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Crispy Baked Parmesan Panko Chicken Breast Recipe with Easy Lemon Garlic Butter

crispy baked parmesan panko chicken breast - featured image
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This recipe delivers a crispy, golden panko and Parmesan crust on tender chicken breasts, finished with a bright and buttery lemon garlic sauce. Perfect for quick weeknight dinners or casual entertaining.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, pounded to even thickness
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme)
  • Salt and pepper, to taste
  • 2 large eggs, beaten
  • 4 tablespoons unsalted butter
  • 3 cloves fresh garlic, minced
  • Juice and zest of 1 lemon
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Flatten chicken breasts to about 1/2 inch thickness using a meat mallet or rolling pin. Pat dry and season both sides with salt and pepper.
  3. In a shallow bowl, mix panko breadcrumbs, Parmesan, garlic powder, dried Italian herbs, salt, and pepper.
  4. In another bowl, beat the eggs.
  5. Dip each chicken breast into the egg wash, letting excess drip off, then press firmly into the panko mixture to coat evenly. Repeat dipping for extra coverage if desired.
  6. Place coated chicken breasts on a wire rack set over a rimmed baking sheet.
  7. Bake for 20-25 minutes until crust is golden and internal temperature reaches 165°F (74°C). Halfway through baking, baste tops with melted butter if desired.
  8. While baking, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Remove from heat and stir in lemon juice and zest.
  9. When chicken is done, brush or drizzle lemon garlic butter over each breast. Garnish with chopped parsley if desired and serve immediately.

Notes

Use a wire rack to keep the crust crispy by allowing air circulation. Pat chicken dry before coating to avoid sogginess. Use an instant-read thermometer to ensure perfect doneness. For gluten-free, substitute panko with gluten-free panko or almond flour. Butter can be swapped with olive oil or dairy-free margarine for dairy-free version. Avoid microwaving leftovers to maintain crispiness; reheat in oven or toaster oven instead.

Nutrition

Keywords: crispy chicken, baked chicken breast, Parmesan panko chicken, lemon garlic butter, easy dinner, weeknight recipe, crispy crust chicken

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