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Four baked panko chicken breasts sitting on a baking sheet.
5 from 1 vote

Crispy Baked Panko Chicken

This crispy baked panko chicken is an easy weeknight dinner that's not only gluten free but delicious and juicy!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 227 kcal

Ingredients

  • 1 Cup (135 g) Panko Breadcrumbs
  • ½ Cup (32 g) 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 (112 g) Eggs
  • 1 ½ pound (681 g) 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 (135 g) Panko Breadcrumbs, ½ Cup (32 g) 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 (112 g) Eggs
  • Use paper towels to pat the chicken breasts dry on both sides.
    1 ½ pound (681 g) 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

Substitutions:
  • 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.
Avoid dry chicken: Check your 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: Store leftover chicken 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.