Panko Oven Chicken

Let’s talk about meal planning today!  Something that I always struggle with, getting meals on the table day after day for dinner and now that I’m newly married, I’m cooking more than ever, so I will probably be sharing more recipes with y’all that I find along the way.

I’d love to hear how you meal plan and what shortcuts or tips you use to make the meal planning and meal cooking a little easier and smoother.  My man isn’t demanding at all about what I cook or how often I cook, but it’s way more economical to eat at home than it is to eat out all the time. We did a lot of eating out while we were dating, but with a house and more expenses, we are more aware of how much we go out now.  The fact is, eating out costs more $$ than cooking at home, plus you can be more mindful of ingredients if you eat at home.

I’m not on any diet bandwagon these days.  I’ve tried Paleo and couldn’t stick to it.  The no bread or grains got me, not that I eat bread every day, it was just hard to cut out those things completely.  So at this point I don’t have one way of eating that I always follow, I just try to cook “fairly” healthy most of the time and eat real foods.  I’m not that mindful of calories or fat, we need a certain amount of both in our diets, so I just try to eat real food and not a lot of boxed things.  I don’t always adhere to that, but it’s been a good rule of thumb.  I still use some shortcut items, like some mixes and things, but overall I try to just eat real food.  I’m not an expert at all though, but sharing some of the recipes I’ve tried and we liked is something I thought y’all might enjoy too.

My friend Debbie, told me about a Panko chicken thigh recipe that she makes for her family and I decided I’d try it too and this one is so easy and we really loved the flavors.  I’m not sure that Panko bread crumbs are all that healthy (probably not, unfortunately good tasting things are usually bad for us!), but it really did taste good and a bit like fried chicken, which I definitely don’t ever make.  Oven fried is better for us.  I used skin on chicken thighs.

It just takes 3 ingredients to make this one.  I picked up Panko bread crumbs and buttermilk. Debbie soaks hers overnight in buttermilk, but I hardly ever plan that far in advance.  Am I the only one?  I soaked mine about an hour and then dipped into the Panko.  She added Cajun seasoning to the Panko, so I did that too to jazz up the flavor a bit.

After dipping in the Panko, they look like this.  Debbie cooks hers on parchment paper, but I didn’t have any and I did find that they tend to get soggy on the bottom and not crispy on that side, so I’ll have to keep working with it to figure that out.  I even heated up my pizza stone in the oven and then added the chicken on top of the hot stone, but that didn’t completely crisp it up on the bottom.  But that being said, it tasted great!

Cook them on 400° for 1 hour and they will get crispy and brown.  They could have gotten a little more brown than this, but this was after an hour, so they are definitely cooked through.

I served them with oven sweet potatoes and broccoli.

It was a delicious meal and Mark loved it too.  Anytime I can find something that he loves, I’ll definitely add it to the rotation.  He’s not a super picky eater, but he doesn’t love a lot of veggies, so I try to find things he will eat and love.  The chicken was a big hit and we both loved it.  He’s a meat and rice kind of guy.

The crispy Panko was so tasty and I loved picking at the crust and eating all those brown favorful bits.  This is just a little something different to do with chicken, so I’m always on the lookout for more chicken recipes.

I’d love to hear some of your tried and true favorite recipes and how do you figure out what to meal plan each week?  It’s hard isn’t it??  I’m going to start a list of our favorite meals and start them on rotation. I already have a few going and need to get more that we both love so add to the rotation. I’ll share them with you when I find more.  I have another one that I’ll share soon that we both fell in love with too.  Another one that I’ve shared before is Lemon Garlic Shrimp pasta, I shared that one over a year ago after I saw it on Facebook and it has become one of our go-to’s and Mark asks for that one.  I love how easy it is to put together too.  I tweaked it from the original recipe and added a few more ingredients to suit us. The last time I made this one I added some half and half to the tomatoes to make it a little bit creamy and it was delish.

We all have to eat every single day, so what do you do to shake it up and make good healthy meals?  I’d love to hear!

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- Rhoda

Comments

  1. I make something similar to this but add Parmesan cheese to the panko and Tony Cachere’s. It helps it brown up a little more too!

    • I’ve got an old recipe that I’ve had forever too that’s similar, with bread crumbs, parmesan cheese and Dijon mustard. It’s a good one too.

