Baked Panko Crusted Chicken with Honey Drizzle Recipe

Introduction

This baked panko crusted chicken with a honey drizzle is a perfect balance of crispy texture and sweet heat. It’s a simple, flavorful dish that’s easy to prepare and sure to impress your family or guests.

Ingredients

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

Instructions

1. Step 1: Prepare the panko mixture by combining the panko with smoked paprika, garlic powder, salt, and onion powder. Pour the melted butter over the seasoned crumbs and mix until fully combined. Set aside.
2. Step 2: Season both sides of the chicken breast cutlets with salt and pepper. Lay them flat on a large baking sheet and spread a very thin coat of mayonnaise over the top side of each piece.
3. Step 3: Turn each chicken breast mayo side down into the panko mixture to coat the top. Return the coated chicken to the baking sheet. Spoon any remaining crumbs over the top of each piece and gently pat to help them stick.
4. Step 4: Bake in a preheated oven at 425˚F for 10-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165˚F. Baking time will vary depending on the thickness of your chicken.
5. Step 5: While the chicken bakes, mix the honey with the red pepper flakes (if using). Drizzle this honey mixture over the chicken just before serving for a sweet and spicy finish. Enjoy!

Tips & Variations

• For a richer flavor, try using garlic aioli instead of mayonnaise before coating with panko.
• Add fresh herbs like thyme or rosemary to the panko mixture for an aromatic twist.
• If you prefer milder heat, omit the red pepper flakes or substitute with a pinch of smoked paprika.
• Serve with a side of steamed vegetables or a fresh salad for a complete meal.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350˚F oven for 8-10 minutes to help maintain the crispy crust. Avoid microwaving to keep the coating crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless, skinless chicken thighs work well with this recipe. They may require a slightly longer baking time and will be juicier.

Is it okay to skip the mayonnaise?

Mayonnaise helps the panko stick and adds moisture, but you can substitute it with a thin layer of olive oil or mustard if preferred. The crust might be less thick, though.

Baked Panko Crusted Chicken with Honey Drizzle Recipe

Print Recipe

★★★★★

4.6 from 130 reviews

This Baked Panko Crusted Chicken with Honey Drizzle is a crispy, flavorful dish featuring tender chicken breast cutlets coated in a seasoned panko breadcrumb mixture, baked to golden perfection, and finished with a sweet and mildly spicy honey drizzle. Perfect for a quick weeknight dinner that’s both satisfying and elegant.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Coating

• 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

Honey Drizzle

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

Instructions

1. Prepare the panko mixture: In a medium bowl, combine the panko bread crumbs with smoked paprika, garlic powder, 1/2 teaspoon salt, and onion powder. Pour melted butter over the mixture and stir until the crumbs are evenly coated. Set this mixture aside.
2. Season and coat the chicken: Lightly season both sides of each chicken breast cutlet with salt and pepper. Arrange them flat on a large baking sheet. Spread a very thin layer of mayonnaise on the top of each chicken piece to help the crumbs adhere.
3. Apply the panko crust: Turn each chicken breast so the mayonnaise side touches the panko mixture, pressing gently to coat well. Place the coated side up back on the baking sheet. Spoon any remaining crumbs over the chicken breasts and gently pat to secure the topping.
4. Bake the chicken: Preheat your oven to 425°F (220°C). Bake the chicken for 10 to 15 minutes, or until cooked through and the internal temperature reaches 165°F (74°C). Baking time will vary depending on the thickness of your cutlets.
5. Prepare honey drizzle and serve: While the chicken is baking, mix the honey with red pepper flakes in a small bowl. Once the chicken is out of the oven, drizzle the honey mixture evenly over each piece. Serve immediately and enjoy your crispy, sweet, and spicy chicken!

Notes

• For a spicier drizzle, increase the amount of red pepper flakes according to your taste.
• Ensure chicken cutlets are evenly thin for uniform cooking.
• You can substitute mayonnaise with Greek yogurt for a lighter option.
• Use a meat thermometer to check doneness and avoid overcooking.
• Serve with a fresh green salad or roasted vegetables for a complete meal.

Keywords: baked chicken, panko crusted chicken, honey drizzle chicken, crispy chicken breast, easy chicken recipe, weeknight dinner