Enjoy the crispy cheesy skin and soft, juicy chicken along with this freshly baked cheddar panco chicken. The chicken breast is coated with a mixture of sharp cheddar and golden panko crumbs and baked until completely crispy. The cheddar melts into the coating, adding a rich flavor, while the panko gives it a satisfying crunch.
Bake without frying, this chicken is light but still full of flavour. Easy to create and quickly join together, perfect for weekday dinners or simple family meals.
This chicken pairs perfectly with roasted vegetables, mashed potatoes or fresh salads, making it perfect for both family dinners and casual gatherings. Served with a creamy honey mustard yogurt dip, it offers an extra burst of flavors that complement the cheesy, crispy coating. It’s a comfortable food that still feels light at the table, but still feels great, but still has a big taste. With its crisp texture, cheesy touch and tangy sweet dip, it certainly makes a home favorite.
How to make baked cheddar panko chicken
Start by preheating the oven to 200°C (400°F). Arrange the parchment on a baking sheet and lightly grease it to prevent sticking.
Next, prepare the chicken. Cut each breast in half lengthwise to create six thin cutlets that cook quickly and evenly.
Next, set up the coating station. In a shallow bowl, mix the panko crumbs, grated cheddar, garlic powder, paprika, salt and black pepper. Place the flour on a small plate and beat the eggs in another bowl.
Lightly drizzle the chicken with flour, dip it in the beaten egg and press firmly against the panko and cheddar mixture. Make sure each piece is completely covered for the largest crunch.
Place the breaded chicken on the prepared baking sheet, leaving a small space between the pieces. Drizzle or lightly spray with olive oil to help bake to a golden crispy crunch.
Bake for 18-22 minutes, flip halfway if necessary. Until the coating turns golden and the chicken is cooked (internal temperature should reach 74°C/165°F). For very whimsical finishes, turn on the broiler for the last 1-2 minutes.
Meanwhile, prepare the honey mustard yogurt dip. In a small bowl, whisk all ingredients together until smooth and creamy. Taste and adjust your taste, add honey for sweetness or extra mustard for Tang.
Finally, soak and soak in honey yogurt to warm the crispy grilled chicken cutlet. The crispy coating pairs beautifully with a creamy, tangy, sweet sauce.
Try this pleasantly grilled cheddar panco chicken. If you’re having fun doing it, tag me on Instagram!
Other chicken recipes you’ll want to try
These baked cornflake crust chicken strips are sispy golden chicken strips baked with a crunchy cornflake coating to add a healthier twist of your classic favorite.
These freshly baked Parmesan chicken bites are juicy bite-sized chicken coated with Parmesansin and Panko Bread crumbs, bake until crispy, cheesy and charming.
Try this chicken cordon blue. Try the tender chicken breast with ham and Swiss cheese.
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Chicken Fajita
Crockpot chicken breast
Chicken Alfredo Pasta
Chicken Pate – The Best Recipe
Garlic butter chicken
Chicken Caesar Pasta Salad
Tiyaki chicken
Oven BBQ Chicken Wing
Chicken Suvraki
Creamy Tuscan Chicken
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Easy cashew chicken
Baked Cheddar Panko Chicken
Enjoy the crispy cheesy skin and soft, juicy chicken along with this freshly baked cheddar panco chicken. The chicken breast is coated with a mixture of sharp cheddar and golden panko crumbs and baked until completely crispy. The cheddar melts into the coating, adding a rich flavor, while the panko gives it a satisfying crunch.
material
1x2x3x
Honey Mustard Yogurt Dip
1/2 cup (120g) Greek yogurt2 Small spoons (10g) Dijon Mustard1 TBSP (15g)A pinch of salt
Instructions
Preheat the oven to 200°C (400°F). Arrange the parchment on the baking sheet and lightly grease it.
Cut the chicken in half lengthwise to make six cutlets.
In a shallow bowl, add panko, cheddar, garlic powder, paprika, salt and pepper.
Mix and combine.
Place the flour in a small plate. Beat the egg in another bowl.
Coat the chicken. Lightly drip each cutlet with flour.
Soak it in the egg.
Push into the panko cheddar mix until well coated.
Place the chicken on the baking sheet.
Drizzle or lightly spray with olive oil.
Bake for 18-22 minutes, turn halfway through if necessary, until golden and cooked (internal temperature: 74°C/165°F). Bake for the last 1-2 minutes for extra crunch.
For honey mustard yogurt dip.
Beat all ingredients in a small bowl until smooth.
Taste and adjust the sweetness and skin as you like.
Enjoy with crunchy chicken while it’s warm.
nutrition
Serving: 1 Offered out of 6calorie: 410kcalcarbohydrates: 13.39gprotein: 37.57gfat: 21.97gSaturated fat: 6.17gTrans Fat: 0.22gcholesterol: 158mgsodium: 761mgfiber: 0.7gsugar: 1.9gVitamin A: 413iucalcium: 138mgiron: 2.25mg
(Tagstotranslate)Baked Cheddar Panko Chicken (T)Baked Chicken (T)Cheddar Chicken (T)Chicken Recipe (T)Honey Mustard Dip (T)Panko Crust Chicken (T)Yogurt Dip
