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Parmesan Panko Baked Chicken
Rachel Kim

Parmesan Panko Baked Chicken

A thin Dijon coating anchors Parmesan panko to pounded chicken breasts without an egg wash. The hot sheet pan helps the bottom crisp while the oven browns the top. Even thickness matters more than the clock, so start checking the center before the crumbs become too dark.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts 6 ounces each
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup Dijon mustard
  • 1 cup panko bread crumbs
  • 3/4 cup finely grated Parmesan
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil

Method
 

  1. Heat the oven to 425°F with a rimmed sheet pan inside. Pound chicken to an even 1/2-inch thickness and season with salt and pepper.
  2. Mix panko, Parmesan, garlic powder and oil. Brush chicken thinly with Dijon and press crumbs onto both sides.
  3. Set chicken on the hot pan and bake for 8 minutes, turn carefully and bake 7 to 10 minutes more.
  4. Remove each piece when the center reaches 165°F and rest 5 minutes before serving.