This panko crusted chicken breast recipe is perfect for a weeknight dinner with only 10 minutes of prep time. Many of the recipes out there bake their chicken but I like to pan fry my panko crusted chicken. It creates a crispier and more flavorful coating and yields juicy and tender chicken inside. This is always a hit in my household and is included in our normal rotation of meals.
What is panko?
Panko breadcrumbs are made from crustless bread that are processed into flakes and then dried. This results in a crispier breadcrumb. They absorb less oil which creates a lighter and crispier texture than regular breadcrumbs. Panko breadcrumbs are used in Japanese cuisine as a crunchy coating for fried foods but has become more common in other cuisines worldwide.
What can you use panko breadcrumbs for?
Panko can be used to make a variety of dishes. They can be used as a crispy coating for chicken of course. However, they are good as a crispy coating for fried shrimp. They can also be used as a topping for mac and cheese. The flavor of panko breadcrumbs is enhanced when used in combination with parmesan cheese and butter as we will use in this panko crusted chicken breast recipe.
Ingredients needed for panko crusted chicken breast
- boneless chicken breast
- flour
- eggs
- panko breadcrumbs
- parmesan cheese
- Butter
- olive oil
- seasonings
How to make panko crusted chicken
- If you have thicker chicken breasts, Slice each chicken breast horizontally so that you have thinner chicken breast pieces. You want each piece to be the same in thickness so if you have some thicker pieces, pound them down to thin them out.
- Season each piece with salt and pepper and set aside.
- In 1 shallow dish combine the flour, all purpose seasoning and garlic powder. Thouroughy mix together.
- Whisk the eggs in a 2nd shallow dish.
- In a 3rd shallow dish, add the panko breadcrumbs and parmesan cheese and mix together.
- Take each piece of chicken and dredge in the flour first, then dip in the eggs, then dredge in the panko and parmesan mixture.
- Heat oil and butter in a large skillet, pan fry each piece of coated chicken for about 4-5 minutes on each side over medium heat. If your coating begins to brown too quickly, lower the heat a little so that the outside doesnt cook too fast.
- I like to let my chicken rest for about 2 minutes before eating, this allows the juices in the chicken to flow through.
As an alternative, this recipe can be baked instead of pan fried. To prepare this way, after dredging in the panko mixture, drizzle with about 2 tbsp melted butter. Then bake chicken in a preheated oven at 400 degrees Fahrenheit for about 18-22 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
Sides to serve with this Panko Crusted chicken
This chicken recipe can be paired with just about anything. Pair this with my favorite creamy mashed potatoes recipe or my oven roasted broccoli. This can also be served with your favorite pasta!
Panko Crusted Chicken
Equipment
- 3 shallow dishes
- 1 large frying pan
Ingredients
- 3 chicken breasts skinless, boneless
- 1 cup flour
- 1 1/2 tsp garlic powder
- 1/2 tsp italian seasoning
- 1 tsp all purpose seasoning
- 1 1/2 cup panko bread crumbs
- 3/4 cup parmesan cheese shredded
- 2 eggs
- 1/4 cup olive oil plus more as needed
- 2 tbsp butter divided
- salt and pepper to taste
Instructions
- Slice each chicken breast horizontally into 2 equal halves. Pound any thicker sides down so that all of the pieces are even and thinned out. Season each piece on both sides with salt and pepper.
- Combine flour, garlic powder, Italian seasoning and all purpose seasoning in a shallow dish.
- In a separate shallow dish, add the beaten eggs.
- In another shallow dish, combine the panko bread crumbs and parmesan cheese
- Dredge the first chicken breast in flour, shake off any excess flour. There should be a light coating on the chicken. Next, dip the chicken breast in the egg mixture. Then dredge the chicken breast in the panko bread crumb mixture. Press down firmly to ensure the breadcrumbs are covering the chicken. Repeat with remaining chicken breast.
- Heat 1/4 cup oil and 1 tbsp butter in large skillet over medium heat. Once the oil is hot enough, add the chicken and pan fry for about 4 minutes on each side. You will most likely need to fry in 2 batches. The chicken will have a golden and crispy crust on the outside. Remove and place on a paper towel lined plate to remove excess oil.
- For the second batch of chicken, add the remaining tbsp of butter and additional olive oil if needed. Once the pan is hot enough, add the remaining chicken breast and pan fry using previous instructions. Let rest for about 2 minutes before serving.