Sweet and Crispy Panko Chicken with Hot Honey Drizzle is a quick and flavorful panko chicken recipe. Baked to golden brown perfection and topped with a sticky-sweet sauce, it’s an easy weeknight dinner the whole family will love!
I made this Sweet and Crispy Panko Chicken for dinner last night, and it was a hit! The chicken had the perfect crispy texture, and the hot honey drizzle added just the right amount of sweetness and spice. Even my picky eaters loved it!
- Jessica T.
Bailey's Thoughts ...
Let’s talk about chicken. The weeknight workhorse, the grocery cart regular, the thing you buy on autopilot because, well, what else are you going to make? But let’s be honest—it’s easy for chicken to feel a little... meh.
Not today, my friend. Sweet and Crispy Panko Crusted Chicken is the makeover the basic chicken breast has been begging for. It’s crunchy (like, perfectly golden crunchy), sweet (hello, honey drizzle), and unapologetically simple. There’s no flour-egg-breadcrumb assembly line required. Just mayo, breadcrumbs, and boom—crispy magic.
In a rush? Pop it in the air fryer and get dinner ready in a fraction of the time. The circulating heat gives it that irresistible crunch without preheating an oven, making it perfect for busy weeknights when dinner needs to happen now.
Pair it with roasted vegetables, a crisp green salad if you’re feeling fresh, your favorite dippings sauce or even a side of buttery mashed potatoes. Want to keep it simple? Serve it with your favorite dipping sauces or a light coleslaw to balance the sweetness of the drizzle. It's an easy recipe and the perfect dinner solution on a busy night.
-Bailey
PS - This panko chicken is delicious served atop my simple arugula spinach salad ... replace the recommended rotisserie chicken with this recipe!
Ingredients
Chicken Breasts - Use boneless, skinless chicken breasts for easy prep. Thin works best. Pound them to an even thickness for consistent cooking or slice them in half horizontally or purchase the thin chicken cutlets.
Mayonnaise - Go for full-fat mayo to keep the chicken juicy.
Panko Crumbs: Use plain panko breadcrumbs for the best crispy texture. Regular breadcrumbs aren’t recommended, as they won’t deliver the same light, airy crunch.
Parmesan Cheese - Grate your own for the best flavored panko coating, but pre-grated will work too.
Garlic Powder - Adds savory depth without the hassle of peeling and chopping.
Onion Powder - Balances the garlic flavor with a subtle sweetness.
Smoked Paprika - Gives the coating a smoky warmth and enhances the golden color.
Honey - Adds sweetness to the hot honey drizzle. Choose a good-quality honey for the best flavor.
Dijon Mustard - Adds a tangy, savory element to the honey drizzle.
Red Pepper Flakes - Optional, but these give the sauce just the right amount of heat.
Instructions
- Combine the panko breadcrumbs, Parmesan cheese, and seasonings in a bowl, mixing well to evenly distribute the flavors
- Spread a thin layer of mayonnaise over the top, bottom, and sides of the chicken breasts. Press the seasoned panko mixture onto the chicken, ensuring an even coating all around.
- Place the coated chicken on a parchment-lined baking sheet. Bake in the oven until the coating on top o the chicken is golden and crispy, and the chicken is fully cooked. Arrange on a platter.
- While the chicken bakes, stir together the honey, Dijon mustard, and red pepper flakes in a small bowl. Drizzle the sauce over the crispy chicken or use as a dipping sauce.
Top Tip
For faster cooking and extra crispiness, use an air fryer! Cook at 375°F in a single layer, flipping halfway for the best results.
Substitutions
Mayonnaise: Use sour cream, or thin layer of softened cream cheese.
Plain Panko breadcrumbs: Use crushed crackers, cornflakes, or seasoned panko breadcrumbs.
Grated Parmesan: Swap with Pecorino Romano or Asiago cheese.
Garlic powder: Replace with 1 clove minced fresh garlic or ½ teaspoon onion powder.
Onion powder: Use ½ teaspoon garlic powder or finely grated onion (1 teaspoon).
Smoked paprika: Swap with regular paprika, chili powder, or ½ teaspoon ground cumin.
Boneless, skinless chicken breasts: Use chicken thighs, chicken tenders, or turkey cutlets.
Honey: Substitute with maple syrup.
Dijon mustard: Replace with yellow mustard, spicy brown mustard, or ½ tablespoon whole grain mustard.
Red pepper flakes: Swap with ⅛ teaspoon cayenne pepper or ½ teaspoon chili powder.
Variations
Air Fryer Option: For a faster cook time and even crispier coating, use the air fryer! Preheat to 375°F and cook the chicken in a single layer for 12-15 minutes, flipping halfway through.
Cooking for a Crowd: This recipe serves 4, but you can easily double or triple it for a larger group. For maximum crispiness, bake or air fry in batches to avoid overcrowding. Serve with a variety of dipping sauces to keep everyone happy.
