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Baked Panko Chicken Breast – Crispy Parmesan Chicken

by Adina 02/04/2019 5 comments

breaded panko chicken breast

 

Healthy and delicious crispy baked chicken breast with a panko Parmesan crust.

 

BAKED PANKO CHICKEN

Tender on the inside and crispy on the outside. That’s the way a baked panko chicken breast should be.

And that’s the way today’s crispy baked chicken breast is! So moist and tender on the inside and so crispy and hearty on the outside.

 

crispy baked chicken breast 4 Baked Panko Chicken Breast – Crispy Parmesan Chicken

 

HOW TO MAKE CRISPY PARMESAN CHICKEN

  • Panko:

  • The panko breaded chicken need a relatively short time in the oven, not enough time for the panko breadcrumbs to become golden and crispy.
  • To help with this process, I pan fry the panko breadcrumbs for a few minutes before coating the chicken breasts with the crumbs.
  • Heat the oil in a large frying pan. The oil should be really hot (but not smoking) when you add the panko breadcrumbs. Fry, stirring almost continuously, for about 2 minutes, the panko breadcrumbs should become really nice and golden.
  • Immediately, transfer the panko onto a large dinner plate and let cool completely. It will not take that long for the panko to cool.
  • Once cool, add the freshly grated Parmesan cheese, dried herbs, paprika powder, salt and pepper.

 

crispy baked chicken breast 1 Baked Panko Chicken Breast – Crispy Parmesan Chicken

 

  • You can also bake the panko breadcrumbs. Preheat the oven to 210 degrees Celsius/ 410 degrees Fahrenheit.
  • Give the breadcrumbs to 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 stove top version because it is faster.

 

crispy baked chicken breast 7 Baked Panko Chicken Breast – Crispy Parmesan Chicken

 

  • Yogurt:

  • Usually, I would use eggs to bread chicken breast or schnitzel of any sort. However, this time I used yogurt. Not my idea, I saw it somewhere on TV and was intrigued, so I tried it with my next batch of panko Parmesan chicken.
  • And I loved it! The yogurt makes the chicken breast 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 whenever I make schnitzel or panko breaded chicken, I end up throwing away some of the eggs needed for the breading.
  • Not the case with the 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 schnitzel.
  • I use low fat creamy yogurt (Greek style) for the panko breaded chicken. 1 tablespoon per piece of chicken breast should be enough.
  • Chicken:

  • You will need boneless, skinless chicken breast weighing about 130 g/ 4.5 oz each to make the panko Parmesan chicken. If your chicken breasts are smaller or larger, you will have to adjust the baking time accordingly.

 

crispy baked chicken breast 9 Baked Panko Chicken Breast – Crispy Parmesan Chicken

 

How to bread chicken without eggs:

  • Give some flour to a large plate. Give the yogurt to a shallow bowl. The panko Parmesan mixture is already on a large plate. Pat the chicken dry with kitchen towels. Line a baking tray with baking paper.
  • Dredge the chicken breast through the flour and shake over the sink to remove the excess flour.
  •  Run the chicken pieces through the yogurt and coat it 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.
  •  Lay the chicken in the panko Parmesan plate, turn it over and press it into the breading to coat.

 

crispy baked chicken breast 2 Baked Panko Chicken Breast – Crispy Parmesan Chickencrispy baked chicken breast 3 Baked Panko Chicken Breast – Crispy Parmesan Chicken

 

How to bake crispy chicken breast:

  • Preheat the oven to 220 degrees/ 430 degrees Fahrenheit (convection oven 200 degrees Celsius/ 400 degrees Fahrenheit).
  • Place the panko breaded chicken breast on the baking tray. Spray it lightly with olive oil.
  • Bake the panko Parmesan chicken in the preheated oven for 10 minutes. Turn the chicken on the other side, spray it lightly with oil again and continue baking for another 8 to 10 minutes. The juices of the chicken should run clear, when you pierce the chicken into the thickest part.
  • If you want to use a kitchen thermometer to check if the chicken is ready, the internal temperature of chicken should be of 75 degrees Celsius/ 165 degrees Fahrenheit when measured in the thickest part of the chicken.

