Panko Chicken

This Panko Chicken is irresistibly crispy and juicy! Elevate your dinner with this simple yet flavorful recipe!

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: American

3 tablespoons unsalted butter for richness and flavor.
1 cup Panko breadcrumbs the star ingredient for a crispy coating.
2 boneless, skinless chicken breasts the protein base for the dish.
½ cup all-purpose flour to create a dry surface for the eggs to adhere.
Kosher salt and freshly ground black pepper to season the chicken to perfection.
2 large eggs for binding the breadcrumbs to the chicken.
2 teaspoons Dijon mustard adds a subtle tang and depth of flavor.
1-2 dashes hot sauce (optional) for a kick of heat.
½ cup freshly grated Parmesan cheese adds a savory, cheesy element.
1 tablespoon Italian seasoning for aromatic herby goodness.
½ teaspoon garlic powder enhances the overall flavor.
½ teaspoon ground paprika for a touch of smokiness and color.

Panko Chicken Cooking Guide

Start by ensuring your chicken breasts are evenly sized for even cooking. You can pound them to about ½ inch thickness if desired. Season both sides generously with kosher salt and freshly ground black pepper.
In one shallow bowl, add the all-purpose flour. In a second bowl, whisk together the eggs, Dijon mustard, and optional hot sauce until well combined. In a third bowl, combine the Panko breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, and paprika.
Dredge each chicken breast in the flour, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, coat the chicken in the Panko mixture, pressing firmly to ensure the crumbs adhere well.
In a large skillet, melt the unsalted butter over medium heat. Once hot, carefully place the breaded chicken breasts in the skillet. Cook for about 4-5 minutes on each side or until the chicken is golden brown and cooked through. You can transfer them to a baking sheet and keep them warm in the oven while frying the remaining pieces.
Once all the chicken is cooked, remove it from the oven and let it rest for a few minutes. Serve your Panko Chicken with your choice of sides—think crispy green salad, roasted vegetables, or creamy mashed potatoes. Enjoy the crunch and flavor of this delightful dish!

For a gluten-free option, use gluten-free flour and panko breadcrumbs.
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, place chicken in a preheated oven at 375°F (190°C) for 10-15 minutes.