For a quick and easy meal idea, give this delicious baked panko chicken recipe a try. Packed with flavor and crunch, this easy dish is ready in about thirty minutes.
Crispy-coated panko baked chicken is a simple dish requiring minimal ingredients and preparation time. With just a few steps and some pantry staples, you can have a quick, homemade dinner on a busy weeknight in no time!
This classic main dish starts with pounded chicken breasts lightly coated with homemade panko bread crumbs. Then it's finished off in the oven until it's golden brown on the outside and juicy inside.
Chicken with panko is a simple, delicious dish that can be made in no time. Whether you’re a seasoned chef or just starting in the kitchen, this recipe is perfect for creating a restaurant-quality meal
This delicious panko crusted chicken recipe is made with just a few simple ingredients. If you don't have any pre-made breadcrumbs, you can easily make a small batch from a single slice of white bread.
Here is what you'll need to have on hand:
- boneless chicken breasts
- garlic powder
- onion powder
- dried oregano
- salt and pepper
- panko bread crums
- freshly grated parmesan cheese
You can scroll down to the recipe card to see the amount of each ingredient used.
To start your meal preparation, get your ingredients out and preheat your oven to 475°F. Then follow the easy steps below for the perfect panko chicken every time!
Pound the chicken breasts not too thin and place them on a plate.
In a small bowl, combine garlic powder, onion powder, paprika, oregano, salt, and black pepper.
Coat the chicken breasts well with the seasoning blend.
Dip the chicken pieces into the beaten egg and then coat them with a mixture of panko and parmesan.
Place the chicken on a lightly greased baking sheet. Spray with some oil spray to make breading extra golden.
Bake for 15 minutes, flip and bake until the breasts are cooked through (165ºF internal temperature) and crispy.
If you're feeling adventurous and want to switch things up a bit, there are plenty of variations available.
- Vary the meat. The recipe works just as well with turkey cutlets or pork chops as it does with chicken.
- Change up the bread crumbs. For added texture and flavor, use different kinds of Panko breadcrumbs such as Parmesan or garlic-flavored crumbs. You can also use regular plain breadcrumbs if that's what you have.
- Add vegetables. If you want more vitamins and minerals to your meal, consider adding freshly chopped vegetables like bell peppers or onions before coating the poultry in the egg wash and crumb mixture.
- More seasoning. For extra flavor, feel free to add any other herbs of your choice, like oregano or rosemary.
Here are some tips to help make sure your panko chicken comes out perfectly every time!
- Use high-quality meat. The key ingredient of this recipe is chicken. Look for organic, free-range chickens if possible. The better the chicken you use, the better the flavor and texture of your finished dish.
- Press down firmly on the breading mixture when applying it. This helps the breading stick to the chicken. It also helps create a nice even coating that will stay put during cooking.
- Check for doneness with a meat thermometer. Chicken is fully cooked when it reaches an internal temperature of 165ºF.
Wondering what to serve with this tasty dish? Here are some ideas that will make your meal complete.
One easy accompaniment is a side salad. A light, crisp chopped Greek salad compliments the crunchy texture and mild flavor of panko chicken perfectly.
For added nutrition and flavor, add some fresh, diced veggies such as cucumber or tomatoes, or top it off with shredded cheese. You can also try adding a spicy topping like skhug sauce.
Once the chicken is cool, place it in a container with a lid and store it in the refrigerator. The chicken should be consumed within 3-4 days of being stored in the fridge.
To store the leftover panko chicken for an extended period, you can freeze it. Place the cooked chicken pieces on a baking sheet lined with parchment paper and place them in the freezer for about an hour or until they are frozen solid. Then transfer them to a freezer-safe container or bag and store them in the freezer for up to three months.
If you know how to reheat chicken parmesan, follow the same process. My preferred method is to use the oven method where you place it in foil and bake at 350°F for 15 to 20 minutes.
To get the panko to stick to the chicken, you need to create a bond between the two. The most common way to do this is by using an egg wash.
Start by whisking together one egg and 1-2 tablespoons of water in a shallow bowl. Dip each piece of chicken into the egg wash, then coat it in panko crumbs. Make sure both sides are evenly coated with the egg wash and crumbs before transferring it to a baking sheet or frying pan.
You can also try using melted butter instead of an egg wash for panko chicken. Brush each chicken piece with melted butter before coating it in panko crumbs. This will help the crumbs adhere better and give your chicken a golden color when it's finished cooking.
The correct order for breading a chicken breast is to first season the chicken with salt, pepper, and any other desired spices. Then, coat the chicken in flour. Next, dip the chicken in beaten eggs or an egg wash. Finally, coat the chicken with breadcrumbs or panko.
Want a few more tasty chicken recipes to feed one or two? Here are a few more small-batch recipes.
- Coconut curry chicken perfectly balances zesty spices and creamy coconut milk.
- Santa Fe Salad is a healthy and satisfying meal.
- Air fryer frozen chicken wings are deliciously crispy on the outside
Baked Panko Chicken Breast
- 2 large chicken breasts boneless and skinless
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 large egg beaten
- 1 cup panko bread crumbs
- ¼ cup parmesan grated
- Preheat the oven to 475ºF.
- Pound the chicken breasts not too thin and place them on a plate.
- Add the garlic and onion powder, paprika, oregano, salt and black pepper. Mix the fillets well until well coated in the seasoning.
- Prepare one bowl with the beaten egg and another bowl with a mixture of panko breadcrumbs and parmesan mixed.
- Dip the chicken pieces into the egg wash and transfer them to the panko mixture. Remove the excess and repeat with the remaining chicken piece.
- Add the chicken to a lightly greased sheet pan. Spray with some oil spray to make breading extra golden. Bake for 15 minutes, flip, and bake for a further 5 to 7 minutes until the breasts are cooked through (165ºF internal temperature) and crispy.
- Remove from the pan, sprinkle fresh parsley and serve.