Panko crusted chicken breast is one of those recipes that makes dinner feel a little fancy without any extra effort. With a crisp, golden exterior and juicy, flavorful center, it’s a dish that looks and tastes like it came from a restaurant—but is easy enough to whip up on a busy weeknight. This recipe uses a simple breading technique and oven or air fryer directions, so you can enjoy that crunchy texture with minimal fuss.
These panko crusted chicken breasts make a fantastic option for anyone who wants a satisfying meal that doesn’t require deep frying. Thanks to the light and flaky texture of Japanese breadcrumbs, you still get that perfect crunch in every bite. And since this is a baked panko crusted chicken recipe, it’s a lighter, healthier alternative to pan-fried versions. It’s easy to season the breading to your liking, and the oven does all the heavy lifting—leaving you with a crisp exterior and juicy interior every time.
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Why We Love These Panko Crusted Chicken Breasts
- A healthy baked recipe.
We use lean white meat, and even though it includes breading, the dish is oven-baked, not deep-fried. This means it isn’t bogged down by excess oils that sit heavy in your stomach. - Quick and easy to prepare.
Chicken breasts are relatively inexpensive, and all of the seasonings can be found year-round in almost any store. One of our specialties is making delicious entrees easy and accessible. You and your family are going to love this yummy and easy 30-minute meal! This is also the perfect addition to your spring recipes! - You can bake it in the oven or the air fryer.
Versatility is the name of the game with this lemon pepper chicken recipe!
If you enjoy quick and easy chicken dinners, be sure to check out our super simple recipe for chicken pot pie with Bisquick! There’s no pie crust to mess with because this classic is topped with biscuit dough!
Ingredient Notes and Substitutions
- Chicken breasts: To help the meal cook more quickly, you’ll be cutting each breast in half horizontally. This creates what are essentially cutlets. Feel free to use those if you’d like. Want to learn how to properly cut chicken breast? Check our post!
- Italian seasoned panko breadcrumbs: You can also toss unseasoned bread crumbs with Italian seasoning to get the same result. (If you’re looking for an oven-baked chicken recipe without breading, learn how to cook chicken tenderloins in the oven.)
- Lemon pepper seasoning: A pre-mixed blend of dried lemon zest, salt, and pepper. This is another seasoning you can make from scratch with some fresh lemons — and we do have fresh lemon juice in this recipe, so you’ll already have them on hand! More lemons on hand? Try making our homemade lemon curd recipe for dessert.
Recipe Variations
- Herb-parmesan panko chicken cutlets: For an herby, savory twist on this panko chicken recipe, mix finely grated Parmesan cheese and dried Italian herbs right into the panko mixture. This adds richness without making it heavy, and the herbs give it a Mediterranean flair. Perfect for serving over salad or pasta with a light sauce like lemon butter or marinara.
- Mayo and mustard crusted chicken: Try coating your chicken cutlets with a thin layer of mayonnaise and a teaspoon of Dijon mustard instead of oil. It might sound unconventional, but this combo locks in moisture and adds a tangy punch of flavor. Then press the coated cutlets into your seasoned breadcrumbs. It’s a simple trick that’s wildly effective for crispy baked results.
- Spicy panko chicken with kick: Give your panko crusted chicken breasts a little heat by adding paprika, cayenne, or chili powder into the breading. Want even more zip? Dip the chicken into a whisked egg and hot sauce mixture before coating. This adds a bold layer of flavor and helps the breading stick even better.
- Crispy chicken bites with creamy dip: Use purpose flour to lightly dredge small pieces of chicken before dipping in egg and coating with panko. These bite-sized versions bake up quickly and are ideal for snacking or party trays. Serve with a creamy ranch or honey mustard dip for an easy appetizer the whole family will love.
Looking for other healthy baked chicken dinner ideas? Some of our most popular recipes are also the healthiest! Family favorites include oven baked marinated chicken tenders and our chicken piccata recipe from Cheesecake Factory.
Equipment Used in this Recipe
- 9×13-inch baking dish – or rimmed sheet pan
- basting brush
- gallon size Ziploc bag – pie plates, or dipping trays
- Air fryer – if air frying
How to Make Baked Panko Crusted Chicken
- Use a meat mallet or rolling pin to flatten the breasts.
