Crispy Herbed Panko Chicken: crispy, juicy, and ultra-flavorful chicken that couldn't be easier to make!
This recipe was originally published on May 19, 2021. It was updated on November 3, 2021.
In today's blog post we will be making herbed baked panko chicken. This chicken is impressive enough for a dinner party while being easy enough for a weeknight meal. It's crispy, flavorful, and ridiculously easy to make. Read on to learn how to make this recipe, check out recipe pro-tips, serving suggestions, and more.
Table of contents
- This panko crusted chicken recipe is...
- Baked panko chicken recipe ingredients:
- Ingredient substitutions:
- How to make panko breaded chicken:
- Recipe pro-tips:
- Recipe FAQs:
- Serving suggestions:
- How to make this recipe ahead of time:
- Recipe variations:
- Dietary adaptations:
- Storage directions:
- Reheating directions:
- Tools needed to make this recipe:
- More easy chicken recipes you'll love:
Given that chicken is such a popular protein, I'm on a mission this summer to provide you with more easy, impressive, juicy, and all-around DELISH chicken recipes!
The kind of no-fail chicken recipes that you feel confident about making for company but are also quick enough to whip up after a long day.
This crispy baked panko chicken is this month's offering! With a light and crispy panko crust, savory and creamy mayonnaise, and juicy and tender chicken, this recipe is a main dish that will be a welcome addition to almost any dinner menu.
This recipe has been in the works for over a month now -- finessing the measurements, cooking times, and ingredients. I lost count along the way but must have served it up on our dinner table at least 4-5 times by now.
I'm the type of person who can get bored with things quickly (repetition is not the name of my game), but even I still haven't had enough of this crispy, crunchy, comforting dish.
So many different side dishes accompany this chicken perfectly, too. Serve it with everything from air fryer zucchini and rice pilar to a large green dinner salad and the reception will be warm and the bellies will be full.
This panko crusted chicken recipe is...
With just a few steps, no dredging, flour, eggs, or deep-frying, this panko breaded chicken breast is a fast-track way to enjoying a healthier fried chicken dinner tonight!
- Chicken cutlets - or, boneless skinless chicken breasts, cut in half horizontally
- Light mayonnaise - or reduced-fat mayo like Best Foods Olive Oil or Avocado Oil Mayonnaise
- Minced garlic
- Smooth Dijon mustard
- Panko bread crumbs - Japanese-style bread crumbs that are light and airy.
- Olive oil - extra virgin will provide the best flavor
- Dried thyme - the full dried leaves (not ground), are best
- Chicken - chicken tenders and boneless skinless chicken thighs can work in place of the chicken cutlets. If making panko chicken tenders, reduce the cooking time to 15-18 minutes, or until cooked through to 165 degrees Fahrenheit.
- Mayonnaise - traditional or full-fat mayonnaise can substitute for the reduced-fat mayo. The nutritional count of the recipe will be affected, however.
- Mustard - whole-grain Dijon mustard can replace the smooth mustard
- Herbs - dried poultry seasoning or rubbed sage can substitute for the dried thyme
How to make panko chicken:
- Preheat the oven and spray a large baking sheet with non-stick cooking spray.
- Stir together the mayonnaise, minced garlic, salt, and Dijon mustard until combined in a small mixing bowl.
- In a medium mixing bowl, stir together the panko bread crumbs, salt, dried thyme, and olive oil together with a fork until the olive oil is evenly mixed into the bread crumbs.
- Place the chicken cutlets on the prepared baking sheet. Spread the mayonnaise mixture on the chicken until covered.
- Sprinkle the panko bread crumb mixture evenly over the chicken.
- Bake the chicken until the chicken is cooked through and the bread crumbs are golden and crispy.
- Serve the chicken hot with optional lemon slices to garnish.
- Pre-heat the oven. This ensures that the oven is nice and hot. The chicken will cook the most evenly and the bread crumbs will crisp up the best in a preheated oven
- Use a baking sheet, not a dish. The chicken needs to be spread out on a large baking or cookie sheet for it to crisp up evenly, so don't use a baking dish and don't cover the baking sheet while baking
- Use panko breadcrumbs (not regular breadcrumbs). Panko bread crumbs are light and fluffy, so they crisp up beautifully for this recipe. Classic bread crumbs are heavier and don't crisp in the same way so we need to avoid them for the best results
- Don't skimp on the mayo. It adds loads of flavor as well as binds the bread crumbs to the chicken and is a very important ingredient for this recipe!
You can buy panko bread crumbs at most major grocery store chains here in the States. They also can usually be found at Whole Foods, Wal-Mart, or on Amazon.
There are different ways to get panko to stick to chicken. Some recipes dredge the chicken in flour and eggs first. In this recipe, however, we will get it to stick to the chicken by first brushing the chicken with a mayonnaise mixture.
