This quick and easy Panko chicken recipe is my go-to 30-minute entrée for weeknight dinners. Juicy chicken breast is breaded in crispy panko breadcrumbs and Parmesan cheese, then baked in the oven to shatteringly crisp perfection. It’s simple, tasty, and has the perfect crunch! Prep is quick and these Panko-crusted chicken breasts bake in just 15 minutes!
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I love breaded chicken cutlets, but sometimes I just don’t want to deal with the mess of pan-frying. I developed this oven-baked chicken recipe for lazy days in the kitchen when I’m still craving crispy, crunchy chicken. It’s super simple and delicious!
What’s in This Panko Chicken Recipe?
- Butter: Unsalted butter helps the breadcrumbs brown to become ultra-crispy.
- Breadcrumbs: Panko breadcrumbs are the crispiest, crunchiest breadcrumbs for this chicken!
- Chicken: Boneless, skinless chicken breasts are the ideal choice for tender, juicy cutlets.
- Flour: Helps the eggs stick to the chicken.
- Seasonings: Salt, pepper, Dijon mustard, Parmesan cheese, Italian seasoning, garlic powder, and ground paprika add so much flavor to these cutlets.
- Eggs: Help the breadcrumbs stick to the chicken.
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Tips for Success
- Moisture is the enemy of crispy chicken. If you don’t pat your chicken breasts dry and dredge them in flour before the eggs and Panko, there will be excess moisture on the surface of the meat that will create steam pockets, causing the breading to flake off.
- Ensure your oven is at the proper temperature, and set the chicken on a wire rack set in a baking sheet to allow airflow all around for that perfect crispy crust.
How to Store and Reheat
Store leftover Panko chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes, or until warmed through.
Freeze Panko chicken breasts in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Like with any fried chicken recipe, I like to serve this Panko chicken with creamy mashed potatoes for a textural contrast. When I want to double down on cheesy flavor, I’ll go for Parmesan risotto instead. As for veggies, I like something light with a little bit of acid to cut through the fatty flavors, like lemon Parmesan roasted broccoli. After all, who could say no to more Parm?!
Panko Chicken Recipe
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Ingredients
- 3 tablespoons unsalted butter (⅜ stick)
- 1½ cups Panko breadcrumbs
- 2 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- Kosher salt and freshly ground black pepper to taste
- 2 large eggs
- 2 teaspoons Dijon mustard
- 1-2 dashes hot sauce optional
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon ground paprika
Instructions
- Preheat oven to 400°F. Place a wire rack over a baking sheet and set aside.
- Melt the butter in a medium nonstick skillet set over medium heat. Add in the Panko and toast, stirring often, until golden brown. Place the Panko in a large shallow bowl and set aside to cool.3 tablespoons unsalted butter, 1½ cups Panko breadcrumbs
- Pat the chicken dry and slice it in half into two thinner cutlets.2 boneless, skinless chicken breasts
- Whisk the flour and a big pinch of salt and pepper in a second shallow bowl.½ cup all-purpose flour, Kosher salt and freshly ground black pepper
- In a third shallow bowl, whisk the eggs, Dijon mustard, and optional hot sauce.2 large eggs, 2 teaspoons Dijon mustard, 1-2 dashes hot sauce
- To the bowl with the Panko, add the Parmesan, Italian seasoning, garlic powder, and paprika, and mix well.¼ cup freshly grated Parmesan cheese, 1 tablespoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon ground paprika
- Dredge the chicken in the flour, eggs, and breadcrumbs. Press the breadcrumbs onto the outside of the chicken to help it adhere. Place the chicken on the wire rack on the sheet pan.
- Bake for 15-20 minutes or until the chicken is cooked through. Serve and enjoy.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Toasting the panko and cooking the chicken on a wire rack helps to create extra crispy chicken!
- You can use about 1 pound of chicken tenders in place of the chicken breasts. No need to slice them into cutlets.
- For a gluten-free version, swap out the all-purpose flour for gluten-free all-purpose flour, and swap the breadcrumbs for a gluten-free version.
- You can also swap out the Parmesan for another hard cheese, like Pecorino, Asiago, or Romano.
Nutrition Information
How to Make Panko Chicken Step by Step
Toast the Breadcrumbs: Preheat your oven to 400°F, then place a wire rack over a baking sheet and set it aside. Melt 3 tablespoons of unsalted butter in a medium nonstick skillet set over medium heat. Add in 1½ cups of Panko breadcrumbs and toast, stirring often, until golden brown. Then place the Panko mixture in a large shallow bowl, and set it aside to cool.
Make Chicken Cutlets: Pat 2 boneless, skinless chicken breasts dry, then slice each in half to make two thinner cutlets.
Dredge the Chicken: Whisk ½ cup of all-purpose flour and a big pinch of salt and pepper in a second shallow bowl. In a third shallow bowl, whisk 2 large eggs, 2 teaspoons of Dijon mustard, and an optional 1-2 dashes of hot sauce together. To the bowl with the Panko breadcrumbs, add ¼ cup of freshly grated Parmesan cheese, 1 tablespoon of Italian seasoning, ½ teaspoon of garlic powder, and ½ teaspoon of ground paprika, and mix well. Dredge the chicken in the flour, eggs, and breadcrumbs. Press the breadcrumbs onto the outside of the chicken to help it adhere. Place the chicken on the wire rack on the sheet pan.
Bake the Chicken: Bake panko breaded chicken for 15-20 minutes, or until it’s fully cooked through. Serve and enjoy!
