This Panko Crusted Chicken is an easy way to upgrade your chicken recipes. Tender chicken breast is dredged in a crispy panko coating for a quick, delicious meal the whole family will love.
It’s not your average chicken dish. The crispy panko crust, combined with the richness of parmesan and an assortment of dried herbs and spices, creates a nostalgic flavor profile. With a mere 10 minutes of prep time and 20 minutes in the oven, you get a restaurant-worthy dish without the hassle, just like our favorite creamy Tuscan chicken. Perfect for busy days when you want something special but don’t want to spend forever in the kitchen.
What Is Crispy Panko Chicken?
Forget deep-frying – this recipe lets you enjoy that crispy goodness by baking instead. It’s a healthier alternative without sacrificing any of the crunch, just like our homemade chicken nuggets.
It’s kind of like our air fryer chicken tenders recipe, but made with different spices and uses chicken breasts instead of chicken tenders. You still get tender, juicy chicken but with larger pieces for those who are ready to chow down.
Ingredients
- ▢ 4 chicken breasts or 2 thick breasts cut in half
- ▢ 2 eggs whisked
- ▢ 1 cup panko crumbs
- ▢ 1/2 cup parmesan cheese finely grated
- ▢ 1/2 teaspoon garlic powder
- ▢ 1/2 teaspoon onion powder
- ▢ 1 teaspoon paprika
- ▢ 1 teaspoon dried parsley
- ▢ 1 teaspoon dried oregano
- ▢ 1 teaspoon salt
- ▢ 1 teaspoon black pepper
Instructions
-
Preheat the oven to 425 degrees F F and spray a baking sheet with non-stick spray.
-
In a small mixing bowl, combine the panko, parmesan, and spices.
-
Set up your dredging station by arranging a shallow plate with the whisked egg, then the panko mixture into another shallow dish.
-
Dip each chicken breast in the whisked eggs and then dip into the panko mixture. Press gently to make sure the chicken breast is evenly coated.
-
Place the crumbed chicken breasts on the baking sheet and top with the leftover panko mixture.
-
Lightly spray the chicken breasts with olive oil.
-
Bake for 20-25 minutes, or until cooked to an internal temperature of 165 degrees F and are golden brown.