The next time you’re looking for a quick dinner idea, try making this healthy baked chicken recipe! These juicy homemade crispy baked panko chicken strips are the absolute best.
Crispy Baked Panko Chicken
Crispy breaded chicken has got to be one of my favorite foods of all time, so my standards for this baked panko chicken are pretty high.
This panko coating is literally everything I’m looking for in the perfect breaded chicken recipe.
It has amazing flavor, a good crunch, and the chicken is super juicy.
I love the parmesan cheese mixed into the coating – it gives it kind of a chicken parmesan vibe. That’s especially true if you heat up some marinara sauce to dip it in – I highly recommend doing that, by the way.
The biggest game changer is using mayonnaise to get the coating to stick – no more messy work with egg and flour coatings.
Truly, this recipe is so good that my mouth is watering while I’m writing about it – I think I’ll have to make another batch for dinner tonight.
It’s so quick and easy to make, which makes it perfect for busy nights (or any night you’d rather skip the restaurant takeout and have delicious crispy chicken at home).
How Do You Get Panko To Stick To Chicken?
You could go the traditional route – coating chicken in some combination of flour, an egg wash, or buttermilk. I prefer to keep things super simple though.
Did you know you can get breading to stick to chicken without eggs? All you have to do is smear a thin layer of mayonnaise on top of the chicken, and then press the mayonnaise coated side into the seasoned breadcrumb mixture.
Even if you don’t have mayonnaise on hand, you can still make this recipe work by using sour cream or plain Greek yogurt in place of the mayo.
Can Panko Be Used In The Oven?
Yes! Panko breadcrumbs are a great option for making crispy baked chicken. They’re light and crispy, and I think it’s an easy ingredient to work with.
Ingredients
To make this simple panko chicken, you’ll need boneless skinless chick breasts, mayonnaise, panko breadcrumbs, parmesan cheese, melted butter, Italian seasoning, paprika, salt, pepper, and garlic powder.
How To Make Panko Chicken
Start by making the panko coating. To do that, mix together the panko, parmesan, melted butter, parmesan, Italian seasoning, paprika, salt, pepper, and garlic powder. (See the recipe card below for the full printable instructions.)
Next, butterfly the chicken breasts into even fillets. Coat each one with a thin layer of mayonnaise. Press the chicken, mayonnaise side down, into the panko mixture.
Bake the chicken until it’s golden brown and cooked through. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
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Chicken Recipes
If you like this recipe, be sure to check out our entire chicken recipes section! Some reader favorite baked chicken recipes are:
- Baked Parmesan Crusted Chicken
- Melt In Your Mouth Chicken
- Spinach Stuffed Chicken Breasts
- Marry Me Chicken
- Chicken And Peppers
What To Serve With Panko Chicken
I normally dip this chicken in Instant Pot Tomato Sauce, honey Dijon mustard sauce, some easy homemade Spicy Ranch, Copycat Raising Cane’s Sauce, or some of our super popular Cilantro Garlic Sauce.
BEST Crispy Baked Panko Chicken Recipe
The next time you're looking for a quick dinner idea, try making this healthy baked chicken recipe! Juicy and crispy baked panko chicken.
Ingredients
- 2 pounds boneless skinless chicken breasts (about 3 large chicken breasts)
- 1 1/2 Tablespoons mayonnaise
- 3/4 cup panko crumbs
- 1/3 cup freshly grated parmesan cheese*
- 1 Tablespoon melted butter
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- Marinara sauce (optional, for serving)
Instructions
- Preheat the oven to 425 F (218 C). Line a rimmed baking sheet with aluminum foil.
- Butterfly the chicken breasts all the way through so that you have 6 even chicken fillets. Place the chicken on the baking sheet.
- In a medium sized bowl, mix together the panko crumbs, parmesan cheese, Italian seasoning, paprika, fine sea salt, ground black pepper, garlic powder, and melted butter.
- Evenly spread the mayonnaise over top of the chicken breasts. Turn the chicken breasts mayonnaise side down into the panko mixture. Press down on the chicken breast to help make the crumbs stick, then put chicken back onto the baking sheet panko side up.
- Bake chicken for about 8 - 12 minutes, or until the thickest part reaches an internal temperature of 165 F on an instant read thermometer.
Notes
The thin chicken fillets cook quickly at this temperature. Cooking them high and quick locks in the juices, and it keeps the chicken from drying out. It’s important to check the chicken for doneness around the 8 to 10 minute mark to avoid over cooking.
*I recommend using freshly grated parmesan cheese because it melts better, which helps the coating hold onto the chicken.
Nutrition Information:
Serving Size:
1/6Amount Per Serving: Calories: 283Total Fat: 10gCarbohydrates: 8.6gFiber: 0.4gSugar: 0.3gProtein: 36.7g
Nutrition information isn’t always accurate. Nutrition information does not include the optional marinara sauce.
This easy breaded chicken will be an instant family favorite! Serve baked panko chicken with your favorite sauce recipe and a side of rice for a quick, healthy, and easy meal.
31 thoughts on “Baked Panko Chicken Recipe”
‘Amazingballs.’ That’s the term my wife used to describe the finished product. I never heard that term before. I don’t think it’s really a thing. I don’t mind hearing it again. Thank you for making our night.
