Crispy Baked Mexican Panko Chicken

This Baked Mexican Panko Chicken gets its flavor from the inside out. A bit of salsa verde goes right into the egg wash used for breading the chicken, and the panko crust is loaded with spices. The breaded chicken is coated and baked in hot melted butter, so it browns and crisps like it was pan-fried. Served over lettuce with avocado, tomatoes, salsa verde, and cheddar, it’s a complete, colorful dinner that’s easy and elegant enough for a weeknight or a table full of guests.

this Recipe

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My dad was raised in Tucson, Arizona, and my mom went to the University of Arizona, so growing up, I was immersed in the vibrant flavors of Mexican cuisine. Mom taught me how to use various Southwestern ingredients to create new, flavorful dishes, which inspired this crispy baked Mexican chicken recipe.
 
My trick for maximum flavor includes adding salsa verde to the egg mixture used for dipping the chicken, and a blend of chili powder, cumin, garlic salt, and oregano to the breadcrumbs. The crispy chicken is served over lettuce with grape tomatoes, avocado, salsa verde, sour cream, and cheddar for a balanced and complete meal.

Love flavorful, yet easy chicken dishes? Try these grilled lemon chicken breasts and my arroz con pollo recipe next.

Ingredients Needed

Here’s all you need to make this baked panko chicken, all of which should be available at your local grocery store (details are included in the recipe card below).

Ingredients for the panko chicken:

• Panko breadcrumbs: Their coarse, airy texture is what gives this chicken its crunch. Avoid fine breadcrumbs, which pack down and turn dense instead of crispy. Rice panko or certified gluten-free panko works as a swap. Use the leftovers to make this crispy spinach stuffed salmon for another meal during the week.
• Salsa verde: Also called tomatillo-green chile salsa. I like Trader Joe’s or La Victoria, or use my homemade Tomatillo Avocado Sauce on page 124 in my cookbook Fresh Tastes. Some goes into the egg wash for flavor, and the rest is for serving.
• Mexican oregano: It’s earthier and slightly citrusy compared to Mediterranean oregano. Worth seeking out to use in this type of recipe for its unique flavor, but regular oregano will still work.
• Garlic salt: Adds both garlic flavor and salt. If substituting garlic powder, add a bit more salt to the crumb mixture.
• Butter: Melting butter in the baking pan before adding the chicken is what browns and crisps the crust; it does the work of frying without the oil or mess.
• Chicken cutlets: Butterfly larger breasts and pound smaller ones to an even thickness. Even cutlets cook more evenly and at the same rate as the crust needs to brown.

Ingredients for serving:

• Ripe avocados: Choose avocados that give slightly to the touch or to gentle pressure for the best flavor and texture.
• Vegetables: Torn lettuce makes the base for the Mexican breaded chicken, while green onions and grape or cherry tomatoes are sprinkled over the top.  
• Other toppings: Add sour cream, sharp cheddar cheese, more salsa verde, and lime wedges to complete the dish. This homemade avocado tomatillo sauce makes a flavorful addition as well.

Variations and Substitutions

While this Baked Panko Chicken Breast recipe is delicious as is, it is also very flexible and can be modified to accommodate your dietary needs and tastes. Here are a few suggestions:

• Swap the chicken. Substitute boneless chicken thighs or chicken tenders for the chicken breasts. I think chicken breasts look prettier on the plate when serving.
• Lighter version. Use yogurt instead of sour cream for fewer calories, a little more protein, and a tangier flavor. 
• Add cilantro. Mix chopped cilantro with the lettuce to layer in even more Mexican flavor.
• Make it spicy. Spice it up by adding cayenne pepper to the panko crumbs and sliced jalapenos to the plate.
• Change the cheese. Instead of cheddar, use cotija or pepperjack cheese.

Make Ahead, Storage, and Reheating

• Make ahead: The chicken breasts can be coated with the breadcrumbs, placed in a single layer on a cookie sheet, covered, and refrigerated up to 8 hours ahead. You may need to increase the cook time by 5 to 10 minutes, depending on how long they are refrigerated.
•  Storing leftovers: If you have any leftover chicken, place it in an airtight container and refrigerate. It will last up to 4 days, but the panko coating may become a bit soggy after 2 days. To reheat, place on a wire rack in a 300-degree oven for 10 to 15 minutes.

Serving Suggestions

This chicken is a complete plate on its own, but it’s easy to build into a full menu. Add a side of black bean corn salsa or spicy artichoke cheese dip to start.

If you’re feeding a crowd, it pairs well alongside other Tex-Mex favorites like this shredded chicken taco salad for a laid-back dinner party spread.