Crispy Panko Chicken

4.97 from 53 votes

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.

Prep Time15

Cook Time20

Total Time35

Course: Main Dish

Cuisine: American

Keyword: dijon breaded chicken, panko breaded chicken, panko chicken, panko crusted chicken

Servings: servings

Author: Pat Nyswonger

Ingredients

For the Panko Chicken

1-½ cups Panko bread crumbs
2 tablespoons olive oil
1 cup shredded 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 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.

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