Thin-Sliced Chicken Breasts with panko are crispy on the outside, flavorful and juicy on the inside, and oven-baked to perfection in about 20 minutes. Fast and easy recipe for busy weeknight dinners.
- Why You'll Love This Recipe
- More Easy Chicken Recipes
- What is a Chicken Cutlet?
- 3-Step Breading Process for Panko Breaded Chicken
- How to Make Panko Thin-Cut Chicken Breasts
- Storage and Reheating
- Expert Tips
- Get the Stuff I Use
- More Easy Chicken Recipes
- Let's Stay in Touch
- Crispy Baked Thin Chicken Breasts
This easy panko crusted thin chicken breast recipe is the best way to make a juicy oven baked chicken breast that is actually cooked evenly.
Not raw on one side and dry on the other.
Want to know the secret? Thin sliced chicken breasts, aka chicken cutlets.
This panko chicken recipe uses chicken breasts that are sliced thin, pounded to an even thickness, and breaded with seasoned flour, egg, and herbed Parmesan panko.
But guess what ... there's another secret: baking thin chicken cutlets in the oven at a higher temperature.
Oven baked thin cut chicken with panko breading cooks at a high temperature for a short time to lock in all the juices and create a crispy and crunchy breading.
Why You'll Love This Recipe
Great recipe for super juicy chicken breasts with crunchy Parmesan panko breading
Baked thin sliced chicken breasts cook lightning fast for a quick easy dinner
Oven baked panko chicken is a healthier alternative to fried chicken
More Easy Chicken Recipes
- Swiss Chicken Casserole
- Cream Cheese Chicken Chili
- Easy Green Chicken Enchiladas
- No-Boil Chicken Lasagna Stuffed Shells
What is a Chicken Cutlet?
Chicken cutlets are made from a thicker chicken breast that has been cut in half horizontally and pounded with a meat mallet or rolling pin to a consistent thickness.
By cutting a thicker chicken breasts into cutlets and pounding them into thinner pieces, you can cook large chicken breasts quickly, easily, and evenly.
Chicken cutlets can be baked, fried, or sauteed and are a great way to get oven baked chicken breasts on the dinner table in no time flat.
Whole thin slices of baked chicken cutlets are the perfect thickness for chicken sandwiches, or you can slice them into strips for chicken salads or chicken tacos.
3-Step Breading Process for Panko Breaded Chicken
Oven-baked panko crusted chicken is made using a 3-step breading process that includes setting up a station with 3 shallow dishes for flour, egg, and panko breadcrumbs.
⭐PRO TIP: For an easy way to recall the correct order of breading chicken, just remember FEB like February. Flour, Eggs, Breadcrumbs.
For the most flavor, season every step of the way: salt and pepper the plain chicken, season the flour with spices, and add herbs, spices, and Parmesan to the panko breadcrumbs.
- Flour. The first step in the process is to dredge the thin-sliced chicken breasts in seasoned flour. This creates a dry surface for the rest of the breading components to adhere to.
- Egg. Moistening the chicken cutlets in beaten eggs creates a sticky surface for the breadcrumbs.
- Breadcrumbs. Seasoned panko breadcrumbs are great for oven baked thin chicken breasts because they add add extra crispiness without frying.
This simple recipe comes together with basic ingredients.
Boneless skinless chicken breasts. It's okay of your boneless chicken breasts are super huge (hello, Costco chicken!) because you'll be slicing them thin anyway.
Flour. Coating the chicken cutlets in flour gives the egg and panko something to hold onto.
Paprika. Paprika adds a mild sweet pepper flavor to the flour and the Panko breadcrumbs.
Garlic powder and onion powder. Seasoning the flour with garlic and onion powder adds another layer of flavor to this baked thin cut chicken breast recipe.
Eggs. Dipping the chicken cutlets in beaten eggs gives the Panko something to adhere to.
Panko bread crumbs. Panko is a Japanese style of breadcrumbs that has a crunchier texture than plain breadcrumbs, so it's perfect for making oven baked chicken. You can also use plain breadcrumbs.
Parmesan cheese. Freshly grated Parmesan cheese adds rich flavor to the panko.
