4.9 from 78 votes
Baked Panko Crusted Chicken with Honey Drizzle
A family favorite, this recipe is as easy as it is delicious! Savory chicken is baked topped with a smokey flavorful panko coating until it is tender and juicy on the inside and perfectly crisp and flavor filled on the outside.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 servings
Calories: 284 kcal
Course:
Dinner
Cuisine:
American
Ingredients
For the chicken
- 2 lbs chicken breast cutlets (about 6 thin chicken breast pieces)
- salt and 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!
Cup of Yum
Notes
- Optional cooking method: To help keep the panko chicken extra crispy, you can place the chicken on an oven safe rack (like a metal cooling rack) on top of a baking sheet (with sides). This allows the moisture that is released from the chicken to fall away from the chicken and be caught on the pan so that it doesn't make the chicken or crumbs soggy.
- Substitutions:
- How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
- How to Reheat:
- How to Reheat:
- This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
- This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
- Mayonnaise – If you can’t eat mayonnaise, sour cream and greek yogurt can also be used in place of mayo, but will lend a slightly different flavor.
- Red Pepper Flakes– This is absolutely optional, but it is really delicious!
- in the refrigerator for 3-4 days
- in the freezer up to a month
Nutrition Information
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
(17%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
318IU
(6%)
Vitamin C
2mg
(2%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 284
% 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.