Baked Chicken with Herb & Parmesan Panko

I’ve made this chicken a few times since I found the recipe I’ve liked it so much. Each time it’s been fast and easy to put together and comes out perfectly done.  You probably already have all of the ingredients on hand.

What a great healthy weeknight dish! Enjoy!!


Baked Chicken with Herb & Parmesan Panko


  • 4 tbsp light butter
  • 2 cloves garlic, minced
  • 1-1&1/4 cup panko breadcrumbs
  • 1/3 cup finely freshly grated parmigiano-reggiano cheese
  • 2 tbsp fresh parsley, chopped small
  • 1/2 tbsp rosemary, chopped small
  • 1 tbsp fresh thyme, chopped small
  • 2 lbs (4 half pound pieces) boneless, skinless chicken breasts
  • olive oil for drizzling
  • kosher salt and freshly ground pepper for seasoning
  • 2 tbsp Dijon mustard


  1. Preheat oven to 350F.
  2. Line a small rimmed baking sheet just large enough to hold the 4 pieces of chicken with parchment paper.  Set it aside.
  3. Spread breadcrumbs out into a wide bowl or dish.  Use a bowl large enough to stir the breadcrumbs around in.
  4. In a small skillet melt the butter, then add the garlic and stir gently for 2 minutes.  Set it aside for a few minutes to cool then pour it over the breadcrumbs in the dish and stir to evenly coat them then stir in the cheese and herbs, stirring again to mix evenly. 
  5. Set the 4 chicken pieces next to each other.  Drizzle with olive oil and season with salt and pepper on both sides.  Using 1/4th of the dijon for each breast, spread the mustard evenly on the top side of the chicken then press the mustard side into the breadcrumbs. Set the chicken, breadcrumb side up, on the prepared baking sheet.
  6. Bake 18-20 minutes until breadcrumbs are golden and juices run clear or a thermometer inserted into the thickest part of the chicken reads 165.

Adapted from’s recipe.


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