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    Home » Family Style Dinners

    Oven Baked Juicy Panko Chicken

    Published: Dec 27, 2022 » Modified: Dec 27, 2022 » By: Kylie » This post may contain affiliate links. » 1 Comment

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    Ready in less than 30 minutes, this panko chicken recipe is the perfect quick and easy weeknight dinner! Instead of the traditional egg coating, we opt for a mayo and mustard mixture that not only adds extra flavor but also ensures that the chicken is juicy on the inside and crispy on the outside.

    Metal sheet pan with Panko crusted chicken garnished with fresh parsley.
    Table of Contents show
    You Will Love This
    Ingredients and Substitutions
    Instructions
    Tip
    Serve with Dipping Sauces
    Recipe Variations
    How do you get panko to stick to chicken without eggs?
    Does panko have to be fried?
    How do you keep panko from falling off?
    Make-Ahead, Storage, and Reheating
    More Easy Family Dinner Recipes
    Oven Baked Juicy Panko Chicken

    You Will Love This

    • It's super versatile! Throw a pan of this crispy chicken in the oven and the whole family can create their own dish by adding it to any salad, flatbread, sandwich, or wrap! It's fried chicken without the extra grease and mess, so it's easy to throw together and goes great with your favorite sauce or dip!
    • If you loved this crispy Panko chicken recipe, be sure to check out my air fryer chicken nuggets, easy peanut butter chicken bowl, and my 5-ingredient BBQ chicken flatbread. 

    Ingredients and Substitutions

    • Chicken Breast - Boneless skinless chicken breast is the best option for this recipe, but you can use chicken thighs or chicken cutlets if that's what you have on hand. 
    • Mayonnaise - Mayonnaise is my favorite egg replacement for breaded chicken. It adds so much flavor and helps seal in the juices from the chicken breast.
    • Dijon Mustard - Dijon mustard adds a delicious depth of flavor, but don't worry your chicken won't taste like mustard! You can also use regular yellow mustard, spicy brown mustard, or whole-grain mustard instead although those options may add a bit more detectable mustard flavor.
    • Panko Breadcrumbs - Panko breadcrumbs are my favorite for this chicken because they get super crispy while adding a really light breaded coating. If you don't have panko, you can use regular breadcrumbs, but the breading will be slightly different and may not get quite as crispy.
    • Parmesan Cheese - Parmesan cheese adds delicious flavor to the crust. Normally I shred or grate my own but for this recipe, I prefer to use grated Parmesan from the store - like the kind you'd sprinkle on pizza.
    • Herbs & Spices - Italian seasoning, garlic powder, and paprika are the primary spices in the panko mixture. See below for some of our family's favorite variations.
    White marble counter top with bowls of ingredients to make Panko chicken.

    Instructions

    In a shallow bowl, combine mayo with Dijon mustard and a couple pinches of salt and pepper.

    In a separate shallow bowl, combine panko bread crumbs, Parmesan, Italian seasoning, garlic powder, paprika, and a couple large pinches of salt and pepper.

    White bowl filled with breadcrumbs and Parmesan cheese.

    Add chicken to the mayonnaise mixture and toss to coat evenly on all sides.

    Marinated chicken in a mayonnaise mustard mixture in a white bowl.

    Dredge chicken in the panko bread crumb mixture, gently pressing it into the chicken.

    Panko crusted chicken breasts on a pizza pan.

    Place chicken about an inch apart on a pizza pan with holes or on a baking sheet with a wire cooling rack on top. Spray with olive oil cooking spray.

    Bake for 20-25 minutes or until the chicken is cooked through and the breadcrumbs are dark golden brown.

    Garnish with parsley if desired, slice, and enjoy! Serve with lemon wedges for a fresh squeeze of lemon juice and homemade honey mustard dipping sauce.

    Crispy Panko chicken sliced on a white plate garnished with parsley and lemon wedges.

    Tip

    • Make sure your pan has holes or use a wire cooling rack. To make sure the chicken cooks evenly and gets crispy on all sides, I recommend using a pizza pan or placing a wire rack on a parchment-lined baking sheet. This will ensure that the air can circulate all the way around the chicken so it gets crispy on all sides.
    • Not sure if the chicken is cooked through? You'll know the chicken is done when the internal temperature reaches 165 degrees. You can use a meat thermometer to check this. You can also carefully slice into the center of the chicken and make sure there is no pink in the middle.

    Serve with Dipping Sauces

    Enjoy this crispy panko chicken with your favorite dipping sauces! Crispy chicken pairs so nicely with:

    • 5-ingredient Dijon mustard sauce
    • creamy Greek dressing
    • garlic Parmesan sauce
    • creamy avocado sauce
    • 5-minute peanut sauce
    • homemade burger sauce
    • BBQ sauce
    • ketchup
    • ranch

    Recipe Variations

    The best part about this recipe is that you can switch up the flavors based on your family's taste. Some of our favorite things to include in the breading are:

    • cayenne pepper for some heat
    • dried oregano
    • dried thyme
    • onion powder
    • lemon pepper seasoning
    • Lawry's seasoning salt
    White plate filled with Panko crusted chicken breast.

    How do you get panko to stick to chicken without eggs?

