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.
Notes
- Pound the chicken evenly. This helps it cook at the same rate and stay tender throughout.
- Use a wire rack on your baking sheet. It allows air to circulate under the chicken so the crust stays crisp instead of soggy.
- Press the coating firmly. Gently pressing the panko mixture onto the chicken helps it stick better and creates a thicker, crunchier crust.
- Don’t skip the mustard. It adds flavor and acts as a natural binder for the crumbs, keeping the coating in place.
- Spray lightly with oil. A quick mist of olive oil helps the panko brown evenly and turn golden in the oven.
- Check doneness with a thermometer. The internal temperature should reach 165°F for perfectly cooked, juicy chicken.
- Let it rest before slicing. Give the chicken a few minutes to rest so the juices redistribute and the crust stays intact.
- Make it ahead. You can coat the chicken earlier in the day and refrigerate it until ready to bake. Just wait to spray with oil until right before cooking.
- Reheat in the oven. To keep leftovers crispy, warm them at 375°F for about 10 minutes instead of microwaving.
- Serve with something fresh. A squeeze of lemon or a side salad balances the richness and keeps the meal light.
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