Where Is My Spoon Recipes Main Dish Poultry Baked Panko Chicken Breast

Baked Panko Chicken Breast

by Adina 22/07/2020 7 comments

crispy baked parmesan crusted chicken on parchment paper
This post may contain affiliate links, see my Privacy Policy

Last Updated on 22/07/2020 by Adina

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 a baked panko chicken breast 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.

baked panko chicken breast

How to make?

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-breaded 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 really 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.
how to make baked panko chicken breast

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.
baked panko chicken breast

Yogurt for breading:

  • Usually, I would use eggs for breading the meat. 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 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 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 piece of meat.
  • I use low-fat creamy yogurt (Greek style). 1 tablespoon per piece of meat should be enough.

baked panko chicken breast

How to bread meat without eggs?

  • 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 chicken breast through the flour and shake over the sink to remove the excess flour.
  • Run the meat 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 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 bread baked panko chicken breast
how to make baked panko chicken breast

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. 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 thermometerpanko chicken breast, Baked Panko Chicken Breast 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.
baked panko chicken breast

 How to serve?

Serve the panko chicken breast immediately with your favorite side dishes. We love having it with chili sauce potato wedges, vegan couscous salad, spinach potato mash, or Nigerian Jollof rice.

Leftovers are great cold on a slice of good sourdough bread with mayonnaise or chili sauce. And some sliced tomatoes on the side.

baked panko chicken breast

More chicken breast recipes:

Cast-Iron Chicken Breast

Potato Crusted Chicken

Italian Lemon Chicken

Peanut Butter Chicken

Chicken Breast Fritters

crispy baked parmesan crusted chicken on parchment paper

Baked Panko Chicken Breast

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

  1. 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:

  1. 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.
  2. You can also bake breadcrumbs. Preheat the oven to 210 degrees Celsius/ 410 degrees Fahrenheit. Place 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:

  1. Place some flour on a large plate. Place the yogurt in a shallow bowl. On another large plate mix the panko with grated Parmesan, oregano, thyme, rosemary, paprika, salt and pepper. Pat the chicken dry with kitchen towels.
  2. Dredge the chicken breast through the flour and shake over the sink to remove the excess flour.
  3. 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.
  4. Lay the chicken in the panko Parmesan plate, turn it over and press it into the breading to coat.
  5. 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 another 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.
  6. 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.
  7. Serve immediately as suggested above.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 273Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 33mgSodium: 741mgCarbohydrates: 25gFiber: 2gSugar: 3gProtein: 17g

Nutrition information isn’t always accurate.

7 comments
0

You may also like

7 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
Linda 29/05/2020 - 01:42

I love this recipe!! The yogurt is a nice change from egg and it keeps the crumbs on the chicken a lot better than flour and eggs. It’s moist and delicious!!

Reply
Adina 29/05/2020 - 05:34

Thank you, Linda. So happy to hear it!😀

Reply

Leave a Comment

shares