This crispy Panko breaded chicken breast is a savory meal in which chicken breast is dredged in a breadcrumb mixture before it is baked to perfection.
The end product of this recipe has an inviting golden color, and crisp crust, and also a moist, juicy chicken breast on the inside.
It is a versatile recipe that can be incorporated into other meals, such as salads and sandwiches. Although panko breaded chicken breast can be part of another meal, it can also be a stand-alone dish. It makes for a great regular family lunch or dinner, and it is also a meal that would be a delight for your guests at a party.
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Why Does This Recipe Work?
If you are considering preparing panko breaded chicken breast but you are uncertain, many reasons could eliminate any doubts and get you cooking this meal. Here are some of the reasons you should try this recipe:
- It is easy and quick chicken breast recipe to prepare. This recipe is a great way to enjoy delicious oven-baked chicken dish that comes together very quickly.
- It is delicious and flavorful main dish; the entire family will enjoy it.
- The recipe does not require special ingredients.
- It has an interesting combination of textures. Every bite of this meal allows you to enjoy the crispiness of the crust and the tenderness of the chicken inside it.
- The chicken breast can be prepared in advance, which minimizes cooking time even further.
- This crispy baked Panko chicken recipe uses less oil than if the chicken were fried and is healthier.
What Is In This Recipe?
Boneless skinless chicken breast: It forms the base of the recipe.
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, and prevents the panko from becoming soggy. Use just enough mayonnaise to ensure that the panko sticks. Too much mayo can cause the crumbs to be gummy.
Dijon mustard: It adds flavor and moisture to the recipe. It is useful in coating the chicken as it combines with other ingredients to give the chicken an interesting flavor.
Paprika: It gives the recipe a smokey flavor.
Salt: It adds seasoning to the recipe.
Cooking spray: It allows the chicken breast to cook and maintain a crisp texture when baked.
How To Make Panko Breaded Chicken Breast?
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.
Three: In a medium bowl, mix mayonnaise, water, and mustard until combined. In another shallow bowl, mix panko, salt, and paprika.
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).
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.
Top Tips!
- Cut the chicken breasts into uniformly thin pieces to reduce cooking time and ensure that the chicken cooks at the same rate throughout. Thick and large chicken pieces release a lot of moisture and cause the panko breadcrumbs to be soggy.
- Use moderately high heat to ensure that the chicken breasts cook well on the inside and also get a crisp texture.
- Allow the excess coating mixture on the chicken to drain before placing it on the baking tray to ensure that the coating is not too thick to not cook properly.
- Ensure that the panko crumbs are adequately seasoned to enable you to achieve a flavorful crust. The choice of seasoning depends on the taste you want to achieve.
- Ensure that you use a large oven tray to allow space between the chicken pieces as they bake and prevent them from getting soggy. A large tray gives the moisture from the chicken space to cook off, and it does not, therefore, create a soggy mess.
- Check the time and temperatures that you use to cook the chicken. Cooking for a long duration makes the chicken dry, while high temperatures could prevent the chicken from cooking properly and evenly. The right cooking time and temperature make the chicken perfectly tender and delicious.
- You can use a metal oven-safe wire rack above the baking sheet to bake the chicken so that moisture drips from it and a crispy texture is achieved. It prevents the chicken from sitting in the sogginess of the moisture it releases. A cooling rack is also helpful when you need to coat the underside of your chicken without having to flip it.
Recipe Variations
- You can replace mayonnaise with sour cream or Greek yogurt.
- This recipe can also be diversified by using different flavors for the panko and batter mixture. You have the option of creating spicy panko chicken by simply adding pepper to the panko mixture.
- You could also squeeze fresh lemon juice all over the chicken just before serving.
- You could dip the chicken in a bowl of an egg before breading to allow it to coat firmly. The egg helps bind up other ingredients and ensures that the crumbs remain stuck on the chicken.
- Use boneless skinless chicken thighs or chicken tenders instead of chicken breast. The cooking time will, however, vary.
- Another variation of this recipe is frying the breaded chicken in a pan instead of baking it.
- Add parmesan cheese to this recipe to get a twist on the flavor.
- Garnish the Panko breaded chicken breast with lemon slices or wedges.
- 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.
- Season the chicken breasts with a pinch of garlic powder and onion powder, along with salt and pepper.
- Use almond flour instead of panko to enjoy a crispy chicken with nutty flavor.
- You may bake the chicken in the air fryer instead of the oven.
Serving Suggestions
Serve this meal warm. This crispy Panko chicken cutlets can be served with a variety of sides including fries, rice, roasted vegetables, cauliflower cheese, or mashed potatoes.
Panko breaded chicken breast can also be served with your favorite dipping sauce which can be poured over it or served on the side. The sauces add moisture and flavor to the chicken.
Storage
To Store: 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.
To Freeze: Panko chicken can also be frozen for up to 3 months.
Recipe FAQs
Use a binding agent such as an egg or mayo.
A variety of tips can help you achieve a crisp texture. These tips include using thin chicken breast cuts, cooking under high heat, and spreading the chicken pieces on the baking tray.
A mixture of all purpose flour and corn starch, cornflakes or almond flour will be good substitutes for breadcrumbs.
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Recipe
Panko Breaded Chicken Breast
Ingredients
- 3 boneless skinless chicken breast
- 1 cup Panko breadcrumbs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon salt
- 2 tablespoon water
- cooking spray
Instructions
- Preheat the oven to 230 C / 450 F.
- With a sharp knife, cut each chicken breast in half lengthwise to create two thinner pieces of chicken, season both sides with salt and black pepper and set aside.3 boneless skinless chicken breast
- In a bowl, mix mayonnaise, water and mustard until combined. In another bowl, mix panko, salt and paprika.¼ cup mayonnaise, 1 tablespoon Dijon mustard, ½ teaspoon paprika, ½ teaspoon salt, 2 tablespoon water, 1 cup Panko breadcrumbs
- Now, dip each slice of chicken 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 onto a baking sheet. Spray with the cooking spray and bake for 20 – 22 minutes, or until you enter a meat thermometer in the center of a chicken slice and reach 165 degrees F.cooking spray
Notes
- Cut the chicken breasts into uniformly thin pieces to reduce cooking time and ensure that the chicken cooks at the same rate throughout. Thick and large chicken pieces release a lot of moisture and cause the panko breadcrumbs to be soggy.
- Use moderately high heat to ensure that the chicken breasts cook well on the inside and also get a crisp texture.
- Allow the excess coating mixture on the chicken to drain before placing it on the baking tray to ensure that the coating is not too thick to not cook properly.
- Ensure that the panko crumbs are adequately seasoned to enable you to achieve a flavorful crust. The choice of seasoning depends on the taste you want to achieve.
- Ensure that you use a large oven tray to allow space between the chicken pieces as they bake and prevent them from getting soggy. A large tray gives the moisture from the chicken space to cook off, and it does not, therefore, create a soggy mess.
- Check the time and temperatures that you use to cook the chicken. Cooking for a long duration makes the chicken dry, while high temperatures could prevent the chicken from cooking properly and evenly. The right cooking time and temperature make the chicken perfectly tender and delicious.
- You can use a metal oven-safe wire rack above the baking sheet to bake the chicken so that moisture drips from it and a crispy texture is achieved. It prevents the chicken from sitting in the sogginess of the moisture it releases. A cooling rack is also helpful when you need to coat the underside of your chicken without having to flip it.
Adriana
I made these last night. They were so good! Soft, crunchy and full of flavours!
Jill
Baked chicken breasts are my perfect lunch idea! I love them.
Melissa
Delicious and healthy! I served them with BBQ sauce.