Baked Panko Crusted Chicken with Honey Drizzle Recipe

Introduction

This baked panko crusted chicken with honey drizzle offers a perfect balance of crispy texture and sweet, spicy flavor. It’s an easy, flavorful dish that makes a wonderful weeknight dinner or a satisfying meal any day of the week.

Ingredients

• 2 lbs chicken breast cutlets (about 6 thin pieces)
• Salt and pepper to taste
• 1 tbsp mayonnaise
• 3/4 cup panko bread crumbs (unseasoned)
• 1 tbsp butter (melted)
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 2 tbsp honey
• 1/2 tsp red pepper flakes (optional)

Instructions

1. Step 1: In a medium bowl, combine the panko bread crumbs with smoked paprika, garlic powder, salt, and onion powder. Pour the melted butter over the mixture and stir until evenly coated. Set this seasoned crumb mixture aside.
2. Step 2: Season both sides of each chicken breast with salt and pepper to your liking. Place the chicken cutlets flat on a large baking sheet, then spread a very thin layer of mayonnaise on the top side of each piece.
3. Step 3: Press the mayonnaise-coated side of each chicken breast into the panko mixture, coating it well. Return the coated chicken to the baking sheet with the crumb side facing up. Sprinkle any leftover crumbs over the top and gently pat to help them stick.
4. Step 4: Bake the chicken in a preheated 425°F oven for 10–15 minutes, or until cooked through and the internal temperature reaches 165°F. Baking time may vary depending on the thickness of your cutlets.
5. Step 5: While the chicken is baking, mix the honey with red pepper flakes in a small bowl. When the chicken is done, drizzle the honey mixture over the top before serving for a sweet and spicy finish. Enjoy!

Tips & Variations

• For extra crispy chicken, spray the crumb-coated side lightly with cooking spray before baking.
• Substitute mayonnaise with Greek yogurt for a lighter coating.
• Add fresh herbs like parsley or thyme to the panko mixture for more flavor.
• Adjust red pepper flakes according to your heat preference, or omit for a milder drizzle.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for about 10 minutes to help retain the crispy coating. Avoid microwaving, which can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breast cutlets for this recipe?

Yes, you can use frozen chicken cutlets as long as they are fully thawed before preparing and baking. This ensures even cooking and proper breading adhesion.

What can I serve with baked panko crusted chicken?

This chicken pairs wonderfully with simple sides like roasted vegetables, a fresh salad, steamed rice, or mashed potatoes for a complete meal.

Baked Panko Crusted Chicken with Honey Drizzle Recipe

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This Baked Panko Crusted Chicken with Honey Drizzle features tender chicken breast cutlets coated in a flavorful, crispy panko crust seasoned with smoked paprika and garlic powder. Baked to golden perfection and finished with a sweet and spicy honey drizzle, this dish offers a delicious balance of crunchy texture and subtle heat, perfect for a quick and satisfying weeknight meal.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Coating

• 2 lbs chicken breast cutlets (about 6 thin chicken breast pieces)
• Salt and pepper to taste
• 1 tbsp mayonnaise
• 3/4 cup panko bread crumbs (unseasoned)
• 1 tbsp butter, melted
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Honey Drizzle

• 2 tbsp honey
• 1/2 tsp red pepper flakes (optional)

Instructions

1. Prepare the panko mixture: Combine the panko bread crumbs with smoked paprika, garlic powder, salt, and onion powder in a bowl. Pour the melted butter over the crumb mixture and stir until everything is evenly combined. Set this mixture aside.
2. Season the chicken: Lightly season each side of the chicken breast cutlets with salt and pepper to your taste. Arrange the chicken breasts flat on a large baking sheet. Spread a very thin layer of mayonnaise over the top side of each chicken breast, which helps the crumb coating adhere well.
3. Coat the chicken with crumbs: Press the mayonnaise-coated side of each chicken breast down into the panko mixture so it picks up the crumb coating. Place the coated chicken breasts back on the baking sheet with the crumb side up. Spoon any remaining panko mixture over the top of the chicken and gently pat it to help the crumbs stick securely.
4. Bake the chicken: Preheat your oven to 425°F (220°C). Bake the chicken breasts on the baking sheet for 10 to 15 minutes, or until fully cooked through and reaching an internal temperature of 165°F (74°C). The baking duration will vary based on the thickness of the chicken cutlets.
5. Make the honey drizzle: While the chicken is baking, mix the honey with red pepper flakes if using. Once the chicken is done, drizzle this honey mixture over the hot chicken pieces just before serving for a sweet and mildly spicy finish. Enjoy your meal!

Notes

• Use thin chicken breast cutlets or butterfly thicker breasts for even cooking.
• The mayonnaise helps the panko adhere and keeps the chicken moist during baking.
• Adjust the amount of red pepper flakes in the honey drizzle to control the spice level or omit for a milder taste.
• Ensure the internal temperature of the chicken reaches 165°F to guarantee safe consumption.
• Serve with a simple green salad or steamed vegetables for a complete meal.

Keywords: baked panko chicken, crispy chicken breast, honey drizzle chicken, easy chicken recipe, smoked paprika chicken