Baked Cheddar Panko Chicken
Enjoy tender, juicy chicken with a crispy, cheesy crust with this Baked Cheddar Panko Chicken. Chicken breasts are coated in a mix of sharp cheddar and golden panko breadcrumbs, then baked until perfectly crunchy. The cheddar melts into the coating, adding rich flavor, while the panko gives a satisfying crunch.
Ingredients
- 2 pounds (900g) 3 skinless, boneless chicken breasts
- 1 cup (60g) panko breadcrumbs
- 1 cup (100g) cheddar cheese , shredded
- 1 tsp (3g) garlic powder
- 1/2 tsp (2g) paprika
- Salt and pepper to taste
- 2 eggs , beaten
- 1/3 cup (40g) flour
- 2 tbsp (30g) olive oil , to drizzle or spray
Honey-Mustard Yogurt Dip
- 1/2 cup (120g) Greek yogurt
- 2 tsp (10g) Dijon mustard
- 1 tbsp (15g) honey
- pinch of salt
Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly oil it.
- Cut the chicken in half lengthwise, making 6 cutlets.
- In a shallow bowl, add panko, cheddar, garlic powder, paprika, salt, and pepper.
- Mix to combine.
- Place flour in a small plate. Beat eggs in another bowl.
- Coat chicken. Lightly dredge each cutlet in flour.
- Dip in egg.
- Press into the panko-cheddar mix until well coated.
- Arrange chicken on the baking sheet.
- Drizzle or spray lightly with olive oil.
- Bake for 18–22 minutes, flipping halfway if desired, until golden and cooked through (internal temp 74°C/165°F). For extra crunch, broil the last 1–2 minutes.
For the honey-mustard yogurt dip.
- Whisk all ingredients in a small bowl until smooth.
- Taste and adjust sweetness or tang as you like.
- Serve alongside the crispy chicken while warm.
Video
Nutrition
Serving: 1 serving out of 6Calories: 410kcalCarbohydrates: 13.39gProtein: 37.57gFat: 21.97gSaturated Fat: 6.17gTrans Fat: 0.22gCholesterol: 158mgSodium: 761mgFiber: 0.7gSugar: 1.9gVitamin A: 413IUCalcium: 138mgIron: 2.25mg