Herb Crusted Lemon Panko Chicken

Prep Time: 20 minutes

Cook Time: 15-20 minutes

Level of Difficulty: Medium


6 Boneless, Skinless Chicken Breasts (5-6 ounces each) or tenders

1/2 C. Whole wheat flour or All-purpose flour

3/4 C. Panko Bread Crumbs (Italian herb)

3/4 C. Panko Bread Crumbs (Whole wheat)

1/4 C. Parmesan Cheese, grated

1 1/2 t. Fresh Thyme or Italian Flat Leaf Parsley, finely chopped

1/8 t. each Kosher Salt and Pepper

2 Large Eggs, whisked until combined (use egg whites only for lighter version)

Option: 1-2 T. Lemon Zest (add to bread crumb mixture)


In separate bowl, combine panko bread crumbs, parmesan cheese and herbs.

In another bowl, combine flour, salt, and pepper.

Dip/dredge chicken breasts into bowl filled with flour mixture, then in eggs, and finally in breadcrumb mixture. Shake excess at each step.

Bake uncovered at 350 F for approximately 15-20 minutes for chicken breasts, and 10-12 minutes for tenders. Baked chicken should have an internal temperature of 165 degrees when done. Also, make sure juices are clear and crust is lightly browned. Serve.

Recipe developed by Chef Laura Valcour