1. Crispy Panko

This baked chicken is like a gourmet take on shake-and-bake chicken—extra crispy and flavorful.


Panko can be used in place of oil while baking to give food a mild crunch. 


The drying process reduces their ability to soak up oil, so they bake up crispier than soggy.

Recipe Ingredients

The breast is boneless and skinless and then sliced thinner so it cooks more quickly. 


You could find them at the grocery store marked as fillets. Alternatively, you can buy whole chicken breasts and cut them into cutlets on your own.

panko breadcrumbs

Garlic powder Smoked paprika Dried thyme Cayenne pepper

Make Baked Panko Chicken

Spray a sheet pan with cooking spray and lay out the chicken cutlets to bake. 

Make Baked Panko Chicken

Sprinkle some salt over the uncooked chicken cutlets and spread them out in a single layer on the pan.

Panko Crusted Chicken

This main dish is so adaptable, you can pair it with just about anything! For starters.

Panko Crusted Chicken

Seasoned Sweet Potato Fries Shaved Brussels Sprouts Salad Lemony Quinoa Salad with Spinach Oven Roasted Zucchini and Squash