Looking for a delicious and easy dinner recipe? Try this mouthwatering Baked Breaded Chicken Breast.

With a crispy panko coating and juicy, tender chicken, this dish is a crowd-pleaser that’s ready in under 30 minutes.

baked breaded chicken garnished with lemon and parsley.

This oven-baked breaded chicken has quickly become a reader favorite around here. I’m not surprised, because it’s truly scrumptious!

Even without deep-frying, using panko breadcrumbs results in a crispy and golden chicken that’s sure to satisfy your crunch cravings.

What’s even better is that this recipe can be prepared ahead of time and stored in the freezer, providing a hassle-free dinner solution for those busy weeknights.

Why you’ll love this recipe

  • Golden, crispy texture: the crunchiness will satisfy your taste buds and leave you wanting more.
  • A healthier alternative: traditional fried chicken can be high in calories and unhealthy fats. By baking the chicken instead, this recipe provides a healthier alternative that doesn’t compromise on flavor.
  • Easy to make:this recipe is quick and easy to make, making it a perfect choice for busy weeknights when you don’t have much time to spend in the kitchen.
  • Freezer-friendly: prepare a batch of chicken ahead of time and freeze it for later use. It’s a great option for meal prep.

Serving suggestions

You can serve this crispy baked chicken with a variety of side dishes, such as mashed cauliflower, pasta salad, sweet potato fries, or Hasselback potatoes.

More serving options:

  • Pair it with air-fried broccoli, roasted Brussels sprouts, or grilled vegetables.
  • Serve it on a homemade bun for a great chicken sandwich.
  • Cut it into strips and serve with dipping sauces like honey mustard, BBQ, or ranch.
  • Make it into a chicken parmesan by topping it with marinara sauce and mozzarella cheese and baking until the cheese is melted and bubbly.
  • Chop it up and add it to salads.

Ingredients & easy swaps

ingredients used to make panko chicken.

Here are a few notes about the ingredients for this recipe:

  • Chicken breast: boneless, skinless chicken breasts cut lengthwise work best. They’ll cook through faster and be extra crispy. You can also use boneless, skinless thighs or chicken tenders, but cooking time will vary depending on their size and thickness.
  • Egg: helps the breadcrumbs stick to the chicken. Mayonnaise can be used as an egg substitute.
  • Panko breadcrumbs: these breadcrumbs have a coarser texture than regular breadcrumbs and give the chicken a unique crunchy texture. You can find panko breadcrumbs in the grocery store with other breadcrumbs, in the Asian food aisle, or online.
  • Seasoning: the recipe calls for paprika, grated lemon zest, salt, and pepper, but feel free to experiment with any herbs and spices you prefer. For a spicy kick, try adding red pepper flakes or cayenne pepper. You could also try dried parsley, oregano, garlic powder, onion powder, or rosemary for a different flavor.
  • Cooking spray: olive oil cooking spray or any neutral oil spray can be used to coat the chicken before baking.

See the recipe card below for a detailed ingredient list and step-by-step instructions.

How to make baked breaded chicken cutlets

Tips for success

  1. Cut your chicken evenly — this is a must! Thin chicken breasts will cook quickly and evenly, and they won’t release too much moisture. 
  2. Use kitchen tongs: handling breaded chicken can be messy, but using kitchen tongs can help keep your fingers clean and make the process easier.
  3. Avoid overcrowding the baking sheet; otherwise, the chicken will steam instead of fry, and the coating will become soggy. Leaving some space between each piece will ensure that they cook evenly and have a crispy texture.
  4. Make sure the chicken is fully cooked. Use an instant-read thermometer to check for doneness. The internal temperature of cooked chicken should reach 165°F (75°C). If you don’t have a thermometer, cut the chicken and make sure it’s white inside. Eating undercooked or raw chicken is unsafe and can put you at risk for salmonella.
  5. Don’t overcook the chicken — overcooking the chicken will result in dry and tough meat.

Storing, freezing & reheating

To store: although this recipe is best enjoyed freshly baked, you can store leftovers in an airtight container in the refrigerator for 3-4 days.