You know that the chicken is done when the internal temperature reaches 165 degrees Fahrenheit and the bread crumbs are golden and crispy.
Serve this panko chicken with any of your favorite side dishes, like:
- Air Fryer Green Beans
- Scalloped Sweet Potatoes
- Garlic Angel Hair Pasta
- Roasted Broccoli
- Greek Penne Pasta Salad
- Garlic Smashed Air Fryer Potatoes
- Sautéed Zucchini and Yellow Squash
- Healthy Mashed Potatoes
- Crispy Air Fryer Brussels Sprouts
How to make this recipe ahead of time:
To make this recipe ahead of time, prep the chicken, whisk together the mayonnaise mixture, and stir together all of the bread crumb mixture except for the olive oil. Cover and refrigerate the mayo and chicken (the bread crumbs are fine at room temperature) for up to 24 hours.
Right before baking spread the mayonnaise on the chicken and toss the olive oil with the breadcrumbs. Sprinkle the breadcrumbs on top of the mayonnaise and bake the chicken as directed.
- Lemon panko chicken: add in 1 teaspoon lemon zest along with the dried thyme and serve the chicken with lemon slices
- Italian panko chicken: substitute ¾ teaspoon dried Italian seasoning for the dried thyme, stir ¼ cup grated parmesan cheese in with the panko mixture, and serve the chicken with warmed marinara sauce to dip
- Gluten-free: to make this recipe gluten-free, substitute rice panko or gluten-free panko bread crumbs
- Refrigeration: leftovers keep covered in the refrigerator for 3-4 days.
- Freezing: leftovers do not freeze well
Gor best results, reheat leftover panko chicken in a toaster oven over medium-low heat or an oven at 300 degrees for 4-6 minutes, or until the bread crumbs have crisped and the chicken is heated through.
You can also reheat the chicken in a microwave over medium heat in 30-45 second intervals, or until heated through, but the bread crumbs will not re-crisp this way.
Tools needed to make this recipe:
More easy chicken recipes:
- Instant Pot Chicken and Potatoes
- Walnut Chicken with Brown Butter Sage Sauce
- Spicy Honey Chicken Marinade
- Sheet Pan Sausage & Veggies
- Curried Yogurt Marinated Chicken
- Healthy Orange Chicken
- Thai Green Chicken Curry
- Mexican Chicken Marinade
- Instant Pot Chicken Tacos
- Sheet Pan Mojo Chicken
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Crispy Herbed Panko Chicken: crispy, juicy, and ultra-flavorful chicken that couldn't be easier to make! This chicken is easy enough for a weeknight but impressive and delicious enough for a dinner party. Add it to your menu tonight!
- ⅓ cup light mayonnaise (I love Best Foods Olive Oil Mayonnaise)
- 2 cloves garlic, minced
- ½ teaspoon salt, DIVIDED
- 1 ½ teaspoon smooth Dijon mustard
- 1 cup panko bread crumbs
- ½ teaspoon dried thyme
- 1 ½ tablespoon olive oil
- 1 ½ lbs. chicken cutlets (or boneless skinless chicken breasts, cut in half horizontally)
- Lemon slices to garnish, optional
- Preheat the oven to 425 degrees Fahrenheit. Spray a large baking sheet with non-stick cooking spray.
- In a small mixing bowl, stir together the mayonnaise, minced garlic, ¼ teaspoon salt, and Dijon mustard until combined.
- In a medium mixing bowl, stir together the panko bread crumbs, remaining ¼ teaspoon salt, dried thyme, and olive oil together with a fork until the olive oil is evenly mixed into the bread crumbs.
- Place the chicken cutlets 1-2 inches apart on the prepared baking sheet. Divide the mayonnaise mixture evenly between the chicken (or about 1 heaping tablespoon mayonnaise per cutlet) and spread evenly onto each cutlet.
- Divide the prepared bread crumbs evenly between the chicken cutlets (or about 3 tablespoons bread crumbs per cutlet), sprinkling them evenly onto the mayonnaise mixture.
- Bake the chicken in the preheated oven for 23-25 minutes, or until the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit and the bread crumbs are golden and crispy.
- Serve the chicken hot with optional lemon slices to garnish.
- Leftover chicken lasts covered in the refrigerator for 3-4 days. For best results, reheat it in a toaster oven over medium-low heat or an oven at 300 degrees for 4-6 minutes, or until the bread crumbs have crisped and the chicken is heated through.
- This recipe can be made gluten-free by using rice panko bread crumbs.
Amount Per Serving Calories 377Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 11gCholesterol 134mgSodium 621mgCarbohydrates 29gFiber 2gSugar 2gProtein 30g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dietitians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.