Panko breaded chicken with cheese

Panko breaded chicken is a great option when you’re looking for a crispy, flavorful meal. What makes panko breading unique is the light, airy texture of the breadcrumbs, which provides a crispier coating compared to regular breadcrumbs. Originating from Japanese cuisine, panko has become popular worldwide, especially for those who love fried food but want a lighter crunch. Best of all, this recipe can be made quickly, which is perfect for busy weeknights or lazy Sunday afternoons when you want a satisfying meal without spending hours in the kitchen.

One helpful tip: to cut down on calories without sacrificing taste, use light mayonnaise. Plus, using a non-stick pan means you don’t have to rely on extra oil.

Panko breaded chicken with cheese topping in airfryer

You can make this panko breaded chicken even healthier by using an air fryer. This method reduces the need for oil, resulting in fewer calories while still achieving a crispy, golden exterior.

To prepare:

• Start by coating your marinated chicken in panko breadcrumbs.
  Spray both sides lightly with oil.
• Place the chicken in your air fryer at 190°C and cook for 8 minutes.
• Remove the chicken, spread mayonnaise on top, add a slice of cheese, and return it to the air fryer for an additional 3-4 minutes until the cheese is melted and bubbly.

This method delivers crispy panko breaded chicken with a rich, cheesy topping, all without the excessive oil.

Storing and reheating

Storing: You can store cooked panko breaded chicken in an airtight container in the refrigerator for up to 2 days. For the best results, keep the chicken separate from any toppings like mayonnaise or cheese until you’re ready to reheat.

Reheating in the oven: Place the chicken on a baking tray, add mayonnaise and cheese, and bake at 180°C for 10 minutes.

Reheating in the air fryer: Place the chicken in the air fryer, add the mayonnaise and cheese topping, and heat at 160°C for 8 minutes.

Reheating in the microwave: Put the chicken on a plate, add mayonnaise and cheese, and microwave for 2-3 minutes.

Freezing: Freezing is not recommended.

Panko Breaded Chicken With Cheese

Learn how to make crispy panko breaded chicken in just 40 minutes, topped with cheese for extra flavor.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 400 g chicken breasts
• 2 garlic cloves
• 1 onion
• 0.5 tsp salt
• 0.5 tsp pepper
• 0.5 tsp smoked paprika
• A bit of chili if you like
• 100-150 g panko
• 4 tbsp sunflower oil
• 1.5 tbsp low fat mayonnaise (for the marinate)
• 3 tbsp low fat mayonnaise for topping
• 120 g cheese

Instructions

 

• In a small bowl mix all the spices (salt, pepper, smoked paprika and oregano).
• Cut the onion in half and slice lengthwise. Take the garlic and chop it into mid-size pieces. Put everything in a bowl.
• Cut chicken breast pieces in half and beat a little bit. Then sprinkle each side with spices, transfer chicken to a bowl with onions and garlic and add mayonnaise. Gently mix so all chicken pieces are covered in mayonnaise. Leave to marinate for an 10-60min or even overnight.
• Preheat the oven to 180C (grill function).
• Preheat the pan to a bit more than medium heat and pour about 2 tbsp. of sunflower oil. Pour breadcrumbs into the plate and dip each chicken side so that all the chicken is covered in a thin layer of breadcrumbs (you don’t need to use onion and garlic, they were used only for marinating). Cook in the pan till each side becomes golden brown.
• Add more oil and lower the heat if the chicken starts burning.
• Place chicken on a paper towel to drain extra oil. Then put it on the baking tray. Put 1 tsp of mayonnaise on the chicken and spread it. Then add cheese and place in the oven for 7-10min (cheese must melt and get a little bit brown).
• Serve with mashed potatoes, rice and/or salad.

Keyword panko breaded chicken, panko chicken

Nutrition table of panko breaded chicken with cheese