 

crispy baked chicken breast 8 Baked Panko Chicken Breast – Crispy Parmesan Chicken

 

HOW TO SERVE PANKO BREADED CHICKEN

Serve the panko Parmesan chicken breasts immediately with your favorite side dishes. We love having the baked panko chicken breast with homemade potato wedges, vegan couscous salad, spinach potato mash or Nigerian Jollof rice.

Leftover panko breaded chicken is great cold on a slice of good sourdough bread with mayonnaise or chili sauce. And some sliced tomatoes on the side.

 

crispy baked chicken breast 5 Baked Panko Chicken Breast – Crispy Parmesan Chicken

 

 

crispy baked chicken breast 6 200x200 Baked Panko Chicken Breast – Crispy Parmesan Chicken

Baked Panko Chicken Breast – Crispy Parmesan Chicken

Yield: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Healthy and delicious baked panko chicken breast with Parmesan and yogurt..

Ingredients

  • 4 boneless skinless chicken breasts, about 130 g/ 4.5 oz each
  • 1 tablespoon olive oil
  • 100 g/ 3.5 oz/ 1 cup panko breadcrumbs
  • 25 g/ 0.9 oz/ ¼ 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

Instructions

Preheat the oven to 220 degrees/ 430 degrees Fahrenheit (convection oven 200 degrees Celsius/ 400 degrees Fahrenheit). Line a baking tray with baking paper.

  • 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.

You can also bake the panko breadcrumbs. Preheat the oven to 210 degrees Celsius/ 410 degrees Fahrenheit. Give the breadcrumbs to 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.

  • Breaded chicken:

Give some flour to a large plate. Give the yogurt to a shallow bowl. Mix the panko on the plate with the grated Parmesan, oregano, thyme, rosemary, paprika, salt and pepper. Pat the chicken dry with kitchen towels.

Dredge the chicken breast through the flour and shake over the sink to remove the excess flour.

Run the chicken pieces through the yogurt and coat it 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.

Lay the chicken in the panko Parmesan plate, turn it over and press it into the breading to coat.

Place the chicken breasts on the prepared baking tray. Spray with olive oil and bake for 10 minutes. Turn the chicken on the pan, spray with olive oil again and continue cooking for about another 10 minutes or until the chicken is cooked through but not overcooked.

The juices of the chicken should run clear, when you pierce the chicken into the thickest part.

If you want to use a kitchen thermometer to check if the chicken is ready, the internal temperature of chicken should be of 75 degrees Celsius/ 165 degrees Fahrenheit when measured in the thickest part of the chicken.

Serve immediately as suggested above.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 273 Total Fat: 11g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 33mg Sodium: 741mg Carbohydrates: 25g Fiber: 2g Sugar: 3g Protein: 17g
Nutrition information isn’t always accurate.

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5 comments

angiesrecipes 02/04/2019 - 16:15

wow These do look very crisp and yummy! Who would have thought that they are baked, not fried. I can eat one more without guilt 🙂

Reply
Adina 03/04/2019 - 08:16

I’m thinking the same, they are pretty low in calorie, so I don’t have to worry so much. That’s why I cook them so often. 🙂

Reply
mjskitchen 03/04/2019 - 03:33

Using yogurt is an interesting idea! It seems to do a better job in holding the breading onto the breast and I bet it does add a nice layer of flavor. Thanks for sharing Adina!

Reply
Adina 03/04/2019 - 08:16

Thank you, MJ. The yogurt is really nice, keeps the chicken moist.

Reply
Sissi 05/04/2019 - 23:47

It sounds really delicious! I often make chicken katsu in the oven, but never tried with parmesan or yogurt. Great idea!

Reply

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