Panko Chicken Recipe

This Panko Chicken recipe delivers juicy, tender chicken breasts with a golden, crunchy crust packed with flavor. It’s a quick weeknight favorite ready in just 30 minutes.

Jump to Recipe

Baked rather than fried, this recipe uses seasoned panko breadcrumbs and a flavorful egg wash to create a crisp coating that satisfies without the mess of oil.

Ingredients That Make Panko Chicken Irresistible

Boneless, skinless chicken breasts – The lean meat is sliced thin for faster cooking and optimal crispiness.
Panko breadcrumbs – These airy, flaky Japanese-style crumbs toast beautifully to create a golden, crunchy exterior.
Unsalted butter – Used to toast the breadcrumbs for a richer, more flavorful crust.
All-purpose flour – Helps the egg wash and coating stick to the chicken.
Large eggs – Mixed with Dijon mustard to help the coating adhere while adding subtle richness.
Dijon mustard – Adds tang and depth to the egg mixture.
Hot sauce (optional) – Adds a touch of heat for those who like a kick.
Parmesan cheese – Brings salty, nutty flavor to the breadcrumb mix.
Italian seasoning, garlic powder, and paprika – These spices infuse the crust with savory, herby notes.

Simple Steps to Perfect Panko Chicken

Start by toasting the panko breadcrumbs in butter for extra flavor and crunch. Slice chicken breasts into cutlets and dredge them through seasoned flour, a zesty egg wash, and the seasoned breadcrumb mixture.

Place the coated chicken on a wire rack over a baking sheet, then bake at 400°F for 15–20 minutes. The result is a crispy, oven-baked chicken that’s juicy on the inside and golden on the outside.

Recipe Tips for the Best Panko Chicken Every Time

For extra crunch, ensure the panko is well-toasted before coating the chicken. Let the coated chicken sit for a few minutes before baking to help the crust adhere better. For uniform cooking, slice each chicken breast evenly into two thinner pieces. If you prefer a spicier profile, don’t skip the hot sauce in the egg wash.

How to Store Leftovers: Panko Chicken Edition

Store leftover panko chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 375°F to retain crispiness. Avoid microwaving, as it softens the crust. For freezing, wrap the cooked cutlets individually in plastic and freeze for up to 2 months.

Frequently Asked Questions

Can I use regular breadcrumbs instead of panko?
Panko breadcrumbs are recommended for their crisp texture. Regular breadcrumbs will result in a denser, less crispy crust.

Do I need to toast the panko before using it?
Yes, toasting the panko in butter enhances the flavor and ensures a golden finish when baked.

Is it necessary to use a wire rack?
A wire rack promotes air circulation, which helps the chicken cook evenly and stay crispy on both sides.

Can this be made gluten-free?
Yes. Use gluten-free panko and a gluten-free flour substitute for similar results.

Panko Chicken

These oven-baked chicken breasts are encased in a golden, crispy layer of seasoned panko breadcrumbs, delivering a delightful crunch and savory flavor in every bite.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Ingredients

• 1 tablespoon Italian seasoning
• ½ teaspoon ground paprika
• 2 large eggs
• 1½ cups Panko breadcrumbs
• Kosher salt and freshly ground black pepper to taste
• 3 tablespoons unsalted butter ⅜ stick
• 2 teaspoons Dijon mustard
• ¼ cup freshly grated Parmesan cheese
• ½ teaspoon garlic powder
• 1-2 dashes hot sauce optional
• 2 boneless skinless chicken breasts
• ½ cup all-purpose flour

Instructions

• Preheat the oven to 400°F and position a wire rack atop a baking sheet, setting it aside.
• Melt the butter in a medium nonstick skillet over medium heat. Stir in the panko breadcrumbs and cook, stirring frequently, until they attain a golden hue. Transfer the toasted crumbs to a broad, shallow bowl and allow them to cool.
• Dry the chicken thoroughly, then halve each breast horizontally to yield thinner cutlets.
• In a second shallow dish, combine the flour with a generous pinch of salt and black pepper.
• In a third dish, whisk together the eggs, Dijon mustard, and, if using, a dash or two of hot sauce.
• Add the Parmesan, Italian seasoning, garlic powder, and paprika to the cooled panko mixture, stirring until well blended.
• Coat the chicken cutlets sequentially in the flour mixture, then the egg mixture, and finally the seasoned panko. Firmly press the breadcrumbs onto each cutlet to ensure full adhesion.
• Arrange the prepared chicken on the wire rack over the baking sheet. Bake for 15 to 20 minutes, or until the chicken is cooked through and the crust is crisp and golden. Serve immediately.