Panko Crusted Chicken with Buffalo Cauliflower | Persnickety Plates

Baked Panko Crusted Chicken with Buffalo Cauliflower

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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 -4 servings
Author: Melissa Williams


  • 1 lb boneless skinless chicken breasts sliced thinly
  • 1/4 cup butter
  • 1 cup panko bread crumbs
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon pepper
  • salt & pepper to taste


  • Preheat your oven to 450 degrees. Line a baking sheet with foil and set aside.
  • Trim your chicken breasts. One pound is generally 3 breasts. Either buy them "thin sliced" or butterfly them so you have 6 pieces. Sprinkle both sides with salt and pepper.
  • In a small saucepan, melt the butter over medium high heat then whisk in the garlic powder (you could also melt the butter in a microwave safe bowl - up to you). Remove from the heat and let cool for a minute.
  • In a medium bowl, add the panko, cayenne pepper, and lemon pepper. Stir together.
  • Dip each chicken piece into the slightly cooled butter then dip directly into the seasoned panko, pressing so the chicken breast is fully coated. Lay the chicken onto the prepared baking sheet. Repeat with each piece.
  • Bake for 20-25 minutes.
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