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by Elena Tomasion Feb 4, 2015 (updated Apr 5, 2023)
Mouthwatering crispy baked chicken breast, ready in under 30 minutes!
With a crunchy panko coating and juicy, tender chicken, this dish is a delicious and easy weeknight meal to serve with your favorite sides.
This easy oven-baked breaded chicken has quickly become areader favoritearound here. I’m not surprised, because it’s truly scrumptious!
Using panko breadcrumbs gives you a crispy, golden chicken without the need for deep-frying.
And the best part? You can make this ahead and freeze it for a convenient dinner on busy weeknights.
Table of contents
Why you’ll love this crispy baked chicken breast
- 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. This recipe provides a healthier alternative that doesn’t compromise on flavor.
- Quick and simple: this baked fried chicken is perfect for busy weeknights when you’re short on time in the kitchen.
- Freezer-friendly: prepare a batch in advance and store it in the freezer for convenient and hassle-free meal prep.
Serving suggestions
- Serve with sides like mashed cauliflower, pasta salad, sweet potato fries, or Hasselback potatoes.
- Pair with air-fried broccoli,roasted Brussels sprouts, orgrilled vegetables.
- Make a chicken sandwich using a homemade bun.
- Create chicken strips for dipping in sauces like honey mustard, BBQ, or ranch.
- Turn it into a mouthwatering chicken parmesan by topping it with marinara sauce and mozzarella cheese, then bake until the cheese is melted and bubbly.
- Add chopped chicken to salads for extra flavor and protein.
Ingredients & substitutions
Here are some helpful notes about the key ingredients for this baked chicken breast recipe:
- Chicken breast: boneless, skinless chicken breasts cut lengthwise work best for quick and crispy results. You can also use boneless, skinless thighs or chicken tenders, but cooking time will vary depending on their size and thickness.
- Egg: it helps the breadcrumbs stick to the chicken. You can use mayonnaise as an egg substitute.
- Panko breadcrumbs: these breadcrumbs have a coarser texture than regular breadcrumbs, giving the chicken a unique crunch. Find panko breadcrumbs in the grocery store’s breadcrumb section, Asian food aisle, or online.
- Seasoning: the recipe calls for paprika, grated lemon zest, salt, and pepper, but feel free to experiment with other herbs and spices like red pepper flakes, dried parsley, oregano, garlic powder, onion powder, or rosemary for different flavors.
- Cooking spray: coat the chicken with olive oil cooking spray or any neutral oil spray before baking.
See the recipe card below for a detailed ingredient list and step-by-step instructions.
How to make crispy baked chicken breast
Tips for success
- Cut the chicken evenly: this is a must! Use thin chicken breasts for even cooking and to prevent excess moisture.
- Use kitchen tongs to handle the breaded chicken, making the process easier and keeping your fingers clean.
- Don’t overcrowd the baking sheet; otherwise, the chicken will steam instead of fry, and the coating will become soggy.
- Check for doneness: use an instant-read thermometer to make sure the chicken reaches 165°F (75°C) inside. If you don’t have a thermometer, cut the chicken and check for white, fully cooked meat to avoid any risk of salmonella.
- Avoid overcooking the chicken to prevent dry and tough meat.
Storage & reheating instructions
To store: place any leftover chicken in an airtight container and store it in the refrigerator for 3-4 days. It’s best to enjoy the chicken freshly baked.
To reheat: for crispy results, reheat the leftover chicken in the oven at 350°F (175°C) for about 10 minutes until it’s heated through. Alternatively, you can use an air fryer at 400°F (205°C) for 3-5 minutes for similar results.
To freeze: place the unbaked chicken breasts on a plate and freeze them for at least 2 hours or until they are 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.
Frequently Asked Questions
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.
More easy dinner recipes
- Chicken Taco Bowl
- Easy Sheet Pan Chicken Fajita
- Parmesan Chicken Tenders (Baked)
- Baked Chicken with Potatoes
Have you tried this crispy baked chicken breast yet? Share your feedback or variations in the comments below. If you have any questions, feel free to ask – we’re here to help!
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How To Make It: Baked Breaded Chicken Breast
Prep Time: 5 minutes mins
Cook Time: 22 minutes mins
Total Time: 27 minutes mins
Servings: 4
(5 stars) 43 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.
Ingredients
- 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
Instructions
Preheat the oven to 425 degrees F (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.
Shake off any excess after each step.
Place the chicken on the prepared baking sheet and spray with oil on both sides.
Bake
Bake the chicken for 10 minutes, then turn each piece over and continue baking for an additional 12 minutes, or until the chicken is fully cooked and has a slightly golden color. 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.
