This recipe is a game-changer for those busy evenings when you want a meal that’s both satisfying and simple. It’s about transforming everyday ingredients into something special. Picture the chicken coming out of the oven, perfectly golden and smelling heavenly, ready to be served with your favorite sides.
Here’s what you need: a pound of chicken breast, a little mayonnaise and Dijon mustard for moisture and tang, and a mix of panko, Parmesan, and spices for that irresistible crust. The best part? It’s all baked, meaning less oil and more goodness in every bite.
So, let’s debunk the myth once and for all that you need deep fry to get that perfect crispy chicken.
Oven-baked can be just as crispy and delicious, and just like my Baked Hot Honey Chicken, this panko breaded chicken is here to prove it. Get ready to make this mouthwatering recipe that’ll become a staple at your dinner table. Enjoy the crunch!
Why You’ll Love This Panko Baked Chicken
- Easy. This recipe is super easy to prepare in just 10 minutes and doesn’t involve complicated steps or techniques.
- Versatile recipe: It’s versatile and can be customized with your favorite seasonings and enjoyed for lunch with your favorite side dish or as an appetizer.
- Crispy perfection without deep frying: Enjoy the satisfying crunch of a golden-brown panko coating without deep frying. This oven-baked method ensures a healthier yet equally delicious alternative.
- Simple ingredients. This crispy oven-baked chicken breast recipe is made with basic pantry staples you probably already have in your kitchen.
- Kid-friendly recipe: Even the pickiest eaters will love this recipe! The kid-friendly appeal of this dish makes it a family favorite, ensuring smiles around the dinner table.
- Budget-Friendly: It’s an economical recipe as it relies on readily available ingredients that are easy to find.
What Is Panko Chicken?
Panko Chicken is a delicious recipe that transforms a simple chicken breast into a flavorful masterpiece. This recipe consists of a chicken breast with a crispy exterior thanks to a golden panko coating, providing a satisfying crunch without deep frying.
Ingredients and Substitutions
Now, let’s see the key ingredients that take chicken breast to the next level and learn how to adapt and customize it to suit your unique tastes and dietary preferences. Here is a list of everything we’ll need:
- Chicken Breast – Use fresh, high-quality chicken breasts for the best results, and ensure they are of even thickness for uniform cooking. For a vegetarian option, consider using firm tofu or a hearty vegetable like portobello mushrooms as a base.
- Mayonnaise – It adds moisture and helps the panko adhere to the chicken. For a healthier alternative, use Greek yogurt or, for a vegan version, avocado puree or vegan mayonnaise.
- Dijon Mustard – It provides a tangy depth of flavor. If unavailable, any other mustard or a mix of vinegar and a pinch of sugar can substitute.
- Panko Breadcrumbs – They’re the secret to that irresistible crunch. If you’re going gluten-free, try crushed rice cakes, gluten-free panko, or even cornflakes! However, you can also use regular breadcrumbs, but the chicken may not get as crispy.
- Parmesan Cheese – Nothing beats the nutty, savory sprinkle of freshly grated Parmesan. If dairy’s not your friend, nutritional yeast or a shake of vegan Parmesan can bring a similar cheesy vibe.
- Italian Seasoning – If you don’t have this, mix equal parts of dried oregano, basil, thyme, and rosemary.
- Garlic Powder – It’s all about that savory punch. Fresh minced garlic also works wonders if you’re up for a bit more prep.
- Smoked Paprika – For that subtle smokiness and beautiful color. Not a fan or simply out? Regular paprika, a dash of cayenne, or chili powder can also spice things up.
- Salt and pepper – To taste. Used to enhance all the flavors in this chicken recipe.
- Olive Oil – Brush over the chicken for a golden crust. Alternatively, melted butter or any other cooking oil can be used.
How To Make Juicy Panko Chicken
Now that we know all the ingredients that we need to create this easy crispy panko chicken recipe, let’s discover how easy it is to prepare by following these easy steps:
Preheat the oven: Get started by heating your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup. My oven takes about 12 minutes to preheat.
