Panko Chicken
Enjoy the ultimate crispy oven-baked panko chicken recipe! With a golden, crunchy crust and juicy, tender chicken, it’s perfect for busy weeknights and a healthier alternative to fried chicken. Serve with a side salad, roasted veggies, or mashed potatoes for a complete meal that everyone will love.
![Panko Chicken Panko breaded chicken with side salad.](https://morethanmeatandpotatoes.com/wp-content/uploads/2024/05/Panko-Chicken-17.jpg)
Are you looking for an easy and delicious weeknight dinner? This crispy oven-baked panko chicken is perfect for you!
With a golden, crunchy crust and juicy, tender chicken breasts, it’s a healthier alternative to fried chicken that doesn’t compromise on flavor.
Plus, it’s simple to make and pairs wonderfully with sides like roasted vegetables or a fresh salad.
John, absolutely loves this chicken. It’s one of his all-time favorites and a go-to in our meal rotation.
He uses it for easy chicken parmesan, a crispy chicken sandwich, and quick chicken wraps.
For another panko-crusted favorite, check out our Baked Cod with Panko, or pair it with Roasted Brussels Sprouts and Sweet Potatoes for a complete meal.
![Panko Chicken Two breaded chicken breasts on a plate.](https://morethanmeatandpotatoes.com/wp-content/uploads/2024/05/Panko-Chicken-7.jpg)
Tips for Perfect Crispy Panko-Crusted Chicken
Tips
Wire Rack for Crispiness: Using a wire rack on the baking sheet allows air to circulate around the chicken, ensuring it cooks evenly and stays crispy on all sides.
Don’t Skip the Butter: Mixing melted butter with the panko breadcrumbs adds flavor and helps achieve that perfect golden-brown color. Make sure the butter is evenly distributed in the panko mixture.
Rest Before Serving: Let the chicken rest for a few minutes after baking. This helps the juices redistribute, keeping the chicken moist and flavorful.
Customizing Seasonings: Feel free to customize the panko mixture with your favorite herbs and spices. Adding a pinch of cayenne pepper or smoked paprika can add a nice kick.
![Panko Chicken Two baked chicken breasts with panko on a stack of plates.](https://morethanmeatandpotatoes.com/wp-content/uploads/2024/05/Panko-Chicken-Horizontal-2.jpg)
Storing Leftover Panko Chicken
Refrigerating: Place the leftover chicken in an airtight container. Store it in the refrigerator for up to 3-4 days.
Freezing: If you want to store the chicken for longer, you can freeze it. Wrap each piece individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Frozen chicken can be stored for up to 2-3 months.
Reheating: To reheat, preheat your oven to 350°F. Place the chicken on a baking sheet and cover it loosely with aluminum foil to prevent the coating from burning. Heat for about 15-20 minutes or until warmed through. For extra crispiness, you can uncover the chicken for the last 5 minutes of reheating.
Avoid Microwaving: While convenient, microwaving can make the coating soggy. It’s best to reheat in the oven or a toaster oven to maintain the crispy texture.
![Panko Chicken Sliced chicken breast on a plate.](https://morethanmeatandpotatoes.com/wp-content/uploads/2024/05/Panko-Chicken-19.jpg)
FAQs (Frequently Asked Questions)
More Chicken Recipes to Try
![Panko Chicken Two pieces of panko chicken on gray plates.](https://morethanmeatandpotatoes.com/wp-content/uploads/2024/05/Panko-Chicken-Featured-Image-360x360.jpg)
Ingredients
- 4 thinly sliced chicken breasts
- 2 tablespoons mayonnaise
- 3 cups panko breadcrumbs
- 1 cup grated Parmesan cheese
- 1 ½ tablespoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with foil and place a wire rack on top then spray the wire rack with cooking spray.
- Brush mayonnaise on both sides of each chicken breast.4 thinly sliced chicken breasts2 tablespoons mayonnaise
- In a large bowl, combine the panko breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper. Stir in the melted butter until the mixture is well combined.3 cups panko breadcrumbs1 cup grated Parmesan cheese1 ½ tablespoons Italian seasoning1 teaspoon garlic powder1 teaspoon salt½ teaspoon ground black pepper4 tablespoons unsalted butter
- Press each chicken breast into the panko mixture, ensuring it’s fully coated on all sides. Place the coated chicken breasts on the wire rack.
- Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is golden and crispy. Adjust the time as needed depending on the thickness of the chicken.
- Optional: For an extra crispy breading, broil the chicken for 1-2 minutes after baking. Keep a close eye on it to ensure the coating gets nicely browned without drying out the chicken.
- Remove from the oven and let the chicken rest for a few minutes before serving.
Suggested Equipment
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 chicken breast. Actual calories will vary.
- I usually have a few breadcrumbs leftover. Discard the excess if you don’t use them all.
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