Crispy on the outside, juicy inside, and on the table in less than 35 minutes — this baked panko chicken is the weeknight dinner that never gets old and doubles as an impressive Sunday supper!
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For more easy chicken dinners, check out my Curried Yogurt Marinated Chicken, Sheet Pan Mojo Chicken, and Mexican Chicken Marinade.
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I'm always on the hunt for chicken recipes that feel special without requiring a culinary degree or an hour of my life. This baked panko chicken has been one of my favorites for years — it hits the weeknight dinner trifecta: quick, impressive, and reliably delicious.
The trick that makes this panko crusted chicken so much easier than traditional breading: instead of the usual flour-egg-breadcrumb dredge situation (messy, annoying, multiple bowls), you spread a garlicky mayo mixture directly on the chicken and sprinkle the herbed panko on top.
While it bakes, the panko turns golden and crispy, and the mayo seals in all the juices. The result is a juicy, flavor-packed chicken breast every time — with way less cleanup.
For more weeknight chicken inspiration: Balsamic Chicken Thigh Marinade, Turmeric-Rubbed Chicken, and Asian Chicken Thigh Marinade.
Why You'll Love this Baked Panko Chicken
- No-mess method — If you hate dredging chicken, this one's for you. The mayo replaces the traditional flour-egg-breadcrumb dredge entirely.
- Extra crispy — The panko is tossed with olive oil, helping it get extra golden and crunchy in the hot oven
- 35 minutes start to finish — It's quick enough for a weeknight, yet impressive enough for Sunday supper
- High-Protein — with 32g of protein per serving, this protein-rich dinner keeps you full and helps you reach your protein goals.
- Family-friendly — Everyone (including the 3-year-old) gets excited when I bring a plate of it to the table.
- Easy to Customize — This recipe is just the beginning! Adjust it to your tastes or what you have on hand by adding parmesan, lemon zest, Italian seasoning, or even making it spicy.
What is Panko?
Panko are Japanese-style breadcrumbs that are lighter, larger, and airier than traditional Western breadcrumbs. That structure is what makes them crisp up so beautifully in the oven — they create a crunchy, shatter-y coating rather than a dense, heavy crust.
Panko vs. regular breadcrumbs — Regular breadcrumbs are finer and denser, which means they absorb more oil and can turn soggy. Panko stays crisp even when baked. For this recipe, panko is non-negotiable — regular breadcrumbs won't give you the same result.
Seasoned vs. unseasoned — This recipe uses unseasoned panko, which gives you full control over the flavor. We season it ourselves with herbs, salt, and olive oil.
Gluten-free option — Rice panko or certified gluten-free panko breadcrumbs (affiliate link) work perfectly as a substitute.
Where to buy panko — Most major grocery stores carry it in the breadcrumb or international foods aisle. It is also available at Whole Foods, Walmart, and Amazon (affiliate link).
How to Bread Chicken with Panko
There are two ways to bread chicken with panko — the traditional method and the no-mess mayo method used in this recipe.
Traditional dredging method — Pat the chicken dry, season it, dip it in flour, then in beaten egg, and press it firmly into seasoned panko. Works great, but means 3-4 separate bowls, egg-covered hands, and a messy kitchen.
The No-Mess Mayo Method (this recipe) — This is what makes it so weeknight-friendly. Here's how it works:
- Mix mayo, garlic, mustard, and salt in one small bowl
- Mix panko with herbs and olive oil in a second bowl
- Spread the mayo mixture directly onto the chicken cutlets
- Sprinkle the herbed panko on top and press gently to adhere
- Bake at 425°F — no flipping needed
The mayo does everything the egg wash does (binds the panko, adds flavor, and seals in moisture) without the mess. The result is a crust that stays put and chicken that stays juicy — with way less cleanup.
Important Ingredients and Substitutions
Chicken cutlets — Thin, even cutlets make prep simple and cook fastest and most evenly. If using full chicken breasts, slice them horizontally into cutlets. Chicken tenders also work — reduce cook time to 15–18 minutes.
Light mayonnaise — The mayo does triple duty: it binds the panko to the chicken, adds flavors, AND keeps the chicken moist while it bakes. Don't skip or reduce it. Regular mayo also works; nutrition info will differ slightly. Duke's Light Mayonnaise and Best Foods Olive Oil or Avocado Oil Mayo are my go-tos.
