Easy Panko Chicken With Mustard And Parmesan


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This crispy panko chicken recipe will soon become a family favorite. All you have to do is roll chicken brushed with seasoned tangy dijon mustard and a little egg in panko breadcrumbs and parmesan cheese for delicious crispy chicken every time. No fussy breading, and ready in around 15 minutes!

A piece of panko chicken with the end sliced off to reveal inside on a white plate with blue rim, with brightly colored salad bowl and water glass in background.

Why you’ll love it

Both simple and fancy at the same time! Pair it with a simple but elegant salad and it’s either a perfect easy midweek meal, or worthy of serving to guests.

Ready in around just 15 minutes, with just a few ingredients and steps.

No fussy breading! Traditionally, panko crumbed chicken requires three dishes with flour, egg and crumbs. For this recipe you’ll need just mustard and seasonings (and a little egg yolk to help the crumbs stick) before breading.

Beautifully crisp and flavorful. The mustard, simple seasoning and parmesan panko give you tasty, juicy and moist chicken every time. Even your fussiest child will (hopefully) love it!

Different serving options. Serve by itself with a simple salad or veggies. Alternatively, make chicken burgers, or use it to top a salad, or in a wrap.


An overhead collage of all the ingredients needed to make panko chicken with mustard and parmesan including 2 chicken breasts, mustard and an egg yolk, salt and pepper, panko breadcrumbs, parmesan cheese, dried herbs, crushed garlic and oil for cooking.

This is essentially a 7 main ingredient recipe (plus seasoning and cooking oil!):

Chicken breasts: I like small to medium-sized boneless skinless chicken breasts. If you can only get really large ones, you can cut them in half if you like.

Mustard: I like Dijon, but American or another mild, yellow mustard is fine, too.

An egg yolk: The original version of this panko crusted chicken didn’t include an egg. I added it to the mustard just to help the crumbs stay on the chicken while it’s in the pan.

Tip: Separate the yolk from the white by either letting the white run through your fingers into a bowl, or by moving the egg from one half of the cracked shell to the other, again letting the whites run into a bowl.

Dried herbs: To add to the mustard mixture. I usually go for simple mixed Italian or Mediterranean herbs. However, use whichever dried herbs you have or like (basil, oregano, thyme etc., or a mixture).

Crushed garlic: Also for mixing into the mustard mixture. If you don’t have fresh garlic, garlic powder is also fine. Use around a quarter teaspoon for 2 cloves.

Panko breadcrumbs: Panko breadcrumbs are extra fine Japanese breadcrumbs. They’re often in the Asian food isle at major supermarkets. If you can’t find them, any breadcrumbs will work. Panko breadcrumbs will however give you the lightest, crispiest crumb!

Parmesan cheese: Shredded or grated are both fine. I prefer the texture of shredded. To save time, I keep ready-shredded parmesan cheese in the freezer, ready to go!

A little oil for cooking: I like to use olive oil, but any vegetable oil is fine.

How to make panko chicken

Possibly the most difficult part of this recipe is flattening the chicken so that it cooks evenly and quickly. And that’s not really too difficult. Do it once and next time you’ll be a pro!

First, I usually prepare the mustard mixture, and then the panko mixture. The panko mixture should be on a medium-sized plate because you’ll soon be pressing the whole chicken breast into it.

Now it’s time to prepare the chicken. Sandwich each chicken breast between 2 layers of plastic wrap/cling film. Hit hard with a rolling pin until flat and even. Great for when you’re having a bad day? 😉

Grind salt and pepper all over the chicken.

Then smear the mustard mixture all over the chicken – on both sides. I usually do this with the back of a spoon.

Collage of 2 images showing a chicken breast with a piece of plastic wrap over the top and then someone smearing mustard mixture over the top of the breast on a white plate on marble background.

Then press the chicken into the plate of panko bread crumb mixture until really well covered on both sides.

A collage of 2 images showing a chicken breast with mustard on it being pressed into panko crumbs and parmesan and then someone pressing the crumbs onto the other side.

Then you’re ready to pan-fry the chicken. First, heat the oil on a medium-high heat in a large pan. Then place the chicken into the pan (small kitchen tongs are good for this!).

For chicken that’s around half an inch thick, it’ll need around 3-4 minutes on each side. The panko chicken breasts will be golden brown and crispy!

