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Crispy Lemon Pepper Panko Chicken

Crispy Lemon Pepper Panko Chicken


Crispy Lemon Pepper Panko Chicken

Crispy Lemon Pepper Panko Chicken

This recipe is a quick and easy meal to incorporate with any variety of sides of choosing
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 2
Calories 239 kcal


  • 1/8 tsp salt
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/8 tsp red pepper flakes
  • 1/4 tsp ground pepper
  • 3/4 tsp freshly grated lemon zest
  • 2 tbsp unseasoned panko bread crumbs
  • 1 tbsp olive oil + 1 tsp divided
  • 8 oz boneless, skinless chicken breast
  • fresh lemon juice to taste


  • Preheat the oven to 400 degrees F.
  • Add salt, garlic powder, onion powder, crushed red pepper flakes, black pepper and lemon zest to a shallow bowl or a pie plate. Mix with a fork until well combined. Add the panko and mix in well, using a fork.
  • 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.
  • Dry the chicken well using paper towels, then rub with 1 teaspoon of the olive oil on both sides. Press the oiled chicken breast into the panko mix on both sides.
  • Heat the remaining oil in a cast iron pan. 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.
  • Transfer the chicken onto a plate and let cool for 3 minutes before serving. Sprinkle with lemon juice to taste.
Keyword Chicken, crispy, lemon pepper, panko breading, recipe

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