Hi Asaf, So happy to hear you and your wife enjoyed this panko chicken! Thanks so much for leaving feedback. -Alexa
Amazeballs is the best way to describe this dish
Hello,
I am an amatuer cook and I need a little clarification. You only coat one side in panko? The other side is just the bare chicken? Thanks for the help
Hi Kendall, That’s correct, you only coat the top side in panko. -Alexa
I like to coat both sides
Kendall,
Thanks for asking this question!
Thanks . That’s what I was wondering
I think you mean “amazeballs” lol
It was a huge hit! Delicious, thank you!
This was soooooo good! The whole family loved it:):) I cooked mine in the air fryer at 400° for around 12 minutes and was perfect! I was looking for a “ chicken cutlet” recipe that I can do in the air fryer , because whenever I have tried to do regular “ fried” cutlets in the air fryer they just never ever taste as good as the real ones. This is a game changer because so easy to do and the mayo, butter and cheese makes the chicken breading sooo crispy and tasty! Mine were not super thin either, and it took about 12 min to get to temp. Perfect! Thank you !
Add a little
I add a little yellow mustard to my mayo mixture it adds a nice little kick.
Great recipe thanks!
C.
Hi Christi, That sounds like a delicious addition – thanks for sharing! -Alexa
This recipe is definitely a keeper! Yummy? Perfect seasoning. I had tenderloins so that was what I used.
Yummy! is what I meant, no question about it!
Hi Nadia, So happy to hear you liked the panko chicken! Thanks so much for the feedback. -Alexa
This recipe is definitely a keeper! Yummy! Perfect seasoning. I had tenderloins so that was what I used. Also only had the cheap Parmesan, still delicious.
Why not coat both sides with mayo & panko? I’m about to make it and I’m very excited, especially after reading all the comments! However, I am also an “amateur” cook (aka: dried out and burnt food is my specialty, or let’s just say that I’m inexperienced) and I could use some tips and clarification lest I decide to tweak the recipe just enough to ruin it!
Thank you
Hi Karen, This recipe was meant to be super quick and easy, and it’s just easier to only coat one side in panko. It all just gets messier when you’re trying to coat both sides. I also found that since the chicken is butterflied in half, it really only needed to be coated on one side to have a delicious ratio of coating to chicken. Hope that helps and that you love the panko chicken! -Alexa
Per the request of my daughter we coated both sides. It was better with only one side coated and was the perfect ratio. We LOVE this recipe!!!
Thank you! for sharing that about coating both sides…that it’s better with just the one side coated. I had thought about doing the same until I read your post.
I hate breaded, coated anything because it never turns out right. Usually the coating slides off or cracks and falls off or some other disaster ensues–but this was easy and delicious! I needed a new way to do chicken, and this is it! The mayo disappears so you don’t taste it and it makes the chicken so juicy. I had herb and parmesan panko onhand so I didn’t add more cheese, but I added all the spices so mine was maybe doubly spiced. I was nervous leaving the other side of the chicken plain but I trusted the recipe and it didn’t matter at all. My husband wants this weekly now. I’m going to try it next week as chicken parmigian. Thank you for the great recipe!
Loved the I added mustard to mayo comment. Yes! It was delicious !
This one is a keeper! I coated both sides, not realizing one side in recipe. Just double
delicious. Also, used a light Mayo.
I like the ingredients listed for this recipe and I also like that it is not time consuming. Going to do this but with boneless thighs because I had already boiled the breast and cut them up for my dog’s meal for the week. Yes my pup is a little spoiled Pomeranian/Chihuahua mixed and the love of the entire family and everyone else he meets. I love using panko when I fry this up because the crunch is amazing. Living in Hawaii panko is always on hand. We even coat our tempura to give it that extra crunch. I reckon this recipe is just a fancier way of making what we call chicken katsu. I’ve used mayonnaise for quite some time instead of egg mix binder. I also use mayonnaise as a substitute for oil when baking cakes or cupcakes.
Sooo delighted I chose this recipe. Absolute deliciousness.
I coated both sides of chicken and placed on a wire rack on a foil lined baking sheet. Loved the overall crispness.
Served it with a side of pasta with carbonara sauce.
Will most definitely make it again and again.
—It’s a Yummilicious keeper.
12 minutes??? At 425. Not even close to being done for me. Panko burned before reaching 165 degrees.
Hi Jeff, Sorry to hear this recipe didn’t work out for you. Did you butterfly the chicken breasts before coating them in panko? The thinner butterflied chicken breast should cook quickly at 425F. -Alexa
I love this recipe! Its so much tastier and crunchier than boxed brand shake n bake. My daughter loved it as is. I used sour cream as the binder due to her egg allergy, and it was really tasty! Great tip! My husband and I prefer a little hot spice, so I added red hot to the binder and cayenne to the topping. I will definitely make it again! Thanks!
Just tried this recipe today. I was a bit hesitant as I was concerned I would taste the mayo. I’m also not a fan of parmesan, but thought what the heck. And WOW did it turn out great! I’m so glad I ran across this recipe and will be making it again. Thank you for posting it!
Wow-this recipe was way better than I even expected! So quick & easy – chicken cooked perfectly and the time and temperature you recommended and the breading was delicious! Thank you!