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A close-up shot of sliced baked panko chicken.

Baked Panko Chicken

Chelsea Plummer | Mae's Menu
This baked panko chicken is incredibly crispy, herby, and juicy — coated in seasoned panko breadcrumbs and oven-baked to golden perfection. No messy dredging, no frying, just an easy weeknight dinner the whole family will love.
4.60 from 10 votes
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 5 -6 Servings
Calories 277 kcal

Equipment

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.

Nutrition

Serving: 1gCalories: 277kcalCarbohydrates: 8gProtein: 32gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 11gCholesterol: 134mgSodium: 621mgFiber: 2gSugar: 2g
Keyword baked panko chicken, panko baked chicken
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