This post may contain affiliate links. See my disclosure policy.
This panko chicken recipe is our current family favorite. It uses simple ingredients and the results are juicy, crispy, golden brown chicken cutlets every time. Ready in under 10 minutes!
If your go-to weeknight dinner involves chicken, you’ll want to try my grilled chicken tenders, sheet pan chicken and veggies, or air fryer chicken bites next!
Table of Contents
Even when I’m super behind on grocery shopping, I know that so long as I have chicken breasts, panko, and eggs on hand, I can at least get dinner on the table.
Inspired by my breaded chicken cutlets recipe, I wanted a recipe that’s slightly more versatile. The crispy yet juicy texture remains the same, but the subtle seasoning gives you plenty of wiggle room to serve it with anything from air fryer broccoli to cauliflower mashed potatoes!
Why I love this recipe
- Fast. The prep time runs about 5 minutes and the chicken needs about 6-8 minutes in the pan.
- Customizable. Add cheese, switch up the spices, or make it gluten-free with a few substitutions.
- Versatile. This recipe is quick enough that I can make it for lunch, and the leftovers make the perfect sandwich filling or protein for salads!
- The perfect texture. The chicken remains juicy and tender, while the breading gets an addictive crispy texture and golden crust.
Key ingredients
- Chicken breast fillets. Since we’re coating the chicken in breadcrumbs, I prefer boneless skinless chicken breasts. Find ones that are about the same size in thickness.
- Eggs. For the breading to adhere to.
- Panko breadcrumbs. I prefer panko over regular breadcrumbs as panko is lighter and yields a crispier texture.
- Spices. I used a mix of garlic powder, smoked paprika, salt, and black pepper.
- Butter. To cook the chicken. Use unsalted butter so we have better control over how much salt gets added.
- Oil. I used butter and oil to help the chicken get golden brown without burning while the butter adds flavor.
How to make panko breaded chicken
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep work. Add the beaten eggs to one shallow bowl and combine the bread crumbs and spices in a second bowl.
Step 2- Dredge. Dip each fillet in the egg mixture, then the panko mixture.
Step 3- Cook. Melt butter and oil in a large skillet. Cook the chicken for several minutes on both sides until its internal temperature reaches 165F.
Step 4- Rest and serve. Let the chicken sit for a minute or two before serving immediately.
Arman’s recipe tips
- Pound the chicken breasts. To get the chicken breasts thin (so they get crispier), slice them in half lengthwise with a sharp knife, wrap each half in plastic wrap, and pound them with a meat mallet or rolling pin until they’re ¼ inch thick.
- Keep them in a single layer. You don’t want to crowd the pan or else the chicken won’t cook evenly. There should be little to no overlapping.
Frequently asked questions
To get panko to stick to chicken, you need to coat the chicken in something wet, usually beaten eggs. This gives the panko something to stick to. I also find eggs are so much better for trapping in the natural juices in the chicken.
The amount of time will vary depending on how high heat you’re cooking and the thickness of the chicken breasts. Generally, 3-4 minutes per side over medium heat should be sufficient, but you always want to verify the chicken has reached an internal temperature of 165F.
Panko Chicken
Ingredients
- 4 chicken breasts 4-6 ounces each
- 2 large eggs beaten
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons butter
- 2 tablespoons olive oil
Instructions
- In one dish, add the beaten eggs and in a second dish, whisk together the panic, garlic powder, smoked paprika, salt, and pepper.
- Dip each piece of chicken in the egg wash, then dip in the panko mix, coating both sides.
- Add the butter and oil in a large skillet and place over medium heat. Once the butter melts, add the chicken and cook for 3-4 minutes per side or until the chicken reaches an internal temperature of 165F.