BEST Oven Baked Juicy Panko Chicken (Crispy!)
This panko chicken recipe takes less than 30 minutes to prepare and is ideal for a quick weekday dinner. Instead of the typical egg coating, we use a mayonnaise and mustard mixture that not only adds taste but also keeps the chicken juicy on the inside yet crispy on the surface.
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Servings: 4 pieces of chicken
Calories: 426kcal
INGREDIENTS
- 1 lb. boneless skinless chicken breast, cut into 4 cutlets
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- ¾ cup Panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Kosher salt
- fresh cracked pepper
- olive oil spray
INSTRUCTIONS
- Set the oven temperature to 425 degrees.
- Place a cooking rack on top of a baking sheet that has been lined with parchment paper.
- Put mayo, Dijon mustard, and a few pinches of salt and pepper in a shallow bowl.
- Put the Panko breadcrumbs, Parmesan, Italian seasoning, garlic powder, paprika, and a few generous pinches of salt and pepper in a separate shallow bowl.
- Coat the chicken on both sides by tossing it in the mayonnaise mixture.
- Gently press the breadcrumb mixture into the chicken after dredging it in it.
- On a baking sheet with a wire cooling rack on top or on a pizza pan with holes, arrange the chicken about an inch apart.
- Apply cooking spray with olive oil.
- Bake for 20 to 25 minutes, or until the breadcrumbs are rich golden brown and the chicken is cooked through.
- If desired, garnish with parsley, cut into slices, and savor!
NOTES
- Use a wire cooling rack or make sure your pan has holes in it. I suggest using a pizza pan or setting a wire cooling rack on a baking sheet lined with parchment to ensure the chicken cooks evenly and becomes crispy on all sides. This will guarantee that the chicken gets crispy on all sides by allowing air to circulate around it.
- Are you unsure if the chicken has finished cooking? When the internal temperature of the chicken reaches 165 degrees, you'll know it's done. A meat thermometer can be used to verify this. To ensure there is no pink in the middle, you can also carefully cut into the center of the chicken.
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
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