This Oven Baked Panko Crusted Chicken Breast is so easy to make and always a family favorite! Chicken Breast is dipped into garlic butter then breaded in a parmesan Panko crust. Plus, 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.
You can find me dunking these panko crusted chicken breasts into a gallon of my homemade spicy honey mustard or drizzled with hot honey. Both are so good. You've got to try them!
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Why You'll Love The Recipe:
- These Panko 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
For more Chicken recipes to add to your weekly meal plan, try my Dutch Oven Shredded Chicken, Crispy Chicken Tacos and Prosciutto Wrapped Chicken.
Ingredients:
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 Oven Baked Panko Crusted 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!
Expert Tips:
- 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.
For more oven baked main course recipes, check out my recipes for baked short ribs, baked boneless chicken thighs and chicken kofta.
Recipe FAQs:
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 Panko Chicken:
This chicken is really versatile. Whip up this Quick Marinara sauce with pasta or Spicy Arrabiata Pasta.
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.
Thinking Potatoes? Try these mashed red skinned potatoes or my party potatoes recipe.
Storage:
Store the chicken in a sealed container in the fridge for up to 2 days. Chop up for quesadillas, salads, and more!
More Dinner Recipes You'll Love:
If you tried this Panko Chicken Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Oven Baked Panko Crusted Chicken Breast
- Total Time: 35 minutes
- Yield: 6 chicken breasts 1x
Description
This Oven Baked Panko Crusted Chicken Breast is so easy to make and always a family favorite! Chicken Breast is dipped into garlic butter then breaded in a parmesan Panko crust. Plus, it's ready to eat in less than 35 minutes!
Ingredients
- 3 chicken breasts
- 6 tablespoons salted butter
- 3 garlic cloves, minced (1 heaping tablespoon)
- 1 cup panko breadcrumbs
- 1 cup parmigiano reggiano cheese (finely shredded)
- ½ teaspoon garlic powder
- ½ teaspoon oregano, dried
- ½ teaspoon paprika (do not use smoked paprika)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 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 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.*
- 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.
- 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.
- Take one chicken breast, and lather in the garlic butter. Then dip it really well into the panko mixture and place on cooking rack over cookie sheet.
- Repeat with all the chicken breast. If you want extra crunch, pat some of the remaining panko mixture into the tops of the chicken breast.
- 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.
- Allow it to cool for a few minutes before serving. Enjoy these crunchy chicken cutlets! Serve alone or try dipping in my honey mustard or quick marinara sauces!
Notes
- 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 with the Panko sticking 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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: bake
- Cuisine: American
George
Such an easy weeknight meal and really delicious!