Crispy Panko Chicken
This panko chicken recipe provides the perfect contrast of textures and flavors! It showcases a crispy panko crust that makes way to a tender, juicy center infused with Dijon mustard.
Servings: 6 servings
Calories: 241kcal
Ingredients
- 2 pounds boneless skinless chicken breasts butterflied
- 2 teaspoons kosher salt
- 3 tablespoons dijon mustard more if needed
- 1 cup panko crumbs
- ⅓ cup Parmesan cheese freshly grated
- 1 teaspoon oregano
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- Olive oil spray for baking
Instructions
- Preheat the oven to 450 F. Line a rimmed baking sheet with aluminum foil with a cooling rack.
- Butterfly the chicken breasts all the way through so that you have 4 even chicken fillets, you can cut them in half if you want them smaller.
- Pound out each piece of chicken so the thickest part is as thin as the thin part of the chicken. Place the chicken on the baking sheet. Season with kosher salt on both sides.
- In a deep plate, add the panko crumbs, freshly grated Parmesan cheese, oregano, smoked paprika, and garlic powder. Mix together to combine.
- Evenly spread the mustard on both sides of the chicken breasts. Add the chicken breasts to the panko mixture. Press down on the chicken breast to help make the crumbs stick, flip, and repeat on the other side. Then put the chicken back onto the baking sheet on top of the rack. Spray the chicken lightly with olive oil spray.
- Bake chicken for about 8 - 10 minutes, or until the thickest part reaches an internal temperature of 165 F on an instant-read thermometer.
- Serve with your favorite sauce or with a squeeze of lemon and a side salad.
Nutrition
Calories: 241kcal | Carbohydrates: 8g | Protein: 36g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 101mg | Sodium: 1196mg | Potassium: 610mg | Fiber: 1g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 1mg