Crispy Panko Parmesan Chicken Recipe
Introduction
Crispy Panko Chicken is a simple yet flavorful dish that features tender chicken breasts coated in a crunchy, cheesy panko crust. Baked in the oven for a healthier twist, it’s perfect for a quick dinner or meal prep.
Ingredients
- 2 pounds boneless skinless chicken breasts (butterflied)
- 2 teaspoons kosher salt
- 3 tablespoons Dijon mustard (more if needed)
- 1 cup panko crumbs
- ⅓ cup Parmesan cheese (freshly grated)
- 1 teaspoon oregano
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- Olive oil spray (for baking)
Instructions
- Step 1: Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil and place a cooling rack on top.
- Step 2: Butterfly the chicken breasts completely to create 4 even fillets. Optionally, cut them in half for smaller pieces.
- Step 3: Pound each chicken piece so the thickest part matches the thinnest. Place them on the prepared baking sheet and season both sides with kosher salt.
- Step 4: In a deep plate, combine panko crumbs, freshly grated Parmesan, oregano, smoked paprika, and garlic powder.
- Step 5: Spread Dijon mustard evenly on both sides of the chicken. Press each chicken piece into the panko mixture, coating both sides thoroughly. Return the coated chicken to the rack on the baking sheet and lightly spray with olive oil.
- Step 6: Bake for 8 to 10 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F.
- Step 7: Serve hot with your favorite sauce, a squeeze of lemon, or a fresh side salad.
Tips & Variations
- Use fresh Parmesan cheese for a richer flavor and better crust texture.
- Try adding a pinch of cayenne pepper to the panko mixture for a spicy kick.
- For extra crispiness, lightly toast the panko crumbs before mixing with the cheese and spices.
- If Dijon mustard isn’t available, spicy brown mustard is a good substitute.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F to help maintain crispiness, or gently warm in a skillet. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well. Adjust baking time as thighs may take a few minutes longer to cook through.
Is it necessary to butterfly and pound the chicken?
Butterflying and pounding ensure even thickness, which helps the chicken cook evenly and quickly while maintaining tenderness.
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Crispy Panko Parmesan Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Crispy Panko Chicken recipe features tender boneless skinless chicken breasts coated in a flavorful mixture of panko crumbs, Parmesan cheese, and aromatic spices, all baked to golden perfection. It’s a quick and easy dish perfect for a weeknight dinner that delivers a satisfying crunch without frying.
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts (butterflied)
- 2 teaspoons kosher salt
- 3 tablespoons Dijon mustard (more if needed)
Breading
- 1 cup panko crumbs
- ⅓ cup freshly grated Parmesan cheese
- 1 teaspoon oregano
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
Other
- Olive oil spray (for baking)
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C). Line a rimmed baking sheet with aluminum foil and place a cooling rack on top to ensure even cooking and crispiness.
- Prepare Chicken: Butterfly the chicken breasts completely so you have four even fillets. If you prefer smaller pieces, cut them in half. Pound each piece to even out the thickness, focusing on making the thickest part as thin as the thinnest part.
- Season Chicken: Place the pounded chicken pieces on the prepared baking sheet and season both sides with 2 teaspoons of kosher salt.
- Mix Breading: In a deep plate, combine 1 cup panko crumbs, ⅓ cup freshly grated Parmesan cheese, 1 teaspoon oregano, ½ teaspoon smoked paprika, and 1 teaspoon garlic powder. Stir well to blend all the flavors.
- Coat Chicken: Spread Dijon mustard evenly on both sides of each chicken piece. Press each piece firmly into the panko mixture to ensure the crumbs stick well, then flip and repeat on the other side. Return the coated chicken to the baking rack on the sheet.
- Apply Olive Oil Spray: Lightly spray the coated chicken with olive oil spray to help achieve a crispy texture during baking.
- Bake: Bake the chicken in the preheated oven for 8 to 10 minutes, or until the thickest part reaches an internal temperature of 165°F (74°C) using an instant-read thermometer.
- Serve: Serve the crispy panko chicken hot, paired with your favorite sauce, a squeeze of lemon, or a fresh side salad for a wholesome meal.
Notes
- Butterflying and pounding the chicken ensures even cooking and a tender bite.
- Using a cooling rack on the baking sheet allows heat to circulate and crisps the coating better.
- You can customize the seasoning in the panko mix to your preference, adding herbs like thyme or spices like cayenne for heat.
- If preferred, olive oil can be brushed instead of sprayed to help the breadcrumbs brown.
- Ensure the internal temperature reaches 165°F to guarantee the chicken is fully cooked and safe to eat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: crispy panko chicken, baked chicken breasts, easy chicken recipe, panko crusted chicken, Parmesan chicken, healthy chicken dinner
