Juicy Grilled Chicken Breast Recipe Topped With Crispy Panko


A juicy and perfect grilled chicken breast recipe topped with crispy panko parmesan pieces that are so flavorful and delicious!

A juicy and perfect grilled chicken breast recipe topped with crispy panko parmesan pieces that are so flavorful and delicious! 

The secret to making these juicy grilled chicken breasts is to soak the bird in brine and sprinkle some mayonnaise on the bird before cooking (I'll just take that as a fact!). Then it's topped with a little of panko, and some of parmesan cheese for a delicious bird dinner that the whole circle of parents will love! 

This Roast Bird is impressive in my  Shake and Bake memories but in a dramatic way. I watched Shake and Bake, or maybe it became Oven Fry while my parents' boyfriend took me out to dinner when I was a kid. My mom and dad have never cooked from shows so this is my first time trying this and I love it. Here I'm using mayonnaise to help the "shake and cook" panko synthesis continue with the birds. And rather than breading the entire bird breast, I simply bread the top, which makes it first-rate easy.

What's a better way to the salt chicken breast? 

If you've never owned a bird, it's easier than you think! Brine is a method of softening meat by soaking it in salted water. 

  1. To make the brine, stir 1/4 cup of salt in 6 cups of water. 
  2. Add the birds and refrigerate for 1-2 hours. 
  3. After that time, remove the bird from the water and dry it with paper.

How long do chicken breasts cook? 

I bake this chicken breast in an oven at 425 degrees for 24-28 minutes. Cooking time will vary depending on the thickness of the chicken. It is always a good idea to check the temperature inside the chicken using a meat thermometer. When you reach 165 degrees, you are ready. 


  • Protein: Replace skinless chicken breasts and boneless chicken breasts with bones or pork ribs. Cooking times may vary, so check Check the temperature periodically. 
  • Spices: Experiment with spice mixes to change the taste. You can add red pepper or onion powder, or you can omit the seasoning you don't have.


  • 4 6 ounce boneless skinless chicken bosoms, ideally natural
  • legitimate salt, Diamond Crystal Kosher, assuming utilizing Morton's or table salt utilize half
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon paprika
  • 1 1/2 tablespoons mayonnaise
  • 1/3 cup prepared Panko Breadcrumbs OR without gluten pankp
  • 2 tablespoons destroyed Parmesan cheddar
  • 1 lemon, cut into wedges for serving


  1. You can make dinner easier by splitting the thick side of the choca and lining up the pieces one by one. 
  2. Fill a huge bowl with 6 cups of water, add 1/4 cup of diamond crystal kosher salt and stir until dissolved. (Use half when using salt, sea salt, or Molton) 
  3. Place the breasts in water and brine in the refrigerator for no less than 1 hour or as long as 2 hours.
  4. Remove from water and pat dry with a paper towel.
  5. Preheat the oven to 425 degrees Fahrenheit.
  6. Grease a 9 x 12 cm baking dish with olive oil.
  7. In a small bowl, mix 3/4 tsp salt and finishing spices.
  8. Apply the seasoning mixture to the bite area and turn it into a baking dish.
  9. Lightly brush both breasts with mayonnaise, then, at that point, sprinkle with panko and Parmesan cheddar. Shower the top with an olive oil splash.
  10. Heat until the base center temperature of 165 degrees, 2427 minutes.
  11. While the chukkas are baking, cut the lemon into slices and serve with the chukkas.
Previous Post Next Post