Baked Panko Chicken Recipe

Looking for a fuss-free, crowd-pleasing dinner? This Baked Panko Chicken is outrageously crisp on the outside, juicy inside, and bursting with flavor from a few clever pantry staples. Say goodbye to sad, soggy chicken—this recipe is a weeknight hero that will win over even the pickiest eaters!

Ingredients You’ll Need

You’ll love how a short, smart list of staple ingredients comes together to make magic with this Baked Panko Chicken. Each ingredient is chosen for maximum crunch, flavor, and mouthwatering color—there’s no room for bland here!

• Panko breadcrumbs: These Japanese-style breadcrumbs are the secret to that ultra-crispy crust you just can’t get from regular breadcrumbs.
• Grated Parmesan cheese: Adds savory depth and a salty edge that pairs beautifully with the crunchy panko.
• Garlic powder & onion powder: Essential for that gentle aromatic boost without any harsh bites.
• Dried oregano or Italian seasoning: Dried herbs bring irresistible Italian flair—use your favorite blend!
• Paprika (optional): Lends beautiful golden color plus a subtle warmth. Highly recommended!
• Salt & freshly ground black pepper: Just enough to balance and enhance all the flavors.
• Boneless, skinless chicken breasts: Lean, quick-cooking, and the perfect blank canvas for that boldly crisp coating.
• Mayonnaise: The game-changer for juicy, never-dry baked chicken and the perfect glue for the panko.
• Olive oil or cooking spray: Just a little drizzle or spritz helps the panko achieve oven-baked crunch.

Variations

One of the biggest perks of Baked Panko Chicken? It’s endlessly customizable. You can swap seasonings, boost the spice, or even change up the protein for completely new flavors that fit your mood or pantry situation.

• Gluten-Free: Use gluten-free panko breadcrumbs for a totally gluten-free version without sacrificing crunch.
• Extra Zing: Add a pinch of cayenne or crushed red pepper flakes to the panko mixture for a subtle heat that wakes up your taste buds.
• Make It Cheesy: Mix in a bit of shredded mozzarella with the parmesan for an extra-melty, cheesy crust.
• Chicken Tenders or Thighs: Swap breasts for tenders for kid-friendly strips, or use boneless, skinless thighs for an ultra-juicy result.

How to Make Baked Panko Chicken

Step 1: Prep the Oven and Baking Sheet

Preheat your oven to 400°F (200°C), and line a large baking sheet with parchment or foil for easy cleanup. If you’d rather, a light mist of cooking spray on the sheet works, too. This quick prep step guarantees your Baked Panko Chicken lifts right off the pan perfectly crisp, never stuck!

Step 2: Mix Up the Flavorful Panko Coating

In a wide, shallow dish, combine the panko, parmesan, garlic and onion powders, dried oregano or Italian seasoning, paprika, salt, and pepper. Stir it all together—your kitchen will instantly smell like dinnertime is about to get exciting. This layer is where all the crispy, golden flavor magic happens!

Step 3: Coat the Chicken

Pat the chicken breasts nice and dry with paper towels (this helps the coating stick!). Slather a thin, even layer of mayonnaise on both sides of each piece. Now, press each chicken breast firmly into the panko mixture, making sure to coat every nook and cranny. You want a thick, even layer for maximum crunch.

Step 4: Arrange and Crisp

Transfer the chicken to your prepared baking sheet, spacing the pieces a bit so they crisp up all over. Lightly drizzle olive oil (or spritz with cooking spray) over the tops—this is the secret to restaurant-quality golden crunch, right in your oven.

Step 5: Bake and Broil for Perfection

Bake for 20–25 minutes, or until the coating is deep golden and the chicken’s internal temperature is 165°F. For next-level crispiness, turn the broiler on high for the final 1–2 minutes—just keep a close eye to avoid burning. Let your gorgeous Baked Panko Chicken rest a few minutes, then dive in!

How to Serve Baked Panko Chicken

Garnishes

You can’t go wrong with a final flourish of fresh chopped parsley or basil for a burst of color and herbal brightness. A light shaving of extra parmesan and a squeeze of lemon juice right before serving take your Baked Panko Chicken over the top with freshness.

Side Dishes

This chicken loves just about any side, but it’s especially dreamy with garlicky roasted potatoes, a bright green salad, or buttery spaghetti tossed with olive oil. It’s also perfect atop a Caesar salad for a hearty lunch or tucked into a sandwich the next day.

Creative Ways to Present

Try slicing your Baked Panko Chicken and piling it high on a platter “family-style,” or serve it whole for that wow-factor golden crust. Feeling playful? Cut the chicken into tenders before breading for easy dipping—ideal for parties and little hands!

Make Ahead and Storage

Storing Leftovers

Let any leftover chicken cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. The coating stays surprisingly crisp, and you’ll have a delicious, ready-to-go lunch or snack.

Freezing

Baked Panko Chicken freezes beautifully! Arrange cooled chicken on a tray, freeze until solid, then transfer to a freezer bag. It’ll keep its marvelous crunch in the freezer for up to 2 months—perfect for meal prep.

Reheating

For best results, reheat leftovers in a 375°F oven or toaster oven for 8–10 minutes. This re-crisps the panko beautifully and restores that just-baked taste. The microwave works in a pinch, but you’ll lose that signature crunch.

FAQs

Final Thoughts

I truly hope this Baked Panko Chicken becomes your new go-to for easy, satisfying dinners. Give it a try, and watch your family gather around the table with big smiles (and even bigger appetites!). Enjoy every crunchy, flavorful bite—you’ll definitely want to make this on repeat!

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