This panko chicken is very easy to make, throw some potato wedges and vegetables in with it to make a one pan dinner in about 30 minutes. A tasty mayonnaise coating seals in the juices so it's not dry at all.
[This baked panko chicken recipe was originally posted in March 2023. It has been updated with cooking instructions, storage tips and substitutions, FAQ, related recipes and ways to repurpose/use up ingredients]
Table of contents
Chicken is so versatile, the options are endless. This baked panko chicken recipe is a great way to enjoy a juicy chicken breast that's really foolproof because of how you cook it.
There are a couple ways to make this easy:
- Quickly prepare the chicken and bake it for 30+ minutes
- Pound the chicken then add the mayo/mustard coating and dip in panko to cook in about 20 minutes
- Cut into nuggets and cook even faster.
So you can spend a few minutes to make your baked panko chicken cook faster or save time upfront and bake it longer. Either way, this chicken is so juicy and tender with a crispy crust thanks to baking it on a wire rack.
Of course, this is an easy recipe to make extra servings of for a crowd or leftovers.
Ingredients
Scroll down to the baked panko chicken recipe card for the amounts of each ingredient, but here's a quick visual + description of what's in this recipe.
- Chicken Breast: Get a nice chicken breast, pound it down so it cooks more quickly, or chop into smaller nuggets for even faster cooking time.
- Mayonnaise: Swap half an egg for mayo here. Not only does it waste less, but I think it does a better job sealing in the juices. This baked panko chicken has come out super juicy every time I've tested it.
- Dijon Mustard: Add a teaspoon of dijon to the mayo for a pungent, spicy flavor. It's an easy way to add lots of flavor without lots of ingredients.
- Smoked Paprika: Adds a nice smoky, slightly spicy, warm flavor. And it adds nice splotches of red color to your chicken! haha
- Garlic Salt: I originally used garlic powder and salt, but why not combine the two. It adds a sweet, savory flavor that's great with chicken.
- Panko: It's got more texture than breading foods with flour. I like to crush the panko a bit with my hand so it creates a more uniform crust. It's key to the really crunchy crust on your baked panko chicken.
Instructions
Scroll down to the baked panko chicken recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.
1. Preheat oven to 425 degrees F.
2. Start making your baked panko chicken by pounding the chicken with a meat tenderizer or press down (hard) with a heavy pan like a cast iron skillet (or meat tenderizer). Pat chicken dry, if needed.
You don't have to pound the chicken, you can chop it into nuggets too. Either of these methods work to speed up baking time. Or skip both, but your chicken will take 30+ minutes to bake.
3. Mix together mayonnaise and dijon mustard in shallow bowl or plate.
4. Next, add panko, smoked paprika, and garlic salt to shallow bowl. Stir together. Crush panko with spoon or your hand, so pieces are a bit smaller. Spread out into even layer.
5. Press chicken into mayo/dijon mixture. You can spread it around the chicken with your hands too.
6. Transfer to panko mixture. Press chicken into the mixture, flip and press into other side. Press panko into sides of chicken breast, so all sides are coated.
7. Place an oven safe cooling rack on a baking sheet. I place a baking mat under the rack. Transfer chicken to cooling rack on baking sheet. Spray your chicken with cooking spray. Add potatoes and/or vegetables if desired.
8. Cook about 20-25 minutes. Let rest for a couple minutes to lock in the juices.
Enjoy your baked panko chicken immediately. Serve with potatoes and veggies, or other desired sides.
Storage/Reheating Tips
Store leftover baked panko chicken in airtight container for about a week in the fridge, or until it starts to smell off. You can reheat in the oven, air fryer, or microwave.
Substitutions/Tips
- Chop chicken into small pieces to have chicken nuggets. They're fun to eat and cook more quickly. Add ½ more panko, paprika, and garlic salt to panko breading mix.
- You don't have to cook the chicken on a rack, but it will help keep the bottom crust crispy.
- You can cook this over the stove, but I found it more difficult to cook without burning the crust. If you're an expert pan fryer, it might be easier to cook this way.
- Other great add-ins: freshly grated parmesan cheese, squeeze lemon on top, and add parsley to your baked panko chicken, if desired.
FAQ
You'll need to coat chicken with something to get panko to stick to it. Often times, people use whisked egg or mayonnaise. Mayonnaise is nice because it locks in the moisture so your chicken is very juicy after cooking.
No, you do not need flour for panko crusted chicken recipes. Some recipes call for both flour and panko crumbs, but it can be crispy and crunchy, even without flour.
Lots of side dishes are good with baked panko chicken. It depends on how you flavor the chicken to know what will go well with it. But a grain and vegetable are traditional. Scroll up for the 'great side options' section.
