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!
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.
Notes
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.