panko chicken parmesan recipe

Written ByJenny Smyth Posted on
panko chicken parmesan recipe
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The Best panko chicken parmesan recipe

I’ve been making panko chicken parmesan for my family for years, and it’s always a hit. The crispy exterior and juicy interior of the chicken breasts, paired with the tangy tomato sauce and melted mozzarella cheese, make for a dish that’s both satisfying and comforting.

But what I love most about this recipe is how easy it is to make. With just a few simple ingredients and some basic cooking techniques, anyone can create a delicious meal that’s perfect for a weeknight dinner or a special occasion.

My kids always ask for seconds (and sometimes even thirds!) , and my husband requests it whenever he wants something hearty and flavorful.

As for me, I appreciate how this recipe allows me to get creative with different seasonings and toppings, making each meal unique and exciting. Plus, the health benefits of using panko breadcrumbs and lean chicken breasts make this dish a guilt-free option for our family dinners.

The crispy exterior also adds texture to the dish, which I think is essential for keeping everyone engaged at the table. We’ve made this recipe so many times that it’s become a staple in our household, always ready to be adapted or experimented with to suit our tastes.

Panko Chicken Parmesan

Panko Chicken Parmesan

4.7 from 807 votes

Crispy panko breaded chicken topped with tangy tomato sauce and melted Parmesan cheese. A healthier twist on the classic chicken parmesan.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 boneless skinless chicken breasts
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup all-purpose flour
1 egg
2 tbsp milk

For the Sauce

1 cup tomato sauce
1/2 cup grated Parmesan cheese
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1/4 tsp salt

For Serving

2 cups cooked pasta
1 tbsp olive oil
1 tbsp chopped fresh basil

👨‍🍳Directions

1Preheat oven to 450°F.
2Line a baking sheet with parchment paper.
3In a shallow bowl, combine panko breadcrumbs, 1/2 cup grated Parmesan cheese, garlic powder, paprika, salt, and black pepper.
4In another shallow bowl, whisk together egg and milk.
5Place flour in a third shallow bowl.
6Dredge each chicken breast in flour, shaking off any excess.
7Dip the chicken in the egg mixture, ensuring it is fully coated.
8Press the chicken into the panko mixture, making sure it is evenly coated.
9Place the breaded chicken on the prepared baking sheet.
10Repeat with remaining chicken breasts.
11Bake the chicken for 15-20 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F.
12Be careful not to overcook, as the chicken can become dry.
13While the chicken is baking, prepare the sauce.
14In a small bowl, combine tomato sauce, 1/2 cup grated Parmesan cheese, oregano, basil, garlic powder, red pepper flakes, and salt.
15Mix well and set aside.
16Once the chicken is done, remove it from the oven.
17Spoon the tomato sauce mixture over each chicken breast, spreading it evenly.
18Sprinkle any remaining panko mixture over the sauce.
19Broil the chicken for an additional 2-3 minutes, or until the sauce is bubbly and the cheese is melted.
20Keep a close eye on it to prevent burning.
21While the chicken is broiling, cook pasta according to package instructions.
22Drizzle with olive oil and chopped fresh basil.
23Serve the panko chicken parmesan over cooked pasta, spooning any remaining sauce over the top if desired.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Measuring cups and spoons
Whisk
Tongs
Parchment paper

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 90mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 35g

Watch Video Of How Panko Chicken Parmesan Works

This panko chicken parmesan recipe has been a staple in my household for years, and its versatility makes it perfect for any occasion – whether it’s a quick weeknight dinner or an impressive meal to serve guests.

One of my favorite things about this recipe is how easily it reheats; simply place leftover slices on a baking sheet lined with parchment paper and bake at 350°F until warmed through.

You can also reheat individual portions in the microwave using a bit of water to maintain moisture levels.

❓ Frequently Asked Questions About Panko Chicken Parmesan

Q: What is panko breadcrumbs?

Panko breadcrumbs are a type of breadcrumb made from white bread that has been crumbled into fine crumbs. They are lighter and crisper than regular breadcrumbs, which makes them ideal for coating chicken breasts.

Q: Can I use regular breadcrumbs instead of panko?

While you can use regular breadcrumbs, keep in mind that they will produce a slightly different texture and flavor profile compared to panko breadcrumbs. Panko crumbs hold their shape better when fried, resulting in a crunchier exterior.

Q: How do I prevent the breading from falling off the chicken during cooking?

To prevent the breading from falling off the chicken during cooking, make sure to coat the chicken evenly with the breadcrumb mixture before frying or baking it. You can also try dipping the breaded chicken in beaten eggs or buttermilk before cooking to help the crumbs adhere better.

Q: Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting regular breadcrumbs with gluten-free panko breadcrumbs or almond flour-based breading mixtures. Also, be sure to check the ingredients of your tomato sauce and mozzarella cheese for any gluten content.

Q: Is panko chicken parmesan healthy?

This recipe can be made healthier by using leaner protein sources like chicken breast instead of thighs or legs, reducing portion sizes and using whole-wheat pasta or vegetables as sides instead of heavy sauces.

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