This Baked Panko Chicken Breast has a golden panko-Parmesan topping with Italian seasoning and garlic. Caesar dressing helps the crumbs stick, so you do not need flour, eggs, or a traditional breading station.
The panko goes only on top of the chicken, and there is no need to flip it. If you want thin chicken breaded on both sides, make my Crispy Breaded Chicken Cutlets in the Oven instead.
🔍 At a Glance
- ⏱️ Ready in: 25 minutes
- 👥 Serves: 4
- 📌 Main Ingredients: Chicken breast, panko breadcrumbs, Parmesan, Caesar dressing
- 🔥 Cook Method: Oven-baked at 425°F
- 😋 Flavor Profile: Savory, cheesy, garlicky, and herby
- 📝 Great For: Weeknight dinners without the mess of a breading station
Table of Contents
Why This Recipe Works
- Caesar dressing replaces flour and egg: It gives the panko something to stick to while adding savory flavor, so there is no need for a traditional breading station.
- Olive oil and Parmesan help the panko brown: The oil moistens the crumbs evenly, while the cheese adds color and savory flavor as the topping bakes.
- The panko goes only on top: The underside of the chicken releases juices as it bakes, which can make breadcrumbs soggy. Keeping the crumbs on top also means there is no need to flip the chicken.
Ingredients & Why They Matter
- Chicken breast: Use four small pieces, about 4 ounces each. If starting with two larger chicken breasts, slice each one horizontally, then pound only the thicker areas until all four pieces are an even 1/2 inch thick.
- Panko breadcrumbs: The large, airy crumbs make the topping crunchier than fine breadcrumbs.
- Parmesan: Shredded Parmesan adds salty, savory flavor and helps the panko brown.
- Caesar dressing: I like Bolthouse Farms creamy Caesar made with Greek yogurt, but any Caesar dressing works.
- Olive oil: One tablespoon moistens the panko mixture and helps the crumbs brown in the oven.
- Italian seasoning and granulated garlic: These add garlic and herbs to the panko mixture.
- Morton kosher salt and black pepper: Use 3/4 teaspoon Morton kosher salt on the chicken and reserve 1/4 teaspoon for the topping. For Diamond Crystal kosher salt, use 1 1/2 teaspoons on the chicken and 1/2 teaspoon in the topping. For fine sea salt or table salt, use 3/8 teaspoon on the chicken and 1/8 teaspoon in the topping. Add black pepper to the chicken to taste.
Find the complete ingredient list and exact measurements in the recipe card below.
Baked Panko Chicken Breast Step by Step
- Prepare and season the chicken. Preheat the oven to 425°F and position a rack in the upper third. Line a large baking sheet with parchment paper. Arrange the four 1/2-inch-thick chicken pieces in a single layer without touching. Season both sides with 3/4 teaspoon kosher salt and black pepper.
- Make the panko topping. In a large bowl, stir together the panko, Parmesan, Italian seasoning, granulated garlic, and remaining 1/4 teaspoon kosher salt.
- Add the olive oil. Drizzle the oil over the panko mixture and stir until the crumbs are evenly moistened.
- Spread the Caesar dressing over the chicken. Spoon 1 tablespoon over each piece and spread it evenly across the top.
- Add the panko topping. Divide the mixture among the four pieces, then press it firmly into the dressing with the back of a spoon and your hands.
- Bake until golden and cooked through. Bake on the upper rack for about 15 minutes, or until the topping is golden and the thickest part of each chicken breast reaches 165°F.
💡 Bri’s Best Tip
Press the panko firmly into the Caesar dressing. This keeps the crumbs on the chicken while it bakes and when you serve it.
Pro Tips for Baked Panko Chicken
- Use chicken breasts that are an even thickness: Pound only the thicker areas until each piece is about 1/2 inch thick so they all cook at the same rate.
- Season both sides of the chicken: The panko covers only the top, so seasoning the underside keeps the chicken flavorful throughout.
- Spread the dressing to the edges: Cover the entire top of each piece so every bite gets some of the panko topping.
- Don’t overcrowd the pan: Arrange the chicken in a single layer without touching. The space lets hot air circulate so the topping browns instead of steaming.
- Use the upper oven rack: This places the panko closer to the heat so it can brown during the short bake time.
- Reheat leftovers in the air fryer: Air fry at 400°F for about 5 minutes, or until heated through. This helps the topping crisp back up.
Common Mistakes
- Not mixing the oil evenly into the crumbs: Dry patches will not brown as evenly. Stir until the panko mixture is evenly moistened before adding it to the chicken.
- Breading both sides and flipping the chicken: This recipe is designed with the panko on top. Crumbs underneath can become soggy, and flipping can knock the topping off.
