Today I have an easy, crowd pleasing chicken recipe to share with you. I’ve been making variations of this breaded chicken since I started cooking and this parmesan panko version has become my go to.
What I love most about this Parmesan Panko Chicken is how quickly it cooks and how versatile it is. You can use chicken breasts that have been pounded thin or chicken tenders and either cook it on the stovetop in a skillet or in the oven on wire racks.
There are a variety of ways to serve it. Some of my favorites include…
– As chicken parmesan topped with mozzarella and marinara sauce
– Plain with lemon wedges
– Plain with honey mustard dipping sauce
– On top of a salad
How pretty is this salad presentation? I used a bed of spinach with avocado, toasted pecans, goat cheese and dried cranberries. It was delicious!
The most time intensive part of this chicken (and it’s not even that time intensive…just a little messy!) is the breading process but I’ve gotten it down to a science. I create an assembly line of three salad plates. In the first I have flour with a little salt and pepper, in the second I have an egg beaten with some Dijon mustard and in the third the bread crumb mixture. The chicken gets a dip in the flour first, then the egg wash and finally the bread crumbs and then into the skillet it goes! The chicken comes out crunchy on the outside but moist on the inside.
I promise that the whole family will love this one!
Parmesan Panko Chicken Tenders
(Original Peanut Butter Runner Recipe)
- 1 package chicken tenders (around 1lb) or 2-3 boneless, skinless chicken breasts pounded to 1/4 inch thickness
- 1/2 cup flour
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 cup panko bread crumbs
- 1 teaspoon Italian seasoning (even better if you have fresh parsley and basil…but use the Italian seasoning
- if not!)
- 1 garlic clove, smashed and minced (you can leave this out)
- 1/2 cup shredded parmesan
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Lemon wedges for serving
- Season the chicken tenders generously with salt and pepper. Set up your assembly line. In the first dish add the flour and season with salt and pepper. In the second dish add the egg and dijon mustard and whisk to combine. In the third dish add the breadcrumbs, seasoning, garlic and parmesan and toss to combine.
- Working one tender at a time, dredge the chicken in flour and shake off excess. Next, dip it in egg mixture and then into panko mixture. You may have to firmly press the panko to get a nice thick coating on the chicken. (This is a hands on process!)
- Heat olive oil in a large skillet. Place tenders into skillet and cook for about 3-4 minutes per side or until golden brown and internal temperature reads 160 degrees. You may have to work in two batches if your skillet can’t hold all of the tenders. Don’t crowd the chicken to ensure browning and even cooking. Alternatively, you can cook these in the oven by placing them on a wire rack and spraying them with cooking spray. Bake in a 425 degree oven for 20-25 minutes or until golden and cooked to 160 degrees.
- Give chicken a generous squeeze of fresh lemon juice and serve with additional lemon wedges.