Crispy Oven Baked Panko Chicken

baked panko chicken on a baking sheet with lemon wedges on the side

Crispy Oven Baked Panko Chicken

This oven-baked panko chicken is delicious and easy to make in less than 30 minutes. Juicy chicken breast is coated in a smoky panko mixture and baked until perfectly crispy. Panko Crusted Chicken is perfect for an impressive, quick, and easy weekend dinner.

Course Main Course

Cuisine American

Keyword panko chicken

Prep Time 10

Cook Time 18

Total Time 28

Servings servings

Calories 248kcal

Author Ioana

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