BEST Oven Baked Juicy Panko Chicken (Crispy!)

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!

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.
• A simple dinner that can be prepared in approximately half an hour on a weekday.
• Versatile. The leftovers make the ideal protein for salads or sandwich stuffing, and this recipe is quick enough for me to cook for lunch!

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 tender, which obviously reduces the cooking time.
• Mayonnaise - Believe me when I say that you may use egg wash in place of mayo if you don't like it. It also keeps the chicken juicy. and preventing the panko from becoming mushy and crisping.
• Dijon Mustard - You can use the mustard of your choice. But very gritty mustards might not be as effective.
• 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 - We combine smoked paprika (the best!) with Kosher salt. I prefer smoked, but you can also use ordinary paprika, onion powder, and Italian seasoning for a flavorful chicken with a touch of fire. For optimal flavor, use freshly cracked black pepper.
• Olive Oil Spray
• Parsley - Since it is optional and not actually necessary, I did not list this as a key ingredient.
• Lemon - optional garnish.

How To Make Panko Chicken

1. Put the mustard and mayonnaise in a small bowl and season with salt and pepper. Mix by whisking.

2. Combine the panko crumbs, parmesan cheese, paprika, fine sea salt, ground black pepper, and onion powder in a medium-sized bowl.

3. Coat the chicken on both sides by dipping it into the mayo mixture.

4. 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.

5. Arrange the chicken on a baking sheet covered with parchment paper, then mist it with olive oil spray.

6. Bake until the internal temperature reaches 165 degrees, 15 to 22 minutes.

7. Before serving, let the chicken rest for five minutes. Serve right away after adding 1 tablespoon of freshly chopped parsley and a 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.
• 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.

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 might go nicely with your favorite chicken nugget dipping sauce:

• Garlic Parmesan sauce
• Ranch
• Garlic butter sauce
• Chipotle sauce
• 5-Minute Homemade Boom Boom Sauce
• Homemade buffalo sauce

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. After 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 2 tablespoons of 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!

Frequently Asked Questions

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.

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!)

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!

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Course: dinner, Main Course, main dish

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 pieces of chicken

Calories: 426kcal

Author: Imsen

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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

INSTRUCTIONS

• 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, fine sea salt, ground black pepper, and onion powder 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 it with olive oil spray.
• Bake until the internal temperature reaches 165 degrees, 15 to 22 minutes.
• Before serving, let the chicken rest for five minutes. Serve right away after adding 1 tablespoon of freshly chopped parsley and a fresh lemon.

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.

NUTRITION

Calories: 426kcal | Carbohydrates: 12g | Protein: 30g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 653mg | Potassium: 509mg | Fiber: 1g | Sugar: 1g | Vitamin A: 426IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 2mg

Keyword Baked Panko Chicken, Oven Baked Juicy Panko Chicken

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