There is nothing quite as satisfying as sinking your teeth into perfectly golden, crunchy chicken that’s baked to perfection rather than fried. This Crispy Baked Panko Chicken Recipe brings that crispy, flavorful experience right into your kitchen with a light, buttery crust and tender, juicy chicken inside. It’s a delightful twist on a classic comfort food that feels indulgent without the grease. From the toasty Panko breadcrumbs to the fragrant Italian seasoning and Parmesan, every bite bursts with texture and taste you’re going to love sharing with friends or family at the dinner table.
Ingredients You’ll Need
Gathering simple, straightforward ingredients is the secret to this recipe’s success. Each one plays a vital role, from the buttery richness that crisps the breadcrumbs to the tangy Dijon that gives the chicken coating a subtle kick. Together, they create the perfect harmony of flavors and textures.
- Unsalted butter (3 tablespoons): This adds richness and helps toast the Panko to a perfect golden crisp.
- Panko breadcrumbs (1½ cups): These Japanese-style crumbs create the signature light, airy crunch.
- Boneless, skinless chicken breasts (2): The tender protein centerpiece, sliced thin for quick, even cooking.
- All-purpose flour (½ cup): Provides a base layer to help the egg wash stick beautifully.
- Kosher salt and freshly ground black pepper: Seasoning essentials that make everything pop.
- Large eggs (2): Whisked with Dijon, they act as the glue for the breadcrumb coating.
- Dijon mustard (2 teaspoons): Adds a bright, tangy undertone to the egg mixture.
- Hot sauce (1–2 dashes, optional): Just a hint of heat to awaken the palette.
- Parmesan cheese, freshly grated (¼ cup): Infuses the crust with a nutty, savory depth.
- Italian seasoning (1 tablespoon): Blends fragrant herbs that take the flavor profile up a notch.
- Garlic powder (½ teaspoon): Adds an aromatic layer without overpowering the other tastes.
- Ground paprika (½ teaspoon): Brings a subtle smoky warmth and beautiful color.
How to Make Crispy Baked Panko Chicken Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 400°F and placing a wire rack over a baking sheet. This rack is a game changer because it lets heat circulate underneath, ensuring your chicken cooks evenly and stays crisp all around instead of getting soggy on the bottom.
Step 2: Toast the Panko Breadcrumbs
In a medium nonstick skillet on medium heat, melt the butter and then add your Panko breadcrumbs. Stir frequently as they toast until they turn a gorgeous golden brown color. This step elevates the texture and adds a delicious nutty flavor that’s so much better than plain breadcrumbs straight from the bag. Transfer the toasted Panko to a bowl and let it cool.
Step 3: Prep the Chicken
Pat the chicken breasts dry with paper towels to remove any moisture — this helps the coating stick better. Then slice each breast in half horizontally, creating thinner cutlets that bake quickly and evenly without drying out.
Step 4: Create the Flour Coating
In a shallow bowl, whisk together the flour with a generous pinch of kosher salt and freshly ground black pepper. This seasoned flour forms the first layer of the breading process, ensuring the next layers cling tightly and add more flavor.
Step 5: Whisk the Egg Mixture
In another bowl, beat the eggs together with the Dijon mustard and your optional dashes of hot sauce. This mixture not only helps the Panko adhere but also injects some zesty brightness into the final crust.
Step 6: Mix the Seasoned Panko
To your cooled toasted Panko crumbs, add the grated Parmesan, Italian seasoning, garlic powder, and paprika. Mix everything well so each crumb is coated with the aromatic herbs and spices that will kick your Crispy Baked Panko Chicken Recipe up a notch.
Step 7: Dredge the Chicken
Now for the fun part! Dip each chicken cutlet first into the seasoned flour, then into the egg wash, and finally press firmly into the Panko mixture. Make sure the breadcrumbs stick well all over for maximum crunch. Place each coated cutlet onto your prepared wire rack.
Step 8: Bake to Perfection
Slide your baking sheet into the oven and bake the chicken for 15–20 minutes, or until the chicken is cooked through and the crust is golden and crispy. The result is juicy chicken enclosed in a beautifully crisp coating that’s both irresistible and healthier than frying.
How to Serve Crispy Baked Panko Chicken Recipe
Garnishes
Simple garnishes like a squeeze of fresh lemon juice, chopped parsley, or a sprinkle of extra Parmesan make the chicken even more inviting. These touches brighten the dish and add a fun pop of color and flavor.
Side Dishes
This Crispy Baked Panko Chicken Recipe pairs beautifully with fresh salads, roasted vegetables, or creamy mashed potatoes. For a lighter meal, steamed green beans or a vibrant quinoa salad complement the crunchy texture perfectly.