Notes
- 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. Just adjust the number of servings in the recipe card, and the ingredient amounts will change accordingly.
Nutrition
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!
Author: Elena Tomasi
Course: Main Course
Cuisine: American
Dairy-Free Diet Healthy Main Dishes Recipes
originally published on Feb 4, 2015 (last updated Apr 5, 2023)
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82 comments on “Crispy Baked Chicken Breast”
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Shelly — Reply
Super tasty, super easy! Whipped this up with some leftover chicken breast. First time I’ve made anything breaded and this was the right recipe to pick! Highly recommend squeezing fresh lemon over this. I added garlic powder to the flour mix.
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M — Reply
great recipe, thank you! My family loved it.
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Ellen — Reply
This recipe is definitely a keeper! Thanks for posting this recipe. It is very good.
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Elena Tomasi — Reply
Thank you for the feedback, Ellen!
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Bonnie — Reply
Absolutely loved this. Could not be easier! Very little clean up! Very tasty!
I salted and peppered my chicken before I put them in flour to make sure the seasoning sticks.
Served mine with Waldorf Salad. I think I would also eat this on top of a salad with a vinegar/oil dressing.
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Hyke — Reply
I used different spices (roasted garlic and pepper) but the breading recipe was absolutely perfect. Not that I’ve been trying breaded dishes for a long time but this was the best one I have ever made. Nice and crispy on the outside and very juicy on the inside. Definitely a keeper. Thank you (and Happy New Year)!
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Elena Tomasi — Reply
Thank you for the feedback, Hyke! Happy New Year! :)
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Mary — Reply
Sooo good! I cut my chicken breasts into about 3 or 4 inch “strips.” I used zest from two lemons and a bit of salt and pepper directly on the breasts before coating. I have a gas oven and 425 for 12 minutes on each side (pieces were thick… a good two inches). Done perfectly. Very juicy yet thoroughly cooked. I served them with sauteed carrots and cranberry sauce. For the carrots: par boiled baby cut carrots in sugar sweetened water for 8 minutes; drained and sauteed on high heat for about 3 minutes with lemon infused olive oil, a pinch of ginger, salt, pepper and a sprinkle of dry thyme. Goes very well with this chicken.
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Elena Tomasi — Reply
I can’t wait to try your sauteed carrots. Thank you for the recipe, Mary!
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Lorene — Reply
This is a keeper…so very good.
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Marguerite Alexander — Reply
Have made this twice! My family LOVES it. I cut my chicken breasts into filet size first. Sometimes add some HV powdered ranch dressing to panko bread crumbs and some white wine to casserole before baking. Thank you for this great recipe. It keeps my daughter from drive through chicken nuggets. we serve with rice and a salad!
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Elena Tomasi — Reply
Thank you for the feedback, Marguerite! Happy to hear your family loved this recipe :)
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Rachel Raile — Reply
Super easy to make and versatile, which is great during a pandemic when you don’t always have tons of fancy ingredients. I can already see different ways to play with this recipe. Very yummy too, sure to be a staple! Thanks!
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Elena Tomasi — Reply
So glad you liked it, Rachel! Thank you for the feedback!
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Jackie K. — Reply
Fantastic recipe. Reminded me of a lemon-pepper chicken we used to get at a favourite Italian restaurant which has now since closed. It’s amazing as written and I made a few modifications to suit our taste. I toast the Panko In the oven before I bread the chicken. I also added about 1/2 a cup of fresh shredded parmiggiano reggianno to the Panko before breading. Both the original and my twist make fantastic chicken strips too! Very family friendly. We served with mashed potatoes and fresh steamed green/yellow beans. Thrilled to have found this recipe! Thank-you for sharing.
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Drina Nixon — Reply
I have 2 relatives who must eat gluten free. The GF Panko is extremely bland, so I use Breton Gluten Free Herb and Garlic crackers. They crumble very easily, have salt, taste and go nicely with this recipe.
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Elena Tomasi — Reply
Thank you for the tip, Drina! :)
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Mary — Reply
This was the absolute best chicken we have ever had! It was crispy without frying. The chicken breasts were so juicy! I made 4 pounds of chicken breasts, so I adjusted the ingredients. These are the changes I made: I did take another person’s advice and I added Parmesan cheese to the Panko breadcrumbs. The only seasonings I used in the flour were salt, pepper, garlic. and paprika. I used melted butter instead of olive oil and sprinkled with parsley before baking. When I flipped the chicken breasts for cooking, I added more butter on top. Thank you for this great recipe!
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Elena Tomasi — Reply
Thank you for the feedback, Mary! :)
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