Panko Chicken

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Panko chicken is like a super-tasty, crispy-coated superhero of dinners! One of our many easy chicken recipes, this is made with simple ingredients, it’s easy enough to whip up on busy school nights but special enough for weekend family meals.

Trust me, one bite and your whole family will be asking for it all the time! Read on and I’ll show you how to put this quick family meal together in just 25 minutes.

A plate of panko chicken with salad.

What is Panko Chicken?

If you know me, you know I have a soft spot for delicious, homemade meals that are not just easy to make but also win the hearts of our family of six boys. Today, I’m excited to share one of my all-time favorites: my panko chicken recipe.

This dish has the most incredible crispy crust, thanks to the use coarse Panko breadcrumbs. We’ve used these in such great recipes like our buttermilk chicken that’s oven-fried and our crunchy ranch chicken casserole.

This panko chicken recipe is much more than just a dish—it’s a trusted tradition around our kitchen table. On those busy weeknights when everyone’s tired and hungry, this is that magic meal that says welcome home to the family table.

A plate of Panko chicken.

The aroma of oven-baked panko chicken tenders filling the kitchen is a sure sign of a heartwarming meal. But what makes this recipe so special? For starters, it transforms simple ingredients into an easy dish that not only satisfies your taste buds but also brings a satisfying smile to everyone at the dinner table.

And it’s not just panko chicken breast we’re talking about—you can use this recipe to create panko chicken thighs or tenders too. Plus, it’s flexible. Want to shake things up a bit? How about some oven-fried chicken with panko and butter? Maybe a Panko breaded chicken or panko-crusted pork?

This recipe allows for endless variations to suit your personal preference. Finally, the ease of preparation and cooking is an added bonus for both novices and seasoned cooks. Whether it’s baked breaded chicken, panko chicken tenders, panko fried chicken, or any other panko creation, this recipe is an absolute time-saver without any compromise on flavor

Panko Chicken Ingredients

Some chicken breasts and other ingredients for making panko chicken.

1 cup panko bread crumbs: These Japanese-style crumbs give our chicken a distinctively light, crispy crust. They are made from crustless loaves of bread, making them a game-changer for our panko chicken recipe.

½ teaspoon garlic powder: This ingredient provides a subtle but noticeable aromatic flavor that infuses into the chicken, elevating its taste.

½ teaspoon salt: Essential for seasoning, salt brings out the natural flavors of the chicken and the other ingredients.

½ teaspoon black pepper: It provides a hint of heat and depth to our panko mixture.

¼ cup grated parmesan cheese: This lends a rich, nutty flavor to the panko coating that makes it even more delicious.

3 chicken breasts (tenderized and cut in half) or 6 cutlets: The star of the show! Whether you opt for breasts, thighs, or tenders, this chicken serves as the perfect canvas for our flavorful panko crust.

2 tablespoons mayonnaise: It helps the panko mixture adhere to the chicken, also adding a layer of creaminess that keeps the chicken moist during baking.

1 teaspoon Dijon mustard: A tangy note to balance the rich flavors. It pairs wonderfully with the mayonnaise for a flavorful spread.

Olive oil spray or melted butter for baking: This gives the breaded chicken a beautiful golden brown color during baking, enhancing its crunch.

Parsley and lemon for serving: They bring a refreshing brightness to the dish, cutting through the richness of the panko and parmesan. Be sure and use flat-leaf (Italian) parsley.

How to Make Great Panko Chicken

(At the bottom of this post, you’ll find a recipe card with the ingredient amounts and helpful tips.)

Preparing this panko chicken recipe is simple and fun. The first thing you’ll do is preheat your oven to 425° F. Then, grab a cooling rack and place it on a baking sheet.

Start by mixing the dry ingredients in a large, shallow bowl.

Some dry ingredients in a mixing bowl.
  1. Combine the panko breadcrumbs, garlic powder, salt, pepper, and grated parmesan cheese in a wide, shallow dish.
Adding salt and pepper to a piece of raw chicken.
  • 2. Lightly season the chicken with more salt and pepper according to your preference.
Slathering a raw chicken breast with some mayonnaise.
  • 3. Mix the mayonnaise and Dijon mustard together in a small bowl until well blended. The chicken is then slathered in a mayo-Dijon mixture before being dunked in the panko mixture.
Dipping a piece of raw chicken into a panko mixture.
  • 4. Carefully press each chicken breast into the panko mixture, ensuring an even coating on all sides.
A bunch of uncooked chicken on a baking rack.
  • 5. The coated chicken cutlets are arranged on a prepared baking sheet (parchment paper is a must for easy clean-up!) and spritzed with olive oil
Some baked chicken on a baking rack.
  • 6. Baking these beauties until golden brown creates crispy chicken that’s tender on the inside. Make sure you check the internal temperature with a meat thermometer for best results – it should read 165°F.

Recipe Tip

For a golden-brown finish, broil the chicken for 1-2 minutes, keeping a close watch to prevent burning.

A plate of panko chicken with a lemon wedge and parseley garnish.

