Name: Crispy Panko Parmesan Chicken Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
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)

Jump to Recipe

Introduction

This Crispy Panko Chicken recipe delivers juicy, tender chicken breasts with a golden, flavorful crust. It’s a simple yet impressive dish perfect for weeknights or casual gatherings. Ready in under 30 minutes, it pairs well with a variety of sides and sauces.

A white oval plate with green trim holds five golden-brown breaded cutlets stacked in a slightly overlapping way, each covered with a crispy textured crust. Small green parsley leaves are scattered over the cutlets for garnish. Four lemon wedges with bright yellow rinds and pale yellow interior sit on two sides of the cutlets. A black-handled knife with a silver tip rests partially under the cutlets on the right side. The plate is set on a white marbled surface with a few lemon halves, fresh parsley sprigs, a beige cloth, a small round white bowl containing a mustard-yellow sauce, and a white bowl filled with green leafy salad visible around it. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil and place a cooling rack on top.
Step 2: Butterfly the chicken breasts completely to create 4 even fillets. Cut in half if smaller pieces are desired.
Step 3: Pound each piece of chicken so the thickest part matches the thickness of the thinner end. Arrange the chicken on the baking sheet and season both sides with kosher salt.
Step 4: In a deep plate, combine panko crumbs, grated Parmesan, oregano, smoked paprika, and garlic powder.
Step 5: Spread Dijon mustard evenly on both sides of each chicken piece. Press each piece firmly into the panko mixture to coat well, then flip and coat the other side. Place the coated chicken back on the cooling rack and lightly spray with olive oil.
Step 6: Bake for 8 to 10 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F.
Step 7: Serve warm with your favorite sauce, a squeeze of lemon, or alongside a fresh salad.

Tips & Variations

For extra crispiness, lightly toast the panko crumbs in a dry skillet before mixing with the Parmesan and spices.
Swap Dijon mustard for whole-grain mustard for a different flavor profile.
Add chopped fresh herbs like parsley or thyme to the panko mixture for a fresh twist.
If you prefer, cook chicken on a grill pan for a smoky flavor instead of baking.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for about 10 minutes to preserve crispiness. Avoid microwaving to keep the crust crunchy.

How to Serve

A white oval plate with a green trim holds five golden brown breaded chicken cutlets stacked slightly on top of each other, each with a crispy textured coating. Bright green parsley leaves are scattered over the cutlets for garnish. On the left side of the plate, there are four lemon wedges grouped together, with a few more lemon wedges placed near the bottom right edge of the plate next to a black-handled knife resting beside the cutlets. The plate is on a white marbled surface with fresh parsley sprigs, half a lemon, a small bowl of creamy yellow sauce with a spoon, a piece of cheese, and a salad bowl partly visible around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well. Adjust cooking time to ensure thighs reach 165°F internally, as they may take slightly longer than breasts.

What can I serve with Crispy Panko Chicken?

This chicken pairs beautifully with fresh salads, roasted vegetables, mashed potatoes, or steamed rice. A squeeze of lemon or dipping sauces like honey mustard, garlic aioli, or ranch complement it nicely.