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.
Servings: 4 people
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.
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