Baked Panko Chicken Recipe
Baked Panko Chicken is an easy weeknight dinner that the whole family will love. These tender chicken breasts with a flavorful crispy coating goes with pretty much any side.
If you’re anything like us, we enjoy chicken multiple times a week. Yet we all need fresh chicken recipes to keep the boredom at bay.
This super easy recipe results in such tender chicken on the inside with a perfectly crisp coating.
With no complicated and messy egg wash required, mayo is the secret to keeping the chicken moist and getting the coating to stick.
The crispy coating for this oven baked chicken is a mixture of Panko breadcrumbs, parmesan cheese, and simple seasonings.
This Panko chicken recipes uses basic pantry staples so few simple ingredients, you might note even need a trip to the grocery store.
This perfectly breaded chicken is ready in less than 30 minutes. So it’s a great recipe for even the busiest of weekdays.
Easy chicken recipes such as this one will be sure to become a regular in your rotation.
Why You’ll Love This Recipe
- Total Time: 45 Minutes
- Serves: 4
Ingredients and Notes
Tips for Success
- Baking Option – You can also bake the chicken on a wire rack over a aluminum foil lined baking sheet, so the bottom gets crispy as well.
- Optional Garnish – For an extra burst of freshness, squeeze a bit of lemon juice over the chicken before serving.
How to Make Panko Chicken
As always, the full recipe is on the printable recipe card at the end of the post.
- Preheat your oven to 375°F.
- Butterfly cut the chicken breasts to make 4 pieces. Rinse the chicken breasts and pat them dry with paper towels. This will help the mayo mixture to stick.
- You’ll want chicken that is about ½ inch thick, so pound the chicken if necessary until it’s flattened using a meat mallet or rolling pin.
- In a bowl, mix together mayonnaise and lemon juice.
- In a separate bowl combine the panko bread crumbs, freshly grated Parmesan cheese, Italian seasoning, salt, and black pepper. Mix well to ensure an even distribution of flavors.
- Dip each chicken breast into the mayonnaise and lemon mixture, ensuring it’s well-coated.
- Transfer the coated chicken to the panko mixture, pressing the panko crumbs onto the chicken.
- Place the coated chicken breasts in a single layer on a baking sheet lined with aluminium foil. Leave some space between each piece to ensure even cooking.
- Bake in the preheated oven for about 15 minutes or until the internal temperature reaches 165°F. The panko coating should be golden brown and crispy.
- Once done, remove the baked panko chicken from the oven and let it rest for a few minutes.
- Serve this easy baked panko chicken recipe with sides, and enjoy!
What to Serve with Panko Chicken
One of the best things about this panko crusted chicken recipe is the endless options for side dishes.
Serve this crispy chicken main dish with rice or potatoes, salads, or any vegetable side. You can also serve with your favorite dipping sauce like marinara sauce or honey mustard.
Side Dish Suggestions:
- Honey Glazed Carrots
- Stovetop Candied Sweet Potatoes
- Air Fryer Asparagus
- Roasted Parmesan Green Beans
Storage and Reheating
Store leftover Panko chicken in the refrigerator in an airtight contianer, for up to 3-4 days.
Baked panko chicken can also be stored in the freezer for up to 2-3 months.
To reheat, it’s best to use the oven or an air fryer. Avoid reheating the chicken in the microwave, as it may result in a loss of crispiness.
Frequently Asked Questions
Can I substitute the mayonnaise with something else?
Greek yogurt or sour cream can be used as alternatives to mayonnaise for a tangy coating. Keep in mind that it may slightly alter the flavor.
Can I prepare the panko mixture in advance?
Yes, you can mix the panko coating ingredients in advance and store them in an airtight container. When ready to bake, dip the chicken in the mayo mixture and then into the pre-prepared panko mixture.
How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F. Use a meat thermometer to check the thickest part of the chicken breasts.
How can I make the coating spicier?
Add a pinch of cayenne pepper or chili powder to the panko mixture for a hint of spiciness. Adjust the quantity according to your spice preference.
Can I use chicken thighs instead of chicken breasts?
Yes, you can use boneless, skinless chicken thighs for this recipe. Adjust the cooking time to ensure the thighs reach an internal temperature of 165°F.
How do I prevent the panko coating from burning?
If you notice the panko coating is browning too quickly, you can tent the chicken with aluminum foil during the last few minutes of baking to prevent over-browning.
More Chicken Recipes
Baked Panko Chicken
Crispy and delicious on the outside and juicy on the inside. This Baked Panko Chicken Recipe will become your new favorite weeknight meal.
Ingredients
- 2 boneless skinless chicken breasts
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons lemon juice
- 3/4 cup panko breadcrumbs
- 1/2 cup freshly grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F.
- Butterfly cut the 2 chicken breasts to make 4 pieces. Rinse the chicken breasts and pat them dry with paper towels.
- Pound the chicken until it's flattened, about ½ inch.
- In a bowl, mix together mayonnaise and lemon juice.
- In a separate bowl, combine panko crumbs, freshly grated Parmesan cheese, Italian seasoning, salt, and black pepper. Mix well to ensure an even distribution of flavors.
- Dip each chicken breast into the mayonnaise and lemon mixture, ensuring it's well-coated.
- Transfer the coated chicken to the panko mixture, pressing the crumbs onto the chicken.
- Place the coated chicken breasts on a baking sheet lined with aluminium foil. Leave some space between each piece to ensure even cooking.
- Bake in the preheated oven for about 15 minutes or until the internal temperature of the chicken reaches 165°F. The panko coating should be golden and crispy.
- Once done, remove the baked panko chicken from the oven and let it rest for a few minutes.
- Serve with sides of choices, and enjoy!
Notes
- For an extra burst of freshness, squeeze a bit of additional lemon juice over the chicken before serving.
- Store in the refrigerator for up to 3-4 days.C4an be stored in the freezer for up to 2-3 months.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 304Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 66mgSodium: 750mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 25g
Created by Tammi Roy
Tammi Roy is the founder of My Organized Chaos, a Canadian food and lifestyle blog. She lives in Alberta, Canada and is the mom of three beautiful teenage girls. Tammi’s passions are her family, creating and sharing delicious recipes, travelling and photography. Learn more about Tammi.