This easy lemon panko chicken breast is juicy and delicious on the inside and crispy and airy on the outside. It's full of savory lemon and pepper flavors with a little bit of heat from crushed red pepper flakes.
What's in the seasoning mix?
How to prepare the chicken:
To ensure that the chicken breast cooks evenly you have to pound it into an even thickness. To do that, set the chicken on a cutting board or cutting mat, then cover with plastic wrap. Lightly pound the thick end either with a meat mallet or a rolling pin.
How to make the breading and coat the chicken:
See full ingredient amounts and instructions in the recipe card below!
- Add all seasonings to a shallow bowl or a pie plate. Mix well using a fork.
- Mix panko into the seasonings.
- Dry the chicken breast with paper towels.
- Rub both sides of the chicken with olive oil.
- Press both sides into the panko mix.
- Fry on both sides until golden-brown, then transfer in the pan to the oven. Bake until fully cooked.
Recipe Tip:
Make sure to get all dry seasonings well combined with the fresh lemon zest. Having the dry seasonings moistened by the lemon zest will help them stick to the panko bread crumbs.
How to serve the chicken:
- This chicken is great with a salad. Dress the salad with olive oil and balsamic vinegar, ranch dressing or any other dressing of your choice.
- You can also serve the chicken on a salad. To do that, slice the cooked chicken breast into strips, then set the strips on the salad.
- Another great option is to serve the chicken with these roasted lemon basil potatoes.
More delicious recipes using fresh lemon zest:
- Crispy Lemon Roasted Potatoes with Fresh Basil30 Minutes
- Spicy Basil Marinated Shrimp22 Minutes
- Oregano Sauce5 Minutes
Did you make this recipe? Please let me know how you liked it in the comments below! Thank you!
Full Printable Recipe
Lemon Panko Chicken
This quick and easy breaded lemon panko chicken breast is juicy, tender and has a flavorful, crispy panko shell.
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Equipment:
- shallow bowl or pie plate
- measuring spoons
- citrus zester
- fork
- cutting board or cutting mat
- plastic wrap
- meat mallet or rolling pin
- paper towels
- cast iron pan
- kitchen tongs
- digital meat thermometer (recommended)
Ingredients:
- ⅛ teaspoon salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon crushed red pepper flakes
- ¼ teaspoon ground black pepper
- ¾ teaspoon freshly grated lemon zest (you need about ¼ of a large lemon for that)
- 2 tablespoons unseasoned panko bread crumbs
- 8 ounces boneless, skinless chicken breast
- 1 teaspoon mild olive oil (to rub on the chicken)
- 1 tablespoon mild olive oil (for frying the chicken)
- fresh lemon juice, to taste
Instructions:
- Heat the oven to 400 degrees F.
- Add salt, garlic powder, onion powder, red pepper flakes, black pepper and lemon zest to a shallow bowl or pie plate.⅛ teaspoon salt, ⅛ teaspoon garlic powder, ⅛ teaspoon onion powder, ⅛ teaspoon crushed red pepper flakes, ¼ teaspoon ground black pepper, ¾ teaspoon freshly grated lemon zest (you need about ¼ of a large lemon for that)
- Mix with a fork until well combined and all dry seasonings are evenly moistened by the lemon zest.*
- Add the panko and mix in well, using a fork. Set aside.2 tablespoons unseasoned panko bread crumbs
- Set the chicken breast on a cutting board or a cutting mat. Cover with plastic wrap and pound into an even thickness using a meat mallet or a rolling pin.8 ounces boneless, skinless chicken breast
- Dry the chicken well using paper towels, then rub with olive oil on both sides.1 teaspoon mild olive oil (to rub on the chicken)
- Press the oiled chicken breast into the panko mix (both sides). Set aside.
- Heat the remaining oil in a cast iron pan until shimmering.1 tablespoon mild olive oil (for frying the chicken)
- Fry the chicken breast on both sides until the panko crust is golden-brown (about 4 minutes on each side).
- Transfer the pan with the chicken into the oven. Bake the chicken until it is fully cooked and reaches an internal temperature of 165 degrees F. (About another 5 minutes, for a ¾-inch thick chicken breast.)
- Transfer the chicken onto a plate and let cool for 3 minutes before serving. Sprinkle with a few drops of lemon juice to taste.
Notes:
*Please make sure to get all ingredients well combined with the fresh lemon zest. Having the dry seasonings moistened by the lemon zest will help them stick to the panko bread crumbs.
Sha says
Oh boy this recipe isn't that good!! The ingredients are great, I love the lemon zest idea but the measurements are all wrong! Only two tablespoons of panko? I ended up using at least 3/4 of a cup and I had to add more of all the rest of the ingredients as well. The ingredient list is great, just add to your liking.
Nicole B. says
Hi Sha,
I'm sorry to hear that this recipe didn't turn out for you! I just tested it again after seeing your comment and all measurements worked perfectly for me. The idea with the small amount of panko is to mop up all of it with the chicken and leave nothing behind (as shown in the photo for step 5). That way you only need 2 tablespoons, in my experience. I'll go into the post and be sure to make that clearer. Anyway, thank you for your feedback, I do appreciate it!
Nicole