This baked panko chicken recipe is an incredibly easy and flavorful chicken dinner quick enough to make on busy weeknights! Juicy chicken breasts are dredged in flour, egg, Panko breadcrumbs, Parmesan cheese, and savory seasonings and baked to golden and crispy perfection. They're ready to serve with your favorite side dishes in just 30 minutes!
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Instructions
Preheat your oven to 425°F (218°C) and line a rimmed baking sheet with parchment paper. Coat a wire cooling rack with non-stick cooking spray or brush with oil to prevent sticking.
Prep the chicken breasts by trimming any fat or tendons. If your chicken breasts are relatively small, they can be tenderized and pounded flat using a meat mallet. Otherwise, use a sharp knife (carefully) and butterfly the chicken breasts into halves to make chicken cutlets. Tenderize the smaller chicken breast pieces until they are all relatively the same thickness.
Make your dredging station using three shallow bowls or dishes:1) In the first bowl combine the flour, paprika, garlic powder, onion powder, salt and pepper. 2) In the second bowl beat the egg. 3) In the third bowl combine the Panko breadcrumbs, grated Parmesan cheese, and melted butter until the dry ingredients are lightly coated with the butter.
Coat the chicken breasts or cutlets by dredging them in the seasoned flour first, then the beaten egg, and finally in the Panko mixture. Transfer each chicken piece to your prepared baking sheet. Continue until all of the pieces are coated.
Bake the chicken in your preheated oven at 425°F (218°C) for 10-15 minutes or until they reach an internal temperature of 160°F (71°C) then remove from the oven and allow to rest for 5 minutes. *See notes.
Slice and serve the chicken with your favorite sides.
Notes
Keep everything tidy by placing the chicken breasts, or pieces, on your cutting board covered with (or in between) a sheet of plastic cling film. Use the meat mallet to flatten as needed.
Chicken breasts that have been flattened in this manner will cook quickly and evenly, making sure that your dinner is served on time.
Use a digital meat thermometer to check your chicken breasts for doneness. The internal temperature should be 160°F (71°C) before resting, and checked at the thickest portions of your chicken breasts. The resting time will add a few degrees of 'carryover cooking' to bring your chicken to the USDA food safety guideline temperature of 165°F (74°C).
To store: Transfer cooled panko chicken breasts into a shallow airtight container and store in the refrigerator for up to 3-4 days.
To freeze: Flash freeze the breaded baked Panko chicken breasts by placing them in a single layer on a parchment paper-lined baking sheet. Freeze for 3-4 hours. Once frozen, wrap each chicken breast in plastic cling film and transfer into a plastic freezer storage bag or container. Use within the first month for best results, but you can freeze these baked chicken breasts for up to 2 months. Thaw overnight in the fridge.
To reheat: Place the leftover panko chicken on a parchment paper-lined baking sheet and heat at 400°F (205°C) until heated to your satisfaction.
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Course Chicken Dishes, Dinner Recipes, Main Course