Make Ahead: You can bread the chicken up to 8 hours in advance. Store it covered in the refrigerator until ready to cook. The honey sauce can also be made ahead and stored in an airtight container at room temperature for up to 2 days; warm it gently before serving.
Dairy-Free: Omit the Parmesan cheese or use a plant-based alternative.
Gluten-Free: Swap the panko breadcrumbs for your favorite gluten-free variety.
Storage
Refrigerator: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F or in an air fryer for 5-7 minutes to maintain the crispy texture. The honey sauce can be stored separately in a small bowl covered with plastic wrap at room temperature for up to 2 days or in the refrigerator for up to 1 week. Warm the sauce gently before serving.
Freezer: Bread the chicken as directed, then place the coated pieces on a prepared baking sheet and freeze until solid. Transfer to an airtight container or freezer-safe bag and store for up to 2 months. When ready to cook, bake directly from frozen at 375°F, adding 5-10 minutes to the cooking time, until the internal temperature of the chicken reaches 165°F. Once cooked, make the sauce as directed and serve immediately.
Roasted vegetables, mashed potatoes, a fresh salad, or even steamed green beans pair perfectly with the sweet and spicy flavors.
You can bread the chicken up to 8 hours in advance and refrigerate it until ready to cook.
The spice level is mild with the red pepper flakes, but you can adjust it to taste by adding more or leaving them out entirely.
Recipe
Sweet and Crispy Panko Chicken with Hot Honey Drizzle
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Sweet and Crispy Panko Chicken with Hot Honey Drizzle is a quick and flavorful panko chicken recipe. Baked to golden brown perfection and topped with a sticky-sweet sauce.
Ingredients
For the Chicken:
- ½ cup mayonnaise
- 1 ½ cups plain panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 boneless, skinless chicken breasts (pounded to even thickness)
For the Honey Sauce:
- ⅓ cup honey
- 1 tablespoon Dijon mustard
- ½ teaspoon red pepper flakes
Instructions
Prep the Chicken: If your chicken breasts are thick, cut them in half horizontally or pound them with a meat tenderizerto ensure even cooking and a crispy coating. Thinner chicken cooks more evenly and allows the panko coating to crisp up perfectly without overcooking the meat.
Prep the Panko Mixture (5 minutes): In a small bowl, combine 1 ½ cups panko crumbs,½ cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon salt, and ½ teaspoon black pepper.
Coat the Chicken (5 minutes): Spread thin layer of mayonnaise evenly over the top, bottom, and sides of the 4 chicken breasts. Press the seasoned panko mixture onto each piece, ensuring a thorough and even coating all around.
Cook the Chicken (20-25 minutes): Preheat the oven to 375°F. Place the coated chicken on a parchment-lined baking sheet. Bake for 20-25 minutes, or until the chicken is crispy and golden and the internal temperature reaches 165°F.
Make the Honey Sauce (5 minutes): While the chicken cooks, combine ⅓ cup honey, 1 tablespoon Dijon mustard, and ½ teaspoon red pepper flakes . Whisk until fully incorporated.
Assemble and Serve (5 minutes): Drizzle the honey sauce over the crispy chicken. Serve immediately with your favorite sides, like roasted vegetables, a fresh salad, or mashed potatoes.
Notes
If you double or triple the recipe using the tool at the top of the page, the ingredient amounts in the ingredients list will update automatically, but the amounts in the instructions will not. Be sure to adjust those amounts accordingly or focus on the ingredient list as your guide.
Thick Chicken Breasts: This recipe works best with evenly sized chicken. If your chicken breasts are very thick, cut them in half horizontally or pound them to an even thickness using a meat tenderizer for best results.
Air Fryer Option: For a faster cook time and even crispier coating, use the air fryer! Preheat to 375°F and cook the chicken in a single layer for 12-15 minutes, flipping halfway through.
Dairy-Free: Omit the Parmesan cheese or use a plant-based alternative.
Gluten-Free: Swap the panko breadcrumbs for your favorite gluten-free variety.
Leftovers: Store leftover chicken in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer at 350°F for 5-7 minutes to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Easy Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 462
- Sugar: 11.6 g
- Sodium: 945.9 mg
- Fat: 26.3 g
- Carbohydrates: 39.9 g
- Protein: 16.2 g
- Cholesterol: 39.4 mg
Pairing
These are my favorite dishes to serve with crispy panko chicken:
Related
Looking for recipes like this easy panko chicken recipe? Try these:
Kristen
This recipe is really good. I was a little worried that there would be an overwhelming Dijon mustard taste, but there wasn't at all. I added a little garlic powder to both the wet and dry mixes. I also tried instant potato flakes mixed with the shredded parmesan, in place of the bread crumbs, to a small amount of chicken. I have a sibling that has a true gluten allergy so I often try different recipe swaps to see how they work. We didn't notice a difference in taste at all.
Bailey Sissom
I'm so glad you enjoyed it! I have wanted to try oven baked chicken with potato flakes for awhile, but can never find them at our grocery store.