender juicy chicken inside crunchy panko breadcrumbs. If the crunch isn’t enough to win you over, serve your favorite dipping sauce alongside the chicken.
  • Weeknight Warriors: This recipe is perfect for busy nights and reheats great as leftovers. This panko chicken recipe is one the whole family will love!
  • Simple Ingredients: Made of pantry staples, you likely have everything on hand to make this simple meal! 
  • Adaptable: You can make this recipe spicy by adding some cayenne pepper, turn leftovers into chicken parmesan with a bit of marinara sauce and mozzarella, or serve on a bun with a slice of your favorite cheese or sandwich spread. 


  • Chicken: Chicken tenderloins (chicken tenders) or boneless, skinless chicken thighs can also be used, if preferred.
  • Egg: About 1/4 cup egg substitute or egg whites can be used, as can a flax egg — 3 tablespoons of water mixed with 1 tablespoon of ground flaxseed and set aside for a few minutes.
  • Breadcrumbs: Panko breadcrumbs provide that extra crunch, but regular breadcrumbs can easily be substituted. Crushed crackers, pretzels, or an unsweetened cereal, such as cornflakes, Chex, or rice krispies, can also be used in place of panko crumbs. A bread crumb alternative or gluten-free option can be used to make this recipe gluten-free.
  • Parmesan: Adding a bit of grated Parmesan cheese adds a sharp, cheesy flavor. This ingredient can be increased, decreased, or omitted. Do not use a shredded cheese, as it will affect the crunch of the chicken.
  • Seasonings: Made of dried, ground garlic, table salt, and seasonings, garlic salt adds flavor and a bit of texture and color. Salt substitute can be used in place of garlic salt for a lower sodium option, as can garlic powder. Use more or less salt and black pepper to your liking. For added flavor, consider onion powder or a bit of cayenne pepper for some heat! Dried parsley (or Italian seasoning) adds just a bit of color and texture but can easily be omitted. You can also add this ingredient after cooking.


  • Cooking times will vary based on your cooking method and the thickness of the chicken. Your chicken should reach an internal temperature of 165 degrees F.
  • Double, triple, or quadruple this chicken dinner!
  • Be sure to line your baking sheet with parchment paper for an easy clean-up!
  • If you prefer a stove top cooking method, melt butter or heat a tablespoon of olive oil in a large skillet over medium heat. Once hot, add the breaded chicken and cook for 5-7 minutes per side or until golden brown with a crispy texture and cooked through. 
  • I love this chicken served with honey mustard sauce while hubby prefers a few lemon wedges to squeeze over the top. The kids love BBQ sauce for dipping. This is a great recipe to make everyone happy with one main dish!
  • Store leftovers in an airtight container for up to 4 days in the fridge. Store after cooling completely.


What is considered a ‘thin’ piece of chicken? What’s the best way to achieve the recommended thickness?

You want your chicken to be about 1/2-inch thick. Many grocery retailers sell thinly sliced chicken breasts, so that’s a nice option that may be available and the easiest. You can also slice a larger chicken breast in half width-wise to create two thinner breasts. A third option would be to place the chicken between two pieces of plastic wrap on a sturdy surface and to use the smooth slide of a meat mallet to pound the chicken to the desired thickness.

Can this recipe be made in the air fryer?

Absolutely! The air fryer is a magical device to achieve that extra crunch! To convert recipes from a conventional oven to preparation in the air fryer, reduce the temperature by 25 degrees and the cooking time by about 25%. Meaning, you will want to cook the chicken at 400 degrees F for about 15-17 minutes in the air fryer. If you want to re-create the air fryer results in a conventional oven, place a wire rack over your prepared baking sheet and mist with cooking spray before placing your chicken cutlets in a single layer to baking, allowing hot air to access all of the panko mixture for that added crunch!

What is the difference between regular breadcrumbs and panko breadcrumbs?

Panko breadcrumbs are made from bread that excludes the crust and is a larger crumb than traditional breadcrumbs. The two are largely interechangable, however.


  • Easily made gluten-free, dairy-free, and/or egg-free (see above).
  • This recipe is low in saturated fat and carbohydrate, offering delicious, lean protein.
  • Crispy chicken achieved without frying of added fat.

Easy Baked Crispy Panko Chicken

Easy Baked Crispy Panko Chicken

Yield: 3 servings
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes

SImple ingredients and easy prep turn thin-sliced chicken breasts into a crispy panko chicken that is swoon-worthy! A piece of golden brown chicken that is baked and not fried is the perfect, healthy dinner for busy weeknights...or any night!


  • 1 lb (~3) thinly sliced boneless, skinless chicken breasts
  • 1 egg, beaten
  • 3/4 cup panko
  • 3 Tbsp grated Parmesan
  • 1/4 tsp black pepper
  • 1/4 tsp garlic salt
  • 1/2 tsp dried parsley


  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a shallow bowl, whisk the egg until well-beaten. In a second shallow bowl, combine the panko, Parmesan, pepper, salt, and dried parsley; toss to combine.
  3. Dredge each chicken breast into the egg mixture, completely coating both sides. Allow excess to drip off before placing into the panko mixture. Flip once and use your hand to press and help the panko adhere to the entire surface of the chicken breast before transferring to the prepared baking sheet. Repeat with the remaining chicken.
  4. Bake for 22-25 minutes or until golden brown and chicken is cooked through. Serve hot.
Nutrition Information:
Yield: 3 Serving Size: 1 prepared chicken breast
Amount Per Serving: Calories: 242Total Fat: 6.7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 110mgSodium: 516mgCarbohydrates: 12.7gFiber: 0.8gSugar: 1.0gProtein: 34.3g

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Winner, winner…chicken dinner! Voila!

Be well,

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