Repurpose chicken
- Serve leftover baked panko chicken as chicken nuggets
- Serve over salad
- Serve in a wrap
What to do with leftover ingredients
When you're cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It'll help you save money by wasting fewer ingredients.
- Chicken: Chicken Bacon Ranch Flatbread, Watermelon Chicken Salad, or Creamy Mushroom Chicken over Rice.
- Panko: Panko Pork Chop, Panko Tofu, or use to top Chicken Parmesan Pasta. If you can find panko in a bulk foods section, this would be best. If you don't cook with panko often.
- Mayonnaise: Chicken Salad with Walnuts and Cranberries, Semi-Homemade BBQ Ranch Dressing.
- Dijon Mustard: Chicken Salad Pita, Vegetarian Harvest Bowl.
Did you make this baked panko chicken for one? Leave me a comment & rating to share how it turned out!
Juicy Baked Panko Chicken for One
Equipment
- Heavy cast iron skillet or meat tenderizer, etc
- Towel or plastic wrap
- Measuring cups, spoons
- 2 Shallow bowls or 1 shallow bowl and 1 plate
- baking sheet with optional baking mat. Choose a baking sheet the same size as your oven safe cooling rack
- oven safe cooling rack
Ingredients
- 1 whole chicken breast about 6 ounces
- 1 Tablespoon mayonnaise
- 1 teaspoon dijon mustard
- ¼ cup panko crumbs
- ¼ teaspoon smoked paprika
- ⅛ teaspoon garlic salt
Instructions
- Preheat oven to 425 degrees F.
Prepare Coatings
- Add 1 Tablespoon mayonnaise and 1 teaspoon dijon mustard to a shallow bowl or plate. Mix together. Preparing both before coating chicken will save you from washing your hands an extra time or two.
- Prepare panko coating by adding ¼ cup of panko crumbs, ¼ teaspoon smoked paprika, and ⅛ teaspoon garlic salt to a shallow mixing bowl. Stir together. Press down to crush panko with a spoon or your hand. This will help your coating be more even. Spread into an even layer in bowl.
Prepare Pan
- If desired, place baking mat on baking sheet. Place oven safe cooling rack on baking sheet. Spray with cooking spray.
Prepare Chicken
- Place chicken on cutting board, with towel or plastic wrap over it. Press down chicken with heavy cast iron skillet-into about 1 inch thick piece. Or use meat tenderizer. Pat chicken dry with a clean towel or paper towel, if needed.
- Place chicken in mayonnaise and dijon mixture. Cover all sides with mixture.
- Transfer to panko mixture. Press chicken into mixture, then flip and press other side. Cover all sides with panko mixture so it's all covered.
- Place on rack on baking sheet. Spray top of chicken with cooking spray. Add frozen potatoes to rack if desired. You can also add large pieces of vegetables too. Watch vegetables as cooking times may be different.
- Bake until internal temperature of thickest part of chicken reaches 165 degrees F. This might take 8-12 time for nuggets, 20-25 time for chicken pounded to be about 1 inch thick, and 30-40 minutes for a regular chicken breast.
- Let rest for about 5 minutes before enjoying. Serve with sides and a dipping sauce, if desired.
Notes
- If making chicken nuggets, add ½ more panko, paprika, and garlic salt to panko breading mix.
- You don't have to cook the chicken on a rack, but it does help keep the bottom panko crispy.
- Serve with potatoes and veggies, or with other sides which are listed in Sides section above.
- You can substitute the mayonnaise with ½ scrambled egg, but your chicken might not be as juicy.
- Other additions: Grated parmesan cheese, top with a squeeze of lemon juice and fresh parsley.
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Kushigalu says
Love this simple and delicious chicken recipe for dinner. Thanks for sharing.
Rebecca says
absolutely! enjoy
Charla says
So many recipes out there cater to large families or excess quantities. Sometimes I just want to cook something for one person so this will be a fall back recipe for me.
Rebecca says
definitely! enjoy
Sangeetha says
This baked panko chicken looks delicious and perfect for when I'm cooking just for myself! I love how crispy the chicken looks and the fact that it's baked, not fried, makes it a healthier option too. Can't wait to try it out!
Rebecca says
yes, it's so crispy! the bottom gets less soggy if you cook it on a rack
stephanie says
The first time I heard of people using mayonnaise on breaded chicken I thought they were insane. After I tried it though, I'd never have it any other way! So delicious!
Rebecca says
haha totally me too! but it's so good. it locks in the juices like no other.
Sandhya S says
Love one pan dinners! So much easy peasy for a weeknight meal in a hurry.
Rebecca says
totally agree! they're so helpful