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Baked Panko Chicken with Parmesan
4.7 from 60 votes

Baked Panko Chicken with Parmesan

This recipe produces thinly sliced chicken breasts coated with a mixture of panko breadcrumbs, grated Parmesan, oregano, salt, and pepper, then baked to a golden finish. Brushing the chicken with olive oil before coating helps the panko adhere and promotes crispiness in the oven. The dish offers a flavorful and lighter alternative to fried breaded chicken, with a crisp crust and tender interior. Lemon wedges provide optional acidity to brighten the flavor when serving.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 4 servings
Calories: 441 kcal
Course: Lunch
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 425F. Line a baking sheet with aluminum foil, set aside.
  2. 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.
  3. Add the olive oil, seal bag, and smoosh chicken around so it’s evenly coated with oil.
  4. Unseal bag, add the panko, parmesan, oregano, salt, pepper, seal, and smoosh chicken around so it’s evenly coated.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 441

% 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.