Crispy Baked Chicken with Panko Breading

5 from 24 votes

Crispy Baked Chicken with Panko Breading

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.

Prep Time10

Cook Time15

Total Time25

Course: Main

Cuisine: American

Servings: people

Author: Brianna May

Equipment

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