Baked Panko Crusted Chicken with Honey Drizzle
User Reviews
4.9
Baked Panko Crusted Chicken with Honey Drizzle
Description
This recipe for Baked Panko Crusted Chicken with Honey Drizzle begins with thinly sliced chicken breast seasoned simply with salt and pepper, then coated with a thin layer of mayonnaise. The seasoned panko mixture includes melted butter for richness, smoked paprika for subtle smokiness, garlic and onion powders for depth, and salt for balance. Baking at 425°F crisps the crumb coating while cooking the chicken through. The finishing touch is a honey drizzle mixed with optional red pepper flakes to add contrasting sweet and spicy notes. The result is a crunchy exterior enveloping tender chicken, bringing a flavorful crust with a hint of sweetness.
The honey drizzle ties the dish together, cutting through the buttery crunch with gentle sweetness and mild spice when using flakes. The recipe suggests using an oven rack on a baking sheet to keep crumbs crisp by allowing moisture to drip away from the chicken. This preparation works well for a main course paired with simple sides or salads, providing textural contrast and balanced flavors.
Leftovers store well refrigerated for 3-4 days or frozen up to a month; reheating in the oven wrapped in foil helps maintain crust crispness. Mayonnaise can be swapped with sour cream or Greek yogurt, which changes the flavor slightly. The red pepper flakes in the honey are optional but add a pleasant warmth.
Ingredients
For the chicken
- 2 lbs chicken breast about 6 thin chicken breast pieces, cutlets
- salt to taste
- black pepper to taste
- 1 tbsp mayonnaise
For the panko topping
- 3/4 cup panko bread crumbs unseasoned
- 1 tbsp butter melted
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
For the Honey Drizzle
- 2 tbsp honey
- 1/2 tsp red pepper flakes (optional)
Instructions
- Prepare the panko mixture by combining the panko with the paprika, garlic powder, salt, and onion powder. Pour the butter over the seasoned crumbs and mix until combined. Set aside.
- Season each side of the chicken with salt and pepper to taste. Then lay them flat on a large baking sheet and spread a very thin coat of mayonnaise over the top of each chicken breast.
- Turn each chicken breast mayo side down into the crumb mixture to coat the top, then return it to the baking sheet. Spoon any remaining crumbs over the top of each chicken breast and pat to secure to the chicken.
- Bake at 425˚F for 10-15 minutes, until cooked through to an internal temp of 165˚F. The time w vary based on the thickness of your chicken.
- While the chicken cooks mix the honey with the red pepper flakes. Drizzle the honey over the chicken right before serving. Enjoy!
Notes
- Using an oven-safe rack on a baking sheet helps keep the crust crispy by allowing moisture to drain away from the chicken during baking.
- Store leftovers in airtight containers in the refrigerator for up to 3-4 days or freeze for up to a month.
- Reheat chicken in the microwave in short intervals or cover with foil and warm in the oven to preserve crumb texture.
- Mayonnaise can be replaced with sour cream or Greek yogurt for a different flavor and similar binding effect.
- The red pepper flakes in the honey drizzle are optional but add a subtle spicy contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 1chicken cutlet | |
| Calories | 284kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 34g | 68% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 104mg | 35% |
| Sodium | 492mg | 21% |
| Potassium | 587mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 318IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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