This Panko Chicken goes nicely with almost any side dish and is quite simple to prepare. The ideal, healthful dinner for hectic weeknights-or any night-is a piece of golden brown chicken that is baked rather than fried. Every time, this roasted chicken comes out of the oven moist and crisp! This unique technique gives the chicken the desired texture of flawlessly crispy outside and juicy, tender within!
Do you love chicken recipes? Try my Baked Chicken Breast.
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Why This Recipe Works
- It is ideal for hectic evenings because it is really simple and quick to prepare.
- Adaptable: Serve on a bread with a slice of your preferred cheese or sandwich spread, add some cayenne pepper to make it spicy, or transform leftovers into chicken parmesan with a little marinara sauce and mozzarella.
- This baked chicken makes a wonderful family meal because it's popular with both adults and children.
- Versatile. The leftovers make the ideal protein for salads or sandwich stuffing, and this recipe is quick enough for me to cook for lunch!
- Healthier comfort food: crispy chicken without deep frying.
Main Ingredients
To prepare this panko-crusted chicken, you'll need the following ingredients:
- Chicken - This dish calls for boneless, skinless chicken breast. This recipe can also be made with chicken tenders, which obviously reduces the cooking time.
- Mayonnaise - It keeps the chicken juicy and helps the panko crisp up instead of turning mushy. If you don't like mayo, believe me, an egg wash works in its place.
- Dijon Mustard - You can use the mustard of your choice. Whole-grain mustards may not coat the chicken as evenly, though.
- Breadcrumbs - Although normal breadcrumbs can be easily substituted, panko breadcrumbs add that extra crunch. This dish can be made gluten-free by using a gluten-free substitute or bread crumb. Panko breadcrumbs have a lot of surface area to crisp up and are light and fluffy. If you'd like, you can also prepare your own panko breadcrumbs.
- Parmesan cheese - A small amount of grated Parmesan cheese gives it a cheesy, pungent taste. Although freshly grated is preferred, pre-grated will also function.
- Seasonings - Smoked paprika (the best!), onion powder, Italian seasoning, Kosher salt, and freshly cracked black pepper. I prefer smoked paprika, but ordinary paprika works too.
- Olive Oil Spray - A light mist over the breading helps the panko turn golden and crisp in the oven.
- Parsley - Optional garnish; not essential to the recipe.
- Lemon - optional garnish.
How To Make Panko Chicken
- Preheat the oven to 400°F (200°C) and pat the chicken breasts dry on both sides with a paper towel.
- Put the mustard and mayonnaise in a small bowl and season with salt and pepper. Mix by whisking.
- Combine the panko crumbs, parmesan cheese, paprika, onion powder, Italian seasoning, Kosher salt, and black pepper in a medium-sized bowl.
- Coat the chicken on both sides by dipping it into the mayo mixture.
- After placing the chicken in the panko bowl, turn it over to coat the other side. Make sure the chicken is well covered in crumbs by pressing the panko onto it.
- Arrange the chicken on a baking sheet covered with parchment paper, then mist the chicken with olive oil spray.
- Bake at 400°F for 15 to 22 minutes, until the internal temperature reaches 165°F.
- Before serving, let the chicken rest for five minutes. Serve right away after adding 1 tablespoon of freshly chopped parsley and a squeeze of fresh lemon.
Expert Tips
- Since freshly grated parmesan cheese melts better and helps the coating stick to the chicken, I suggest using it.
- To make cleanup easier, be sure to line your baking sheet with parchment paper!
- Remember to brush the breading with olive oil before putting the chicken cutlets in the oven for the most beautiful results. This will help the outside achieve the desired golden color and crispy texture.
- Don't overdo the mayonnaise. It should be just enough to let the panko cling to the chicken breast, not too thick. As it cooks, it will melt, softening the meat and assisting in the crisping of the crumb topping.
- As long as you take care not to overcook it, this panko chicken comes out incredibly juicy and moist! Put a meat thermometer into the thickest portion of a breast if you're concerned about overcooking, and take the pan out of the oven when it hits 165°F.