To reheat: for best results, reheat leftover chicken in the oven at 350°F (175°C) for 10 minutes or until heated through. This will help maintain the crispy texture. Alternatively, you can use an air fryer at 400°F (205°C) for 3-5 minutes.

To freeze: place the unbaked chicken breasts on a plate and freeze them for at least 2 hours or until solid. Then, transfer them to a large ziplock bag and store them in the freezer for up to 3 months. When you are ready to bake, add an extra 5-10 minutes to the baking time.

Recipe FAQs

How do I make the breading stick to the chicken?

1- Pat the chicken dry before breading it. 
2- When breading the chicken, shake off any excess flour, egg, and breadcrumbs.
3- Don’t overcrowd the baking sheet. Overcrowding can cause the breading to become soggy and fall off.

Can you make oven-fried chicken ahead of time?

Yes, you can prepare the breaded chicken ahead of time, but it’s best to bake it just before serving to ensure maximum crispiness. To prepare ahead, bread the chicken as directed in the recipe and refrigerate it on a baking sheet lined with parchment paper. Cover the chicken with plastic wrap and store it in the refrigerator for up to 24 hours. When you’re ready to bake, remove the chicken from the refrigerator, let it sit at room temperature for 15-20 minutes, and then bake it as directed in the recipe.

Can you bread chicken without eggs?

You can use mayonnaise as an egg replacement.

Can I make this baked chicken breast recipe gluten-free?

To make this recipe gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs.

breaded chicken cutlets on a white plate.

Have you tried this crispy chicken recipe yet? Did you make any modifications or put your own spin on it? Share your feedback with us in the comments below. We can’t wait to hear from you! And if you have any questions, we are always here to help!

How To Make It: Baked Breaded Chicken Breast

(5 stars) 92 ratings
This recipe for baked crispy breaded chicken breast is a delicious and healthier alternative to traditional fried chicken. The dish features a crispy panko coating and tender, juicy chicken that is sure to be a crowd-pleaser. Best of all, it's a quick and hassle-free dinner solution that can be ready in under 30 minutes.


  • 1 lb (500 g) boneless, skinless chicken breast cut lengthwise
  • ¾ cup (90 g) all-purpose flour
  • 1 egg beaten
  • 1 cup (80 g) panko breadcrumbs
  • 1 teaspoon paprika
  • zest of 1 lemon grated
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • oil spray

Garnish (optional)

  • 2 tablespoons fresh parsley leaves finely chopped
  • lemon slices or lemon wedges


  • Preheat the oven to 425 F degrees (220 degrees C).
  • Line a baking sheet with parchment paper.

Bread the chicken

  • In a shallow dish, combine the flour, paprika, lemon zest, salt, and pepper. In another shallow dish, beat the egg. In a third shallow dish, place the panko breadcrumbs.
  • Working one at a time, coat the chicken breasts in flour, dip them into eggs, and then dredge them in panko, pressing to coat.
    After each step, make sure to shake off the excess.
  • Place the chicken on the prepared baking sheet and spray with oil on both sides.


  • Bake for 10 minutes, turn each piece over, and continue baking for an additional 12 minutes or until the chicken is cooked through and slightly golden. Baking times vary depending on the size and thickness of the chicken breasts.

Garnish and serve

  • Garnish the crispy baked chicken breasts with a slice of lemon and chopped parsley, if desired.


  • Chicken: you can also make this recipe with chicken tenders or with boneless, skinless thighs.
  • Panko breadcrumbs: panko is usually found in the Asian section of supermarkets.
  • Storage: leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.
  • Reheating leftovers: I recommend re-warming in a 300F oven for about 10 minutes, until crispy again.
  • Scaling the recipe: you can easily double or triple the recipe. Simply click on the number of servings in the recipe card and slide the toggle that appears to the number of servings you want to make. The ingredient amounts will change accordingly.


Serving: 160 g, Calories: 250 kcal, Carbohydrates: 22.9 g, Protein: 30.3 g, Fat: 4.2 g, Saturated Fat: 0.8 g, Cholesterol: 109.7 mg, Sodium: 504.2 mg, Fiber: 0.7 g, Sugar: 0.1 g
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!