You Will Love Panko Crusted Chicken
So yes, this is a basic baked chicken recipe. But hey, it’s a good one! I’m not a fan of the plain-jane, dried out, baked chicken breast. I like my baked chicken to have a crust on it. I also want the crust to be flavorful. So basically, I’m really picky about my baked chicken. I mean if it’s not going to have a crispy crust, I’d rather have grilled chicken.
Anywayyyyyyyyy… the fact that this recipe uses panko breadcrumbs is important. If you substitute them out for regular breadcrumbs, you won’t have the same result. I’ve tried also substituting out the egg for other things like ranch and mayo as some recipes call for, but it doesn’t give you the same flavor and crunch. This is one of those things that I’ve been making for years and years and it stays in my dinner rotation. One thing to be careful of is that when you spray your baking dish with Pam, be sure to not over spray it. If you spray too much Pam in the dish, the bottom of your chicken won’t crisp up correctly. Also, you can’t make this recipe straight from frozen chicken breasts. Unlike a majority of my recipes, the chicken does have to be thawed before starting.
What Is Panko Chicken?
Panko chicken is a form of baked chicken that has been breaded in panko breadcrumbs and seasonings to give you a crunchy, juicy, baked chicken breast.
Panko Breaded Chicken ingredients
- chicken breasts – this specific recipe calls for boneless, skinless chicken breasts. You’ll want to trim any excess fat off before breading
- eggs – the eggs in this recipe will help the breading adhere to the chicken breast.
- panko breadcrumbs – these are the key to a crispy, crunch exterior. If you replace them with standard breadcrumbs, you won’t get the same crispy result.
- salt and pepper – I always recommend cooking with coarse kosher salt and fresh ground black pepper.
- Garlic and herb seasoning – While this recipe calls for Mrs. Dash brand, you can use any brand you like. Mrs. Dash is specifically salt-free. If you use one with salt, just be conscious of that when adding the additional salt.
- parsley – make sure your dried parsley is still fresh and isn’t expired
How to season Panko Bread Crumbs for Chicken
To season panko bread crumbs, place the panko breadcrumbs in a dish.
Add the garlic and herb seasoning, salt, pepper, and parsley. Mix together until the seasoning is fully combined.
How to make Chicken with Panko
- Preheat the oven to 400°F.
- Lightly spray a 9×13 glass baking dish with nonstick spray. Set the dish aside.
- In a large shallow dish (pie dishes work great), add the breadcrumbs, salt, pepper, garlic and herb seasoning, and parsley. Mix until it’s fully combined.
- In a separate large shallow dish (pie dishes work great), add the eggs and whisk them.
- Taking one chicken breast at a time, dip the chicken breast into the egg making sure it is fully coated on all sides.
- Remove the chicken from the egg and dip it into the breadcrumb mixture. Coat it on all sides with breadcrumbs. Shake to remove any excess.
- Place the chicken breast into the baking dish.
- Repeat with the remaining chicken breasts.
- Bake them in the oven for 25-35 minutes depending on thickness. The chicken needs to reach an internal temperature of 165°F at the thickest part.
- Once they are fully cooked, remove them from the oven and allow the chicken to cool for about 5 minutes before serving. This will allow the juices to redistribute and prevent them from running out immediately.
Baked chicken oven temp
Panko chicken is baked at 400°F for 25-35 minutes depending on the thickness of the chicken breast.
What to serve with Panko Chicken
Panko chicken goes really well so many side dishes. Some of these include:
- Mashed Potatoes
- Green Beans
- Roasted Broccoli and Cauliflower
- Parmesan Orzo
- Brown Sugar Roasted Carrots
Panko Chicken Breast FAQs
It’s important to coat your chicken thoroughly with whisked egg in order to get panko to stick to the chicken.
Panko is naturally crispy. Breading the chicken and baking it at 400°F will give it that crispy exterior.
The correct order for breading chicken is to start by dredging it in egg, then putting it in the panko breading mixture.
Share on FacebookShare
Baked Panko Chicken
- Preheat the oven to 400 degrees.
- Lightly spray 13 x 9 glass baking dish with Pam. Set aside.
- In a pie dish, add the two large eggs and whisk. Set aside.
- In a separate pie dish, add breadcrumbs and seasonings. Mix until fully combined.
- Taking one chicken breast at a time, dip the breast into the egg, making sure it is fully coated on all sides.
- Remove from the egg and dip into the breadcrumb mixture. Be sure to coat all sides and that you press it into the breadcrumbs.
- Lift the chicken breast from the breadcrumb mixture and shake to remove any excess.
- Place chicken breast into baking dish.
- Repeat with remaining chicken breasts.
- Bake in the oven for 25-35 minutes depending on thickness. The chicken needs to reach an internal temperature of 165 degrees.
- Once fully cooked, remove from oven and allow the chicken to cool for about 3-5 minutes before serving. This will allow the juices to redistribute and prevent them from running out immediately. Enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.