Description
Crispy, golden Baked Panko Chicken that’s juicy on the inside and perfectly seasoned. A healthier twist on a classic favorite, easy enough for weeknights and fancy enough for guests.
Ingredients
Scale
- 2 boneless skinless chicken breasts, halved and pounded evenly
- 1½ cups panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 eggs, beaten
- Olive oil spray
Instructions
- Preheat your oven to 425°F. Line a baking sheet with foil and place a wire rack on top. Lightly coat the rack with oil spray.
- In a shallow bowl, mix together panko, Parmesan, garlic powder, onion powder, parsley, salt, and pepper. In another bowl, beat the eggs.
- Set up a dredging station near the baking sheet for efficiency.
- Dip each chicken piece into the egg mixture, then press into the panko mixture to coat both sides. Place on the wire rack.
- Spray the tops of the chicken lightly with olive oil spray.
- Bake for 20–25 minutes, or until golden brown and internal temperature reaches 165°F.
- Let rest for 5 minutes before slicing. Garnish with fresh parsley and serve warm.
Notes
- Toast panko in a skillet before breading for extra crunch.
- Pound chicken to even thickness for consistent cooking.
- Don’t skip the wire rack—it helps the chicken bake evenly and stay crisp.
- Reheat leftovers in the oven or air fryer for best results.