Crunchy Panko-Coated Chicken Breasts
Crunchy Panko-Coated Chicken Breasts deliver a golden, crisp exterior with tender, juicy chicken inside, lightly seasoned with garlic and onion. Ready in minutes, this simple pan-fried favorite shines on busy weeknights and pairs well with salads, vegetables, or rice. It’s a versatile main that satisfies without fuss.
- Prep10 mins
- Cook5 mins
- Serves4
- DifficultyEasy
- 1
Pound the chicken breasts, one at a time, in a resealable plastic bag until they are about 1/2-inch thick.
- 2
Lightly beat the egg in a shallow bowl. In a separate shallow bowl, mix the panko crumbs, garlic powder, onion powder, salt, and pepper.
- 3
Dip the chicken breasts in the egg to coat, then dip them in the panko mixture, pressing the chicken into the crumbs until fully covered. Place them in a single layer on a plate.
- 4
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 2 to 3 minutes per side.
- Calories 410.38 kcal High
- Protein 31.99 g Good Source
- Carbs 33.95 g Moderate
- Total Fat 16.13 g High
- Saturated Fat 2.2 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 114.06 mg High
- Sodium 166.0 mg Moderate
- Fiber 1.41 g Low Source
- Sugar 1.3 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 7.7 mg Low Source
- Iron 1.41 mg Low Source
- Potassium 6.31 mg Low Source
- Vitamin A 23.73 mcg_rae Low Source
- Vitamin C 0.09 mg Low Source
- Vitamin D 0.76 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Wheat 🌾
- Gluten
- Corn 🌽
- Garlic 🧄
- Onions 🧅