Baked Panko Chicken with Parmesan
🧀🍗😍 Tastes like it’s been deep fried, but it hasn’t! Even better, it’s ready in under 30 minutes and is easy to whip up at the last minute!
Servings: 4 servings
Calories: 441cal
Equipment
Ingredients
- one pound boneless skinless chicken breasts sliced in 4 thin pieces (see tip below)
- about 3 tablespoons olive oil
- 1 scant cup panko bread crumbs
- ½ cup finely grated Parmesan cheese
- ½ teaspoon dried oregano
- ½ teaspoon salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 2 to 3 tablespoons fresh Italian flat-leaf parsley finely chopped for garnishing
- lemon wedges optional for serving
Instructions
- Preheat oven to 425F. Line a baking sheet with aluminum foil, set aside.
- To a large ziptop plastic bag, add the chicken. Tip – I recommend buying one 1-pound breast from your butcher. Slice it in half horizontally so you have two thin halves, then slice each half vertically, so you now have 4 pieces. If you can’t get chicken from the butcher, do your best so you end up with one pound of thinly sliced breasts.
- Add the olive oil, seal bag, and smoosh chicken around so it’s evenly coated with oil.
- Unseal bag, add the panko, parmesan, oregano, salt, pepper, seal, and smoosh chicken around so it’s evenly coated.
- Transfer chicken to baking sheet. There will likely be a fair amount of panko mixture in the bag. Using your hands or a spoon, add a couple tablespoons of the mixture to each breast so it’s quite thickly coated on the top side.
- Bake for about 20 to 25 minutes or until chicken reaches an internal temp of 165F and is lightly golden browned. You don’t have to flip it. I baked for 25 minutes for a richer golden color. Bake until done; all ovens, climates, and thickness of chicken varies and impact baking time.
- Garnish with parsley and optionally serve with lemon. Serve immediately. Chicken is best warm and fresh.
Notes
Storage:
- Refrigerator: Arrange the chicken pieces in an even layer in an airtight container, and store them in the fridge for 3-5 days. Don't stack them directly on top of each other, or they'll become soggy! I you need to layer, place a sheet of parchment paper between each piece.
- Freezer: Arrange the cooked chicken pieces on a baking sheet, and freeze until solid. Then, transfer them to a sealable bag, and freeze for up to 3 months. Reheat from frozen in the oven so they don't become soggy.
Nutrition
Serving: 1serving | Calories: 441cal | Carbohydrates: 23g | Protein: 43g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Cholesterol: 107mg | Sodium: 773mg | Fiber: 2g | Sugar: 2g