      • Do you think it would work for chicken breast? If so, which do you think would taste better, boneless or bone in breast?

        • Sure, Kathy I’m sure chicken breasts would work just fine too. I think either might work, although the boneless ones might cook faster, but the Panko seems to keep the inside moist and then crispy on the outside. I think it would work well with chicken strips too. I’ll have to try that one time.

  2. Andrea G Corley says:

    I will have to pass this yummy recipe on to David since he does all cooking

  3. This chicken dish looks delicious! I have been meal planning for 45 years and still like doing it as I cook six dinners a week. When my three daughters were young and I was very busy, I always made spaghetti on Monday, Tacos on Tuesday etc. I still like to try one new recipe each week. Once you have enough core recipes, just rotate them. I have always enjoyed cooking as I think it makes me happy seeing my husband, children, and now grandchildren enjoy the meals. Happy Cooking!

    • Hi, Bella, I’ve got several that I make on rotation now and definitely could use a few more. And I like pretty easy things, nothing too complicated. I’ve been doing taco salads too every couple of weeks and we like those as well.

  4. You mentioned that your hubby likes chicken and rice meals, and so do we! One of our favorite chicken dishes is one we call “Mushroom Chicken.” I serve it with Brown Rice made with Beef Consommé, and a veggie of choice. I use chicken tenders or chicken breasts, but you could also use thighs. This is how I make it:
    Place chicken pieces in the bottom of a rectangular casserole dish. Add a can of drained sliced mushrooms over the chicken. In a bowl, stir together one can of Cream of Mushroom soup and one 8 oz sour cream, and spoon it over the chicken & mushrooms. Sprinkle some Paprika on top. Cover with tin foil and bake at 350* for 45 minutes. Take tin foil off and continue cooking for 10-15 min. For the consommé rice, dice a sweet onion and put in bottom of round 1.5-2 qt. casserole dish, add 3/4 stick of butter, cut up, and microwave for 2 minutes until butter is melted, and onions will look a little soft. Add 2 cans beef consommé soup and stir. Add 1 and 1/4 cup of uncooked white rice, stir. (If you’d like, you can also add a can of sliced mushrooms.) Bake rice uncovered @350* for 45-50 min. (After this amt of time, all liquid should be absorbed, but rice shouldn’t be overcooked….I always take it out of the oven and use a spoon to check to make sure the liquid has been absorbed…if not, bake for five more min.) I cover the rice when I take it out of the oven to keep it moist. These recipes wouldn’t be considered “healthy,” but we really like them, so they’re in my meal rotation at least once a month!

  5. We like talapia cooked pretty much the same way you cooked your chicken but with a little lemon squeezed over before it goes in the oven. Its really good with some brown rice and a nice salad!

    • Diane, that sounds good too. I picked up frozen wild flounder and planning to Panko that too for an easy meal. Lemon makes everything better!

  6. Carol McDermott says:

    Hi! I have learned to toast the Panko first in the oven with a little butter or Olive Oil before adhering to the chicken! This allows the finished chicken to be toasty brown and a little more crispy on the bottom! I love your blog and family!

  7. I’ve been cooking for my husband for 45 years. Can I just be brave and say I hate cooking?!? Even though I’ve been told I’m a good cook, it is just such a chore day after day. Shopping, planning, cooking, cleaning it up…blah. But I am one of those crazy people who actually loves to clean house! That being said, how did you fix the sweet potatoes…do they take long to bake? I believe in eating everything, but in moderation, and I exercise so I’ve always been on the slender side. Bring on the carbs!

    • Ha, Roxanne, I’m with you, I’m not a natural born “love to cook” kind of person either! Not like my mama in that area. It is a lot of work and effort and then all gobbled up in 10 minutes. But we all gotta eat, don’t we? So we cook. I just peel and slice the sweet potatoes, drizzle a little olive oil, lay them out and sprinkle with salt and pepper or any other seasoning you might like, even Cajun is good on them. It takes them about 45 min. to cook on 400* or so. Sweet potatoes are good for you so I try to add those in whenever I can. I learned that from my daddy, who eats sweet potatoes with almost every meal.

      • Your daddy is the poster child for longevity so he must be on to something with those sweet potatoes! Of course, your mama gets all the credit for taking such good care of him!

