Crispy Panko-Parmesan Chicken Breasts Recipe | Yummly
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Crispy Panko-Parmesan Chicken Breasts

YUMMLY(74)
De'Ja C.: "It came out really good. I did leave mine in ther…" Read More
7Ingredients
28Minutes
640Calories
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Description

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.

Ingredients

US|METRIC
4 SERVINGS
  • 4 pounds boneless skinless chicken breasts (4-5 oz. each)
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried parsley
  • 1/4 teaspoon salt
  • 2 tablespoons Dijon mustard
  • 2 teaspoons mayonnaise
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    NutritionView More

    640Calories
    Sodium40% DV970mg
    Fat28% DV18g
    Protein198% DV101g
    Carbs5% DV16g
    Fiber4% DV<1g
    Calories640Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol295mg98%
    Sodium970mg40%
    Potassium1740mg50%
    Protein101g198%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber<1g4%
    Sugars2g4%
    Vitamin A4%
    Vitamin C8%
    Calcium15%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(74)

    De'Ja C. a month 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 months ago
    great... however I did have to bake it longer than the time suggested...
    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 months ago
    it i had to substitute the dijon mustard with honey mustard, but it was very delicious
    LeniseWhite 3 months ago
    It was pretty good. iI had to add more seasonings and cook longer than the time specified
    Linda 4 months 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 4 months 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 5 months ago
    It took extra time to cook the chicken all the way through and the panko never got crispy.
    Carolyn 6 months ago
    yummy kids loved it next time will try to have parment paper i used alum.foil
    Andrade MacLellan 7 months ago
    it was awesome definitely do it again
    Barb Crawford 7 months 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. 7 months 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 8 months ago
    Good but not amazing.
    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 8 months 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 9 months ago
    This recipe was so easy and quick. My family really liked it. I will definitely be making this again.
    Delicious and so easy to make. I added some cayenne pepper for a bit of a kick.
    Kathy 9 months ago
    it turned out great. i didnt have all the ingredients so i improvised.
    Anita Cardona 9 months 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 10 months 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 10 months ago
    Chicken was juicy, with a nice, even coating.
    Ingrid De La Flor 10 months 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.
    Neysa Miller a year ago
    Turned out pretty good. Tender and flavorful. Didnt really get crispy.
    Brian Morrisette a year ago
    Not as flavorful as I expected, but still easy enough to make and tasted ok
    Veronica Choice a year ago
    loved the step-by-step instruction with video!! (recipe was a big hit with my family too!!)
    Reginia a year ago
    I like the taste of the mustard and mayo but my children prefer the egg and flour traditional method. They dont like the tangy taste. I will make it again for me :)
    Aimee K. a year ago
    Loved this recipe! Sprayed the chicken with cooking spray before I put it in the oven and after I turned it. Also seasoned the chicken with garlic salt before the mustard step. I will make this again.
    Jennell Marie a year ago
    Awesome!! Easy to follow recipe.
    Andrea LB a year ago
    Had good flavor, but the cooking time was off and was soggy, even after turning. I'll still try it again.
    Jacqueline T a year ago
    To prevent breading from getting soggy, I put it on a cooling rack over top a baking sheet. Pretty good. Super easy.

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