Baked Panko Crusted Chicken with Honey Drizzle

Baked Panko Chicken being drizzled with honey.

4.86 from 28 votes

Baked Panko Crusted Chicken with Honey Drizzle

A family favorite, this recipe is as easy as it is delicious! Savory chicken is baked topped with a smokey flavorful panko coating until it is tender and juicy on the inside and perfectly crisp and flavor filled on the outside.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 284kcal

Ingredients

For the chicken

2 lbs chicken breast cutlets (about 6 thin chicken breast pieces)
salt and pepper to taste
1 tbsp mayonnaise

For the panko topping

3/4 cup panko bread crumbs unseasoned
1 tbsp butter melted
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder

For the Honey Drizzle

2 tbsp honey
1/2 tsp red pepper flakes (optional)

Instructions

Prepare the panko mixture by combining the panko with the paprika, garlic powder, salt, and onion powder. Pour the butter over the seasoned crumbs and mix until combined. Set aside.
Season each side of the chicken with salt and pepper to taste. Then lay them flat on a large baking sheet and spread a very thin coat of mayonnaise over the top of each chicken breast.
Turn each chicken breast mayo side down into the crumb mixture to coat the top, then return it to the baking sheet. Spoon any remaining crumbs over the top of each chicken breast and pat to secure to the chicken.
Bake at 425˚F for 10-15 minutes, until cooked through to an internal temp of 165˚F. The time w vary based on the thickness of your chicken.
While the chicken cooks mix the honey with the red pepper flakes. Drizzle the honey over the chicken right before serving. Enjoy!

Notes

Optional cooking method: To help keep the panko chicken extra crispy, you can place the chicken on an oven safe rack (like a metal cooling rack) on top of a baking sheet (with sides). This allows the moisture that is released from the chicken to fall away from the chicken and be caught on the pan so that it doesn't make the chicken or crumbs soggy.

Substitutions:

Mayonnaise – If you can’t eat mayonnaise, sour cream and greek yogurt can also be used in place of mayo, but will lend a slightly different flavor.
Red Pepper Flakes– This is absolutely optional, but it is really delicious!

How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:

in the refrigerator for 3-4 days
in the freezer up to a month

How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.

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