        • Kelly Davis says:

          I agree! And thank you for asking about the sweet potatoes, because i need to eat more, too, and struggle with knowing what to do with them. I am going to try this… but I may add brown sugar and butter when I eat them. 😉

          • HI, Kelly, we love baked sweet potatoes too and a little brown sugar, cinnamon and butter is just right on them!

  8. I have a recipe like that but I add some grated parmesean and garlic powder to the panko. I have a small wire rack that I put on a cookie sheet and place the chicken on the wire rack. It has to be tall enough to let air get under it so that the chicken doesn’t get soggy from trapping in the moisture.

  9. Try a layer of basil pesto on the chicken before adding the bread crumbs. It’s so good!

  10. My husband travels/works late, so it’s usually my two elementary school aged kids and me. The George Forman grill has really simplified meals for us. We’ve kicked the chicken nugget habit by grilling chicken breast seasoned with McCormick’s Montreal Chicken Seasoning and a little olive oil. I let it “marinate” while the grill heats up. I got the one with the removable grill plates that you can throw in the dishwasher. So easy! Once you put the chicken on the grill and close the lid, it only takes 5 minutes total. The chicken is moist and juicy and so flavorful. My kids really eat it up. I usually make a quick veggie side like microwaved broccoli or for the kids, a simple side of grape tomatoes and/or sliced mushrooms with dressing. Sometimes we’ll have French bread, or if I start earlier, some rice or risotto. Steaks are easy too. We will have steak frites – – sirloin on the Foreman with frozen French fries.

    • Hi, AMy, thnaks for sharing. I have a George Foreman, but no removable plates, that would be nice for cleanup. I’ve definitely used mine a lot for chicken tenders mostly, I will chop those up for hearty salads.

  11. Place a baking rack on your baking sheet and place your chicken on it to bake. It raises the chicken up and allows the air to circulate underneath and brown more evenly.

  12. We recently tried this recipe and it was delicious. https://cafedelites.com/spinach-artichoke-stuffed-chicken/
    It also reheats well for leftovers.

    I’m a terrible meal planner too. I work late T,W, Th so I try and have something prepped on Mondays that we can toss together or reheat on the nights I work late.

  13. Dee Chitester says:

    Rhoda, as I am recovering from surgery we have picked up several items from the market that are already prepared. Kroger has a great loaded baked potato soup, that makes a great meal served with a salad and good bread. Costco also has a wonderful chicken noodle soup. Great meal served up the same way. Costco also has some good entrees but they are inlarger sizes than the two of us need. So, I divided them into about three servings for two, sealed them with my food saver, and froze them. This is not recipe sharing but a few tips for those busy days that would be less expensive than eating out. Loved your recipe….

    • Hi, Dee, thanks so much! My sister is a Costco member and loves it, but I don’t shop there unless I’m with her. But they do have some great larger serving things for sure.

  14. This is a great idea, we probably all need help in this area. I have to laugh about going out while you’re dating and staying home after you’re married. We have done the same thing.
    About one vegetable, I DETEST Brussel sprouts. My daughter rolls them in olive oil and bakes them, it’s weird they are so good I have prepared them myself. I guess 350 for 45 minutes but it should be easy to find online.

    • Hey, Nancy, yes suprisingly, he does like brussells sprouts made that way. I have roasted them in the oven with olive oil and he likes them, so that’s one more veggie I can add.

  15. I can relate to what you write. I thought I’d love cooking again after retirement, but I find the whole process of meal planning is a bit much. I’ve been trying to look extra so we can use for another meal. For instance, I do chicken similarly but mix parmesan with the panko or bread crumbs. The parmesan melts a bit and crisps up nicely. I make enough that I have leftover pieces to use in a salad the next night or mix with pasta and lemon or whatever. I have 2 words for you…pinterest board..LOL. Like my personal cookbook with pictures:)

    • meant to add…dredge chicken in just parmesan and whatever seasoning you love. Pan fry with lid on so the cheese melts. Flip, brown on both sides. Really delicious. All protein…no cards and heavenly leftover in a salad.

    • That sounds delish too, Vel. I like to have leftovers too, but my hubs is not so excited about leftovers unless it’s something he really loves. I’ll have to mix parmesan with my Panko next time, that always tastes good.

  16. Hi Rhoda, have you tried any home delivery meals? I would love your opinions of these meals. One family member does Blue Apron and likes them for their variety.

