Panko Chicken Recipe

5 from 2 votes

The seasoned panko breadcrumb coating creates a crispy and flavorful crust on these baked chicken breasts!

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Main Course

Cuisine: American

Servings:

Preheat oven to 400°F. Place a wire rack over a baking sheet and set aside.
Melt the butter in a medium nonstick skillet set over medium heat. Add in the Panko and toast, stirring often, until golden brown. Place the Panko in a large shallow bowl and set aside to cool.
3 tablespoons unsalted butter, 1½ cups Panko breadcrumbs
Pat the chicken dry and slice it in half into two thinner cutlets.
2 boneless, skinless chicken breasts
Whisk the flour and a big pinch of salt and pepper in a second shallow bowl.
½ cup all-purpose flour, Kosher salt and freshly ground black pepper
In a third shallow bowl, whisk the eggs, Dijon mustard, and optional hot sauce.
2 large eggs, 2 teaspoons Dijon mustard, 1-2 dashes hot sauce
To the bowl with the Panko, add the Parmesan, Italian seasoning, garlic powder, and paprika, and mix well.
¼ cup freshly grated Parmesan cheese, 1 tablespoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon ground paprika
Dredge the chicken in the flour, eggs, and breadcrumbs. Press the breadcrumbs onto the outside of the chicken to help it adhere. Place the chicken on the wire rack on the sheet pan.
Bake for 15-20 minutes or until the chicken is cooked through. Serve and enjoy.

Toasting the panko and cooking the chicken on a wire rack helps to create extra crispy chicken!
You can use about 1 pound of chicken tenders in place of the chicken breasts. No need to slice them into cutlets.
For a gluten-free version, swap out the all-purpose flour for gluten-free all-purpose flour, and swap the breadcrumbs for a gluten-free version.
You can also swap out the Parmesan for another hard cheese, like Pecorino, Asiago, or Romano.