Panko Crusted Chicken Breast

5 from 14 votes

This crispy panko crusted chicken breast is golden, juicy, and easy to bake or air fry—perfect for a quick weeknight dinner.

Prep Time5

Cook Time25

Total Time30

Course: Entree

Cuisine: American

Keyword: baked chicken, panko crusted chicken, lemon pepper chicken, healthy, lemon pepper seasoning, 30 minute meals, chicken recipes

Servings: servings

Calories: 203kcal

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

Preheat oven to 375ºF.
Prepare a shallow 9x13-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.

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.

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.

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.

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.

Storing Instructions:

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!