Dinner
Lemon-Panko Chicken
Crisp golden crumbs cling to tender chicken, brightened by lemon zest and warm spices. Each bite delivers a satisfying crunch that gives way to juicy meat inside.
- Total
- 33 min
- Prep
- 15 min
- Cook
- 18 min
- Serves
- 4
Nutrition per Serving
- Calories
- 213
- Protein
- 29g
- Carbs
- 12g
- Fat
- 5g
- Fiber
- 1g
- Sugar
- 1g
- Sodium
- 365mg
Ingredients
- 4 (4 ounce) thin-sliced boneless, skinless chicken breasts
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/4 tsp salt
- 1 large egg, beaten
- 1/3 cup whole-wheat panko breadcrumbs
- 1/3 cup Italian-seasoned breadcrumbs
- 1 tbsp grated lemon zest
- 1/4 tsp cracked black pepper
- Olive oil cooking spray
- 2 tbsp chopped fresh parsley
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.
- Pat chicken dry and place in a medium bowl. Sprinkle both sides with oregano, paprika and salt.
- Place egg in a shallow bowl. Combine panko, Italian breadcrumbs, lemon zest and pepper in another shallow bowl.
- Dip one piece of chicken in the egg mixture. Dredge in the breadcrumb mixture, pressing to adhere. Place on the prepared baking sheet; repeat with the remaining chicken. Lightly coat both sides of the chicken with cooking spray. Bake, flipping once, until the breadcrumbs are golden and crisp and an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, 8 to 9 minutes per side. Sprinkle with parsley.