Panko Chicken Recipe
The seasoned panko breadcrumb coating creates a crispy and flavorful crust on these baked chicken breasts!Step-by-step photos can be seen below the recipe card.
Ingredients
- 3 tablespoons unsalted butter ((⅜ stick))
- 1½ cups Panko breadcrumbs
- 2 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- Kosher salt and freshly ground black pepper (to taste)
- 2 large eggs
- 2 teaspoons Dijon mustard
- 1-2 dashes hot sauce (optional)
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon ground paprika
Directions
- 1
Preheat oven to 400°F. Place a wire rack over a baking sheet and set aside.
- 2
Melt the butter in a medium nonstick skillet set over medium heat. Add in the Panko and toast, stirring often, until golden brown. Place the Panko in a large shallow bowl and set aside to cool.
- 3
Pat the chicken dry and slice it in half into two thinner cutlets.
- 4
Whisk the flour and a big pinch of salt and pepper in a second shallow bowl.
- 5
In a third shallow bowl, whisk the eggs, Dijon mustard, and optional hot sauce.
- 6
To the bowl with the Panko, add the Parmesan, Italian seasoning, garlic powder, and paprika, and mix well.
- 7
Dredge the chicken in the flour, eggs, and breadcrumbs. Press the breadcrumbs onto the outside of the chicken to help it adhere. Place the chicken on the wire rack on the sheet pan.
- 8
Bake for 15-20 minutes or until the chicken is cooked through. Serve and enjoy.