An overhead closeup view of crispy panko chicken cooked in a pan.

Helen’s top tips

Prefer to slice rather than hit your chicken? If so, slice it in two pieces across the width. This is a good option for really large chicken breasts. Use a very sharp knife (obviously just watch your fingers!).

While pan-frying. DON’T TOUCH the chicken in the pan until you’re ready to turn it over. If you try to move it too soon, the panko coating might stick to the pan. Little bits may still stick to the pan or drop off the chicken, but it’s OK folks! Your dinner will still be delicious!

How long does it take to cook? Chicken that is around 1/2 an inch thick should need 3-4 minutes on each side for tender juicy chicken. If your chicken is a bit thicker, it’ll need a little longer. To be sure it’s ready, test with an instant-read thermometer. The internal temperature should be 165°F (74°C).

If your pan isn’t big enough to cook both chicken breasts at the same time, keep warm in the oven until you’re completely ready to eat. It will still stay moist and crispy!

How to serve it

It’s worth mentioning again that this panko fried chicken is one of those recipes that makes a tasty midweek meal for yourself, but is also very worthy of serving to guests!

This makes such a classy meal with a simple green or mixed salad on the side. Or how about going Greek with an authentic Greek salad or simpler Greek lettuce salad?

Prefer a fancier salad for guests? How about this truly delicious (not to mention healthy!) quinoa salad with feta, fennel and blueberries? Or this very quick and easy beetroot salad with feta and walnuts (made with cooked beetroot)?

It’s true. This crispy panko chicken goes really well with a salad! Check out all my easy salads.

Not really in the mood for salad? Serve your delicious crumbed schnitzel with Mediterranean vegetables, 10-minute sautéed frozen broccoli, sautéed garlic spinach, potatoes such as these Greek crispy air fryer smashed potatoes or mini hasselback potatoes.

Or how about simple homemade fries or sweet potato wedges?

If you prefer rice, I’d highly recommend this lemony Mediterranean rice with chickpeas. It’s very quick and easy, healthy, and makes fabulous lunch leftovers!

There are actually almost endless ways to serve this chicken. It would even work well with a veggie pasta dish such as creamy green pea pasta or pasta alla norma. Or with a pasta salad such as penne pesto pasta or a simple pesto orzo salad (great hot or cold!).

Or slice and stuff into a sandwich or wrap!

A crispy looking panko breadcrumbs crusted chicken breast on a plate with a blue rim from above with a simple side salad on the plate and with blue and white checked tea towel below on a wooden table.

Variation idea: Try topping with the most amazing simple homemade Italian marinara sauce and mozzarella cheese and broiling (putting under the grill) for a quick and extremely tasty version of chicken parmigiana!

Recipe FAQ

Can I use regular breadcrumbs instead of panko?

Yes, you absolutely can. However, the breading might not be quite as light and crisp in texture.

Can I use chicken thighs instead of chicken breasts?

Yes, is possible to use boneless skinless chicken thighs instead in this recipe. Simply fold out the thighs and then flatten with a rolling pin as for chicken breasts.

Can I substitute Dijon or yellow mustard for wholegrain mustard?

For this panko breaded chicken recipe… no, I wouldn’t. You need the mustard to be perfectly smooth so that you can smear it all over the chicken and then get the panko mixture to stick to it.

Can I reheat panko chicken the next day?

It’s best eaten immediately after cooking. However, if you have leftovers you can reheat them in the oven. Try 400F/200C for 15 minutes, turning half way. Alternatively, you can reheat the schnitzels in an air fryer if you have one. Preheat the air fryer to 375°F (190°C), then place into the basket for 4 to 5 minutes or until hot and crisp again.

Closeup view of the inside of a piece of panko chicken breast on a white plate with blue rim with a simple salad on the plate in the background, plus salad bowl.
Mmmm…so tender and crispy!

Want to give your crispy chicken an Asian twist? Try this crispy chicken katsu curry, or its even simpler cousin, chicken katsu with tonkatsu sauce.

More 15-minute meals

Love easy chicken recipes? Check out this list of recipes made with thin sliced chicken breast!


