Ingredients
- 1 cup panko breadcrumbs – Provides a light and airy texture, creating a crispy coating.
- ¼ cup grated Parmesan cheese – Adds a savory, umami depth to the breadcrumbs.
- ½ teaspoon garlic powder – Enhances the flavor without overpowering the dish.
- ½ teaspoon onion powder – Adds a subtle sweetness and complements the garlic.
- 1 teaspoon dried oregano or Italian seasoning – Brings a balanced blend of herbs.
- 1 teaspoon paprika (optional) – Adds mild smokiness and a beautiful golden color.
- ½ teaspoon salt – Enhances the natural flavors of the ingredients.
- ¼ teaspoon black pepper – Provides a hint of spice.
- 4 boneless, skinless chicken breasts (about 6 ounces each) – The protein base of the dish.
- ¼ cup mayonnaise – Helps the coating stick while keeping the chicken moist.
- 2 tablespoons olive oil (or cooking spray) – Helps crisp up the breadcrumb coating.
Instructions
1. Preheat the Oven and Prepare the Baking Sheet
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent the chicken from sticking.
2. Make the Crispy Coating
In a shallow dish or large plate, combine the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano or Italian seasoning, paprika (if using), salt, and black pepper. Stir until the ingredients are well mixed.
3. Coat the Chicken
Pat the chicken breasts dry with paper towels. This step is important because excess moisture can prevent the breadcrumbs from adhering properly. Spread a thin, even layer of mayonnaise over both sides of each chicken breast. Then, press each mayo-coated chicken breast firmly into the panko mixture, making sure to cover all sides evenly.
4. Arrange on the Baking Sheet
Place the coated chicken breasts onto the prepared baking sheet, leaving space between each piece. Drizzle lightly with olive oil or spray with cooking spray to help the panko crisp up during baking.
5. Bake Until Golden and Crispy
Transfer the baking sheet to the preheated oven. Bake for 20 to 25 minutes, or until the coating is golden brown and crispy and the internal temperature of the chicken reaches 165°F (75°C).
6. Optional: Broil for Extra Crispiness
For an even crispier texture, turn the oven to broil for the last 1 to 2 minutes. Keep a close eye on it to prevent burning.
7. Rest and Serve
Remove the chicken from the oven and let it rest for 3 to 5 minutes before serving. This helps the juices redistribute, keeping the chicken tender and flavorful.
Notes
- How to Tell if Chicken is Fully Cooked
The best way to check is by using a meat thermometer. Insert it into the thickest part of the chicken, and if it reads 165°F (75°C), it is done. If you do not have a thermometer, slice into the thickest part; the juices should run clear, and the meat should be white with no pink inside. - How to Keep the Coating from Falling Off
Press the breadcrumbs firmly onto the chicken to help them adhere better. Also, avoid flipping the chicken too early during baking. - What to Do if the Chicken is Browning Too Quickly
If the coating starts to brown too much before the chicken is fully cooked, loosely cover it with foil and continue baking. - How to Prevent Dry Chicken
Overcooking is the most common reason chicken turns out dry. Check for doneness at 20 minutes and use a thermometer to prevent overbaking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes