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Panko Crusted Chicken Breasts

Cooking Method
Difficulty Intermediate
Prep Time: 20 min Cook Time: 18 min Total Time: 38 mins
Servings 4
  • 1.5 pound boneless, skinless chicken breasts (4 small; see notes above.)
  • Kosher salt
  • black pepper
  • 1 cup panko bread crumbs, plain
  • 1/3 cup parmigiano-reggiano, finely grated
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 2 eggs, beaten
  • 1/4 cup extra virgin olive oil (plus some for drizzling)
  1. Heat the baking sheet.

    Place a sheet pan in the oven. Heat the oven to 450℉. Leave the pan in the oven for at least 10 minutes after it reaches that temperature.

  2. Prepare the chicken.

    You want four pieces of chicken that are a reasonably uniform thickness of about ¾”. See notes and pictures above for suggestions if your pieces are larger.

    Season both sides of the chicken with salt and pepper.

  3. Set up your breading station.

    You will need two shallow dishes that are large enough to place a chicken breast. In one dish, add the two beaten eggs. In the other dish, combine the panko, cheese, parsley, salt, and pepper. 

    One at a time, thoroughly coat the top side of each breast in the egg. Then press the chicken into the panko mixture. Place breading-side-up on a plate until ready to add to the pan. You can add extra breading if you see any gaps.

    You are only breading one side, the top, of the chicken.
  4. Add chicken to the pan.

    Remove the sheet pan from the oven and work quickly. Remember that it is HOT. 

    Add the olive oil to the pan (it may warp; that’s fine) and place the chicken breading side down into the oil. Return to the oven and bake for 18 minutes or until an instant-read thermometer inserted into the thickest portion reads 165℉.

    These chicken breasts go great with my Parmesan and Chive Make-ahead Potatoes.

Keywords: dinner, chicken