Why You’ll Love This Recipe
This recipe is simple yet incredibly satisfying, offering a crunchy texture without deep frying. The panko breadcrumbs create an extra crispy coating, while the cheddar adds a sharp, savory richness. It’s a family-friendly meal that comes together quickly and pairs well with a variety of sides.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breasts
panko breadcrumbs
cheddar cheese, shredded
egg
milk
garlic powder
onion powder
paprika
salt
black pepper
olive oil or melted butter
Directions
Preheat your oven to 200°C (400°F) and lightly grease a baking dish or line a tray with parchment paper.
In one bowl, whisk together the egg and milk. In another bowl, combine the panko breadcrumbs, shredded cheddar cheese, garlic powder, onion powder, paprika, salt, and black pepper.
Dip each chicken breast into the egg mixture, ensuring it is fully coated. Then press it into the breadcrumb mixture, coating both sides evenly.
Place the coated chicken on the prepared baking tray. Drizzle lightly with olive oil or melted butter to help achieve a golden crust.
Bake for 25–30 minutes, or until the chicken is cooked through and the coating is crispy and golden brown.
Let the chicken rest for a few minutes before serving.
Servings and timing
Servings: 4 people
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes
Variations
You can use chicken tenders instead of breasts for smaller portions.
Add parmesan cheese for a sharper flavor.
Mix in dried herbs like thyme or oregano for extra seasoning.
Use spicy cheddar or add chili flakes for a kick.
Try crushed cornflakes instead of panko for a different texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a preheated oven at 180°C (350°F) for 10–15 minutes until heated through and crispy. Avoid microwaving, as it can make the coating soggy.
You can also freeze cooked chicken for up to 2 months. Reheat in the oven directly from frozen for best results.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well and stay extra juicy.
How do I make it extra crispy?
Make sure to use panko breadcrumbs and drizzle a bit of oil before baking.
Can I air fry this recipe?
Yes, cook at 180°C (360°F) for about 15–18 minutes, flipping halfway through.
Can I prepare it ahead of time?
Yes, you can coat the chicken and refrigerate it for a few hours before baking.
What type of cheddar works best?
Sharp or extra sharp cheddar gives the most flavor.
Can I make this gluten-free?
Yes, use gluten-free panko or crushed gluten-free cereal.
Why is my coating falling off?
Press the coating firmly onto the chicken and avoid excess moisture.
Can I add sauces?
Yes, serve with honey mustard, ranch, or a spicy mayo.
How do I know when the chicken is done?
The internal temperature should reach 75°C (165°F).
What sides go well with this dish?
It pairs well with roasted vegetables, mashed potatoes, or a fresh salad.
Conclusion
Panko Cheddar Chicken is a deliciously crispy and cheesy meal that’s easy enough for weeknights yet satisfying enough for any occasion. With its golden crust and juicy interior, it’s sure to become a favorite in your recipe rotation.
PrintPanko Cheddar Chicken
Crispy baked chicken coated in crunchy panko breadcrumbs and sharp cheddar cheese for a golden, flavorful crust. This easy dish delivers juicy chicken with a satisfying crunch without frying.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
- Chicken breasts
- Panko breadcrumbs
- Cheddar cheese, shredded
- Egg
- Milk
- Garlic powder
- Onion powder
- Paprika
- Salt
- Black pepper
- Olive oil or melted butter
Instructions
- Preheat oven to 200°C (400°F) and grease or line a baking tray.
- In one bowl, whisk together egg and milk.
- In another bowl, combine panko breadcrumbs, cheddar cheese, garlic powder, onion powder, paprika, salt, and black pepper.
- Dip each chicken breast into the egg mixture, then coat evenly in the breadcrumb mixture.
- Place coated chicken on the tray and drizzle lightly with olive oil or melted butter.
- Bake for 25–30 minutes until chicken is cooked through and coating is golden and crispy.
- Let rest for a few minutes before serving.
Notes
- Use chicken tenders for smaller portions.
- Add parmesan for extra flavor.
- Mix in herbs like thyme or oregano for variation.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in oven at 180°C (350°F) to keep crispy texture.
- Freeze cooked chicken for up to 2 months and reheat in oven.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 135 mg
