Chicken in a Panko bread crumb coating is a common classic. The chicken stays juicy and it’s golden, slightly crispy coating is decadent. A creamy sauce made with Alfredo sauce, sour cream, mascarpone cheese and grated Parmesan cheese is amazing with the chicken. This dish can be served as an entree or over pasta.
Panko-Coated Chicken Schnitzel
Thomas Keller of the French Laundry in Yountville, California uses panko bread crumbs to give chicken a crunchy crust. “Pounding chicken breasts to a uniform thickness cuts down on cooking time,”
- 1/2 cup all-purpose flour
- 3 eggs, beaten
- 2 cups panko
- 4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
- Kosher salt and freshly ground pepper
- 1/2 cup canola oil
- 6 tablespoons butter
- 2 teaspoons capers
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped parsley
- Step 1Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
- Step 2In each of 2 large skillets, heat 1/4 cup of canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt, then transfer to plate.
- Step 3Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.
herbed panko crusted chicken
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Given that chicken is such a popular protein, I’m on a mission this summer to provide you with more easy, impressive, juicy, and all-around DELISH chicken recipes!
The kind of no-fail chicken recipes that you feel confident about making for company but are also quick enough to whip up after a long day.
This crispy baked panko chicken is one of my favorite new recipes. It’s juicy, flavorful, crispy, and so easy (no, really!) to make.
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Instead of dredging the chicken in eggs and bread crumbs (so messy!) we’ll be whipping up a seasoned mayonnaise mixture and then sprinkling herbed panko bread crumbs on top.
While baking, the panko gets nice and crispy while simultaneously sealing all the juices into the chicken. The result: tender and flavorful chicken breast every time!
But enough talking about this chicken. Let’s get cooking!
panko chicken breast ingredients:
- Chicken cutlets – or, boneless skinless chicken breasts, cut in half horizontally
- Light mayonnaise – or reduced-fat mayo like Best Foods Olive Oil or Avocado Oil Mayonnaise
- Minced garlic
- Smooth Dijon mustard
- Panko bread crumbs – Japanese-style bread crumbs that are light and airy.
- Olive oil – extra virgin will provide the best flavor
- Dried thyme – the full dried leaves (not ground), are best
- Chicken – chicken tenders and boneless skinless chicken thighs can work in place of the chicken cutlets. If making panko chicken tenders, reduce the cooking time to 15-18 minutes, or until cooked through to 165 degrees Fahrenheit.
- Mayonnaise – traditional or full-fat mayonnaise can substitute for the reduced-fat mayo. The nutritional count of the recipe will be affected, however.
- Mustard – whole-grain Dijon mustard can replace the smooth mustard
- Herbs – dried poultry seasoning or rubbed sage can substitute for the dried thyme
how to make panko baked chicken:
Make the mayonnaise mixture and panko breading:
- Preheat the oven and spray a large baking sheet with non-stick cooking spray.
- Stir together the mayonnaise, minced garlic, salt, and Dijon mustard until combined in a small mixing bowl.
- In a medium mixing bowl, stir together the panko bread crumbs, salt, dried thyme, and olive oil together with a fork until the olive oil is evenly mixed into the bread crumbs.
Prepare the chicken:
- Place the chicken cutlets on the prepared baking sheet.
- Spread the mayonnaise mixture on the chicken until covered.
Crust the chicken with panko & bake:
- Sprinkle the panko bread crumb mixture evenly over the chicken.
- Bake the chicken until the chicken is cooked through and the bread crumbs are golden and crispy.
- Serve the chicken hot with optional lemon slices to garnish.
- Pre-heat the oven. This ensures that the oven is nice and hot. The chicken will cook the most evenly and the bread crumbs will crisp up the best in a preheated oven
- Use a baking sheet, not a dish. The chicken needs to be spread out on a large baking or cookie sheet for it to crisp up evenly, so don’t use a baking dish and don’t cover the baking sheet while baking
- Use panko breadcrumbs (not regular breadcrumbs). Panko bread crumbs are light and fluffy, so they crisp up beautifully for this recipe. Classic bread crumbs are heavier and don’t crisp in the same way so we need to avoid them for the best results
- Don’t skimp on the mayo. It adds loads of flavor as well as binds the bread crumbs to the chicken and is a very important ingredient for this recipe!
Where do you buy panko bread crumbs?
