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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
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 pieces of chicken
Calories: 426kcal
Author: Imene Senouci

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.

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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