Description
Tender chicken breasts coated in crispy, golden panko breadcrumbs, seasoned perfectly for a crunchy and juicy bite. These chicken breasts are easy to prepare and make a delicious, satisfying meal!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil or vegetable oil
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper.
- In a separate bowl, whisk together the eggs and Dijon mustard until well combined.
- In a third shallow bowl, place the panko breadcrumbs.
- Dredge each chicken breast first in the seasoned flour mixture, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing gently to ensure the breadcrumbs stick evenly.
- Heat olive oil in a large skillet over medium heat. Once hot, add the chicken breasts and cook for 3-4 minutes on each side, or until golden brown and crispy.
- Transfer the chicken breasts to the prepared baking sheet and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let the chicken rest for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
- For extra crispiness, toast the panko breadcrumbs lightly in a dry pan before breading.
- You can use chicken thighs instead of breasts for a juicier result.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked and Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 120mg
