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Our panko chicken recipe will get dinner on the table in a flash! This family-friendly meal packs big flavor and requires minimal effort, making it the perfect weeknight supper.
The chicken gets coated in a delicious buttery batter and then covered in a crispy Parmesan Panko breading that will have everyone coming back for seconds.
Our panko crusted chicken is so simple to make, it will certainly be a go-to favorite for busy weeknights. Throw in a side of roasted potatoes and a simple wedge salad for an easy dinner.
This recipe uses just a few simple ingredients but has incredible flavor. The coating for the chicken breasts is super crispy, and since it is baked, it’s a lower fat alternative to deep frying.
We skipped the three-step dredging process (like the one we used in our Jäeger Schnitzel) and used a quick two-step breading process. The breading clings to the thick batter, and you save a step.
Here is Why This Recipe Works
- Toasting the panko breadcrumbs in the oven makes the coating for the chicken extra crispy.
- Adding Parmesan cheese to the Panko breading ramps up the flavor.
- The crispy baked panko chicken is a much lighter in calories than classic fried chicken.
- Instead of using an egg wash, this recipe uses a quick, one-step batter to dredge the chicken in before coating it with the panko breadcrumbs.
- Perfect for meal prepping. You can add the coating to the chicken breasts in advance and cook them later.
The Ingredients
Here is a list of the ingredients you will need for this panko chicken recipe. Scroll down to the printable recipe card for all the details.
- Panko bread crumbs. Unlike regular breadcrumbs, panko has large airy flakes that stay crispy longer.
- Olive oil. Or substitute for any cooking oil.
- Parmesan cheese. The cheese gives the panko coating an extra boost of flavor. You can substitute the Parmesan with Pecorino or Romano.
- Parsley. If you don’t have fresh parsley on hand, you can add some Italian seasoning or dried thyme.
- Butter. Melted butter combines with the mustard and makes a thick batter when it cools down.
- Dijon mustard. We like the flavor that Dijon brings to this chicken, but you can use any mustard you have on hand.
- Garlic cloves. You can use garlic powder if you don’t have fresh garlic.
- Boneless skinless chicken breasts. This recipe also works with boneless skinless chicken thighs or bone-in chicken, but the cooking time will change.
We served the crispy panko chicken with a savory Dijon sauce that is thick, creamy, and perfect for dipping. You only need 5 ingredients for the sauce: sour cream, Dijon, mayo, Parmesan cheese, and lemon juice.
If you want a thinner sauce to drizzle over the breaded chicken, you can thin it out with a bit of water or chicken broth. Either way, this parmesan panko chicken is delicious.
The sauce is also great with our chicken cutlets and chicken tenders. You can even use it as a dip for French fries. You could also serve the panko chicken with marinara sauce or your favorite dipping sauce.
Recipe Highlights
Here is a brief overview to get an idea of what to expect with the recipe. Scroll down to the printable recipe card for all the details.
- Toast the panko bread crumbs in the oven until golden brown.
- Combine the breadcrumbs with the Parmesan and parsley.
- Whisk the ingredients for the buttery mustard batter and dip the chicken in the batter.
- Transfer the chicken to the panko mixture. Press the breadcrumbs into the chicken so they adhere well.
- Place the chicken on a baking sheet and transfer it to the oven. Make the Dijon dipping sauce while the chicken is in the oven.
It’s easy to change things up by swapping out the sauce for mushroom gravy or tangy gold BBQ sauce. Here are some more options to serve with this panko crusted chicken:
Tips for Success
- Toasting the breadcrumbs is an optional step, but it gives the dijon breaded chicken an extra crunchy crust.
- Pat the chicken breasts dry with paper towels before you dip them in the Dijon batter. The batter will slide off if the chicken breasts are wet.
- You can prepare the breaded chicken in advance. After breading the chicken breasts, you can keep them in the fridge for 24 hours before baking.
- Serve right away. This breaded chicken Dijon is best served hot out of the oven. Leftovers will not have a crispy crust, but they will still be delicious.
- Use a meat thermometer for best results. Chicken breast is lean and will get dry if it overcooks. You have more room for error when you cook dark meat like chicken legs or chicken thighs.
- But chicken breasts are less forgiving. If you use a leave-in thermometer , you won’t have to open the oven door and let all the heat out when you check the temperature of the chicken.
- The USDA guidelines recommend you cook chicken to an internal temperature of 165°F.
We usually cook chicken breast to just under 160°F because the temperature will continue to rise when it comes out of the oven. Cooking times will vary based on the thickness of the chicken. - Line the baking sheet with parchment paper for easy cleanup. Alternatively, you can place a wire rack on the baking sheet and cook the chicken directly on the rack, so hot air circulates under the chicken.
Substitutions and Variations
Add some pantry herbs and spices to the batter. Some suggestions are onion powder, smoked paprika, cumin, black pepper, cayenne pepper, or Everything Bagel seasoning.
Add Ranch seasoning to the panko mixture and the batter.
Storage and Reheating
Store leftover panko chicken in an airtight container in the fridge for up to three days.
You can also freeze panko breaded chicken. To freeze the chicken:
- Place it on a parchment-lined baking sheet and freeze until solid.
- Transfer to an airtight container or freezer bag and store in the freezer for up to six months.
- When you’re ready to enjoy, defrost overnight in the refrigerator before reheating.
Reheat panko chicken in the oven at 350°F for 10 minutes or in the air fryer at 320°F for 7 minutes.
Our panko chicken is a great recipe for any night of the week. Not only is it simple to make, but it’s also a great way to get everyone in the family to eat their greens. Serve them with a tossed green salad and roasted vegetables or instant pot mashed potatoes for a complete meal.
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Crispy Panko Chicken
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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. 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.
- 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.
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
- As the butter cools, it will make the batter thicker. If the batter gets too thick, zap it in the microwave for 2 to 3 seconds.
- The FDA recommends cooking chicken to an internal temperature of 165°F. We cook chicken breast until it registers 157°F to 160°F then let the carry-over heat continue cooking the chicken after we remove it from the oven. That will ensure the chicken does not overcook and get dry.
- The cooking time will vary based on the size of your chicken breasts. 5 to 6-ounce chicken breasts will take 18 to 25 minutes. 10 to 12-ounce chicken breasts will take 30 to 34 minutes
- You will have enough batter and bread crumbs for 6 small chicken breasts or 4 to 5 large chicken breasts.
- The cooking time in this recipe is for skinless, boneless chicken breasts. If you have bone-in chicken breasts, you will need to increase the cooking time.
- Pat the chicken breast dry with paper towels so the dijon batter will cling to the chicken.
- You can coat the chicken breasts up to 24 hours in advance and bake them later. If you prep them in advance, cover them with plastic wrap and store them in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!This recipe was originally published on November 14, 2013. We updated the photos and added some helpful tips.
That fresh bread crumb crust is the killer! This looks absolutely irresistible, Pat.
I love a flavorful baked chicken. Dijon really ramps up the flavor. This looks absolutely delicious!
Thanks so much. Your right dijon really does something special for a recipe.