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Baked panko chicken is golden, crispy, and oven-ready, no frying needed. The breadcrumbs get a head start in the oven for a savory, crunchy finish. A Dijon-garlic butter adds bold flavor and helps the coating cling without the fuss of an egg wash. The result? Juicy meat, a crunchy crust, and a creamy mustard dip on the side.

Panko crusted chicken on a plate with potatoes and broccoli.
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This recipe is all about the panko, but our cornflake chicken brings a different kind of crunch.

Here is Why This Panko Chicken Recipe Works

Toasted panko = maximum crunch: A quick pre-toast gives the breadcrumbs a head start, so they crisp up beautifully without frying.

No egg wash needed: The buttery Dijon coating adds flavor and helps the crumbs stick without the mess of dipping in flour and egg.

No skillet, no mess: Everything bakes in the oven, so the cleanup is blissfully minimal.

Creamy dip seals the deal: That tangy Dijon dipping sauce hits every salty-savory note.

Throw in a side of roasted potatoes and a simple wedge salad for an easy dinner.

Parsley, chicken, Dijon mustard, olive oil, panko breadcrumbs, parmesan, butter, and garlic.

Recipe Tips

Toast your panko: Don’t skip this step. It’s key for getting that deep, golden crunch.

Press firmly when coating: Push the crumbs into the chicken to help them stick.

Check doneness with a thermometer: Aim for about 160°F, then let carryover heat finish the job.

Thin the sauce if needed: A splash of water brings it to your perfect dipping consistency. The sauce is also great with our chicken cutlets and chicken tenders. You can even use it as a dip for our air fried French fries. 

Make ahead ease: Coat the chicken up to a day ahead and store it covered in the fridge.

A chicken breast covered in panko breadcrumbs.

A sliced chicken breast with white sauce.

Dijon Baked Panko Chicken

Baked panko chicken hits the weeknight sweet spot: crunchy, juicy, and straight from the oven with no frying in sight. Serve it with the Dijon dip, and you’ve got the kind of crispy chicken that actually lives up to its crunch. Make a quick tossed green salad and roasted vegetables for a full meal.

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Panko chicken on a plate with veggies.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
4.97 from 53 votes

Crispy Panko Chicken

By Pat Nyswonger
This baked panko chicken is easy to make and tastes incredible. The crunchy bread crumbs and buttery Dijon batter make a delicious combination. Make the creamy dijon mustard dipping sauce while the chicken bakes.
You can prep the chicken in advance and keep it in the refrigerator until it is time to transfer it to the oven.

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings
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Ingredients 

For the Panko Chicken

  • 1 ½ cups Panko bread crumbs
  • 2 tablespoons olive oil
  • 1 cup grated parmesan cheese
  • 2 tablespoons fresh chopped parsley
  • 6 tablespoons butter, melted
  • 5 tablespoons Dijon mustard
  • 2 garlic cloves, minced
  • 4 boneless skinless chicken breasts

Dijon Dipping Sauce

  • ¼ cup sour cream
  • 3 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons fresh lemon juice

Instructions 

Panko Crusted Chicken

  • Preheat the oven to 400°F.
  • Spread the Panko bread crumbs on a baking sheet and drizzle or spray with oil. Bake for 3 to 4 minutes until light golden brown. 
  • Transfer the Panko to a bowl and stir in the Parmesan cheese, and parsley.
  • In a separate bowl, whisk together the melted butter, Dijon mustard, and garlic.
  • Pat the chicken dry with paper towels then dredge in the dijon batter until completely coated.
    Dipping chicken in dijon batter.
  • Transfer to the Panko bread mixture and turn to coat well. Press down to adhere the bread crumbs to the chicken. Place on a baking sheet.
    Coating chicken in panko breadcrumbs.
  • Bake for 18 to 25 minutes for medium chicken breasts and 30 to 34 minutes for larger chicken breasts. For more precise doneness, use an instant-read thermometer and bake until the internal temperature registers 165°F (see notes). If you don’t have a thermometer, bake until no longer pink when sliced open. 
    Panko crusted chicken on a baking sheet.

Dijon Dipping Sauce

  • While the chicken is in the oven, prepare the Dijon sauce. Combine the sour cream, Dijon mustard, mayonnaise, Parmesan cheese, and lemon juice. Whisk well. If you want a thinner sauce, whisk in 1 to 3 tablespoons of water. 
  • Serve the sauce alongside the chicken. 

Video

Notes

Loosen thick batter: As the butter cools, the batter will thicken. If it gets too thick to coat easily, microwave it for 2 to 3 seconds to loosen it.
Cook to temp, not time: The FDA recommends 165°F, but we pull the chicken at 157°F to 160°F and let carry-over heat finish the job for juicier results.
Adjust bake time by size:
• 5 to 6 oz breasts: 18 to 25 minutes
• 10 to 12 oz breasts: 30 to 34 minutes
Plan for quantity: The batter and breadcrumbs make enough to coat 6 small or 4 to 5 large chicken breasts.
Bone-in takes longer: These times are for boneless, skinless breasts. Add time if using bone-in.
Dry before coating: Pat the chicken dry so the Dijon batter clings properly.
Make ahead friendly: You can coat the chicken up to 24 hours ahead. Store covered in the fridge until ready to bake.

Nutrition

Serving: 1 serving, Calories: 667kcal, Carbohydrates: 22g, Protein: 60g, Fat: 36g, Cholesterol: 294mg, Sodium: 578mg, Fiber: 1.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

This recipe was originally published on November 14, 2013. We updated the photos and added some helpful tips.

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

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3 Comments

  1. angiesrecipes says:

    That fresh bread crumb crust is the killer! This looks absolutely irresistible, Pat.

    Reply
  2. Foodiewife says:

    I love a flavorful baked chicken. Dijon really ramps up the flavor. This looks absolutely delicious!

    Reply
    1. Dahn says:

      Thanks so much. Your right dijon really does something special for a recipe.

      Reply