Oven-Baked Panko Chicken
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!
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
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
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