Panko breadcrumbs — See the full guide above. Do not substitute regular breadcrumbs.
Dried thyme — Use full dried leaves, not ground thyme. The leaves keep their texture better in the oven. Dried poultry seasoning or rubbed sage can substitute.
Dijon mustard — Smooth Dijon adds depth and a subtle tang to the mayo mixture. Whole-grain Dijon works too.
Recipe Variations
The classic herbed version is a staple, but here are some great ways to add some flair:
- Italian — Substitute ¾ teaspoon dried Italian seasoning for the thyme, add parmesan to the panko, and serve with warmed Homemade Pasta Sauce for dipping. Chicken parm vibes without the frying.
- Parmesan — Stir ¼ cup freshly grated Parmesan into the panko mixture. Adds a nutty, cheesy crust that's next level.
- Lemon Herb — Add 1 teaspoon of fresh lemon zest to the panko mixture and serve with fresh lemon wedges. Bright and fresh.
- Spicy — Add ¼ teaspoon red pepper chili flakes and ½ teaspoon paprika to the panko mixture for heat.
- Chicken Tenders — Cut the chicken into strips (or use chicken tenders) and reduce the cook time to 15-18 minutes. Great for little ones and dipping!
How to Make Baked Panko Chicken
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Prepare: Preheat the oven to 425°F. Line a large baking sheet with parchment paper or spray it with non-stick cooking spray.
Step 1: In a small bowl, stir together the mayonnaise, minced garlic, ¼ teaspoon salt, and Dijon mustard until smooth.
Step 2: In a medium bowl, stir together the panko breadcrumbs, remaining ¼ teaspoon salt, dried thyme, and olive oil with a fork until the oil is evenly distributed.
Step 3: Place the chicken cutlets 1–2 inches apart on the prepared baking sheet.
Step 4: Spread the mayo mixture evenly over each cutlet — about 1 heaping tablespoon per piece.
Step 5: Sprinkle the panko mixture evenly over the mayo-coated chicken — about 3 tablespoons per cutlet. Press gently to help it adhere.
Step 6: Bake for 23–25 minutes until the chicken reaches an internal temperature of 165°F and the panko is golden and crispy. Serve hot with lemon slices to garnish.
Chelsea's Recipe Pro-Tips
- Use a baking sheet, not a dish — The chicken needs to be spread out in a single layer with airflow around each piece. A high-sided dish traps steam and makes the crust soggy.
- Preheat the oven fully — A hot oven is what makes panko crisp up properly. Don't rush this step — 425°F is the sweet spot.
- Press the panko on — Don't just sprinkle and walk away. Give each piece a gentle press so the breadcrumbs make full contact with the mayo and adhere properly.
- Check temp, not time — Ovens vary and chicken thickness varies. Pull the chicken at exactly 165°F using a meat thermometer for perfectly juicy results every time.
- Use the wire rack trick for extra crispiness — If you have a wire rack, place it on the baking sheet and put the chicken on top. This allows hot air to circulate underneath the chicken, creating a crispy crust on all sides, not just the top.
Storage and Make-Ahead Directions
Refrigerating — Leftovers keep in an airtight container in the fridge for 3–4 days.
Freezing — Do not recommend! The panko coating gets soffy when thawed, making it unpleasant at best.
Reheating Options
- Oven or Toaster Oven — Reheat at 300°F for 4–6 minutes until the breadcrumbs have crisped back up and the chicken is heated through.
- Air Fryer (Most Crispy) — Preheat the air fryer to 375°F, then reheat the chicken for 3–4 minutes. The air fryer brings the crust back to life better than any other method.
- Microwave — This method works, but the panko will be soft. Reheat for 30 second-1 minute intervals or until hot.
Make-ahead: Prep the chicken cutlets and whisk the mayo mixture up to 24 hours ahead. Store the chicken and mayo separately, covered in the fridge. Mix the panko with the herbs and store at room temperature — hold the olive oil until just before baking. Toss the oil in right before sprinkling, then assemble and bake straight from the fridge, adding 3–5 minutes to the cook time.
