Panko Chicken

This crispy panko chicken is a recipe the whole family will love. Tender, juicy chicken breasts are coated in a simple breading then baked until golden and crispy. All you need is 6 ingredients and 20 minutes to make!

Course Lunch, Main Course

Cuisine American

Diet Diabetic, Kosher, Low Fat, Low Lactose, Low Salt

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 221kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

3 boneless skinless chicken breasts (about 2 pounds)
2 large eggs
¾ cup unseasoned panko breadcrumbs
½ cup grated parmesan cheese
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon kosher salt
¼ teaspoon black pepper
nonstick cooking spray

Instructions

Preheat oven to 425 degrees F. Prepare a baking sheet by spraying it with nonstick spray.
Use paper towel to pat chicken breasts until they’re dry. Butterfly them all the way through to create 6 thin chicken breasts.
Add eggs to a medium bowl. Whisk until smooth.
Add panko, parmesan, oregano, basil, salt, and pepper to another medium bowl. Stir to combine.
Working with one chicken breast at a time, dip in the eggs. Flip to coat both sides, then dip in the panko mixture to fully coat both sides. Place on the prepared baking sheet and repeat with the rest of the breasts.
Spray the top of each piece of chicken with nonstick spray. Bake for 15 minutes, carefully flip the chicken, and then bake for an additional 5 minutes*, or until golden brown on the outside and a thermometer inserted in the largest part of the breast reads 165 degrees F.
To serve, you can dip the chicken in marinara sauce, ketchup, or any of your favorite sauces.

Notes

*For a crispier breading, you can also broil the chicken for the last 1 to 2 minutes of cooking but watch carefully so it doesn’t burn.
This version of panko chicken is seasoned in an Italian style. However, feel free to use any seasonings you like best in place of the dried oregano and basil.

Nutrition