You can buy panko bread crumbs at most major grocery store chains here in the States. They also can usually be found at Whole Foods, Wal-Mart, or on Amazon.
How do you get panko to stick to chicken?
There are different ways to get panko to stick to chicken. Some recipes dredge the chicken in flour and eggs first. In this recipe, however, we will get it to stick to the chicken by first brushing the chicken with a mayonnaise mixture.
How do you know chicken breast is cooked through or done?
You know that the chicken is done when the internal temperature reaches 165 degrees Fahrenheit and the bread crumbs are golden and crispy.
This Panko Chicken is DELICIOUS, CRUNCHY and EASY to make. In this recipe, chicken breast is dredged in a lightly flavoured panko bread crumb and then baked until crisp. The tricks used here means you get chicken that is tender and juicy on the inside and remains crispy on the outside.
Everyone loves crispy Chicken and making it this way means it is a little healthier then the deep fried version.
What’s more? This is a super simple recipe to make.
There is minimal prep involved and lunch/dinner is served 25 minutes later!
This easy peasy chicken breast lunch/dinner is made around here a lot.
The kids love it.
It is easy to pair with anything or to cut into strips and have in a sandwich or wrap.
what to eat with panko chicken
This Chicken is fill of flavour from the spiced breadcrumbs and it pairs well with a variety of sides such as:
side dish ideas
Roast Veg – Oven roasted Veg with crumbled Feta
Potatoes – Delicious Parmenan Potatoes.
Mash – The creamiest mash made by roasting Garlic to bring out its sweetness.
Cauliflower Cheese – A keto friendly but just as delicious version.
Corn – Pre roasted Corn combined with Cream equals YUM.
Salad – A simple side salad.
Garlic Bread – So good!
Peri Peri Rice – Spiced fragrant rice.
You can make one of the above or all of them!
general notes and guidelines
This Panko Chicken Breast recipe is easy to make and requires few ingredients.
To take it from average to delicious here are some tips and tricks I use and things to bear in mind.
Chicken Breast – The Chicken needs to be the same thickness all over.
Oil Spray – To spray the Breadcrumbs and Chicken before baking.
Panko bread crumbs – For crunchy Chicken!
Seasonings (Optional) – Smoked paprika, Garlic, Onion, Oregano – All the added spices add flavour!
Salt and Pepper – A must!
Egg and Plain Flour – This forms part of the batter.
Mayonnaise or Dijon Mustard – This adds flavour and moisture.
how to make panko chicken
Preheat the oven to 200C/Gas Mark 6.
Combine all the ingredients for the Breadcrumb in a large tray – breadcrumb, oregano, onion powder, garlic powder, smoked paprika, salt and pepper.
Spray breadcrumbs with Oil.
Bake for 4 minutes.
Grease rack and add to an oven tray.
Mix all the ingredients for the batter together – Egg, Mayonnaise or Mustard, Flour and Salt and Pepper.
Add the Chicken to the batter, then the Panko.
Add the Chicken to either the rack or a lined tray.
Spray with Oil.
Bake for 12 – 15 minutes till golden all over flipping midway.
recipe tips and tricks
thickness of chicken
You can either cut the Chicken into thinner slices or place between 2 sheets of clingfilm and pound to an even thickness. (Around 1/4 inch). Thicker pieces of Chicken don’t cook evenly but they also end up dried out because of the amount of moisture they release.
You can use regular breadcrumbs instead.
Baking the Breadcrumbs means the Chicken crumbs remain crispy.
cook on a rack on an oven tray
This helps the Chicken to stay crispy but also helps it to cook evenly. Or you can cook it on a large oven tray. The tray needs to be large enough to leave enough space between pieces so that the chicken can become crispy and not soggy.
cooking the chicken
Keep an eye on it! Cooking it for too long means you will be left with dry rubbery Chicken. Chicken should be cooked to an internal temperature of 75C/165 F. Use a thermometer to check it!
The easiest way to change up this recipe is to add flavours to the Panko or Batter.
Coconut Panko Chicken – Replace some of the Panko with Coconut. Add 1/4 cup Dessicated Coconut to the Panko.
Parmesan Panko Chicken– Replace some of the Panko with Parmesan. Add 1/2 cup Parmesan to the Panko.
Lemon Pepper Panko Chicken– Replace some of the Panko with Lemon Pepper. Add 2 tbsp Lemon Pepper to the Panko.