Crispy Baked Panko Chicken

5 from 7 votes

Perfect for busy nights, this delicious Crispy Baked Panko Chicken will make dinnertime a breeze! Crispy on the outside, juicy on the inside, it's a dish that the whole family will love.

Prep Time15

Cook Time10

Total Time20

Course: Main Course

Cuisine: American

Diet: Low Calorie

Servings:

Calories: 296kcal

Author: Dr. Sonali Ruder

Equipment

Ingredients

2 chicken breasts (about 12 ounces each), sliced into chicken cutlets (can buy thin-sliced chicken breast aka chicken cutlets)
1 tablespoon mayonnaise (can substitute sour cream or Greek yogurt)
½ cup panko breadcrumbs
3 tablespoons grated parmesan cheese
¾ teaspoon Italian seasoning
¼ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon olive oil

Instructions

Preheat oven to 425°F. Spray a baking sheet with nonstick cooking spray.
Mix the panko breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, salt, pepper, and olive oil together in a bowl.
Spread a thin layer of mayonnaise on top of each piece of chicken.
Press the mayonnaise-coated side of the chicken into the breadcrumb mixture so that the breadcrumbs stick to the chicken. Place the breaded chicken breasts on the baking sheet. Spoon any leftover breadcrumbs on top.
Bake in the oven on the top shelf for 8-10 minutes until the crumb topping is golden brown and the chicken reaches an internal temperature of 165°F as checked by a meat thermometer.

Notes

I like to buy chicken breasts and butterfly them into cutlets; however, you can buy thin-sliced chicken breast (aka chicken cutlets) from the grocery store to save time.
To add a pop of flavor, you can stir some Dijon mustard or hot sauce into the mayonnaise before spreading it on the chicken.
You can use any type of grated parmesan cheese but freshly grated cheese will add an extra layer of flavor and cheesiness.
I find that coating one side of the chicken breasts with breadcrumbs adds the perfect amount of crispy texture but if you want more crunch, you can coat the bottom of the chicken with breadcrumbs as well. If coating both sides, I would recommend placing a wire rack on the sheet pan so that the air can circulate around the chicken and the bottom doesn't get soggy.

Nutrition