Baked Panko Chicken is the easiest weeknight meal. I make this frequently in my house, especially when I want something fast during the week.
Do you have a go to weeknight meal that you could prepare with your eyes closed? This is mine. I could prepare this dish with my eyes closed, hands tied behind my back and make it backwards..Okay we didn’t have to go that far, but this is a very quick and easy weeknight meal that is not only requested often, but when I come home some nights and ‘just don’t want to cook’, this is what I make. It’s totally satisfying.
I love this dish for many reasons. It’s a delicious, flavorful and easy way to prepare chicken. This is also incredibly easy to pair with. Serve with your favorite roasted veggies or on top of pasta. This is also the same panko topping recipe that I use to make my Healthy Baked Italian Chicken.
Baked Panko Chicken
An easy weeknight meal, ready in 30 minutes. Depending on how many you're serving you can double this recipe, remember since you're halving the chicken breasts it feeds double the amount. Serve with your favorite roasted veggies or on top of pasta.
Ingredients
- 4 tablespoons Butter
- 2 cups Panko Breadcrumbs
- 2 tablespoons Parsley, chopped {If using dried use 1 tablespoon}
- 1 teaspoon Garlic Powder
- 1 pinch Cayenne Pepper
- 1/2 teaspoon Kosher Salt
- 2 whole Eggs, beaten
- 2 whole Chicken Breasts, boneless, skinless and butterflied in half lengthwise
- Kosher Salt and Black Pepper, for seasoning
Directions
- Step 1 Preheat your oven to 375 degrees F. Grease a sheet pan or baking dish with nonstick cooking spray. Set aside.
- Step 2 In a medium nonstick pan melt the butter over medium heat. Add the panko breadcrumbs and toss until toasted and golden brown. About 2 minutes. Remove from heat. Stir in the parsley, garlic powder, cayenne pepper and kosher salt.
- Step 3 After the chicken breasts have been butterflied, use a meat mallet’s flat side to pound the chicken cutlets thin. About 1/4 inch thick.
- Step 4 Place panko mixture in a shallow dish and place the beaten eggs in a separate shallow dish. Season chicken cutlets lightly with salt and pepper. Dip chicken cutlets one at a time into the eggs then in the panko mixture until the whole chicken cutlets are coated evenly. Place on the prepared sheet pan and continue coating the remaining chicken cutlets.
- Step 5 Bake chicken for 15 minutes. Remove and serve with your favorite side.
Preheat your oven to 375 degrees F.
Grease a sheet pan or baking dish with nonstick cooking spray. Set aside.
In a medium nonstick pan melt the butter over medium heat.
Add the panko breadcrumbs and toss until toasted and golden brown. About 2 minutes. This goes quickly so keep an eye on it.
Remove from heat. Stir in the parsley, garlic powder, cayenne pepper and kosher salt.
2 chicken breasts halved into 4 cutlets. Feeds more and cooks evenly. You can double this recipe for more servings.
After the chicken breasts have been butterflied, use a meat mallet’s flat side to pound the chicken cutlets thin. About 1/4 inch thick.
Place panko mixture in a shallow dish and place the beaten eggs in a separate shallow dish.
Season chicken cutlets lightly with salt and pepper.
Dip chicken cutlets one at a time into the eggs then in the panko mixture until the chicken cutlets are coated evenly.
Place on the prepared sheet pan and continue coating the remaining chicken cutlets.
Bake chicken for 15 minutes. Remove and serve with your favorite side.
Savor and Enjoy!