Crunchy Banko Parmesan Baked Chicken Recipe
This crispy Panko Chicken recipe features boneless skinless chicken breasts coated in a flavorful Dijon mustard and panko crumb mixture, baked to golden perfection. With a crunchy herb and cheese topping, this quick and easy dish is perfect for a weeknight dinner and pairs wonderfully with fresh salad or your favorite sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken
- 2 pounds boneless skinless chicken breasts (butterflied)
- 2 teaspoons kosher salt
- 3 tablespoons Dijon mustard (more if needed)
Coating
- 1 cup panko crumbs
- ⅓ cup Parmesan cheese (freshly grated)
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
Others
- Olive oil spray (for baking)
Instructions
- Preheat the oven: Preheat your oven to 450°F (230°C). Line a rimmed baking sheet with aluminum foil, and place a cooling rack on top to allow air circulation underneath the chicken.
- Prepare the chicken: Butterfly the chicken breasts fully to create 4 even fillets. Optionally, cut them in half for smaller pieces. Pound each piece gently to even out thickness, ensuring the thickest parts are as thin as the rest. Arrange the chicken on the prepared baking sheet and season both sides evenly with kosher salt.
- Mix coating ingredients: In a deep plate or bowl, combine the panko crumbs, freshly grated Parmesan cheese, oregano, smoked paprika, and garlic powder; mix thoroughly to blend the flavors.
- Apply mustard and coat the chicken: Spread Dijon mustard evenly on both sides of each chicken breast. Press each piece into the panko mixture to firmly coat one side, flip, and repeat on the other side. Place the coated chicken pieces back onto the cooling rack on the baking sheet.
- Spray with olive oil: Lightly spray the coated chicken breasts with olive oil spray to help them crisp during baking.
- Bake the chicken: Bake in the preheated oven for 8 to 10 minutes or until the chicken reaches an internal temperature of 165°F (74°C) when checked with an instant-read thermometer. The coating should be golden and crispy.
- Serve: Serve your crispy panko chicken with a squeeze of fresh lemon or your favorite dipping sauce alongside a fresh salad or side dish of choice.
Notes
- Butterflying and pounding the chicken ensures even cooking and a tender texture.
- You can substitute smoked paprika with regular paprika for a milder flavor.
- For extra crispiness, make sure to spray enough olive oil but avoid drenching the coating to keep it light.
- If you don’t have a cooling rack, place the chicken directly on foil, but the bottom may be less crispy.
- This recipe pairs well with steamed vegetables, mashed potatoes, or a light green salad.
- Leftover panko-coated chicken can be reheated in the oven to preserve crispiness.
