Easy Mid-Week Dinner: Panko-Crusted Baked Chicken
No, this isn’t EXACTLY how my dinner turned out last night, but close enough. This is a super easy and delicious recipe that can easily be doubled. I can’t comment on how the leftovers keep, but, I think if you were to pop it back into the oven for 10 minutes or so, it would easily retain the crispiness.
And according to the Peanut Gallery, the crust could have been even crispier had I cranked on the broiler for the last 5 minutes of baking. Hmf. Next time.
Panko-Crusted Baked Chicken
3 lbs chicken breasts (skin-on or skinless, either is fine)
2/3 Cup Panko Breadcrumbs
2/3 Cup grated parmesan cheese
1/3 Cup chopped basil
3 cloves garlic, chopped
2 pats butter
Red pepper flakes
Salt & Pepper
Preheat over to 350. Combine panko, parmesan, basil, pepper and red pepper in a bowl (no salt needed, the parmesan is salty enough for the group). Separately, heat butter and garlic in a sautepan over medium heat. Place the chicken breasts into the pan, sear for 30 seconds and flip. You just want to coat them, really, because they’ll crisp up nicely in the oven. Transfer to the bowl and toss in the panko-parm mixture.
Line a baking sheet or pyrex pan with tin foil and place the chicken breasts inside. Sprinkle any remaining mixture over the chicken and bake in the oven for 30 minutes.
Important: Let those babies sit when they come out of the oven! The chicken will stay juicy if you let it rest 5-10 minutes afterwards. And feel free to turn on the broiler the last few minutes to amp up the crunchy flavor. So say the experts.
I served this alongside some sauteed kale and cherry tomatoes with olive oil, balsamic vinegar, tons of salt and pepper. Not rocket science, but full of flavor and protien to grow up big and strong. Enjoy!
Image via Food Network.
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