Prepare the chicken: Trim any excess fat off the chicken breasts. For even cooking, slice each breast horizontally to create thinner cutlets. This helps them cook faster and more evenly.
Making the coating: In a large mixing bowl, mix up the mayonnaise, Dijon mustard, and a pinch of salt and pepper. This creamy mixture is going to bring so much moisture and flavor to your chicken — plus, it helps the panko stick!
Add the chicken breast to the bowl. Make sure every nook and cranny is covered. This is where the magic starts to happen.
In another shallow bowl, mix together the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, smoked paprika, and a bit more salt and pepper. This is your flavor bomb — it’s going to make your chicken irresistibly crispy and tasty.
Dredge the Chicken: Now, take those wet chicken pieces and press them into the dry panko mixture. Make sure they’re well-coated for that perfect crunch. It’s all coming together now!
Baking time: Arrange the breaded chicken pieces on your prepared baking sheet. Drizzle or brush a little olive oil over each piece to help them brown and crisp up beautifully.
Place the baking sheet in the preheated oven. You can also use a wire cooling rack.
Bake for about 20-25 minutes. Halfway through, flip the chicken pieces to ensure even browning. They’re done when they’re golden brown on the outside, and the internal temperature reaches 165°F (74°C).
Bake The Chicken Breast: Place the coated chicken breast pieces onto the prepared baking sheet and drizzle them with olive oil.
Bake the chicken in the oven for 25-30 minutes or until a beautiful golden-brown crust forms and the chicken is cooked through.
Tips For Success
- My Little Secret – Mayo & Mustard Mix: I’ve found that the mayo and mustard mix isn’t just for flavor; it’s like a secret glue for the panko. Make sure each piece is well coated. I love seeing that golden crust form in the oven!
- The Spice of Life: Personalize your spice mix. Sometimes, I throw in a little cayenne for heat or lemon zest for a zesty kick. Make the flavor your own. Cooking is all about experimenting!
- Avoid Overcrowding: Ensure there is enough space between the chicken pieces on the baking sheet so they can cook evenly and become crispy.
- Preheat Your Oven: Ensure your oven is fully preheated to 425°F before the chicken goes in. A properly heated oven is crucial for that perfectly golden and crispy exterior.
How To Serve
- Classic Comfort: Serve the chicken as the main course alongside your favorite sides, like roasted vegetables, creamy mashed potatoes, or a fresh salad. Drizzle a little gravy on the side for extra yum.
- Sandwich It: Place a piece of chicken between your favorite bread, add some lettuce, tomato, and a touch of mayo or aioli, and you’ve got yourself a delicious crispy chicken sandwich.
- Salads: Slice the baked panko chicken and toss it into a green salad for a protein-packed and flavorful addition.
- Dipping Sauce: Prepare your favorite dipping sauce like garlic aioli, honey mustard, or ranch for an extra flavor.
- Pasta Topping: Slice the chicken and serve it over a bed of spaghetti or fettuccine with marinara or Alfredo sauce. Sprinkle with extra Parmesan for a truly indulgent meal.
- Asian Twist: For an Asian flair, serve the chicken with a side of jasmine rice and stir-fried vegetables. Drizzle a bit of teriyaki or sweet chili sauce over the top for a sweet and savory finish.
- Dipping Delight: Kids and adults alike love to dip! Cut the chicken into strips and serve with a variety of dipping sauces like honey mustard, ranch, or barbecue sauce.
- Meal Prep: Include this recipe in your meal prep. It’s versatile and can be reheated for lunches or dinners throughout the week.
Storing Ideas
- Fridge: Store any leftover baked panko chicken in an airtight container in the refrigerator for 3-4 days. This helps maintain its freshness and safety.
- Freezing: If you want to store it longer, you can freeze the baked chicken. Place it in a freezer-safe container or zip-top bag, separating layers with parchment paper to prevent sticking. It can be frozen for up to 2-3 months.
Reheating
Oven Over Microwave: To keep that crunch, reheat in the oven or toaster oven at 375°F (190°C). Lay the pieces on a wire rack over a baking sheet and reheat for 10 minutes.
