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Crispy Baked Panko Parmesan Chicken Recipe

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4.3 from 1 review

  • Author: Sara
  • Total Time: 25 minutes
  • Yield: 8 servings

Description

This Panko Chicken recipe features crispy, golden-baked chicken cutlets coated in a flavorful mixture of toasted panko breadcrumbs, Parmesan cheese, and Italian seasoning. With a perfectly seasoned crust and tender inside, this dish is quick to prepare and makes a delicious, family-friendly meal.

Ingredients

For the Panko Coating

  • 1 ½ cups panko breadcrumbs
  • 1 ½ tablespoons butter
  • ½ cup freshly grated Parmesan cheese
  • 2 teaspoons dried parsley or Italian seasoning

For the Chicken

  • 4 large chicken breasts (butterflied and halved to thin cutlets)
  • 2 eggs
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Optional Garnish

  • Fresh parsley
  • Squeeze of lemon for drizzling

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a large baking pan or rimmed baking sheet with parchment paper and set aside for easy cleanup.
  2. Toast Panko Breadcrumbs: In a small skillet over medium heat, melt the butter. Add the panko breadcrumbs and toast them, stirring often, until they turn golden brown. Transfer the toasted panko to a shallow bowl and let cool for a few minutes.
  3. Combine Coating Ingredients: Once the panko is cool, stir in the grated Parmesan cheese and dried parsley or Italian seasoning until well combined.
  4. Beat Eggs: In a separate bowl, lightly beat the two eggs to prepare for dredging the chicken.
  5. Mix Seasonings: In a small ramekin or bowl, mix together the salt, black pepper, garlic powder, and paprika to create a flavorful chicken seasoning mix.
  6. Prepare Chicken Cutlets: Slice each chicken breast in half horizontally (butterfly style) to create thinner cutlets. Season both sides of each cutlet thoroughly with the seasoning mix.
  7. Dredge Chicken: Dip each chicken cutlet first into the beaten eggs, coating both sides evenly.
  8. Coat with Panko Mixture: Immediately press the egg-coated chicken cutlet into the Parmesan panko mixture, ensuring it is completely and evenly covered for a crispy crust. Repeat with all cutlets.
  9. Arrange on Baking Sheet: Place the coated chicken cutlets in a single layer on the prepared baking pan, leaving space between each piece.
  10. Bake Chicken: Bake in the preheated oven for 12-15 minutes or until the top is golden brown and crispy, and the internal temperature of the chicken reaches 165°F (74°C). Cooking time may vary based on cutlet thickness.
  11. Rest the Chicken: Remove from the oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.
  12. Garnish and Serve: Optionally garnish with fresh parsley and drizzle with fresh squeezed lemon juice for added brightness. Serve and enjoy your crispy, flavorful panko chicken!

Notes

  • Butterflying the chicken breasts helps them cook evenly and stay juicy.
  • Use a meat thermometer to ensure the chicken is cooked safely to 165°F.
  • To add extra flavor, you can mix a little grated lemon zest into the panko coating.
  • Leftover panko chicken can be refrigerated for up to 3 days and reheated in an oven or air fryer to retain crispiness.
  • This recipe works well with chicken thighs if preferred.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/crispy-baked-panko-parmesan-chicken-recipe/