Serving Suggestions
This baked panko chicken works with practically everything. For a simple weeknight dinner, serve it alongside Air Fryer Green Beans and Penne Pasta Salad — done and delicious. For something heartier, slice it over Garlic Angel Hair Pasta with a spoonful of marinara for an easy chicken parmesan-style dinner. It's also great cold, sliced thin for next-day lunches in a sandwich or wrap.
Baked Panko Chicken FAQs
Yes! Cook at 400°F for 15–18 minutes, flipping halfway through. The air fryer produces an even crispier crust than the oven with less oil. Check out my Crispy Air Fryer Chicken Bites for another air fryer option.
In this recipe, the mayo mixture acts as the adhesive — spread it directly on the chicken, and the panko sticks right to it. If using the traditional method, dip in beaten egg first, then press firmly into the seasoned panko.
425°F is the sweet spot — hot enough to crisp the panko thoroughly and cook the chicken through in about 25 minutes without drying it out.
Bake for 23–25 minutes at 425°F for chicken cutlets (about ½ inch thick). Always verify with a meat thermometer — you want 165°F internal temperature. Thicker breasts may need 5–10 more minutes.
A few common culprits: the oven wasn't fully preheated, the chicken was too crowded on the pan (which traps steam), or you used a baking dish instead of a sheet pan. The wire rack trick is also a game-changer for all-around crispiness.
Yes — panko is actually the superior choice for baked chicken because it creates a lighter, crispier crust. It can substitute for regular breadcrumbs in most chicken recipes at a 1:1 ratio.
Compared to traditional fried chicken, yes — baking significantly reduces the oil and calories while still delivering a satisfying crispy crust. At 32g of protein and just 277 calories per serving, it's a solid high-protein dinner.
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Recipe Card
Baked Panko Chicken
Equipment
- Garlic press optional
Ingredients
- ⅓ cup light mayonnaise (Best Foods Olive Oil Mayo or Duke's Light Mayonnaise recommended)
- 2 cloves garlic minced or pressed
- ½ teaspoon salt divided
- 1 ½ teaspoons smooth Dijon mustard
- 1 cup panko breadcrumbs
- ½ teaspoon dried thyme
- 1 ½ tablespoons olive oil
- 1 ½ lbs chicken cutlets or boneless skinless chicken breasts, sliced horizontally into cutlets
- Lemon slices to garnish (optional)
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or spray with non-stick cooking spray.
- In a small bowl, stir together the mayonnaise, garlic, ¼ teaspoon salt, and Dijon mustard until smooth.
- In a medium bowl, stir together the panko, remaining ¼ teaspoon salt, dried thyme, and olive oil until the oil is evenly distributed.
- Place the chicken cutlets 1–2 inches apart on the baking sheet. Spread the mayo mixture evenly over each piece (about 1 heaping tablespoon per cutlet).
- Sprinkle the panko mixture evenly over the chicken (about 3 tablespoons per cutlet). Press gently to adhere.
- Bake for 23–25 minutes until the internal temperature reaches 165°F and the panko is golden and crispy.
- Serve hot with lemon slices to garnish.
Notes
- Wire rack trick: Place a wire rack on the baking sheet and set the chicken on top — this allows hot air to circulate underneath, resulting in a crispier all-around crust.
- Don't skimp on the mayo — it keeps the chicken juicy, adds flavor, and holds the panko on.
- Chicken tenders: Reduce cook time to 15–18 minutes.
- Parmesan version: Stir ¼ cup finely grated Parmesan into the panko mixture.
- Chicken parmesan style: Use the Italian variation (Italian seasoning + parmesan in the panko). Once baked, top the chicken with warmed marinara sauce and shredded mozzarella. Return to the oven for 2–3 minutes until the cheese melts.
- Lemon herb version: Add 1 teaspoon lemon zest to the panko mixture.
- Gluten-free: Substitute rice panko or certified gluten-free panko breadcrumbs.
- Reheating: Best reheated in the air fryer at 375°F for 3–4 minutes, or oven at 300°F for 4–6 minutes. You can microwave on gentle heat but the breading won't stay crispy.
- Make-ahead: Prep chicken and mayo mixture up to 24 hours ahead. Mix panko with herbs, but hold the olive oil until just before baking.
- Storage: Refrigerate for 3–4 days. Does not freeze well.
