Baked Panko Chicken with Parmesan
User Reviews
4.7
Baked Panko Chicken with Parmesan
Description
Baked Panko Chicken with Parmesan starts with one pound of boneless, skinless chicken breast sliced evenly into four thin pieces to ensure even cooking. The chicken is coated with olive oil to help the breadcrumb mixture stick and to aid browning. The coating includes a blend of panko breadcrumbs, finely grated Parmesan cheese, dried oregano, salt, and freshly ground black pepper, which creates a savory crust once baked.
After coating, the chicken is arranged on a foil-lined baking sheet and baked at 425°F until it reaches an internal temperature of 165°F and develops a light golden brown crust. Since the panko mixture is applied more thickly on the top side, this helps achieve a crunchy texture. The method does not require flipping the chicken, keeping the crust intact.
Served hot, this chicken can be garnished with fresh chopped flat-leaf parsley and paired with lemon wedges to add brightness and contrast to the crisp, savory crust. It works well as a main protein for lunches or dinners where a crunchy yet tender chicken is desired.
For storage, the cooked chicken pieces should be kept in a single layer in an airtight container in the refrigerator for three to five days to maintain their crispness. For freezing, arrange cooked chicken on a baking sheet to freeze individually before transferring to a sealable bag, and reheat in the oven to preserve the crust's texture.
Ingredients
- chicken breast sliced in 4 thin pieces (see tip below, boneless, skinless, one pound
- olive oil about 3 tablespoons
- 1 panko bread crumbs scant cup
- ½ cup Parmesan Cheese finely grated
- ½ teaspoon oregano dried
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 2 to 3 tablespoons flat-leaf parsley finely chopped for garnishing, fresh, Italian
- lemon optional for serving, wedges
Instructions
- Preheat oven to 425F. Line a baking sheet with aluminum foil, set aside.
- To a large ziptop plastic bag, add the chicken. Tip – I recommend buying one 1-pound breast from your butcher. Slice it in half horizontally so you have two thin halves, then slice each half vertically, so you now have 4 pieces. If you can’t get chicken from the butcher, do your best so you end up with one pound of thinly sliced breasts.
- Add the olive oil, seal bag, and smoosh chicken around so it’s evenly coated with oil.
- Unseal bag, add the panko, parmesan, oregano, salt, pepper, seal, and smoosh chicken around so it’s evenly coated.
- Transfer chicken to baking sheet. There will likely be a fair amount of panko mixture in the bag. Using your hands or a spoon, add a couple tablespoons of the mixture to each breast so it’s quite thickly coated on the top side.
- Bake for about 20 to 25 minutes or until chicken reaches an internal temp of 165F and is lightly golden browned. You don’t have to flip it. I baked for 25 minutes for a richer golden color. Bake until done; all ovens, climates, and thickness of chicken varies and impact baking time.
- Garnish with parsley and optionally serve with lemon. Serve immediately. Chicken is best warm and fresh.
Notes
- Store cooked chicken in a single layer in an airtight container in the fridge for 3 to 5 days to prevent sogginess; separate layers with parchment if stacking.
- Freeze cooked chicken by first freezing pieces individually on a tray, then transferring to a sealed bag; reheat from frozen in the oven to maintain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 441kcal | 22% |
| Carbohydrates | 23g | 8% |
| Protein | 43g | 86% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 107mg | 36% |
| Sodium | 773mg | 32% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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