Description

This Crispy Panko Chicken recipe offers a deliciously crunchy, flavorful coating on tender butterflied chicken breasts. The combination of Dijon mustard, Parmesan cheese, and a blend of spices creates a savory crust that bakes to golden perfection in the oven. It’s an easy, quick dinner option perfect for pairing with your favorite sauce or a fresh side salad.

Ingredients

Scale

Chicken

2 pounds boneless skinless chicken breasts (butterflied)
2 teaspoons kosher salt
3 tablespoons Dijon mustard (more if needed)

Coating

1 cup panko crumbs
⅓ cup Parmesan cheese (freshly grated)
1 teaspoon oregano
½ teaspoon smoked paprika
1 teaspoon garlic powder

Other

Olive oil spray (for baking)

Instructions

Preheat Oven: Preheat your oven to 450°F (232°C). Line a rimmed baking sheet with aluminum foil and place a cooling rack on top to allow air circulation under the chicken for crispier results.
Prepare Chicken: Butterfly the chicken breasts thoroughly to create four even fillets. Optionally, cut each fillet in half to make smaller portions. Pound the chicken pieces until the thickness is even from thickest to thinnest part to ensure uniform cooking.
Season: Place chicken pieces on the prepared baking sheet and season both sides generously with kosher salt.
Mix Coating: In a deep plate or shallow bowl, combine panko crumbs, freshly grated Parmesan cheese, oregano, smoked paprika, and garlic powder. Stir well to mix all the dry ingredients evenly.
Apply Mustard and Coat: Spread Dijon mustard evenly on both sides of each chicken breast. Press each coated chicken piece into the panko mixture, ensuring crumbs adhere well. Flip and repeat the coating on the other side. Return the breaded chicken to the rack on the baking sheet.
Spray with Oil: Lightly spray the chicken with olive oil spray to help the coating brown and crisp during baking.
Bake: Bake the chicken in the preheated oven for 8 to 10 minutes or until the thickest part reaches an internal temperature of 165°F (74°C), ensuring the chicken is fully cooked and juicy.
Serve: Remove from the oven and serve immediately with your favorite sauce or a fresh squeeze of lemon and a side salad to balance the meal.

Notes

Butterflying and pounding the chicken helps it cook evenly and quickly.
Using a cooling rack on the baking sheet prevents sogginess by allowing air circulation for a crisp crust.
Olive oil spray is preferred for even coverage and to keep the coating light and crispy.
Check internal temperature with a thermometer to avoid under or overcooking.
Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: Crispy Panko Chicken, Parmesan Crusted Chicken, Baked Chicken Breast, Easy Dinner, Healthy Chicken Recipe