    A creamy mixture of mayo and mustard is the best substitute for eggs when you're breading chicken! You won't believe how easily the panko breadcrumbs stick to the chicken when it's coated in this. The best part is that layer of mayo and mustard will hold in the juices giving you a deliciously moist panko breaded chicken breast!

    Does panko have to be fried?

    Nope! In this recipe, we bake the panko-coated chicken breast and it ends up perfectly crispy - with all that fried chicken deliciousness but none of the mess! Panko also doesn't need to be toasted before it's baked to give it a crispy texture. A quick spray of olive oil and 25 minutes in a hot oven is all it takes to get a crispy panko crust on this chicken!

    How do you keep panko from falling off?

    This is where the coating comes into play! The traditional flour dredge and egg wash will sometimes lead to panko that doesn't want to stick. But when you coat the chicken in a mixture of mayo and mustard, not only do you save yourself an extra step and more dirty dishes, but the panko sticks right to the chicken every single time! Coating the chicken in mayo and mustard is the secret to getting that panko to stick.

    Crispy Panko chicken sliced on a white plate garnished with parsley and lemon wedges.

    Make-Ahead, Storage, and Reheating

    • Make-Ahead: You can coat the chicken in the mayo and mustard mixture, cover the bowl with plastic wrap, and refrigerate for up to 24 hours before breading if you're looking to prep some components ahead of time. Otherwise the cooked panko chicken stores and reheats beautifully as well!
    • Storage: Store leftovers in an airtight container in the fridge for up to a week.
    • Reheating: Reheat chicken on a baking sheet in a 350-degree oven until warmed through. Or place in an even layer in the basket or on the tray of the air fryer and cook at 350 degrees until warmed through. 

    More Easy Family Dinner Recipes

    • Easy One-Pot Chicken Tortellini Soup
    • The Easiest 15 Minute Air Fryer Chicken Tenders
    • One Pot Chicken Dumpling Soup (with refrigerated biscuit dough!)
    • One Pot Brothy Butter Beans with Kale

    Questions?
    Leave a comment below!
    Liked the recipe?
    Leave a comment below!
    Made this dish?
    Leave a comment and star rating below!

    Print

    Oven Baked Juicy Panko Chicken

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    ★★★★★

    5 from 1 reviews

    Ready in less than 30 minutes, this panko chicken recipe is the perfect quick and easy weeknight dinner! Instead of the traditional egg coating, we opt for a mayo and mustard mixture that not only adds extra flavor but also ensures that the chicken is juicy on the inside and crispy on the outside.

    • Author: Kylie
    • Prep Time: 5 minutes
    • Cook Time: 20 minutes
    • Total Time: 25 minutes
    • Yield: 4 pieces of chicken 1x
    • Category: Main Dish
    • Method: Oven
    • Cuisine: American

    Ingredients

    Units Scale
    • 1 lb. boneless, skinless chicken breast, cut into 4 cutlets
    • ¼ cup mayonnaise
    • 1 teaspoon Dijon mustard
    • 1 cup Panko breadcrumbs
    • ½ cup grated Parmesan cheese
    • 1 teaspoon Italian seasoning
    • ½ teaspoon garlic powder
    • ½ teaspoon paprika
    • Kosher salt
    • fresh cracked pepper
    • olive oil spray

    Instructions

    1. Preheat oven to 425 degrees.
    2. Line a baking sheet with parchment paper and place a cooking rack on top.
    3. In a shallow bowl, combine mayo with Dijon mustard and a couple pinches of salt and pepper.
    4. In another shallow bowl, combine Panko breadcrumbs, Parmesan, Italian seasoning, garlic powder, paprika, and a couple large pinches of salt and pepper.
    5. Add chicken to the mayonnaise mixture and toss to coat evenly on all sides.
    6. Dredge chicken in the breadcrumb mixture, gently pressing it into the chicken.
    7. Place chicken about an inch apart on a pizza pan with holes or on a baking sheet with a wire cooling rack on top. 
    8. Spray with olive oil cooking spray.
    9. Bake for 20-25 minutes or until the chicken is cooked through and the breadcrumbs are dark golden brown.
    10. Garnish with parsley if desired, slice, and enjoy!

    Equipment

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    Notes

    • Make sure your pan has holes or use a wire cooling rack. To make sure the chicken cooks evenly and gets crispy on all sides, I recommend using a pizza pan or placing a wire cooling rack on a parchment-lined baking sheet. This will ensure that the air can circulate all the way around the chicken so it gets crispy on all sides.
    • Not sure if the chicken is cooked through? You'll know the chicken is done when the internal temperature reaches 165 degrees. You can use a meat thermometer to check this. You can also carefully slice into the center of the chicken and make sure there is no pink in the middle.

    Nutrition

    • Serving Size:
    • Calories: 392
    • Sugar: 1.9 g
    • Sodium: 538.7 mg
    • Fat: 18.7 g
    • Saturated Fat: 4.5 g
    • Carbohydrates: 20.6 g
    • Fiber: 1.5 g
    • Protein: 33.2 g
    • Cholesterol: 95.7 mg

    Keywords: Panko crusted chicken, Panko breaded chicken, Panko chicken recipe

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    Reader Interactions

    Comments

    1. Luke

      December 27, 2022 at 2:24 pm

      Could not believe how crispy this chicken was! I've never used mayo to coat chicken before but I will be doing it all the time from now on!

      ★★★★★

      Reply

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

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    HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food.

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