Crispy Baked Panko Chicken
This crispy baked panko chicken has a golden Parmesan coating with tender, juicy chicken inside. A thin layer of mayonnaise replaces the usual egg and flour, so there’s no dredging station and the crumbs stay in place.
This crispy chicken is a favorite around my house. It’s easy enough for a weeknight but works in several different meals, especially when we have leftovers.
It comes together fast and there’s absolutely no frying or hot oil required.
How to Keep the Coating Crispy
Use a light layer of mayonnaise on both sides of the chicken. You only need enough to help the crumbs stick. Too much can make the coating heavy instead of crisp.
Once the chicken is covered, press it firmly into the panko mixture. Don’t just sprinkle the crumbs over the top. Pressing the chicken into the mixture helps the coating stay in place while it bakes.
A wire rack also makes a difference. It holds the chicken above the baking sheet so hot air can move underneath and the bottom doesn’t sit in the juices. The melted butter mixed into the breadcrumbs adds flavor and helps the coating turn golden brown.
How to Make Baked Panko Chicken
Preheat the oven to 425°F. Set a wire rack inside a foil-lined baking sheet, then lightly coat the rack with cooking spray.
Spread a thin layer of mayonnaise over both sides of each chicken breast. In a separate bowl, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Stir in the melted butter until the crumbs are evenly coated.
Press each piece of chicken into the breadcrumb mixture, coating all sides. Arrange the chicken on the prepared wire rack, leaving a little room between each piece.
Bake for 20 to 25 minutes or until the thickest part of the chicken reaches 165°F. For a little more color, broil it for 1 to 2 minutes at the end of the cooking time. Keep a close eye on it because the breadcrumbs can brown quickly.
Let the chicken rest for a few minutes before slicing.
Ways to Serve It
Serve this panko-crusted chicken with mashed potatoes, roasted vegetables, pasta, or a simple salad.
John likes to slice it for chicken Caesar wraps, pile it onto a bun for a crispy chicken sandwich, or top it with marinara and mozzarella for an easy chicken Parmesan. Leftovers also work well sliced over a salad.
Storing and Reheating Leftovers
Store leftover chicken in an airtight container in the refrigerator for 3 to 4 days.
Reheat it in a 350°F oven for 5 to 7 minutes or in the air fryer at 350°F until warmed through. The microwave works in a pinch, but the coating will soften.
Ingredients
- 4 thinly sliced chicken breasts
- 2 tablespoons mayonnaise
- 3 cups panko breadcrumbs
- 1 cup grated Parmesan cheese
- 1 ½ tablespoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 tablespoons unsalted butter, melted
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Instructions
- Preheat the oven to 425°F. Line a large baking sheet with aluminum foil, place a wire rack on the pan, and coat the rack with cooking spray.
- Spread a thin layer of mayonnaise over both sides of each chicken breast.4 thinly sliced chicken breasts2 tablespoons mayonnaise
- In a large bowl, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Stir in the melted butter until the breadcrumbs are evenly coated.3 cups panko breadcrumbs1 cup grated Parmesan cheese1 ½ tablespoons Italian seasoning1 teaspoon garlic powder1 teaspoon salt½ teaspoon ground black pepper4 tablespoons unsalted butter
- Press each chicken breast into the panko mixture, coating it on all sides. Arrange the chicken on the prepared wire rack, leaving space between each piece.
- Bake for 20 to 25 minutes or until the coating is golden brown and the thickest part of the chicken reaches 165°F. Cooking time may vary depending on the thickness of the chicken.
- For additional browning, broil the chicken for 1 to 2 minutes. Watch it closely so the coating doesn’t burn.
- Remove the chicken from the oven and let it rest for 5 minutes before serving.