Enjoy tender, juicy chicken with a crispy, cheesy crust with this Baked Cheddar Panko Chicken. Chicken breasts are coated in a mix of sharp cheddar and golden panko breadcrumbs, then baked until perfectly crunchy. The cheddar melts into the coating, adding rich flavor, while the panko gives a satisfying crunch.
Baked, not fried, this chicken is lighter but still full of flavor. It’s easy to make and comes together quickly, making it perfect for weeknight dinners or a simple family meal.
This chicken pairs perfectly with roasted vegetables, mashed potatoes, or a fresh salad, making it a great choice for both family dinners and casual gatherings. Serve it with a creamy honey mustard yogurt dip for an extra burst of flavor that complements the cheesy, crunchy coating. Easy to make yet impressive on the table, it’s comfort food that feels lighter but still delivers big on taste. With its crisp texture, cheesy touch, and tangy-sweet dip, it’s sure to become a household favorite.
How to make Baked Cheddar Panko Chicken
Begin by preheating your oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly oil it to prevent sticking and ensure even crisping.
Next, prepare the chicken. Cut each breast in half lengthwise to create 6 thinner cutlets that will cook quickly and evenly.
Then, set up the coating stations. In a shallow bowl, mix together the panko breadcrumbs, grated cheddar, garlic powder, paprika, salt, and black pepper. Place flour on a small plate, and beat the eggs in another bowl.
Coat the chicken by dredging each cutlet lightly in flour, dipping it into the beaten eggs, and pressing it firmly into the panko–cheddar mixture. Make sure each piece is fully covered for maximum crunch.
Arrange the breaded chicken on the prepared baking sheet, leaving a little space between pieces. Drizzle or spray lightly with olive oil to help them bake to a golden crisp.
Bake for 18–22 minutes, flipping halfway through if you like, until the coating is golden and the chicken is cooked through (internal temperature should reach 74°C/165°F). For an extra-crispy finish, switch on the broiler for the last 1–2 minutes.
Meanwhile, prepare the honey–mustard yogurt dip. In a small bowl, whisk together all the ingredients until smooth and creamy. Taste and adjust to your liking, add more honey for sweetness or extra mustard for tang.
Finally, serve the crispy baked chicken cutlets warm, with the honey–mustard yogurt dip on the side for dipping. The crunchy coating pairs beautifully with the creamy, tangy-sweet sauce.
Hope you will try this comforting Baked Cheddar Panko Chicken. Tag me on Instagram if you do and enjoy!
Other chicken recipes you may like to try
These Baked Cornflake-Crusted Chicken Strips are cispy, golden chicken strips baked with a crunchy cornflake coating for a healthier twist on a classic favorite.
These Baked Parmesan Chicken Bites are juicy, bite-sized chicken pieces coated in Parmesan and panko bread crumbs and baked until crispy, cheesy, and irresistible.
Try this Chicken Cordon Bleu, a tender chicken breast rolled with ham and Swiss cheese, breaded, and cooked to golden perfection.
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Baked Cheddar Panko Chicken
Ingredients
- 2 pounds (900g) 3 skinless, boneless chicken breasts
- 1 cup (60g) panko breadcrumbs
- 1 cup (100g) cheddar cheese , shredded
- 1 tsp (3g) garlic powder
- 1/2 tsp (2g) paprika
- Salt and pepper to taste
- 2 eggs , beaten
- 1/3 cup (40g) flour
- 2 tbsp (30g) olive oil , to drizzle or spray
Honey-Mustard Yogurt Dip
- 1/2 cup (120g) Greek yogurt
- 2 tsp (10g) Dijon mustard
- 1 tbsp (15g) honey
- pinch of salt
Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly oil it.
- Cut the chicken in half lengthwise, making 6 cutlets.
- In a shallow bowl, add panko, cheddar, garlic powder, paprika, salt, and pepper.
- Mix to combine.
- Place flour in a small plate. Beat eggs in another bowl.
- Coat chicken. Lightly dredge each cutlet in flour.
- Dip in egg.
- Press into the panko-cheddar mix until well coated.
- Arrange chicken on the baking sheet.
- Drizzle or spray lightly with olive oil.
- Bake for 18–22 minutes, flipping halfway if desired, until golden and cooked through (internal temp 74°C/165°F). For extra crunch, broil the last 1–2 minutes.
For the honey-mustard yogurt dip.
- Whisk all ingredients in a small bowl until smooth.
- Taste and adjust sweetness or tang as you like.
- Serve alongside the crispy chicken while warm.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
