This Baked Panko Chicken is oven baked to crispy deliciousness! It is dipped into garlic butter then breaded in a parmesan panko coating. Everyone will love this one, even the kiddos, and it's ready to eat in less than 35 minutes!
This is one of the dinners I started making years ago. It's a super easy meal that is hard to get wrong and perfect for beginner cooks and busy families.
Why You'll Love The Recipe:
- These chicken breasts are crispy and delicious
- They pair great with so many sides from potatoes to pasta
- The recipe only takes about 30 to 35 minutes, and most of that time is the chicken cooking in the oven
- It has really simple ingredients and takes little prep time
Chicken Breast- Sliced in half lengthwise to create thinner breasts, which are then pounded into cutlets. The thinness helps them cook faster. I really like the Smart Chicken brand. It's super juicy and always really clean when it comes out of the package.
Garlic and Butter-Infuse together to create the most delicious base for dipping and allows the panko mixture to adhere to the outside of the chicken.
Panko- Coarse Japanese breadcrumbs that allow for the best crunchy exterior.
Parmesan Cheese- Helps to crisp up the outer layer and adds a nutty flavor to the crust, which pairs so well with the garlic, buttery base.
Paprika, Garlic Powder, Oregano, and Salt and Pepper- For seasoning the Panko mixture and adds depth to the flavor profile.
Substitutions and Variations:
If you are looking for a no dairy option, you can leave out the parmesan cheese and increase the Panko breadcrumbs by 1 cup.
Want to skip the garlic butter? Whisk together 4 eggs to replace the garlic butter.
How to Make Baked Panko Chicken:
Watch the quick video tutorial and be sure to Subscribe on YouTube. I share new recipes every week!
Here are the Step by Step Instructions to make this Panko Chicken.
Step 1: Preheat the oven to 400 degrees. Slice each chicken breast in half lengthwise to create two thin chicken breasts. Pat dry with a paper towel. Cover them with plastic wrap (this helps chicken juice from splattering) and pound with a kitchen mallet or the bottom of a pan to make them into thin cutlets. Remove the plastic wrap. *Make sure they are all very similar in thickness.*
Step 2: Into a skillet, melt butter on medium low heat. Add in the garlic and cook for 1 minute. Transfer to a bowl and allow to cool for 5 minutes.
Step 3: While the butter is cooling, prepare the panko breading. In a large bowl, add together the Panko, Parmesan cheese, garlic powder, paprika, oregano, and salt and pepper. Toss this together with a spoon or your hands.
Step 4: Take one chicken breast, and lather in the garlic butter. Then dip it really well into the panko mixture and place on a baking rack over a cookie sheet. Repeat with all of the chicken breasts. If you want extra crunch, which I highly recommend, pat some of the remaining panko mixture into the tops of the chicken breast.
Step 5: Bake for 18 to 25 minutes until the internal temperature reaches 165 degrees. This will depend on your oven and the thickness of the chicken.
Step 6: Allow the chicken to cool for a few minutes, then enjoy these crunchy chicken cutlets!
- Slice and Pound the Chicken to even thickness. This is important for cooking time. You don't want a few of the chicken breasts cooking way ahead of the others. Try your best to get them pretty even thickness, so they all reach 165 degrees internally around the same time. This will prevent over cooking.
- Heavily Coat the Chicken Breast in Garlic Butter. I really lather the chicken in the garlic butter to make sure it gets fully coated. This will help the Panko stick to every inch of the chicken.
- Use the extra Panko breading for topping. Once I place all of the dipped chicken onto the rack, I take the extra Panko in the bowl and pat some more into the tops of the chicken breast. This is optional, but I love the extra breading.
- Use a rack over the cookie sheet. This way the juices can drip onto the pan and the chicken can stay crunchy and not get soggy.
The traditional way is to dip in egg wash, followed by Panko. This recipe uses garlic butter which works incredibly well and tastes delish!
Panko is a Japanese style of breadcrumb with a coarser texture than traditional Italian breadcrumbs. The texture leads to a nice crispy, crunchy bite!
Side Dish Ideas to Pair with the Chicken:
Looking for rice? Try my Garlic Parmesan Risotto recipe. The flavors would go perfect together.
A salad would also be fabulous, like this Pear and Rocket Salad tossed in an Apple Cider Vinaigrette Dressing.
Storage and Leftover Ideas:
Store the chicken in a sealed container in the fridge for up to 2 days.
One of my favorite things to have on hand is chicken! My husband likes a variety of dishes packed in his lunch and I am always trying to switch things up.
With this leftover chicken, I diced it up and added it to a wrap with bell peppers, red onion, cilantro and just a mixture of sriracha and mayo. It looked super yummy! You could also just chop it up and throw in on a salad, in a quesadilla, or eat it on a sandwich with some lettuce and onion.
More Dinner Recipes You'll Love:
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