A mallet is faster and easier, but a rolling pin will also do the trick. Even an empty wine bottle or bottom of a heavy skillet or saucepan will work.
The idea is to get the breasts to an even thickness so that they cook faster as well as cook evenly.
- Use your fingers to help the bread crumbs stick.
To prevent the breading from falling off the, use your fingers to press the crumbs into the breasts. - Keep the pieces in a single layer on the pan.
Overlapping the cuts is a surefire way to end up with undercooked meat. Whether oven baking or air frying, you want to be sure all surfaces of the panko crusted chicken cook at the same rate.
- Don’t cook it all the way through!
We’re going a little against our normal method here – shoot for an internal temperature of 163°F., not 165°F. This is because baked meat continues to cook as it rests after coming out of the oven.
By doing this, the panko breaded chicken will be perfectly moist and juicy, more so than if you cook it completely before letting the baked panko crusted chicken rest.
🎯 TFN Pro Tip
The term ‘carryover cooking’ describes the process where food continues to cook after it has been removed from its heat source.
An instant-read digital cooking thermometer is required to perform the carryover cooking method.
Serving Suggestions
This easy recipe for panko crusted chicken breast is incredibly flexible and fits right into your weekly rotation, especially on busy nights. Serve the crispy chicken breasts with a side of roasted vegetables or potatoes for a well-rounded dinner, or slice them up and add to grain bowls or crisp green salads. They’re also fantastic tucked into sandwiches with lettuce and tomato or served with a scoop of potato salad for a picnic-style meal. Don’t forget to add a few lemon wedges for a bright, zesty finish and set out your favorite dipping sauce—like honey mustard, ranch, or garlic aioli—for an extra layer of flavor everyone will love.
Recipe FAQs
Using oil helps to create well-coated panko crusted chicken. The technique is also important – press gently and wiggle the piece as you press it down into the breadcrumbs.
Generally, it’s easier to get a thick coating of crumbs using the press method rather than shaking them in a Ziploc bag.
Steamed bread is used to create this Japanese-style of breadcrumb. The pieces are bigger and flakier than traditional breading. Panko is the key to creating extra crispy baked lemon pepper chicken breasts!
Keep leftover panko breaded chicken breasts in the refrigerator for up to 4 days.
To reheat in the oven, lay the pieces on a baking sheet and reheat at 350°F. until warmed through – 5 or 10 minutes. You can broil for the last few minutes to really regain the crunch!
To reheat in the air fryer, set to 350°F. and reheat for 3 to 5 minutes. This is definitely the best reheating method for very crispy leftovers!
Love 30-Minute Meals? Here Are Our Favorites…
- Sweet and Spicy Meatballs
- Cowboy Cut Ribeye Steak
- Green Goddess Chicken Cobb Salad
- Lemon Butter Shrimp Pasta
If you tried this panko crusted chicken breast recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Panko Crusted Chicken Breast
Equipment
- 9×13-inch baking dish - or rimmed sheet pan
- basting brush
- gallon size Ziploc bag - pie plates, or dipping trays
- air fryer - if air frying
Ingredients
- 1½ pounds boneless skinless chicken breasts (6 breasts, 4 ounces each) or cutlets *See Notes
- 2 tablespoons avocado oil olive oil, or melted butter
- ¼ cup lemon juice (approx. 1 large or two small lemons)
- ½ cup Italian seasoned panko (Japanese bread crumbs) or gluten free panko
- 1 tablespoon lemon pepper seasoning
- 1 teaspoon garlic powder
- ½ teaspoon fine ground sea salt
- ¼ teaspoon ground black pepper
Optional Garnish
- 1 lemon cut into slices
- ¼ cup chopped flat leaf parsley
Instructions
- Preheat oven to 375ºF. Prepare a shallow 9×13-inch baking dish or rimmed sheet pan by lining with aluminum foil. Grease foil with nonstick cooking spray or oil. Set aside.
- Place the breasts between sheets of wax paper or plastic wrap.Using the flat side of a meat mallet or a rolling pin, gently pound the breasts to create an even thickness (This will help them to cook evenly). Remove the top piece of plastic wrap. Then, use a basting brush to apply oil/lemon juice mixture to both sides of all chicken pieces.