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Closeup view of the inside of a piece of panko chicken breast on a white plate with blue rim with a simple salad on the plate in the background, plus salad bowl.
5 from 3 votes

Easy Panko Chicken With Mustard And Parmesan

Panko Chicken is pretty simple to make, but this 15-minute version with mustard and parmesan is even easier! Smother chicken breasts with mustard and panko breadcrumbs, pan-fry for just a few minutes on each side, until deliciously moist, flavorful, crisp, and golden brown. This one is a keeper!
Prep: 10 minutes
Cook: 6 minutes
Total: 16 minutes
Servings: 2


  • 2 chicken breasts, Small to medium, but if large consider cutting in half.
  • salt and pepper, to grind over the chicken breasts before crumbing
  • 2 tablespoons mustard, mild e.g. Dijon, American, yellow
  • 1 egg yolk, Separate by letting the whites run through your fingers and into a bowl.
  • 1 teaspoon mixed herbs, dried (mixed Italian, basil, oregano, thyme etc.)
  • 2 cloves garlic, crushed (or ¼ teaspoon powdered garlic)
  • ½ cup panko breadcrumbs , found in major supermarkets, usually in the Asian food isle
  • ¼ cup parmesan cheese, shredded or grated
  • 2 tablespoons oil, for cooking (I like olive oil, but any is fine)

serving suggestion

  • Serve with a simple green salad or mixed salad, Greek salad, pasta salad or rice.


  • In turn, place each piece of chicken between 2 sheets of plastic wrap (cling film) on a chopping board. Flatten to an even thickness with a rolling pin or wooden mallet (about ½ inch thick is ideal).
    2 chicken breasts
  • Sprinkle each side of the chicken with salt and pepper.
    salt and pepper
  • Mix together the mustard, egg yolk, herbs and garlic. Then smear over both sides of the chicken with the back of a metal spoon.
    2 tablespoons mustard, 1 egg yolk, 1 teaspoon mixed herbs, 2 cloves garlic
  • Mix the panko breadcrumbs with the parmesan, then scatter over a plate. Press the chicken into the mixture until both sides are fully covered.
    ½ cup panko breadcrumbs, ¼ cup parmesan cheese
  • Heat the oil in a pan on a medium heat. Then pan fry the chicken for 3 to 6 minutes on each side (depending on chicken thickness), or until crispy, golden and cooked through. If unsure, check with a meat thermometer until 165°F (74°C) inside. Try not to move the chicken while it's cooking.
    2 tablespoons oil
  • Serve with a simple salad, pasta, pasta salad, or rice.


Panko breadcrumbs are extra fine Japanese breadcrumbs. They’re available in large supermarkets, often in the Asian food isle. If you can’t find them, it’s fine to use any kind of breadcrumbs. Panko will just make your chicken a bit lighter and crispier.
Don’t move the chicken around in the pan because that can cause the delicate crumb to fall off. A few bits of crumb may still fall off, but that’s OK!
If your pan isn’t big enough to cook both chicken breasts at the same time, keep warm in the oven until you’re completely ready to eat. It will still stay moist and crispy!
Cooking time: Your chicken will need 3-4 minutes on each side if it’s around 1/2 inch thick. If it’s any thicker it will just need a minute or two longer. To check it’s cooked, use a meat thermometer to make sure it’s at least 165F/74C inside. 
This panko chicken recipe is easy to adapt for more people. Cooking for 3? Just add another tablespoon of mustard, half a teaspoon more herbs and another clove of garlic to the mustard mixture, and a quarter cup more panko breadcrumbs with a large pinch of parmesan.


Calories: 540kcal, Carbohydrates: 14g, Protein: 57g, Fat: 27g, Saturated Fat: 5g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 250mg, Sodium: 742mg, Potassium: 933mg, Fiber: 2g, Sugar: 1g, Vitamin A: 307IU, Vitamin C: 4mg, Calcium: 217mg, Iron: 2mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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    1. Hi Andy. Try spraying with oil, then 25 to 30 minutes in the oven at 350°F (177˚C). Use a meat thermometer to check if 165°F (74°C) inside. In the air fryer, I’d go with 375°F (190°C) for 10 to 15 minutes. Hope that helps!

  1. This is a delicious recipe. I just change the bread crumbs for cornflakes crumbs. I whirr them in my blender an d then add herbs etc. I find it les bulky. But a delicious blend of herbs and spices. thank you.

    1. So happy to hear this, Fifi – thank you! That’s interesting that you used cornflakes instead. I will try it too next time!

