Crispy Panko Chicken
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.
Servings: 4 servings
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
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.
• 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