Serve the chicken hot, garnished with fresh parsley and lemon wedges on the side. That’s it, you’ve made your panko chicken breasts!

Variations and Substitutions

What I love about this panko crusted chicken recipe is its versatility.

  • You can add a bit of Italian seasoning to your panko bread crumb mixture for a herby touch.
  • Or maybe some onion powder for extra savoriness.
  • If you like a kick, cayenne pepper is a great option.

Out of chicken breasts? No worries! Boneless skinless chicken thighs are a fantastic substitute, though they might require a slight adjustment to the cooking time.

You can also use chicken tenders for a kid-friendly version.

No panko breadcrumbs in your grocery store? You can use regular breadcrumbs, though keep in mind, the texture might be less crispy.

Don’t feel like turning on the oven? You can cook your panko-breaded chicken in a large skillet over medium heat, or even better, try an air fryer for a healthier alternative that requires less oil.

There’s no end to the variations of this panko chicken recipe: panko chicken breasts, panko crumbed chicken, panko fried chicken – you name it! In fact, once you know how to make panko chicken, you’ll have countless easy dinner recipes at your disposal.

So why not try this panko chicken recipe for your next meal? It’s easy, delicious, and sure to impress. 

What Goes with Panko Chicken?

A platter of Panko chicken with a salad in the background.
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This crispy baked panko chicken is a stand-alone superstar, but it’s even better when served with your favorite sides. Mashed potatoes, steamed veggies, or a simple salad are all great options. For an Italian twist, serve it with marinara sauce and spaghetti. Don’t forget your favorite dipping sauce!

Common Recipe Questions

Can I store leftover panko chicken?

Yes, you can! Place the chicken in an airtight container and it’ll stay fresh in the refrigerator for 3-4 days.

What’s the best way to reheat my panko chicken?

For the best results, reheat on a wire rack in the oven until warmed through. This helps keep the panko coating crispy.

Can I use an egg wash instead of the mayo-Dijon mixture?

You absolutely can. An egg mixture is a great alternative. Just mix an egg with a bit of water in a separate shallow bowl and you’re good to go!

I hope this easy chicken recipe finds its way into your dinner rotation. It’s definitely a hit in my household.

A bite of Panko chicken on a fork.

Don’t forget to check out my other easy dinner recipes for more meal inspiration! So, until next time, happy cooking and remember, the best part of any meal is sharing it with the ones you love.

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Panko Chicken

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This delicious Panko Chicken recipe is crispy on the outside and tender and juicy on the inside it can be made as a quick family dinner any night of the week in under 30 minutes on a sheet pan in the oven, although it’s elegant enough to serve for company. The crispy panko and parmesan topping will please even the pickiest of eaters!
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Yield: 4


  • 1 cup Panko bread crumbs
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 ⁄2 teaspoon black pepper
  • 1/4 cup Parmesan cheese, grated
  • 3 chicken breasts, tenderized and cut in half (or 6 cutlets)
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • olive oil spray or melted butter for baking
  • parsley and lemon for serving


  • Preheat oven to 425°.
  • Prepare a sheet pan with a wire rack on top. Whisk together the panko, garlic powder, salt, pepper, and Parmesan cheese in a large shallow bowl and set aside.
  • Next season the chicken with additional salt and pepper to taste.
  • In a small bowl combine the mayonnaise and Dijon and mix together. Brush a thin coat on the chicken breast on both sides. Dip the chicken in the panko mixture being careful to coat both sides evenly.
  • Place coated chicken on the prepared baking sheet on the rack using tongs. Continue the process until all the chicken is coated. Then, spray the chicken with olive oil spray or brush with melted butter.
  • Place the chicken in the heated oven and cook for 10 minutes or until an internal thermometer reaches an internal temperature of 165 degrees.
  • Broil chicken for 1-2 minutes for a nice golden crust. Be careful not to walk away from the broiler as the chicken can burn!
  • Remove from the oven and serve immediately with parsley and lemon wedges.


Recipe Success Tips for the Best Panko Chicken
  •  Be sure to tenderize your chicken if you are using chicken breasts with a meat tenderizer. They will not be cooked after 10 minutes if you use the chicken breasts as is. Purchasing chicken cutlets makes this recipe even easier.
  • Cooking the chicken on a wire rack helps to achieve a crispier coating. If you don’t have one the recipe will still be delicious but not as crispy on the bottom of the chicken.
  • If you prefer to cook the chicken in a skillet, use a tablespoon of butter and cook on medium heat for about 3 minutes per side. Note that the chicken will not be as crispy as the oven method. Always check that the chicken is cooked to 165 degrees with a meat thermometer.
  • This chicken is best the day it’s prepared but it can be stored in an airtight container for up to 2 days and reheated in the toaster oven or air fryer. The crust will be soggy if reheated in the microwave.


Calories: 327kcal, Carbohydrates: 11g, Protein: 40g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 116mg, Sodium: 756mg, Potassium: 670mg, Fiber: 1g, Sugar: 1g, Vitamin A: 105IU, Vitamin C: 2mg, Calcium: 112mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Easy Chicken Dinners

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Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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