- Butterfly for speed: If you butterfly or pound the breasts thin, they cook much faster, so start checking for doneness around the 8 to 10 minute mark to avoid overcooking.
Dipping Sauce for Panko Crusted Chicken
The fact that this panko-crust chicken pairs well with so many various foods is one of my favorite things about it. This panko chicken pairs wonderfully with any of these dipping sauces:
- Garlic Parmesan sauce
- Ranch
- Garlic butter sauce
- Chipotle sauce
- 5-Minute Homemade Boom Boom Sauce
- Homemade buffalo sauce
The kids enjoy BBQ sauce for dipping, and I adore this chicken served with honey mustard sauce. This recipe is a terrific way to satisfy everyone with a single main dish!
Variations & Substitutions
- Melt butter or heat a tablespoon of olive oil in a big pan over medium heat if you like to cook on the stove. Once it's hot, add the breaded chicken and cook for 5 to 7 minutes on each side, or until it's cooked through and golden brown.
- Would you like to change up the flavors here? For the panko mixture, try adding extra grated parmesan, lemon zest, and/or any other herbs or seasonings you want!
- Prepare the lemon panko chicken according to the recipe. Garnish with fresh lemon slices and squeeze fresh lemon juice over the chicken once it has been taken out of the oven.
- The chicken's color is greatly enhanced by the paprika in the panko mixture. However, by itself, it doesn't contribute much taste. Use smoked paprika instead for extra taste!
- Swap the binder: Even if you don't have mayonnaise on hand, you can still make this recipe work by using sour cream or plain Greek yogurt in place of the mayo.
- Alternative breadcrumbs: Crushed crackers, pretzels, or an unsweetened cereal, such as cornflakes, Chex, or rice krispies, can also be used in place of panko crumbs.
Storage Tips
- Keep leftovers in the refrigerator for up to four days in an airtight container. Once fully cooled, store.
- Air fry leftover chicken for 7-10 minutes at 350 degrees to reheat it.
- Bake chicken in a preheated 400 degree F (200 degree C) oven for 12 to 15 minutes, or until thoroughly heated, to reheat it from the refrigerator.
Frequently Asked Questions
Panko breadcrumbs have a bigger crumb than regular breadcrumbs and are formed from bread without the crust. However, the two are essentially interchangeable.
After lightly coating the chicken with mayonnaise, we push it into the crumb mixture.
In a 400°F oven, boneless chicken breasts take 15 to 22 minutes, depending on their thickness. On the stovetop, cook them over medium heat for 5 to 7 minutes per side. Either way, make sure the internal temperature reaches 165°F.
Of course! Reduce the temperature by 25 degrees and the cooking time by roughly 25% when converting recipes from a traditional oven to air fryer preparation. For this recipe, that means air frying the chicken at 375°F for about 12 to 16 minutes, flipping it halfway through.
You can either place the chicken between two pieces of plastic wrap on a sturdy surface and use the smooth side of a meat mallet to pound the chicken to the desired thickness, or you can cut a larger chicken breast in half widthwise to create two thinner breasts.
If you want more crunch, put a wire rack inside the baking sheet and arrange the unbaked chicken on top of it so hot air can reach all sides. Without a rack, the top gets crispier than the bottom, which sits against the pan.
Yes, you may whisk together honey, low-sodium soy sauce, sesame oil, ground ginger, orange juice, garlic powder, and sriracha in a dish. Then, transfer the mixture into a storage bag, add the chicken, and marinate it for 30 minutes to a few hours to add more flavor before breading.
If you tried this Oven Baked Juicy Panko Chicken or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
More Easy Chicken Recipes
- 10 Minute Copycat Taco Bell Chicken Quesadilla
- Mayonnaise Parmesan Chicken
- Blackstone Chicken (Easy Griddle Recipe)
- Crispy Honey Chicken
- Buffalo Wild Wings CrockPot Garlic Parmesan Chicken Pasta Recipe
- Crockpot Garlic Parmesan Chicken and Potatoes
- Greek Yogurt Marinated Chicken
- The Best Crispy Chicken Parmesan
- 30-Minute Grilled Buffalo Chicken
Recipe
BEST Oven Baked Juicy Panko Chicken (Crispy!)
