You only need 5 ingredients for the sauce: sour cream, Dijon, mayo, Parmesan cheese, and lemon juice. We served the crispy panko chicken with a savory Dijon sauce that is thick, creamy, and perfect for dipping. This recipe also works with boneless skinless chicken thighs or bone-in chicken, but the cooking time will change. You can use garlic powder if you don’t have fresh garlic. We like the flavor that Dijon brings to this chicken, but you can use any mustard you have on hand.
Melted butter combines with the mustard and makes a thick batter when it cools down. If you don’t have fresh parsley on hand, you can add some Italian seasoning or dried thyme. You can substitute the Parmesan with Pecorino or Romano. The cheese gives the panko coating an extra boost of flavor. Unlike regular breadcrumbs, panko has large airy flakes that stay crispy longer. Scroll down to the printable recipe card for all the details. Here is a list of the ingredients you will need for this panko chicken recipe. You can add the coating to the chicken breasts in advance and cook them later. Instead of using an egg wash, this recipe uses a quick, one-step batter to dredge the chicken in before coating it with the panko breadcrumbs.The crispy baked panko chicken is a much healthier alternative to classic fried chicken.Adding Parmesan cheese to the Panko breading ramps up the flavor.Toasting the panko breadcrumbs in the oven makes the coating for the chicken extra crispy.The breading clings to the thick batter, and you save a step. We skipped the three-step dredging process (like the one we used in our Jäeger Schnitzel) and used a quick two-step breading process. The coating for the chicken breasts is super crispy, and since it is baked, it’s a healthier alternative to deep frying.
This recipe uses just a few simple ingredients but has incredible flavor. Throw in a side of roasted potatoes and a simple wedge salad for an easy dinner. Our panko crusted chicken is so simple to make, it will certainly be a go-to favorite for busy weeknights.
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