This Baked Panko Chicken is a crispy, golden delight that’s as satisfying as it is simple to make. With a crunchy panko crust that shatters with every bite, it’s a healthier twist on fried chicken without sacrificing flavor. The juicy, tender chicken inside pairs perfectly with the light, airy texture of the coating, while a hint of seasoning adds a savory depth. Ready in just over an hour, including a quick chill for extra crispiness, it’s a weeknight winner that feels indulgent yet balanced.
Each bite delivers a satisfying crunch, followed by the succulent, perfectly cooked chicken that’s packed with protein. The blend of herbs and spices in the panko mix creates a mouthwatering aroma that fills your kitchen as it bakes. Whether served with a fresh salad or your favorite dipping sauce, this dish is a crowd-pleaser that’s both wholesome and delicious. It’s proof that comfort food can be quick, easy, and guilt-free!
Ingredients for Baked Panko Chicken
- ¼ cup mayonnaise (or substitute with Greek yogurt for a lighter option)
- 1 Tablespoon Dijon Mustard (or use regular mustard if preferred)
- 3 Large Chicken Breasts (about 1.5 pounds), cut into tenders
- 1 cup Panko Bread crumbs (for extra crunch, use seasoned Panko)
- ½ cup grated parmesan cheese (freshly grated works best)
- 2 teaspoons sea salt (adjust to taste)
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika (adds a smoky flavor; substitute with regular paprika if needed)
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano (or use Italian seasoning for a twist)
Step-by-Step Instructions
- In a shallow bowl, whisk together the mayonnaise and Dijon mustard until smooth.
- Add the chicken tenders and the mayonnaise mixture to a Ziploc bag. Seal the bag and massage the chicken through the plastic, ensuring each piece is evenly coated. Let it marinate in the refrigerator for 30 minutes.
- While the chicken chills, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large, shallow bowl, mix together the Panko bread crumbs, grated parmesan cheese, sea salt, black pepper, smoked paprika, garlic powder, and dried oregano.
- Remove the chicken from the refrigerator. Dip each tender into the Panko mixture, pressing firmly to coat both sides evenly. Repeat for all pieces.
- Place the breaded chicken tenders on the prepared baking sheet, leaving space between each piece for even cooking.
- Bake in the preheated oven for 10 minutes, then flip the tenders and bake for another 10 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Let the chicken rest for a few minutes before serving. Enjoy your crispy, flavorful Baked Panko Chicken!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Baked Panko Chicken with a variety of sauces and toppings! Try a zesty lemon aioli (mix ¼ cup mayo, 1 tsp lemon zest, and 1 Tbsp lemon juice) for a tangy kick. For a creamy option, drizzle with ranch dressing or honey mustard. If you’re feeling adventurous, top with a spoonful of marinara sauce and melted mozzarella for a chicken Parmesan twist.
How to Serve It Up
This dish is incredibly versatile! Serve your Baked Panko Chicken as a main course alongside steamed veggies, mashed potatoes, or a fresh garden salad. For a lighter option, slice the chicken and toss it into a Caesar salad or wrap it in a whole-grain tortilla with lettuce and tomato. It’s also great as a protein-packed snack with dipping sauces on the side.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken on a baking sheet and warm it in a 350°F oven for 10-12 minutes, or until heated through. Avoid microwaving, as it can make the breading soggy. For longer storage, freeze the cooked chicken in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
Time-Saving Hacks
Short on time? Skip the 30-minute chill step by letting the chicken marinate in the mayo mixture while you prep the breading. Alternatively, use pre-cut chicken tenders to save on prep time. If you’re meal prepping, double the recipe and freeze half for a quick, ready-to-bake dinner later in the week.
Recipe Variations to Try
Switch things up by using almond flour or crushed pork rinds instead of Panko for a low-carb version. Add a spicy twist by mixing 1 tsp cayenne pepper into the breading. For a cheesy upgrade, sprinkle shredded cheddar over the chicken during the last 5 minutes of baking. The possibilities are endless!
Baked Panko Chicken
Ingredients
- 1/4 cup mayonnaise
- 1 Tablespoon Dijon Mustard
- 3 Large Chicken Breasts, (about 1.5 pounds), cut into tenders
- 1 cup Panko Bread crumbs
- 1/2 cup grated parmesan cheese
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
Instructions
- In a shallow bowl whisk together the mayonnaise and Dijon mustard.
- Add the chicken and the mayonnaise mixture to a Ziploc bag. Seal the bag and massage the chicken through the plastic, coating it in the mayonnaise mixture.
- Place the chicken in the refrigerator for 30 minutes.
- Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Remove the chicken from the refrigerator.
- In a large, shallow bowl, mix together the Panko bread crumbs, grated parmesan cheese, sea salt, ground black pepper, smoked paprika, garlic powder, dried parsley, and dried oregano.
- Dip a piece of chicken into the Panko mixture, pressing it into the mixture before flipping it and doing the same on the other side. Repeat with the rest of the chicken.
- Place the breaded chicken pieces on the prepared baking sheet.
- Bake for 10 minutes. Remove from the oven and flip. Bake for an additional 10 minutes until golden brown and cooked through.