Creative Ways to Present
Try slicing the chicken cutlets into strips and serving them atop a bed of mixed greens with your favorite dressing for a crunchy salad experience. Or turn them into wraps with crisp lettuce and tangy mayo for a handheld treat that’s perfect for lunches or casual dinners.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Keeping the chicken on a wire rack inside the container can help preserve that lovely crust from getting soggy.
Freezing
You can freeze cooked chicken pieces wrapped tightly in foil or in freezer-safe bags for up to 2 months. Thaw in the refrigerator overnight before reheating for best texture.
Reheating
Reheat leftovers in a 350°F oven on a baking sheet with a wire rack to help maintain that crucial crispness. Avoid microwaving if you want to keep the crust crunchy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully for this recipe and tend to stay even juicier, although the cooking time might be slightly longer depending on thickness.
What can I substitute if I don’t have Panko breadcrumbs?
While Panko gives the best crunch, you can use regular breadcrumbs in a pinch. For a coarser texture, try crushed cornflakes or crushed crackers as an alternative.
Is this recipe gluten-free?
To make this Crispy Baked Panko Chicken Recipe gluten-free, simply swap the all-purpose flour and regular Panko for gluten-free versions available at most grocery stores.
How do I make this recipe spicier?
Add more dashes of hot sauce to the egg mixture or sprinkle some cayenne pepper into the Panko mixture for an extra kick of heat without overwhelming the flavors.
Can I prepare this recipe ahead of time?
You can do all the breading steps up to the point of baking and refrigerate the chicken cutlets on the wire rack for a few hours before cooking. Just add a few extra minutes to baking if you’re baking straight from the fridge.
Final Thoughts
This Crispy Baked Panko Chicken Recipe truly elevates an everyday dinner into something special yet effortlessly simple. Its golden, crunchy coating paired with tender chicken inside makes each bite a little celebration. I can’t wait for you to try it and make it your own go-to recipe for busy weeknights or casual gatherings. Once you taste that crackly crust and juicy center, you’ll understand why this chicken is an absolute winner!
Print
Crispy Baked Panko Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This crispy Panko Chicken recipe features tender, juicy chicken breasts coated in a flavorful mixture of toasted Panko breadcrumbs, Parmesan cheese, and Italian seasoning, then baked to golden perfection. It’s a simple yet delicious dish perfect for a quick weeknight dinner or a crowd-pleasing meal.
Ingredients
For the Breadcrumb Coating
- 3 tablespoons unsalted butter (⅜ stick)
- 1½ cups Panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon ground paprika
For the Chicken
- 2 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- Kosher salt and freshly ground black pepper (to taste)
- 2 large eggs
- 2 teaspoons Dijon mustard
- 1–2 dashes hot sauce (optional)
Instructions
- Preheat Oven and Prepare Rack: Preheat your oven to 400°F (200°C). Place a wire rack over a baking sheet to allow air circulation under the chicken for even baking and crispiness. Set this aside.
- Toast the Panko: Melt the butter in a medium nonstick skillet over medium heat. Add the Panko breadcrumbs, stirring often, until they turn golden brown and fragrant. Remove from heat and transfer the toasted Panko to a large shallow bowl. Let it cool to room temperature.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Slice each breast in half horizontally to create thinner cutlets for faster and more even cooking.
- Mix Flour and Season: In a second shallow bowl, combine the all-purpose flour with a generous pinch of kosher salt and freshly ground black pepper. Whisk well to blend the seasoning evenly.
- Prepare Egg Wash: In a third shallow bowl, whisk together the eggs, Dijon mustard, and optional hot sauce if you like a bit of heat. This mixture will help the breadcrumb coating adhere to the chicken.
- Combine Seasoned Breadcrumbs: To the cooled toasted Panko in the first bowl, add the grated Parmesan cheese, Italian seasoning, garlic powder, and paprika. Mix thoroughly to combine all the flavors.
- Coat the Chicken: Dredge each chicken cutlet first in the seasoned flour, shaking off excess. Then dip into the egg wash, followed by pressing into the seasoned Panko mixture, ensuring an even, thick coating. Place the coated chicken pieces on the wire rack set over the baking sheet.
- Bake Until Crisp and Cooked: Bake the chicken in the preheated oven for 15 to 20 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the coating is golden and crispy. Serve immediately and enjoy your crunchy, flavorful Panko chicken!
Notes
- Using a wire rack over the baking sheet helps the chicken bake evenly and keeps the coating crispy by allowing air to circulate around the chicken.
- To ensure the chicken cooks evenly, slice the breasts into thinner cutlets before coating.
- For added spice, add more hot sauce or sprinkle some cayenne pepper into the breadcrumb mixture.
- If you prefer, you can substitute chicken thighs for breasts, adjusting cooking time accordingly.
- Leftover Panko-coated chicken can be reheated in the oven to maintain crispiness, but may lose some texture in the microwave.
