Oven Baked Juicy Panko Chicken

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5 from 1 review

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.


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  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!



  • 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.