    • Hi, Sue, I have worked with Blue Apron several times here on the blog and really like their service. I just need to commit and sign up for regular service with them. I’m thinking about doing it a couple of times a month to supplement going to the grocery store and thinkig of things to cook. I have loved Blue Apron for that reason.

  17. Rhonda, you of all people have the best example of how to get a meal on the table. I love to see what your sweet mommy has fixed for lunch. It’s always simple and looks so good. The chicken sounds great and I will give it a try. I think my picky eater might like it. Dinner last night was fish sticks. Yes, the cheap boxed frozen kind. LOL They were a hit and served with green beans and au gratin potatoes.

    • Hi, Patty Ann, yep my mama is amazing that she still cooks as much as she does for her and my dad. Her meals are simple and she mixes it up. Even she laments meal planning sometimes and talks about “what am I going to fix today”, so I know we all go through the woes of meal planning and trying to eat pretty healthy too. I remember fish sticks growing up, we had many of them too!

  18. If you like the pork country style spare ribs, I buy a couple of packs, brown them, then put into a roasting pan with one cup red wine and a cup or two of beef broth. Cook on 225* for 2 1/2 – 3 hrs in the oven. I then take them out of the liquid and into another pan and put BBQ sauce on them put them back in to warm. These are simply delicious. I made 3 pkgs a few weeks back, and the grandson came over two days to eat the leftovers. I’m serving them again tonight with creamed potatoes and broccoli. I like easy meals because I do not like cooking at all. lol This recipe is really not that hard.

    • Nita, those sound really good too. I’ll have to try that sometime, I love ribs. My hubby loves beef ribs the most and he grills those. But I’m good with pork ribs too.

  19. This is a great healthy mashed sweet potato recipe, so you don’t have to eat dried out slices. It’s from http://www.andiemitchell.com/perfect-mashed-sweet-potatoes/

    Ingredients

    2 pounds sweet potatoes, peeled and cut into 2-inch pieces
    1 tablespoon salted butter or coconut oil (for vegan option)
    1/4 to 1/3 cup whole milk or unsweetened almond milk (for vegan option)
    1/4 teaspoon salt
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    pinch nutmeg
    Instructions

    Put the sweet potatoes in a large pot and add just enough cold water to cover them. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to the potatoes to the pot on the stove top with the burner turned off. The residual heat from the pot will help any excess water burn off.
    Add the remaining ingredients, using only 1/4 cup liquid to start and adding more if needed, and mash until smooth and well-combined. Serve immediately.

  20. Like a couple of people mentioned, I use my old, cheapo, wire cooling racks for cookies to bake my chicken pieces and any kind of oven baked fries or slices. Since it sits right on a cookie sheet, any crumbs fall onto the sheet which is good, too. I think it is hard to cook for two, especially after cooking for a family. But, the leftovers are nice to have. Happy cooking!

  21. Molly Tilson says:

    My husband isn’t picky either and doesn’t mind leftovers. Considering I work 3 nights a week, this is very helpful. We love soup. Here is my favorite soup. Creamy Black Bean Chicken Soup. I will serve if with a fruit sàlad and tortilla chips. Very easy and delicious!

    Creamy Black Bean Chicken Soup.
    INGREDIENTS
    2 chicken breasts
    1 cup chicken broth
    1 can seasoned black beans, drained and rinsed
    1 can corn, drained
    1 cup salsa
    1 package taco seasoning
    1/2 cup sour cream
    Tortilla Chips

    Place chicken in crock pot. Pour broth, beans, corn, salsa, and taco seasoning over chicken.
    Cook on low for 6 hours (or high for 3 hours).
    Shred chicken and add sour cream 30 min. Before serving

  22. I like to make a blackberry balsamic marinade for chicken. I use dijon mustard, mashed blackberries (just slightly with a fork), balsamic vinegar, a bit of honey, then your fave spices & herbs. Mix well, pour over the chicken & turn to coat, leave to marinate several hours to overnight. Then either bake in the oven or grill. This is always a big hit whether here at home for my husband & my mom, with the granddaughter who is 5, and also my in-laws all really enjoy this one & have requested it several times.

    I’ve also used nearly the same for my lamb, though for that one I do a bit less on the mustard, add a dash of Worcestershire sauce, and then otherwise I make it the same. We do love lamb here!

