Panko and Fresh Herb Crusted Chicken Breasts

Truth be told, my family grows weary of my constant kitchen experimentation from time to time. One evening, I had planned to make a chicken dish using a featured weekly ingredient that shall not be named. When Andy saw me lining up the ingredients on the counter, he said, “Um, didn’t we just have that?” He sulked for a minute, then asked if I’d consider making chicken coated with crunchy breadcrumbs. I’ve made many iterations of such a dish, but my family never seems to tire of it. So here is what I whipped up this time. I took full advantage of the lush herb garden growing on my back deck.

  • 4 chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1 egg
  • 1/2 cup whole wheat panko
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh mixed herbs (flat-leaf parsley, thyme, sage, chives, oregano)
  • Lemon wedges, for serving
  • Preheat the oven to 350 degrees. Prepare a shallow glass baking dish by coating it lightly with cooking spray.
  • Generously season the chicken breasts with salt and pepper on both sides. Get out two large dinner plates. Place the egg on the first plate, then beat it lightly. On the second plate, add the panko, cheese and herbs. Mix thoroughly.
  • Dip each chicken breast into the egg then into the breadcrumb mixture, pressing lightly to encourage the herb-panko coating to adhere. Place the chicken in the baking dish. Bake on the middle rack of the oven for 30 to 35 minutes, depending on the thickness of the chicken breasts. Once the chicken is just cooked, remove it from the oven immediately. Serve hot with lemon wedges.
  • Quick Tips
  • 1. One thing I love about this dish is that I almost always have all these ingredients on hand – a true pantry dinner by definition!
  • 2. If you have kids that love to dip, you can easily create a sauce for them. Cut the chicken into long strips and have them dip it into barbeque sauce. You can also whisk together honey and mustard to make your own sauce for dipping.

Preparation time: 15 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 4

 

6 responses to “Panko and Fresh Herb Crusted Chicken Breasts”

  1. Virginia Saam says:

    Alicia,

    I always love chicken breasts coated in bread crumbs, so I am sure I would love these. Have you found Ian’s panko breadcrumbs? I find them to be the best and get them at Whole Foods. I always get the whole wheat and everything looks so nice and brown whenb baked. If you haven’t tried them, see what you think. Nin

    • Alicia says:

      Yes, Ian’s is the brand I use. I love their whole wheat panko. You just reminded me to get another one at the store today. I’m down to the last few tablespoons after making this recipe. They are indeed the best! Enjoy this recipe if you try it…you can be creative with the herb combination. Anything you like!

  2. Alex Bickel says:

    HI Alicia – Have you tried adding a teaspoon of digon mustard and teasponn of freash lemon juice to the eegg mixture? I have found these ingredients to be a wonderful and flavorful addition. By the way, when will you post the fabulous juicer recipes you make?

    • Alicia says:

      Great suggestions, Alex! I have never put the lemon juice right into the egg mixture. I will try that next time. As for my juicer recipes, they are still a bit haphazard but once I perfect them I’ll happily post them here! Thanks for your comment.

  3. Lynda says:

    This recipe sounds delicious. I use panko for so many things, yet have not tried it as a coating on chicken. Now I will!

  4. Ron Gowans-Savage says:

    This is a great recipe for husband and I. We are in a high rise that does not afford a lot of space for large herb beds, but we were able to create a string of herb air boxes that we’ve been cultivating for a while now. Your recipe is the first in which we used any herbs from our new air boxes. Rather than lemon juice as Alex recommended, I used Lemonciello licquer. It gave an amazing sweet crispy exterior that carried through to the meat. This is one of our new favorite recipes. Thanks for sharing.

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