I love a quick and easy weeknight dinner after a long day of work. This delicious baked panko chicken is not only ready in just 30 minutes, it's tender inside with a crunchy outside. The combination of Italian seasoning, panko bread crumbs and parmesan cheese really amps up the flavor of this juicy chicken breast recipe.
I usually serve this crispy panko chicken with some of our favorite sides, like my gluten free mashed potatoes. You can serve it with your favorite dipping sauce, like honey mustard, for the kiddos or could also top if off with some marinara sauce and extra cheese for an easy chicken Parmesan to serve with pasta. It's the perfect meal for a busy night and your whole family is going to love it!
For more easy dinner recipes, take a look at my baked spicy honey chicken, this chicken broccoli potato casserole or my easy instant pot pulled BBQ chicken.
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Ingredient Notes
This panko chicken recipe requires just a few simple ingredients.
- Boneless Skinless Chicken Breasts - My store sells these special smaller breasts that are each sized at ¼ pound. I love them because they are the perfect portion for one person. But most stores carry large chicken breasts, so I recommend cutting them down to a smaller size before baking. Try for equal sizing so they will bake at the same rate.
- Eggs - Eggs help the panko breading stick to the chicken during baking. If you don't have eggs you can coat the outside of the chicken with mayonnaise instead. Vegan mayo will work for an egg free option.
- Panko Breadcrumbs - Panko crumbs are made from rice. It is a crunchy coating, larger than breadcrumbs, that stays crispy even after cooking. I'm not sure if all Panko is gluten free, but I always use the Aleia's brand of panko breadcrumbs.
- Vegan Parmesan - I used the Violife Parmesan block to shred my own vegan Parmesan, since fresh shredded will melt better. I have only found that at Whole Foods, so use whatever option you can find. If you're not dairy free, regular Parmesan will work fine.
- Italian seasoning, Paprika, Garlic Powder, Onion Powder, Salt & Black Pepper - All of these herbs and spices lend a subtle Italian flavor to this baked chicken. If you're following a gluten free diet make sure to buy gluten free spices, Badia and McCormick are both great brands.
See recipe card at the bottom of this post for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - Use dairy Parmesan cheese. Freshly grated will melt the best.
- Make it Egg Free - Replace the eggs used in the breading process with vegan mayo. Coat the outside of the chicken generously with mayonnaise before coating in the breadcrumb mixture.
How to Make Baked Panko Chicken
This chicken dinner is so easy to make and only takes a few minutes of hands on time. Make sure to line your sheet pan with parchment paper or coat with non-stick cooking spray before adding the chicken.
STEP 1: Combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, onion powder, paprika, salt and pepper in a wide shallow bowl that is large enough to fit your chicken breast.
STEP 2: Add the eggs to a second bowl that is the same size. Beat them with a fork or whisk.
STEP 3: Use a paper towel to pat the chicken breasts dry on both sides.
STEP 4: Dip a piece of chicken into the bowl of beaten egg. Coat both sides of chicken with the egg.
STEP 5: Transfer the egg wash covered chicken to the bowl with the panko coating. Generously coat both sides of the chicken with the panko mixture.
STEP 6: Place the coated chicken in a single layer on a baking sheet. If you have leftover panko mixture, you can sprinkle a little more on top of the chicken. Now you're ready to bake!
Baking Tip
Check the internal temperature of the chicken at the thickest part with an instant thermometer to determine when it's done baking. The internal temperature should reach 165F but not go over. 165F is the minimum temperature to kill bacteria, but once the temperature rises above that the chicken will begin to dry out.
Storage
This chicken is really best when served fresh. The panko crust will soften during refrigeration.
If you do have leftover chicken, store it in an airtight container in the refrigerator for up to 4 days. Reheat to 165F degrees before serving. Reheating in the oven or air fryer can help to re-crisp the panko coating.
Recipe FAQs
First coat the chicken in eggs or mayonnaise to provide something for the panko crumbs to stick to. Once baked, the egg will keep the panko crust on the chicken.
Yes, as you can see from the photos above the panko has a nice golden color when baked.
This chicken will come out with a crispy top crust and the bottom will be a little moist from sitting against the pan. If you prefer extra crunch place a wire rack inside your baking sheet and add the unbaked chicken on top of the wire rack. The hot air underneath the chicken will crisp up the bottom side as well as the top.
Other gluten free dinner recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Crispy Baked Panko Chicken
Ingredients
- 1 Cup Panko Breadcrumbs
- ½ Cup Vegan Parmesan Cheese I use Violife
- 1 ½ teaspoon Italian Seasoning
- 1 teaspoon Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 2 Eggs
- 1 ½ pound Boneless Skinless Chicken Breasts cut into ¼ pound servings
Instructions
- Preheat the oven to 425 °F (218 °C) and spray a baking sheet with non stick spray.
- Combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, paprika, garlic powder, onion powder, salt and black pepper in a shallow bowl that is wide enough to fit the chicken breasts. Stir it together until combined.1 Cup Panko Breadcrumbs, ½ Cup Vegan Parmesan Cheese, 1 ½ teaspoon Italian Seasoning, 1 teaspoon Paprika, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, 1 teaspoon Salt, ½ teaspoon Black Pepper
- In a second bowl of the same size, crack the eggs and beat them until they are homogeneous.2 Eggs
- Use paper towels to pat the chicken breasts dry on both sides.1 ½ pound Boneless Skinless Chicken Breasts
- Dip one chicken breast into the beaten egg and coat both sides.
- Transfer the egg coated chicken to the panko mixture and generously coat both sides of the chicken.
- Move the panko coated chicken to the prepared baking sheet. Repeat with the remaining pieces of chicken. If you have leftover panko mixture you can sprinkle it on top of the chicken pieces.
- Bake in the preheated oven for about 20 minutes or until the internal temperature reaches 165 °F (74 °C) on an instant thermometer.
Notes
- Not Dairy Free - Use dairy Parmesan cheese. Freshly grated will melt the best.
- Make it Egg Free - Replace the eggs used in the breading process with vegan mayo. Coat the outside of the chicken generously with mayonnaise before coating in the breadcrumb mixture.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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