Once it’s heated through and crispy again, I sometimes give it a little squeeze of lemon or a pinch of fresh herbs.
Troubleshooting
Troubleshooting is a natural part of cooking, and here are some common issues that might appear while making Oven-Baked Juicy Panko Chicken:
- Sogginess: Ensure the oven is fully preheated, and avoid overcrowding on the baking sheet. Elevate the chicken on a baking rack if possible for better air circulation.
- Dry Chicken: Check the baking time and temperature. Overcooking can lead to dryness. Additionally, ensure the chicken breasts are of even thickness for uniform cooking.
- Coating Doesn’t Stick: Pat the chicken dry before coating, and make sure the wet mixture thoroughly coats the chicken. Press the breadcrumbs firmly onto the chicken for better adherence.
- Uneven Browning: Rotate the chicken pieces halfway through baking to ensure even browning. Additionally, consider adjusting the rack position in the oven.
- Not Crispy Enough: Ensure you’re using high-quality panko breadcrumbs. Consider adding a touch of olive oil to the coating for extra crispiness.
Frequently Asked Questions
Can I Use Other Types of Breadcrumbs?
Yes, you can experiment with different breadcrumbs. Panko breadcrumbs are preferred for their light and crispy texture, but regular breadcrumbs or seasoned breadcrumbs can be alternatives.
Can I Use Chicken Thighs Instead of Chicken Breasts?
While the recipe is designed for chicken breasts, you can use chicken thighs if you prefer. Adjust the cooking time as needed, as thighs may require a slightly longer time to cook through.
Can I Prepare the Chicken Ahead of Time?
Yes, you can prepare the chicken ahead of time by coating it with the panko mixture and storing it in the refrigerator. However, for the crispiest results, it’s recommended to bake it just before serving.
Can I Make this Recipe Gluten-Free?
Yes, you can use gluten-free breadcrumbs to make the recipe gluten-free. Ensure that all other ingredients, including the seasoning, are also gluten-free.
More Easy Chicken Recipes
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Crispy Oven Baked Panko Chicken
Ingredients
For The Chicken
- 1 1/2 lb chicken breast boneless, skinless
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
For The Panko Coating
- 3/4 cup panko breadcrumbs
- 1/2 cup parmesan cheese
- 1 tsp Italian Seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 425F/220C, line a baking sheet with parchment paper.
- Begin by halving the chicken breast horizontally, creating thinner pieces. Set them aside.1 1/2 lb chicken breast
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, and a pinch of salt and pepper. Mix until these wet ingredients are well combined.2 tbsp mayonnaise, 1 tsp Dijon mustard
- Add the chicken to the wet mixture and use a silicone spatula to coat each chicken breast thoroughly with the mayo and mustard mixture. Ensure that they are evenly coated.
- In a shallow bowl, whisk together the dry ingredients: panko breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, smoked paprika, salt, and black pepper. Mix until everything is well combined.3/4 cup panko breadcrumbs, 1/2 cup parmesan cheese, 1 tsp Italian Seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper
- Dredge each chicken breast piece in the dry mixture, pressing the breadcrumb mixture onto the chicken to fully cover it. Coat each piece evenly with the seasoned panko mixture.
- Transfer the chicken breast pieces to the prepared baking sheet and drizzle or brush with olive oil.1 tbsp olive oil
- Bake the chicken in the preheated oven for 20-25 minutes until it has a beautifully golden-brown crust or until it is cooked through.
Notes
- To Deep Fry: If you prefer a crispy fried version, heat vegetable oil, coat the chicken in mayo and mustard, then in seasoned panko breadcrumbs, and fry until golden and crispy. Drain on paper towels for that extra crunch!
- To Cook in an Air Fryer: Preheat it to 375°F (190°C), coat the chicken in mayo and mustard, then in seasoned panko breadcrumbs. Lightly spray with cooking oil, and air fry for about 12-15 minutes, flipping halfway, until golden.
Nutrition Information
The nutritional information provided on this website is intended to be a helpful reference and convenience for our users. It is offered as a courtesy and is based on data primarily sourced from the USDA Food Composition Database.
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