Name: Baked Panko Chicken
Prep time: 3 min
Cook time: 22 min
Total time: 25 min
Ingredients: 3 boneless skinless chicken breast; 1 cup Panko breadcrumbs; 1/4 cup mayonnaise; 1 tbsp dijon mustard; 1/2 tsp paprika; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp water; cooking spray

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My baked panko chicken breasts are a super easy oven-baked dish! They're golden brown, crisp on the outside, while moist and juicy on the inside. Perfect for serving with salad, pasta, rice, or roasted vegetables.

Baked Panko breaded chicken breast and some green beans.

Why This Baked Panko Chicken Recipe Works

I was a little worried these panko breaded chicken breasts wouldn’t turn out as crispy as I like, especially because I baked them in the oven instead of frying them like I used to. But they turned out so good! I was surprised by how crispy they were.

Here are a few reasons why I think this baked panko chicken recipe turns out so crispy, juicy, and delicious.

I cut the chicken breasts in half lengthwise, which is important because thinner cutlets cook through faster and more evenly. Thick chicken pieces can also release more moisture while baking, which may make the panko coating soggy.

I coat the chicken cutlets with a mixture of mayonnaise and Dijon mustard, which adds delicious flavor. The mayonnaise also helps the panko stick to the chicken and keeps the chicken breast moist, which is so important.

For the seasoning, I keep it very simple. I only add sweet paprika and a little salt.

I also bake the chicken at a high temperature, 230°C / 450°F, which helps the panko topping crisp up beautifully, giving the chicken a crispy outside while keeping it juicy inside.

This is an easy and quick chicken breast recipe to prepare, and it comes together very quickly. I served them with Pan Fried Green Beans.

Panko crusted chicken breast with mayo in a baking pan.

What Is In This Recipe?

Complete information on ingredients and quantities is in the recipe card at the end of the post.

Chicken breast: I use boneless skinless chicken breast.
Panko breadcrumbs: They are light and airy. They give the chicken its coarse and crispy texture. You can use regular breadcrumbs instead, even though the outcome will not be as crispy.
Mayonnaise: It keeps the chicken tender and juicy on the inside and prevents the panko from becoming soggy. It also ensures that the panko sticks to the chicken. You may use sour cream or Greek yogurt instead.
Dijon mustard: It adds flavor to the chicken.
Paprika: I use sweet paprika.
Cooking spray: It allows the chicken breast to cook and maintain a crisp texture when baked.

How To Make Baked Panko Chicken

One: Preheat the oven to 230 C / 450 F and spray a baking sheet with vegetable oil or cooking spray.

Two: With a sharp knife, cut each chicken breast in half lengthwise to create two thinner cutlets of chicken, season both sides with salt and black pepper, and set aside.

in a bowl, mix mayo, water, and mustard. In another bowl, mix panko, salt, and paprika.

Three: In a medium bowl, mix mayonnaise, water, and mustard until combined. In another shallow bowl, mix panko, salt, and paprika.

Dip chicken cutlets in the mayonnaise mixture, then into the panko mixture.

Four: Now, dip chicken cutlets (one at a time) in the mayonnaise mixture (make sure it is evenly coated with the mixture), then into the panko mixture (press lightly on each slice).

Place the breaded chicken slices in the baking sheet.

Five: Place the breaded chicken slices in a single layer onto the prepared baking sheet. Spray with the cooking spray and bake for 20 - 22 minutes until golden brown, or until you enter a meat thermometer in the center of a chicken slice and the internal temperature reach 165 degrees F.

Helpful Tips!

Cut the chicken breasts into uniformly thin pieces to reduce cooking time and ensure that the chicken cooks at the same rate throughout. I noticed that thick and large chicken pieces release a lot of moisture and cause the panko breadcrumbs to be soggy.
Ensure that the panko crumbs are adequately seasoned to enable you to achieve a flavorful crust.
Ensure that you use a large oven tray to allow space between the chicken pieces as they bake and prevent them from getting soggy.
Tenderize the chicken. Tenderness can be achieved by pounding the meat with meat mallet or rolling pin. This step reduces cooking time significantly and it also helps to lock in moisture.
Leave the chicken to cool off completely and store it in an airtight container in the fridge. The chicken can be served cold straight from the fridge, but you could also reheat it before serving.