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Panko crusted chicken breast topped with lemon and served with green beans and roasted potatoes.

Panko Crusted Chicken

Looking for an easy weeknight chicken recipe that's so delicious your whole family will ask for it over and over again? This Panko Crusted Chicken recipe involves a simple tip that results in the crispiest baked chicken breasts ever!
4.67 from 12 votes
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Course: Entree
Cuisine: American
Keyword: Chicken Breasts, Chicken Recipes, Weeknight Dinner Recipes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Makes: 4 servings
Author: Sues

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Ingredients

  • 2 large chicken breasts or 4 thin-sliced chicken breasts (about 1 ¼ pounds total)
  • 2 tablespoon unsalted butter
  • 1 cup panko
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika (I like smoked)
  • ½ teaspoon dried parsley
  • 1 teaspoon pepper, divided
  • 1 teaspoon salt, divided
  • ¼ cup mayonnaise (see note if you want to use mayo)
  • 1 tablespoon dijon mustard
  • Chopped parsley, for garnish (if desired)
  • Lemon wedges, for garnish (if desired)

Instructions

  • If using 2 large chicken breasts, using a sharp knife, slice each chicken breast in half lengthwise to create two thin fillets with each. Once you have four filets, place each on a cutting board, cover with plastic wrap, and use a meat tenderizer to pound until each filet is about ½" thick.
  • Preheat oven to 400 degrees and set a baking rack over a foil or parchment paper covered baking sheet. Lightly brush rack with cooking oil.
  • Melt butter in a medium skillet over medium heat. Add panko and stirring frequently, cook until golden brown, about 5 minutes.
  • Transfer panko to a shallow bowl and mix with garlic powder, paprika, dried parsley, ½ teaspoon salt, and ½ teaspoon pepper.
  • In a small bowl, mix together mayonnaise and dijon mustard.
  • Sprinkle remaining ½ teaspoon salt and ½ teaspoon pepper over both sides of chicken breasts and brush both sides with mayo mixture. Dredge each chicken breast in panko mixture, pressing down to adhere to chicken and being sure to coat evenly. Place chicken breasts on prepared wire rack.
  • Bake for 15-22 minutes, until internal temperature reaches 165 degrees.
  • Serve panko crusted chicken with parsley and lemon, if desired.

Notes

  • If you're opposed to using mayo on your chicken, you can brush with just dijon instead. Then, lightly beat a couple eggs in a shallow bowl and dip chicken breasts in egg wash before coating in panko mixture.
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