Looking for a super easy weeknight meal that’s easy to make and packed with flavor? You need this Baked Panko Crusted Chicken in your life! Super juicy chicken with a crispy panko topping – what more could you ask for?!
This crispy chicken is so easy to make and goes well with virtually any side dish. Plus, you can easily switch out the spices to make it your own.
Fried chicken breast with crispy panko
This crispy baked chicken is like an extra crispy, elevated version of shake-n-bake chicken! It’s so easy to make and requires very little prep time (just 10 minutes).
The panko The topping becomes super crispy Chicken stays tender (especially thanks to the Greek yogurt layer). You get a crispy crust without having to pan fry anything, which is such a win!
This baked chicken is a hit with adults and kids alike, making it a great family meal too. It’s fantastic when served with crispy roasted mini potatoes and green beans, but honestly it would be delicious with anything. (I shared some side dish inspiration later in this post).
What is panko?
Panko is also known as Japanese breadcrumbs. They are made from crustless loaves of bread that have been flaked and dried.
Panko gives baked dishes a nice light crunch without the need for frying. The drying process prevents them from absorbing too much oil, making them crispier and not mushy when baked.
recipe ingredients
Here’s what you need to make this Panko Crusted Chicken:
- Chicken Breast Chops (These are just boneless, skinless chicken breasts that have been sliced thinner for faster cooking. They’re sometimes called fillets at the grocery store. You can also buy regular chicken breasts and cut them into shreds yourself if you prefer.)
- plain Greek yogurt (This will help keep the chicken moist while allowing the panko and breadcrumb mixture to stick to the chicken. Sour cream works, too.)
- Panko bread crumbs (I recommend buying plain panko breadcrumbs since you add spice.)
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garlic powder
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smoked paprika
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dried thyme
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cayenne pepper
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butter (This is melted and mixed with the panko to give it a crispy texture. If you’re in a pinch, olive oil works too and you don’t have to melt it since it’s already liquid, but butter gives you the absolutely most delicious results. )
Do you have extra panko? Try these crispy baked salmon bites!
How to Make Baked Panko Chicken
To make these crispy baked chicken cutlets, start by spraying a sheet pan with cooking spray. Place the raw chicken chops in a single layer on the pan and season with salt.
Next, spread a thin layer of plain yogurt onto each schnitzel using a spatula or kitchen brush.
Melt butter in a microwave-safe bowl. Stir in the panko and spices (garlic powder, smoked paprika powder, dried thyme, salt and cayenne pepper powder – you can find exact amounts in the recipe card at the end of the post).
Then spread the mixture evenly over the chops. Gently press into the Greek yogurt layer.
Next, bake the chicken at 425 degrees Fahrenheit for 12-18 minutes (depending on size and thickness). Remove the chicken once it has reached an internal temperature of 165 degrees.
(Hot Tip: Use an ovenproof meat thermometer to avoid overcooking the chicken; chicken that is overcooked will be tough and less juicy.)
Let the chicken rest for a final 5 minutes before slicing. (This is important to keep it juicy!)
What’s the key to making crispy panko crusted chicken?
There are a few key things in this recipe that help keep the panko crispy (instead of mushy because nobody wants that)! First, make sure you’re using a sheet pan (not a deep casserole dish) and spread the chicken out on the pan. This allows the juices to evaporate quickly.
Second, adding melted butter with the panko breadcrumbs will help brown and crisp them. (This is already a step in the recipe!).
Finally, the way we add the breading here – just on top of the chicken – is ideal. That way we don’t end up with soggy breading on the bottom of the chicken (from soaking up extra juices).
What to serve with Panko Crusted Chicken
This is such a versatile main dish that it really can be served with anything! Here are some side dish inspirations to get you started:
recipe variations
Would you like to switch flavors here? Try adding 2 tablespoons of grated parmesan, lemon zest, and/or any herbs or spices you like to the panko mixture!
storage tips
To store this panko chicken, first let it cool completely. Then place in an airtight container and refrigerate for up to 4 days.
What kind of chicken should I use?
Any type of chicken should work in this panko chicken recipe, but it’s best to use chicken cutlets as they cook faster (and you don’t want to burn the breadcrumbs).
If you only have full-size chicken breasts or thighs (without the cutlets), you’ll probably need to cut them into thinner pieces yourself.
How to check if the chicken is cooked through
I highly recommend using a meat thermometer to ensure the center of each chicken breast reaches 165 degrees Fahrenheit. That’s when you know it’s fully cooked!
Fully cooked chicken should also be white in the center (no pink). If you cut in and the juices come out clear (not red or pink), that’s another sign it’s cooked through.
Can I make this recipe gluten-free?
Yes! Just buy gluten-free panko breadcrumbs. They should be available at most grocery stores, especially health food stores.
This Crispy Panko Chicken is sure to be a favorite weeknight dinner the whole family will love! I love cooking chicken this way because it’s so easy and yet feels a little extra fancy. I hope you like it too!
You can find the ready baked panko crusted chicken recipe at the bottom of this post.
Other chicken dishes to try:
Baked chicken with panko crust
This Crispy Baked Panko Crusted Chicken is an easy weekday recipe that’s easy to make and packed with flavor. Goes well with any side dish!
preparation time
10 mins
cooking time
15 minutes
Extra time
5 minutes
total time
30 minutes
Ingredients:
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2 lb skinny chicken breast chops (sometimes called tenderloins)
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2 tablespoons plain yogurt
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2/3 cup regular panko breadcrumbs
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1/2 teaspoon garlic powder
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1/2 teaspoon smoked paprika
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1/2 teaspoon dried thyme
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1/2 teaspoon salt, plus more as needed
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1/8 teaspoon or 1 pinch cayenne pepper (optional)
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1 tbsp butter, melted
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Cooking spray, as needed for the pan
Instructions:
- Preheat oven to 425 degrees F.
- Grease a sheet pan with cooking spray, then arrange the chicken in a single layer on the pan. Season with a pinch of salt.
- Use a spatula or your fingers to spread a thin layer of Greek yogurt onto each chicken cutlet.
- In a medium bowl, combine panko, garlic powder, smoked paprika powder, dried thyme, 1/2 teaspoon salt, cayenne pepper, and melted butter.
- Spread the breadcrumb mixture evenly over the chicken and pat gently to coat the Greek yogurt.
- Bake for 12-18 minutes (depending on the size/thickness of your chicken breasts) until the internal temperature reaches 165 degrees.
- Let the chicken rest for 5 minutes before slicing.