This Chicken with Panko Breading features tender, juicy chicken breasts coated in a crispy, golden-brown panko coating. Instead of using flour and an egg mixture to help the panko breadcrumbs stick, you’ll use Caesar dressing, which creates an even more delicious flavor! Serve this oven-baked chicken with panko breading over salad, potatoes, noodles, etc.
This yummy chicken with panko breading is created without an egg wash, so it’s less messy than other versions. It’s also easy to whip up, as you only need a handful of ingredients. This baked panko chicken recipe is great for lunches and dinners during the week, as you can pair it with nearly any sides.
If you have extra chicken breasts after making this recipe, consider making one of my other chicken dishes, such as Dutch Oven Chicken Breast, Cast Iron Skillet Chicken Breast with Garlic Herb Butter, or Creamy Chicken and Mashed Potatoes.
Table of Contents
Why You’ll Love This Recipe
- No egg wash or flour – You won’t see eggwash or flour on the recipe card for this dish! Instead, you’ll spread an even layer of Caesar salad dressing on each chicken breast, which will help adhere the panko crumbs to the chicken.
- No wire rack needed since the bottom is not breaded – That means, easier clean up after your panko chicken breast oven recipe is done.
- Delicious flavor – With ingredients like garlic powder, freshly grated parmesan cheese, Italian seasoning, and Caesar dressing, every bite of this crispy panko chicken is packed with flavor.
- Easy – This crispy chicken recipe requires only a few ingredients and steps, making it a favorite for busy weeknights.
- Versatile – This crispy baked panko chicken pairs well with quite a few sides, including salads, soups, and noodles. You can even turn the crispy panko chicken cutlets into sandwiches.
- Great for the whole family – This easy recipe can be paired with nearly anything, making it a great main dish for family dinners. This breaded chicken is even picky-eater-approved!
Ingredients & Substitutions
- Chicken Breast: I usually use 4 very small chicken breasts (4 ounces each) and pound them out to be about 1/2 inch thick; some stores sell chicken cutlets or you can buy 2 larger chicken breasts and butterfly them,
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Caesar: I like using Bolthouse Farms creamy Caesar made with Greek yogurt for this chicken with panko breading recipe, as it helps keep the dish lighter. But any Caesar dressing will work. Keep in mind that using regular or buttermilk ranch will create richer-tasting chicken.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Baked Panko Crusted Chicken
Quick Overview
- Combine topping.
- Add chicken topping.
- Bake.
Step by Step Instructions
Be sure to spread out the chicken with panko breading on the baking sheet so it cooks evenly.
Always use a meat thermometer to check for doneness when creating chicken.
Step 1: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Arrange the chicken cutlets on the prepared sheet, making sure they do not touch. Season both sides of each cutlet with a pinch of kosher salt and black pepper, reserving about 1/4 teaspoon of salt for the topping.
Step 2: In a large bowl, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic, and the remaining salt.
Step 3: Drizzle olive oil over the panko mixture and stir until well combined.
Step 4: Spoon about 1 tablespoon of Caesar dressing onto each chicken cutlet and spread it evenly.
Step 5: Top each cutlet with the panko mixture, using the back of a spoon and your hands to press it into an even layer, ensuring it adheres to the dressing.
Step 6: Bake on the upper rack of the oven for about 15 minutes, or until the topping is golden brown. The chicken should register at least 165 degrees on a meat thermometer when inserted in the thickest part.
Recipe Serving Suggestions
Garnish this chicken with panko breading recipe with extra parmesan cheese, fresh parsley, and lemon wedges. I love serving this chicken with panko breading in the oven recipe with dipping sauces. Here are a few ideas:
Expert Tips
- Pound the chicken breasts into 1/2 thick cutlets. Turning the chicken breasts into thinner pieces serves a few purposes. For one, it helps the chicken with panko breading cook faster in the oven. This step also ensures the chicken cooks evenly, as you won’t have areas that are thicker than others.
- Use panko instead of regular breadcrumbs. I highly recommend using panko for this recipe, as it typically creates a crispier topping/crust. It’s known for not absorbing as much oil as regular breadcrumbs, which helps it stay crispy.
- Toast the panko bread crumbs for a crispier topping. By toasting the crumbs in the oven or a pan first, it helps keep them from soaking up too much of the dressing. That means it stays crispier in the oven.
- Use a large baking sheet so it is not overcrowded. Ensuring the chicken is properly spaced out means it will cook evenly. If the pan is overcrowded, there’s a high chance the chicken pieces will be unevenly cooked.
- Press the topping into the dressing so it sticks. Pressing the panko onto the chicken helps it stick, as it’s more likely the ingredients will make contact with the layer of dressing than if you simply sprinkle it on. This tip helps create a more even coating on the chicken.
Additions & Variations
- Use ranch dressing or mustard/mayo instead of Caesar. If you don’t have Caesar dressing on hand or don’t enjoy the flavor, swap it out with ranch or mustard/mayo instead. Each of these options will help keep the panko stuck to the chicken as it cooks. My personal favorite swaps are honey mustard or Dijon mustard, as their flavor pairs well with the other seasonings.
- Season the breadcrumb topping with different spices. If you plan on serving this chicken with panko breading with a different side, or don’t want to use Italian seasoning, feel free to use other spices. Cajun seasoning or powdered ranch mix is delicious on panko chicken.
- Use cornflakes, crackers, or potato chips crushed up instead of panko to achieve a similarly crispy coating. Depending on which option you choose, these will alter the flavor and texture slightly. As a note, flavored crackers/chips will add a bolder taste to the recipe.
