Three oven baked chicken breasts with a slice of lemon on top
4.94 from 31 votes
Crispy Baked Chicken Breasts
Prep Time:
5 mins
Cook Time:
22 mins
Total Time:
27 mins
Author: As Easy As Apple Pie
Course: Main Course

Crunchy and golden on the outside, juicy and tender on the inside, these crispy baked chicken breasts are way better than the fried version. And, of course, healthier!

Panko is usually found in the Asian section of supermarkets.

  • 500 grams (1 lb) boneless, skinless chicken breast cut lengthwise
  • 90 grams (¾ cup) all-purpose flour
  • 1 egg beaten
  • 80 grams (1 cup) Panko Japanese-style bread crumbs
  • 1 teaspoon paprika
  • zest of 1 lemon grated
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ½ tablespoon olive oil
  • 2 tablespoons fresh parsley leaves finely chopped
  1. Preheat the oven to 220 degrees C (425 F degrees).
  2. Line a baking sheet with parchment paper.
  3. In a shallow plate, combine the flour, paprika, lemon zest, salt and pepper.
  4. Beat the egg in another shallow plate.
  5. Place the Panko breadcrumbs in a third shallow plate.
  6. Working one at a time, dredge the chicken breasts in flour, dip into eggs, then dredge in panko, pressing to coat.
  7. Place the chicken on the prepared baking sheet and spray with olive oil on both sides.
  8. 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 thickness of the chicken.
  9. Garnished the crispy baked chicken breasts with a slice of lemon and chopped parsley, if desired.
  10. Enjoy!

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Nutrition Information
Amount per serving (160 g) — Calories: 254, Fat: 4.3g, Saturated Fat: 0.6g, Cholesterol: 93mg, Sodium: 184mg, Carbohydrates: 20.1g, Fiber: 1.2g, Sugar: 0.9g, Protein: 32.8g

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