    • Chelle, that sounds delicious too. It definitely help to marinate chicken (or any meat) before cooking, but that’s something I hardly ever think about the day before.

  23. I make fried rice and it is healthy and easy. I buy the Uncle Bens Brown Rice in the microwavable pouch .(use 2 pouches)
    and also buy some Chungs egg rolls to serve with it. This makes enough for 2 nights. Cook several pieces of bacon in a skillet until crispy. Drain most of fat off but leave the bottom covered . Dice carrots, onion and celery and add to the bacon fat. Cook till tender. Add the crumbled up bacon back to the mixture and then add your cooked rice. Add soy sauce to taste. Delish! I used to make this with chicken but we like the bacon flavor better.

  24. Cheryl Ann says:

    I have used corn flakes instead of panko and had great luck…very flavorful too. Also, whenever I chop veggies and toss them in a bowl w/olive oil & balsamic vinegar (a sweet one) then marinate for 10 minutes before roasting…every single one gets eaten by some picky eaters around here…even me!

  25. Nancy Butler says:

    I just discovered pan tray meals. There are many to choose from butlowing, red potatoes, butternut squash,mushrooms, brocolli and smoked sausage all cut up to about the same size so they will cook at the same size. Toss in oil and then spread on a baking tray and bake 15 mins in a 400 degree over, flip or stir and the next bake another 20 minutes. Lots of ways to make these meals look at Pinterest.

    • Hey, Nancy, I just saw someone post a bunch of these and I pinned it, so I’ll go and take a look at those. That’s my kind of meal. All on one tray and cook at the same time.

  26. you have to get an Instant Pot – I got one for Christmas – it is like the old fashioned pressure cooker with the jiggler (our Mom always made us leave the kitchen when she used it like it was going to blow the ceiling off or something) last night I made Chicken and Dumplings -it cooked the chicken in 3 minutes! it was really good and fast – and they have an Instant Pot hotline that is open until 10 PM – I’ve called it a couple of times as I learn how to use it, I love it!

    • Definitely love the Instant Pot. You could make a stew and keep out one meal’s worth….we do this….freeze the rest in 2 additional meals. Bring out and reheat a week or two later….it’s kind of like a new meal and not *leftovers*.

    • Hi, Sandy, I do not have an Instant Pot, but I keep hearing how good they are. I may have to consider getting one. I just didn’t want another gadget that just sits in my pantry that I don’t use, but sounds like these are really good.

  27. I’m one of the lucky ones that after 35 years of marriage my husband has become the chef. He really enjoys cooking and serving me meals and he works from home, so it works out well. I do help with meal planning, though.
    One tool I like is a website – plantoeat.com. I uploaded my frequently used recipes and also add recipes that I see on the web using a tool they have that is very easy to use. Once you have your recipes loaded you can drag what you want for each day to a calendar and it will create a shopping list for you for the time frame you select. You can edit the shopping list to omit items you already have. It is grouped by grocery store categories so it makes it very easy to shop. We don’t use the shopping list option every week, but depend on it when we are having guests in for a few days. I really like having all of my recipes easily accessible no matter where I am. Being able to add from the web gives a good place to gather inspiration when I want to try something new.
    I have also used Hello Fresh – similar to Blue Apron. I have it on every 4 weeks delivery, and it is just a nice break from meal planning. We have found several recipes they provide that we have added to our rotation as well.

    • Hi, Kim, lucky you to have a cooking husband. That sounds like a good plan on the online meal planning site. I’m not sure I’d do all that, but it sounds like a good idea to keep things more organized.

  28. Here is one of our favorite go-to recipes, perfect for any type of fish or even chicken…so easy and delicious.
    BAKED HADDOCK
    1 lb. haddock
    1/2 c. Parmesan cheese
    1 tsp. prepared mustard
    1 tsp. lemon juice
    1/2 c. mayonnaise
    Place haddock in foil lined pan and sprinkle with lemon juice. Spread with mayonnaise and mustard, mixed together. Sprinkle Parmesan cheese over all. Paprika to garnish. Bake at 400 degrees for 20-25 minutes or until fish is flaky.

  29. Ann Seabolt says:

    I originally found a recipe on the French’s French Fried Onion Rings. It was for chicken but works great for pork chops too. Crush the onion rings, dip the meat into a beaten egg & then into onion ring crumbs put on lightly greased pan & bake at 400 for 20 minutes.

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