Recipe FAQs
There are a few ways you can get panko to stick to chicken. The more traditional method is using a flour mixture first, then an egg wash, then the panko crumbs. However, you can also use mustard or salad dressing to get the breadcrumbs to stick.
If you choose to use flour and egg to adhere the panko, it’s best to start with the flour, then move onto the egg, and finally, the panko.
Like my recipe above, I recommend cooking chicken with panko breading in the oven. It helps create a deliciously crispy crust. You can also make this recipe in the air fryer at 400°F (200°C). You’ll need to cook the chicken breasts for about eight minutes per side, flipping halfway through.
One of the easiest ways to keep panko chicken crispy is by only adding the coating to the top of the chicken breasts. As chicken cooks, it releases moisture which tends to pool to the bottom. This moisture creates a soggy layer of breadcrumbs under the chicken. Adding the chicken in a single layer on a baking sheet and allowing enough space between each piece will also help keep the chicken topping crispy, as it allows the hot air from the oven to circulate better around the meat.
More Chicken Recipes
Shop my Amazon Storefront!
If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.
Crispy Baked Chicken with Panko Breading
Ingredients
- 1 pound chicken breast cutlets, 4 pieces, 1/2-inch thick*
- 1 teaspoon Morton kosher salt*
- fresh cracked black pepper
- 1/2 cup panko breadcrumbs
- 1/2 cup 1.5 ounces shredded parmesan
- 1 teaspoon EACH Italian seasoning & granulated garlic
- 1 Tablespoon olive oil
- 1/4 cup caesar dressing*
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Arrange the chicken cutlets on the prepared sheet, making sure they do not touch. Season both sides of each cutlet with a pinch of kosher salt and black pepper, reserving about 1/4 teaspoon of salt for the topping.1 pound chicken breast cutlets, 4 pieces, 1/2-inch thick*, fresh cracked black pepper, 1 teaspoon Morton kosher salt*
- In a large bowl, combine the panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic, and the remaining salt.1/2 cup panko breadcrumbs, 1/2 cup 1.5 ounces shredded parmesan, 1 teaspoon EACH Italian seasoning & granulated garlic
- Drizzle olive oil over the panko mixture and stir until well combined.1 Tablespoon olive oil
- Spoon about 1 tablespoon of Caesar dressing onto each chicken cutlet and spread it evenly.1/4 cup caesar dressing*
- Top each cutlet with the panko mixture, using the back of a spoon and your hands to press it into an even layer, ensuring it adheres to the dressing.
- Bake on the upper rack of the oven for about 15 minutes, or until the topping is golden brown. The chicken should register at least 165 degrees on a meat thermometer when inserted in the thickest part.
Notes
- Chicken Breast: I usually use 4 very small chicken breasts (4 ounces each) and pound them out to be about 1/2 inch thick; some stores sell chicken cutlets or you can buy 2 larger chicken breasts and butterfly them,
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Caesar: I like using Bolthouse Farms creamy Caesar made with Greek yogurt for this chicken with panko breading recipe, as it helps keep the dish lighter. But any Caesar dressing will work. Keep in mind that using regular or buttermilk ranch will create richer-tasting chicken.
- Pound the chicken breasts into 1/2 thick cutlets. Turning the chicken breasts into thinner pieces serves a few purposes. For one, it helps the chicken with panko breading cook faster in the oven. This step also ensures the chicken cooks evenly, as you won’t have areas that are thicker than others.
- Use panko instead of regular breadcrumbs. I highly recommend using panko for this recipe, as it typically creates a crispier topping/crust. It’s known for not absorbing as much oil as regular breadcrumbs, which helps it stay crispy.
- Toast the panko bread crumbs for a crispier topping. By toasting the crumbs in the oven or a pan first, it helps keep them from soaking up too much of the dressing. That means it stays crispier in the oven.
- Use a large baking sheet so it is not overcrowded. Ensuring the chicken is properly spaced out means it will cook evenly. If the pan is overcrowded, there’s a high chance the chicken pieces will be unevenly cooked.
- Press the topping into the dressing so it sticks. Pressing the panko onto the chicken helps it stick, as it’s more likely the ingredients will make contact with the layer of dressing than if you simply sprinkle it on. This tip helps create a more even coating on the chicken.
- Use ranch dressing or mustard/mayo instead of Caesar. If you don’t have Caesar dressing on hand or don’t enjoy the flavor, swap it out with ranch or mustard/mayo instead. Each of these options will help keep the panko stuck to the chicken as it cooks. My personal favorite swaps are honey mustard or Dijon mustard, as their flavor pairs well with the other seasonings.
- Season the breadcrumb topping with different spices. If you plan on serving this chicken with panko breading with a different side, or don’t want to use Italian seasoning, feel free to use other spices. Cajun seasoning or powdered ranch mix is delicious on panko chicken.
- Use cornflakes, crackers, or potato chips crushed up instead of panko to achieve a similarly crispy coating. Depending on which option you choose, these will alter the flavor and texture slightly. As a note, flavored crackers/chips will add a bolder taste to the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The dressing addition was so clever and delicious. It turned out amazing.
Oh my, this chicken dish looks amazingly delicious and very enticing! Love how you make panko as the dressing! This one’s for the family this weekend. Thanks!
I just made the crispy baked chicken with panko breading and it was amazing! Super easy to make and the chicken came out perfectly crispy. Great for a quick and tasty dinner!