Healthy and delicious crispy baked panko chicken breast with Parmesan. Easy breading without eggs, but with yogurt.
Tender on the inside and crispy on the outside. That’s the way panko bread crumb chicken should be! And that’s the way today’s recipe is! Moist and tender on the inside and so crispy and hearty on the outside.
How to make panko chicken?
- You will need boneless, skinless breasts weighing about 130 g/ 4.5 oz each.
- If they are smaller or larger, you will have to adjust the baking time accordingly.
How to roast panko:
- The panko bread crumb chicken needs a relatively short time in the oven, not enough time for the breadcrumbs to become golden and crispy.
- To help with this process, I pan fry them for a few minutes before coating the breasts with the crumbs.
In a pan:
- Heat the oil in a large frying pan. The oil should be hot (but not smoking) when you add the breadcrumbs. Fry, stirring almost continuously, for about 2 minutes, they should become really nice and golden.
- Immediately, transfer to a large dinner plate and let cool completely. It will not take that long for them to cool.
- Once cool, add the freshly grated Parmesan cheese, dried herbs, paprika powder, salt, and pepper.
In the oven:
- Preheat the oven to 210 degrees Celsius/ 410 degrees Fahrenheit.
- Place breadcrumbs on a baking tray lined with baking paper. Level well. Bake for about 5-7 minutes or until nicely golden, stirring once and leveling again after about 3 minutes.
- I prefer the stovetop version because it is faster.
How to make breaded chicken without eggs?
- Usually, I would use eggs for breading the meat. However, this time I used yogurt. The yogurt makes the breasts even juicier, and I find it easier to use than eggs.
- Not that eggs would be particularly challenging, it is more about the fact that often when I make schnitzel, I end up throwing away some of the eggs needed for the breading.
- Not the case with yogurt. If you notice that you need some more, it is enough to add ½ tablespoon to the plate; you don’t need to beat a whole new egg for the last piece of meat.
- I use low-fat creamy yogurt (Greek style). One tablespoon per piece of meat should be enough.
How to bread the meat?
- Place some flour on a large plate and the yogurt in a shallow bowl. The panko Parmesan mixture is already on a large plate. Pat the breast pieces dry with kitchen towels. Line a baking tray with baking paper.
- Dredge the meat through the flour and shake over the sink to remove the excess flour.
- Run the meat pieces through the yogurt and coat them lightly. I prefer to use my hands and rub the pieces with the yogurt; this way, the yogurt coating will not be too thick, the pieces should be just smeared with the yogurt and not thickly coated.
- Lay in the panko Parmesan plate, turn it over, and press it into the breading to coat.
How to bake?
- Preheat the oven to 220 degrees/ 430 degrees Fahrenheit (convection oven 200 degrees Celsius/ 400 degrees Fahrenheit).
- Place the crusted meat on the baking tray. Spray it lightly with olive oil.
- Bake in the preheated oven for 10 minutes. Please turn on the other side, spray it lightly with oil again and continue baking for another 8 to 10 minutes. The juices should run clear when you pierce a meat piece into the thickest part.
- If you want to use a meat thermometer to check if the chicken is ready, the internal temperature should be 75 degrees Celsius/ 165 degrees Fahrenheit when measured in the thickest part of the meat piece (Amazon affiliate link).
How to serve?
Leftovers are great cold on a slice of good sourdough bread with mayonnaise or chili sauce. And some sliced tomatoes on the side.
More chicken breast recipes:
- Cast-Iron Chicken Breast
- Potato Crusted Chicken
- Italian Lemon Chicken
- Peanut Butter Chicken
- Chicken Breast Fritters
- Spinach Stuffed Chicken Breast
Baked Panko Chicken Breast
- 4 boneless skinless chicken breasts about 130 g/ 4.5 oz each
- 1 tablespoon olive oil
- 1 1/2 cup panko breadcrumbs
- 1/4 cup Parmesan
- 2 teaspoons dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon sweet or hot paprika powder
- ¾ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 4 tablespoons creamy yogurt
- olive oil spray
- Preheat the oven to 220 degrees/ 430 degrees Fahrenheit (convection oven 200 degrees Celsius/ 400 degrees Fahrenheit). Line a baking tray with baking paper.
- Fry panko: Heat the olive oil in a large frying pan. Fry the panko breadcrumbs, stirring almost continuously, for about 2 minutes or until golden. Immediately, transfer the panko onto a large dinner plate and let cool completely.
- Bake panko: You can also bake breadcrumbs. Preheat the oven to 210 degrees Celsius/ 410 degrees Fahrenheit. Place the breadcrumbs on a baking tray lined with baking paper. Level well. Bake for about 5-7 minutes or until nicely golden, stirring once and leveling again after about 3 minutes. Transfer to a plate and let cool.
- Place some flour on a large plate. Place the yogurt in a shallow bowl. Mix the panko with grated Parmesan, oregano, thyme, rosemary, paprika, salt, and pepper on another large plate. Pat the chicken dry with kitchen towels.
- Dredge the chicken breast through the flour and shake over the sink to remove the excess flour.
- Coat: Run the chicken pieces through the yogurt and coat them lightly. I prefer to use my hands and rub the chicken with the yogurt; this way, the yogurt coating will not be too thick, the chicken should be just smeared with the yogurt and not thickly coated.
- Bread chicken: Lay the chicken in the panko Parmesan plate, turn it over and press it into the breading to coat.
- Bake: Place the chicken breasts on the prepared baking tray. Spray with olive oil and bake for 10 minutes. Flip, spray with olive oil again, and continue cooking for about 10 minutes or until the chicken is cooked through. The juices of the chicken should run clear when you pierce the chicken into the thickest part.
- Check: If you want to use a kitchen thermometer to check if the chicken is ready, the internal temperature of the chicken should be 75 degrees Celsius/ 165 degrees Fahrenheit when measured in the thickest part of the chicken.
- Serve immediately as suggested above.