Of course! Here’s the full blog post for your Crispy Panko Parmesan Crusted Chicken Breasts, written in a fun, simple, down-to-earth style like you asked:
Hey friends!
Today, we’re making one of my all-time favorite easy dinners — Crispy Panko Parmesan Crusted Chicken Breasts.
These come out golden brown, super crunchy on the outside, and juicy on the inside.
Perfect for picky eaters, busy weeknights, or when you just want something that feels a little fancy without being hard.
I’ve been making this for years — it never fails me!
Why I Love This Recipe
- Super kid-friendly – Even the picky ones love it!
- Quick and easy – Ready in under 30 minutes.
- Crispy and juicy – Best of both worlds.
- Uses simple pantry ingredients – Nothing fancy needed!
When my kids were little, I used to call these “Chicken Crunchies” — it made dinner sound exciting, and it worked like a charm.
What You’ll Need
- 2 large boneless skinless chicken breasts
- 1 cup Panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large eggs
- ½ cup all-purpose flour
- Cooking spray or olive oil
- Optional: chopped fresh parsley for garnish
Pro Tips
- Pound the chicken evenly — Makes it cook faster and stay juicy.
- Don’t skip the flour step — It helps the egg stick!
- Use a wire rack on your baking sheet for extra crispiness.
- Spray the tops of the chicken lightly with oil — helps them get extra golden.
- Let the chicken rest for a few minutes before slicing to keep it juicy.
Tools You’ll Need
- Meat mallet or rolling pin
- Three shallow bowls
- Baking sheet
- Parchment paper
- Wire rack (optional but awesome)
- Tongs
Substitutions and Variations
- Swap Panko for regular breadcrumbs (but Panko = crunchier!).
- Use grated Pecorino Romano instead of Parmesan for a sharper flavor.
- Add a pinch of Italian seasoning to the breadcrumb mix.
- Make it spicy with a little cayenne pepper!
Make Ahead Tips
You can bread the chicken up to 4 hours ahead and keep it in the fridge until ready to bake.
Just spray right before baking!
How to Make Crispy Panko Parmesan Crusted Chicken Breasts
Makes: 4 servings
Cook Time: About 25 minutes
Step 1: Prep the chicken
Pound the chicken breasts to about ½ inch thick between two pieces of plastic wrap.
Step 2: Set up your breading station
In one bowl: flour.
In another: beaten eggs.
In the third: Panko, Parmesan, garlic powder, onion powder, paprika, salt, and pepper mixed together.
Step 3: Bread the chicken
First dip the chicken into the flour, then the eggs, then the Panko mixture. Press the crumbs on well!
Step 4: Arrange on baking sheet
Place the breaded chicken on a parchment-lined baking sheet. Spray lightly with cooking spray or drizzle with olive oil.
Step 5: Bake
Bake at 425°F for about 20-25 minutes, flipping once halfway, until golden brown and cooked through (165°F internal temp).
Step 6: Serve and enjoy!
Let the chicken rest for a few minutes, then slice and sprinkle with chopped parsley if you want.
Tips for Leftovers and Storage
- Store leftover chicken in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 375°F for about 10 minutes to keep it crispy.
- Freeze uncooked breaded chicken for up to 2 months — just bake straight from frozen!
What to Serve With
- Creamy mashed potatoes
- A fresh green salad
- Roasted veggies
- Garlic butter pasta
- Honey mustard dipping sauce (the kids LOVE this)
FAQ
Can I air fry these?
Yes! Air fry at 400°F for about 12-14 minutes, flipping halfway.
Can I use chicken tenders instead?
Absolutely — just cook them for a little less time (about 15 minutes).
What if I don’t have Panko?
You can use regular breadcrumbs. They won’t be as crispy, but still super tasty.
How do I know if the chicken is cooked?
Use a meat thermometer — it should read 165°F in the thickest part.
Final Thoughts
If you’re looking for a dinner that’s easy, delicious, and a total crowd-pleaser — this Crispy Panko Parmesan Crusted Chicken is IT.
I hope you love it as much as we do!
If you try it, leave a comment below and tell me how it went — or ask any questions! I’m here to help. 💛
Would you also like me to make a cute printable recipe card you can include too? 📋🍗