INGREDIENTS
- 2 lb boneless skinless chicken breasts
- ¼ cup mayonnaise
- 2 tablespoon Dijon mustard
- 2 cup Panko breadcrumbs
- ⅓ cup grated Parmesan cheese
- 2 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 2 teaspoon paprika
- ½ teaspoon Kosher salt
- ¼ teaspoon fresh cracked pepper
- olive oil spray
- 1 tablespoon fresh parsley chopped, for garnish (optional)
- lemon for serving (optional)
INSTRUCTIONS
- Preheat the oven to 400°F (200°C). Pat the chicken dry. Put the mustard and mayonnaise in a small bowl, season with salt and pepper, and whisk to combine.
- In a medium bowl, combine the panko crumbs, parmesan cheese, paprika, onion powder, Italian seasoning, Kosher salt, and black pepper.
- Dip the chicken into the mayo mixture, coating both sides.
- Place the chicken in the panko bowl and turn it over to coat the other side, pressing the panko on so the chicken is well covered.
- Arrange the chicken on a parchment-lined baking sheet and mist it with olive oil spray.
- Bake at 400°F for 15 to 22 minutes, until the internal temperature reaches 165°F.
- Let the chicken rest for five minutes before serving. Garnish with 1 tablespoon of freshly chopped parsley and a squeeze of fresh lemon, if you like.
NOTES
- Since freshly grated parmesan cheese melts better and helps the coating stick to the chicken, I suggest using it.
- To make cleanup easier, be sure to line your baking sheet with parchment paper!
- Remember to brush the breading with olive oil before putting the chicken cutlets in the oven for the most beautiful results. This will help the outside achieve the desired golden color and crispy texture.
- Reduce the amount of mayonnaise you use. It should be just enough to let the panko cling to the chicken breast, not too thick. As it cooks, it will melt, softening the meat and assisting in the crisping of the crumb topping.
- As long as you take care not to overcook it, this panko chicken comes out incredibly juicy and moist! Put a meat thermometer into the thickest portion of a breast if you're concerned about overcooking, and take the pan out of the oven when it hits 165°F.
Julia Campbell says
Wow, I’m so excited to try this! The mayonnaise and mustard combo is such a clever idea for keeping the chicken juicy. Plus, who doesn’t love crispy panko? This recipe is definitely going on my dinner list.
Alexa Taylor says
I love how versatile this dish is! It's great that everyone can customize their meal with different sauces or sides. The combination of mayo and Dijon is brilliant—it’s all about those flavor layers, right?
Ellen West says
'Crispy chicken without the mess' sounds like music to my ears! I love that you’ve provided so many tips for getting that perfect crunch. Definitely bookmarking this recipe for next week’s meal prep.
Jenna Taylor says
This looks absolutely mouthwatering! I'm always on the lookout for quick and easy recipes, and this panko chicken fits the bill perfectly. I can already see my family devouring it—especially with BBQ sauce on the side!
Bethany Hughes says
What a clever twist on traditional fried chicken! Using the oven instead of frying makes it so much healthier without sacrificing taste. I can't wait to give this recipe a try and impress my friends at dinner!
Joy Carter says
I appreciate how you made this recipe simple yet delicious! Using panko for that extra crunch sounds fantastic. I'm already imagining all the different dipping sauces I can pair it with—this is going to be a hit!
Courtney Ford says
This panko chicken recipe sounds like a total game-changer for weeknight dinners! I love how quick it is to prepare and how adaptable it can be for everyone's taste. Can't wait to serve it with some homemade chipotle sauce!
Colin says
Sooooooo the temperature? The temperature to bake the chicken???? What is the Temperature???
Imene Senouci says
400F
Haleigh Barker says
What temp do you bake this at??
Imene Senouci says
bake it at 425 degrees
Meg says
Excellent recipe Imene. Thanks very much. I’m now a follower!