Crispy Baked Panko Chicken
This crispy baked panko chicken delivers a golden, crunchy crust and juicy chicken breast straight from the oven, no frying required. A parmesan-panko breadcrumb coating seasoned with garlic, paprika, and onion powder gives every bite serious flavor, and a mayo-based egg wash keeps the breading locked on from the first bite to the last. Ready in 30 minutes and easy enough for a weeknight, this is the baked chicken recipe your family will ask for on repeat.
Servings: 4 people
Ingredients
- 4 boneless skinless chicken breasts about 6-8 ounces each
- 2 large eggs
- 1 tablespoon mayonnaise
- 2 cups panko breadcrumbs
- ½ cup freshly grated parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoon dried parsley
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with cooking spray.
- Pat the chicken breasts dry with paper towels. If needed, lightly pound the thicker end of the chicken breasts so they are an even thickness throughout. This helps them cook more evenly and prevents the thinner ends from drying out.
- In a shallow bowl, whisk together the eggs and mayonnaise until smooth.
- In a separate shallow bowl, combine the panko breadcrumbs, parmesan cheese, salt, garlic powder, onion powder, paprika, black pepper, and parsley. Drizzle in the olive oil and toss until the breadcrumbs are evenly coated.
- Dip each chicken breast into the egg mixture, allowing any excess to drip off. Press the chicken firmly into the breadcrumb mixture, coating all sides evenly.
- Place the chicken breasts onto the prepared baking sheet, leaving space between each piece.
- Bake for 22-28 minutes, depending on thickness, or until the chicken reaches an internal temperature of 165°F and the coating is golden brown and crispy.
- Allow the chicken to rest for 5 minutes before serving.
Notes
- Freshly grated parmesan melts into the breadcrumb coating better than shelf-stable grated parmesan and gives the chicken the best flavor and texture.
- Don’t overcrowd the pan. Leaving space between the chicken breasts helps the coating crisp instead of steam.
- Cooking time may vary depending on the size and thickness of your chicken breasts. Always use a meat thermometer for the most accurate results.
Nutrition
Serving: 1chicken breast | Calories: 379kcal | Carbohydrates: 24g | Protein: 36g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 174mg | Sodium: 1200mg | Potassium: 566mg | Fiber: 2g | Sugar: 2g | Vitamin A: 526IU | Vitamin C: 2mg | Calcium: 234mg | Iron: 3mg