  2. Hi Helen,
    I am looking forward to making this dish during the school holidays – with fingers crossed that Mr Picky (8 year old grandson) will like it. There will be nothing that vaguely resembles a vegetable, oh except cauliflower, consumed with it.
    A question – what do you do with your left over panko mix? I was thinking of maybe mixing it with the spare egg white and an additional egg to make little crispy pancakes. Or maybe dip some cauliflower florettes in it and fry them to tempt the boy!

    1. Hello Faith! I’m very happy you’re going to give this a go. I think there’s a good chance Mr Picky will give it a whirl. We also have a Mr Picky at our house and the mustard is mild enough for him to not notice 😉 As for the leftover panko mix, that’s a great question! You can most certainly repurpose them for something else, and I think cauliflower is a perfect idea. I’d just dip the florets in egg first and then in the crumbs and fry (or air fry with a little oil sprayed on?). Alternatively, it is actually possible to freeze panko crumbs, so you could do that and keep them for next time. 🙂

  3. 5 stars
    Made the crispy Parmesan chicken today , along with the Mediterranean roast vegetables.
    Loved. Both the recipes

    1. Thank you so much for the great feedback, Jean. I’m so glad you enjoyed both of these recipes. That sounds like a great combination, actually – might make that meal myself soon! 🙂

  4. Love a good, real chicken schnitzel and this one looks so delicious. Thanks for another amazing recipe Helen! Hope you guys are doing well!

    1. Thank you so much, Mira. We’re doing OK thanks, although extremely busy organising our move. Hope you guys are well too!

  5. I make this exact recipe with breast meat. It’s truly a classic and we love it!! Great one!

  6. Ooooh man does this look good. Love the bold flavor and super crispy outside. Would be so good on a sandwich or in a salad, too!

    1. Hi Karly! Ooh yes, this would be wonderful as a sort of burger. With avocado, and tomato, and mayo… mmmm!

  7. This chicken looks and sounds divine, Helen! What a great idea to use Dijon for extra flavor…

  8. That looks so yum. I might wreck my diet and cook this quite soon.
    Good luck on your move to this part of the world …… to WA I presume?

    1. Hello Ann. Oh go on, wreck that diet, just this once. Although to be honest I don’t think this is too naughty. It’s just pan fried in a little bit of oil, and you could always skip the parmesan to lower the calories a little! 🙂
      Thanks so much for the good wishes for our move. Just a couple of weeks to go! And yes, we’re off to WA… Perth. I have mixed feelings, but am trying to see it as an adventure!

      1. Looked at this recipe again and I really must want it because I have realised that it has been printed 3 times!! My Mediterranean diet is out the window tomorrow night. Can taste it already! Your hot weather is good training for bubs in WA although you are arriving in winter. Don’t have too many mixed feelings, you do realise that we have flights Perth to UK, not just one way. ; ))

      2. Hello Ann! Hahaha… it’s the universe speaking to you for sure! I really hope you enjoy the recipe – it’s become one of our staple mid-week go-tos. I don’t think you need to worry too much about the diet though as this is ‘only’ pan fried in just a little oil. I think you’ll be just fine!
        You wouldn’t believe how hot it was here. The problem of course is the humidity here. 30 degrees feels like 40 in Oz!
        Anyway, quite glad we’ll be arriving in Winter! 🙂

      3. Arraahhhhhhhhhh! I just noticed what you said. Wash your mouth out Helen, skip the parmesan indeed!

      4. Hahahahaha…. I’m definitely missing something here!!! Is this a cultural language difference? I better go check up on what I’ve said!!! 🙂 🙂

      5. I did make this crispy chook and loved it.
        No cultural difference. You suggested that I could reduce the parmesan to cut down on calories. Shock horror…parmesan is one of my personal food necessities so I definitely did not reduce the quantity. Thank you again for a yummy recipe.

      6. Ahhhh, I see! Well, I’m very happy you kept the parmesan then. So happy you enjoyed your meal, and thanks again for reporting back! Have a great day, Ann!

  9. There’s nothing better than a nice piece of crispy chicken and panko are the best for this. I love to useDijon as the perfect ‘glue’ for the breading and adds so much flavor.

    1. I know, it works perfectly, doesn’t it? I can’t believe I haven’t thought of this before!