Baked Panko-Crusted Chicken Breast

Baked Panko-Crusted Chicken Breast
Staff Writer
Panko-Crusted Chicken Breast

Jessica Chou

Panko-Crusted Chicken Breast

This easy baked chicken dinner is deliciously light and perfect for any weather.

Click here to see 101 Ways to Cook Chicken


For the chicken

  • 1/4 flour
  • 1 pepper
  • 1 salt
  • 1 1/2 lemon pepper
  • 2 chicken breasts
  • 1 egg, beaten
  • 1 1/2 panko breadcrumbs

For the sauce

  • 1 oil
  • 2 cloves garlic, smashed and roughly chopped
  • 6 grape tomatoes, halved, plus more for garnish
  • 1 green onion, sliced on the bias


For the chicken

Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil and grease with a dab of oil.

Mix flour, salt, and lemon pepper. Dredge the chicken breasts in the flour mixture, then coat with the egg. Cover the chicken in the panko breadcrumbs and place on a baking sheet.

Bake for 15-20 minutes until cooked through.

For the sauce

Heat the oil over medium heat and add the garlic. About 30 seconds to 1 minute later, add the tomatoes and cook for another 2-3 minutes. Add in some green onions (reserve some for decoration, if you want) and cook for another minute or so.

Pour the sauce over chicken breasts, garnish with remaining green onion and tomato halves.

Panko-Crusted Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Panko-Crusted Chicken Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.