Easy Baked Breaded Chicken with Panko Crust
Crispy panko-crusted chicken breasts baked until golden, coated in a savory blend of parmesan, Italian spices, garlic, and egg wash. The breading crisps in the oven without frying, making this a simpler weeknight dinner that delivers restaurant-quality results. Serve with roasted vegetables, pasta, or a fresh salad for a complete meal that works year-round.
Ingredients
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Spray a 9 inch by 13 inch baking dish heavily with nonstick spray.
- 3
Season chicken with salt and pepper on both sides.
- 4
Combine breadcrumbs, parmesan cheese, and Italian spice blend in a small bowl.
- 5
Whisk together eggs, paprika, minced garlic, and onion powder in a separate bowl.
- 6
Dip each chicken breast in the egg mixture, then press into the breadcrumb mixture until fully coated.
- 7
Arrange breaded chicken in the prepared baking dish with space between pieces.
- 8
Bake until internal temperature reaches 165 degrees, about 30 to 35 minutes.
Tips
Press the breadcrumb coating firmly onto the egg-washed chicken to ensure it adheres during baking and creates maximum crispness.
Let coated chicken rest on the prepared baking dish for 5 minutes before baking so the coating sets and sticks better.
Good to Know
Refrigerate covered up to 3 days. Reheat in a 350 degree oven for 10 minutes until warmed through.
Bread the chicken up to 2 hours ahead and refrigerate on the baking dish before baking.
Serve hot with lemon wedges, marinara sauce, or alongside roasted vegetables and rice.
Common Mistakes
Skip pressing the breadcrumbs firmly to avoid a loose coating that falls off during baking.
Do not crowd the baking dish to avoid steaming instead of crisping the breading.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
homemade blend
FAQ
Can I cook this on the stovetop instead of baking?
Yes, but baking keeps fat content lower. To pan-fry, heat oil in a skillet over medium-high heat and cook breaded chicken 6 to 7 minutes per side until golden and internal temperature reaches 165 degrees.
What if my chicken breasts are very thick?
Pound them to even thickness before seasoning, about three-quarters inch. This ensures even cooking and prevents the coating from burning while the interior remains undercooked.
Can I freeze the breaded chicken before baking?
Yes, freeze on a baking sheet uncovered until solid, then transfer to freezer bags up to 2 months. Bake from frozen, adding 5 to 10 minutes to the baking time.