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Crispy Panko-Parmesan Chicken Breasts
Skip the packaged version and make your own breaded chicken with this easy recipe! A handful of ingredients is all you need for this healthy, homemade dish. The recipe is a Yummly original created by Edwina Clark, RDN.
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- Preheat the oven to 425F.
- Line a large baking sheet with parchment paper.
- Combine the panko, Parmesan, dried parsley, and salt in a shallow dish.
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|Calories130Calories from Fat45|
|% DAILY VALUE|
|Calories from Fat45|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Arora L. 3 months ago
Delicious and kid approved!
Ajax a year ago
use milk instead of Mayonnaise but only a little to make it creamy
Deborah Holland a year ago
turned out very good will do again very moist
Katy Dimick 2 years ago
Didn't have a lot of flavor
lily Valley 2 years ago
delicious and crispy
Stephanie Melton 2 years ago
it was delicious! i would definitely make it again
Patience Anderson-Thomas 2 years ago
So flavorful! I used Porq brand panko which is made from pork rinds, and deli-style mustard with horseradish in it. Needs to be cooked on a rack to crisp properly, and my cooking time was 20 minutes instead of 14. Everyone loved it and is already asking when I'll make it again. Husband asked me to send the recipe to his mom!
Christopher Gass 2 years ago
Came out pretty good. My chicken breasts were thick, and it took about 15 extra minutes to cook them through. It was tough to flip the chicken without pulling a bunch of the breading off, but that's really the only complaint.
De'Ja C. 2 years ago
It came out really good. I did leave mine in there just a few minutes longer, but other than that, it was delicious.
Brandi L. 2 years ago
great... however I did have to bake it longer than the time suggested...
Elanor Anderson-Gonterman 2 years ago
The flavor was great, prep was simple and it paired well with steamed Broccoli and rice. it did take an extra 15 minute longer to cook, but I believe that is partially because of my oven and partially because the chicken breasts I used were a bit thick. I'm definitely going to try this again with thinner breasts and also see if I'm able to get the panko crumbs to crisp up properly.
Valles 2 years ago
it i had to substitute the dijon mustard with honey mustard, but it was very delicious
LeniseWhite 2 years ago
It was pretty good. iI had to add more seasonings and cook longer than the time specified
Linda 2 years ago
Turned out amazing!! I added some more spices such as curry, garlic powder. I didn’t use Panko bread crumbs I just used the one I had.
Fry Daddy 2 years ago
I first want to echo something the other comments have mentioned: 14 minutes was NOT enough to cook the chicken. It obviously depends on the thickness, but I had pretty standard chicken breasts that needed almost 15 additional minutes (I ended up flipping them over again). The flavor tasted great. Coming from two people who do not like mustard or mayonnaise, dredging them just enough to layer on the bread crumbs and cheese provided the perfect amount of flavor. I’m big on cheese, so I doubled what it called for and STILL feel like I would add more next time. The instructions don’t mention any side dishes, so we went with sweet potato fries, as the picture inspired us.
Terra Harder 2 years ago
It took extra time to cook the chicken all the way through and the panko never got crispy.
Carolyn 3 years ago
yummy kids loved it next time will try to have parment paper i used alum.foil
Andrade MacLellan 3 years ago
it was awesome definitely do it again
Barb Crawford 3 years ago
I cooked it until crispy on the bottom - at least an additional 12 minutes more than the recommended 7 minutes before turning. Once turned, I cooked it until crispy on the other side - about another 10 minutes. It came out brown and crispy! I served it with roasted green beans and 3 cheese risotto. Delicious meal
Barbie A. 3 years ago
this recipe came out great. I'm not the best cook but I the home maker of this household so I rely greatly on Yummly recipes for inspiration. I have to say that this one was a hit! The chicken was juicy on the inside and crispy and flavorful on the outside.
Katie Van Hughes 3 years ago
Good but not amazing.
Lynne Holzinger-Davis 3 years ago
This was quick and easy to make. I didn't have Dijon mustard so I used honey mustard. We actually drizzled additional honey mustard on top and ate it that way. Son and boyfriend loved. I'll be making this again
DeTrude 3 years ago
I would use less parmesan cheese. I thought the cheese taste was too much. I also used a cooling rack on the pan and the chicken crisped right up. I also cooked it for 10 mins on each side so a total of 20 mins cook time. Otherwise it was easy to make and tasted good.
Cynthia Stevens 3 years ago
This recipe was so easy and quick. My family really liked it. I will definitely be making this again.
Ismael A Granadillo Godoy 3 years ago
Delicious and so easy to make. I added some cayenne pepper for a bit of a kick.
Martineau 3 years ago
it turned out great. i didnt have all the ingredients so i improvised.
Anita Cardona 3 years ago
Delicious! I followed the recipe exactly and used a meat thermometer. It was ready at the time specified in the recipe. It was crunchy on the outside and juicy on the inside. Flavors were good. Could try adding a little more salt. Very easy to make.
Shana Nicole 3 years ago
It was really great and juicy. I did let it cook a few minutes longer. We enjoyed ours with green beans, mash potatoes and toast.
Dan Hayward 3 years ago
Chicken was juicy, with a nice, even coating.
Ingrid De La Flor 3 years ago
Very tasty! However, the cooking time needs to be adjusted. I baked it at 350 degrees for 15 minutes then turned it up to 425 degrees for 7 minutes on each side as it was recommended on the recipe. It came out fully cooked, juicy on the inside and crispy on the outside.