- Baking longer just to darken the topping: The chicken can dry out while you wait for deeper browning. Check the thickest part with an instant-read thermometer and remove each piece when it reaches 165°F.
What to Serve with Baked Panko Chicken
- For a comfort-food dinner: Pair it with Yukon Gold Mashed Potatoes. The creamy potatoes go well with the crunchy Parmesan-panko topping.
- For an easy vegetable side: Serve it with Crockpot Green Beans. They cook on their own while you prepare the chicken.
- For a creamy pasta meal: Serve it with Pink Sauce Pasta. Keep the chicken separate until serving so the topping does not sit in the sauce.
- For a dipping sauce: Try Cilantro Garlic Sauce, Poblano Cream Sauce, or Chipotle Crema Sauce.
Baked Panko Chicken Breast
Baked panko chicken breast has a golden panko-Parmesan topping seasoned with garlic and herbs. Caesar dressing helps the crumbs stick without flour or egg, and the chicken bakes without flipping.
Ingredients
Chicken
- 1 pound chicken breast cutlets 4 pieces, 1/2 inch thick
- 1 teaspoon Morton kosher salt divided
- freshly cracked black pepper
Panko Topping
- 1/2 cup panko breadcrumbs
- 1/2 cup Parmesan 1.5 ounces, shredded
- 1 teaspoon Italian seasoning and granulated garlic each
- 1 tablespoon olive oil
For Assembly
- 1/4 cup Caesar dressing
Instructions
- Prepare and season the chicken. Preheat the oven to 425°F and position a rack in the upper third. Line a large baking sheet with parchment paper. Arrange the chicken in a single layer without touching. Season both sides with 3/4 teaspoon kosher salt and black pepper.1 pound chicken breast cutlets
3/4 teaspoon Morton kosher salt
Freshly cracked black pepper - Make the panko topping. In a large bowl, stir together the panko, Parmesan, Italian seasoning, granulated garlic, and remaining 1/4 teaspoon kosher salt.1/2 cup panko breadcrumbs
1/2 cup shredded Parmesan
1 teaspoon each Italian seasoning and granulated garlic
1/4 teaspoon Morton kosher salt - Add the olive oil. Drizzle it over the panko mixture and stir until the crumbs are evenly moistened.1 tablespoon olive oil
- Spread the Caesar dressing over the chicken. Spoon 1 tablespoon over each piece and spread it evenly across the top.1/4 cup Caesar dressing
- Add the panko topping. Divide the mixture among the four pieces, then press it firmly into the dressing with the back of a spoon and your hands.
- Bake until golden and cooked through. Bake on the upper rack for about 15 minutes, or until the topping is golden and the thickest part of each chicken breast reaches 165°F.
Did you make this recipe? Leave a comment below!
Notes
- Chicken breast: Use four small pieces, about 4 ounces each. If starting with two larger breasts, slice each one horizontally, then pound only the thicker areas until all four pieces are an even 1/2 inch thick.
- Kosher salt: Use 3/4 teaspoon Morton kosher salt on the chicken and 1/4 teaspoon in the topping. For Diamond Crystal, use 1 1/2 teaspoons on the chicken and 1/2 teaspoon in the topping. For fine sea salt or table salt, use 3/8 teaspoon on the chicken and 1/8 teaspoon in the topping.
- Caesar dressing: Spread 1 tablespoon over each chicken breast. Any Caesar dressing works. It helps the panko stick without flour or egg.
- Add and press the topping: Keep the panko on top so it does not soak up juices from the pan. Press it firmly into the Caesar dressing so the crumbs stick.
- Doneness: Start checking at about 15 minutes. The chicken is done when the thickest part of each piece reaches 165°F.
- Reheating: Air fry leftovers at 400°F for about 5 minutes, or until heated through. This helps the topping crisp back up.
Nutrition
Calories: 255kcal | Carbohydrates: 9g | Protein: 31g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 809mg | Fiber: 0.4g | Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
Can I use regular breadcrumbs instead of panko?
I have not tested this recipe with regular breadcrumbs. They are finer than panko, so the topping will not have the same crunch.
Can I cook this panko chicken in an air fryer?
This recipe does not include directions for cooking the raw chicken in an air fryer. Use the air fryer only to reheat leftovers at 400°F for about 5 minutes, or until heated through.
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I love a good crispy Panko chicken and this turned out perfectly! Thanks!
So crispy and delicious! I love your idea of making this into a sandwich! I need to try that next time!
Panko crumbs are the best. This chicken recipe is sure to please. I know it will be a hit with my family. Super crispy without deep frying.
This is an easy and delicious dinner! I love that there’s no egg!
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!