- Stir to combine panko and the seasonings together in a gallon size Ziploc bag, breading tray, or pie plate.If using zip top bag, place one breast into the bag, seal to close, then shake bag to coat. Remove the coated breast from bag and transfer to the prepared baking dish before coating the next one.Otherwise, place one breast at a time into the panko seasoning mixture in pie plate or dipping tray. Press down gently to help the coating to stick; Be sure to coat both sides with panko.Arrange panko crusted chicken breasts in a single layer in the baking dish.
Oven Baking Instructions
- Place dish of breasts in preheated oven. Bake for 12 minutes, then use a spatula to flip the breasts over in the pan. Continue baking until exterior is crispy and golden brown.Use an instant-read digital thermometer to check the internal temperature of the poultry. When the internal temperature reaches 163Fº, remove the meat from oven.
- Let it rest in pan for 5 minutes. If desired, garnish each piece with a slice of lemon and fresh chopped parsley before serving.
Air Fryer Instructions
- Preheat/set air fryer to 350ºF.
- Add the panko coated chicken to the air fryer basket. Air fry for 18-20 minutes, until golden and crisp. Use an instant-read digital thermometer to check the internal temperature of the poultry. When the internal temperature reaches 163Fº, remove chicken from air fryer.
- Let chicken rest on serving platter for 5 minutes. If desired, garnish each piece with a slice of lemon and fresh chopped parsley before serving.
Notes
- How do you get panko to stick to the meat?
- Using oil helps to create well-coated panko crusted chicken. The technique is also important – press gently and wiggle the piece as you press it down into the breadcrumbs. Generally, it’s easier to get a thick coating of crumbs using the press method rather than shaking them in a Ziploc bag.
- What is panko breading?
- Steamed bread is used to create this Japanese-style of breadcrumb. The pieces are bigger and flakier than traditional breading. Panko is the key to creating extra crispy baked lemon pepper chicken breasts!
- Herb-parmesan panko chicken cutlets: For an herby, savory twist on this panko chicken recipe, mix finely grated Parmesan cheese and dried Italian herbs right into the panko mixture. This adds richness without making it heavy, and the herbs give it a Mediterranean flair. Perfect for serving over salad or pasta with a light sauce like lemon butter or marinara.
- Mayo and mustard crusted chicken: Try coating your chicken cutlets with a thin layer of mayonnaise and a teaspoon of Dijon mustard instead of oil. It might sound unconventional, but this combo locks in moisture and adds a tangy punch of flavor. Then press the coated cutlets into your seasoned breadcrumbs. It’s a simple trick that’s wildly effective for crispy baked results.
- Spicy panko chicken with kick: Give your panko crusted chicken breasts a little heat by adding paprika, cayenne, or chili powder into the breading. Want even more zip? Dip the chicken into a whisked egg and hot sauce mixture before coating. This adds a bold layer of flavor and helps the breading stick even better.
- Crispy chicken bites with creamy dip: Use purpose flour to lightly dredge small pieces of chicken before dipping in egg and coating with panko. These bite-sized versions bake up quickly and are ideal for snacking or party trays. Serve with a creamy ranch or honey mustard dip for an easy appetizer the whole family will love.
- Keep leftover panko breaded chicken breasts in the refrigerator for up to 4 days.
To reheat in the oven, lay the pieces on a baking sheet and reheat at 350°F. until warmed through – 5 or 10 minutes. You can broil for the last few minutes to really regain the crunch! - To reheat in the air fryer, set to 350°F. and reheat for 3 to 5 minutes. This is definitely the best reheating method for very crispy leftovers!
Nutrition
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Dennis McMahon says
Love this chicken !
DK says
Such a great lemon pepper panko crust chicken recipe! I doubled the lemon juice for that extra sour citrus taste and it was so good!
Harriet Young says
Delicious! I served it on top of pasta in a creamy sauce and it was perfect. Thanks for the recipe!
kushi says
This chicken looks amazingly delicious. Can’t wait to try the recipe. Thanks for sharing.
Dina and Bruce says
What a delicious and simple recipe!!Yum!