How to Make Panko Thin-Cut Chicken Breasts
Preheat oven to 400. Line 2 baking sheets with parchment paper.
1. Make chicken cutlets.
Place a chicken breast on a cutting board and hold it flat with one hand. With the other hand, use a sharp knife to slice the chicken in half horizontally.
Place the thin cut chicken breasts in a ziptop bag or between layers of plastic wrap. Pound with a meat mallet or rolling pin until the thickness of each chicken breast is ¼ to ½ inch thick.
Season both sides of the thin-sliced chicken with salt and black pepper.
2. Prep the breading station.
Whisk the flour, 1 teaspoon paprika, garlic powder, and onion powder together in a shallow dish.
Beat the eggs in a second shallow dish.
Stir the panko, Parmesan, Italian seasoning, and 1 teaspoon paprika in a third shallow dish.
3. Bread the chicken.
You can do this with tongs or use one hand for dredging the chicken in the flour and the breadcrumbs and the other for the egg (this will keep the breading from building up on your fingers).
Coat each thin sliced chicken breast in flour, then the beaten egg, then the panko mixture.
Place chicken breasts on the prepared baking sheet. Spray the tops of the chicken with nonstick cooking spray.
Bake for 15-20 minutes or until the internal temperature reaches 165 when an instant-read thermometer is inserted into the thickest part of the chicken.
Baking time may vary depending on the thickness of the chicken breast. Start checking for doneness early to prevent overcooking.
Storage and Reheating
Store leftover baked thin chicken breasts in an airtight container in the refrigerator for up to 4 days.
For the crispiest, best results, reheat panko chicken in the oven. Let the chicken come to room temperature. Preheat the oven to 400. Place the chicken on a wire baking rack on top of a baking sheet. Bake for 15 minutes or until the internal temperature reaches 165.
Pounding the chicken to an even thickness helps it cook evenly so your oven-baked chicken breast isn't raw on one end and dry on the other.
Use tongs or the "wet hand, dry hand" method for breading chicken.
Check the cook time early so you don't end up with an overcooked, dry chicken breast.
No. Chicken cutlets are chicken breasts that have been cut in half horizontally into two chicken slices. These thin-sliced chicken breasts are often pounded to an even thickness for quick cooking. Chicken tenders, on the other hand, are a small strip of meat that's attached to the chicken breast, but is usually removed and sold separately.
Thin sliced chicken breasts bake in about 15-20 minutes at 400 degrees. Use a meat thermometer to check that the internal temperature reaches 165.
Breading thin sliced chicken breasts in flour, egg, and then panko bread crumbs ensures the panko will stick to the chicken.
Get the Stuff I Use
This OXO Cheese Grater comes apart so it's easy to clean and stores flat in my utensil drawer.
Snapware Storage Containers are microwave, freezer, and dishwasher safe and they stack perfectly in the fridge and pantry.
More Easy Chicken Recipes
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Crispy Baked Thin Chicken Breasts
- 4 boneless skinless chicken breasts
- salt and pepper, to taste
- ¾ cup flour
- 2 teaspoons paprika, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2-3 large eggs start with 2 eggs and add a 3rd if needed
- 1 ½ cup panko bread crumbs
- ½ cup shredded Parmesan cheese
- 1 teaspoon Italian seasoning
- nonstick cooking spray
- Preheat oven to 400. Line 2 baking sheets with parchment paper.
- Slice chicken breasts in half horizontally. Place the chicken cutlets in a ziptop bag or between layers of plastic wrap and pound to ¼ to ½ inch thickness.Season both sides of the thin-sliced chicken with salt and pepper.
- Whisk the flour, 1 teaspoon paprika, garlic powder, and onion powder together in a shallow dish. Beat the eggs in a second shallow dish. Stir the panko, Parmesan, Italian seasoning, and 1 teaspoon paprika in a third shallow dish.
- Coat each thin sliced chicken breast in flour, then the beaten egg, then the panko mixture. Place on the prepared baking sheet.
- Spray the tops of the chicken with nonstick cooking spray. Bake for 15-20 minutes* (SEE NOTES) or until cooked through to 165 degrees.