This Gluten-Free Panko Chicken features juicy, panko-crusted chicken and roasted veggies for a flavor-loaded meal the whole family will love. Made with simple, nutrient-rich ingredients, it’s quick, easy, and perfect for weeknight dinners, meal prep, and more! Oven and Air Fryer Methods.
Why You’ll Love This Recipe
There’s nothing more family-friendly than a good chicken recipe, and this panko crusted chicken is one of our favorites.
Not only is it completely gluten-free (which is difficult to find in restaurants or stores), but it’s also:
- Made in either the oven or air fryer.
- Cooked to crisp, golden perfection on the outside while remaining tender and juicy on the inside.
- Seasoned with warm spices, meaning it’s never bland or boring.
- Ready in under an hour, budget-friendly, and great for feeding a crowd!
Gluten-Free Ingredients You’ll Need
You won’t find any bread in this gluten-free panko chicken recipe, but don’t worry! We replicated the same light, crunchy coating with just a handful of ingredients. Here’s what you’ll need:
- Chicken – Boneless, skinless chicken breast works best for this panko crusted chicken recipe. If preferred, thighs could be used instead. Just keep in mind that the taste and texture of the chicken is likely to change.
- Spices – Salt, garlic powder, onion powder, smoked paprika, dried oregano, and pepper combine to create a warm, savory flavor with just a hint of spice.
- Almond Flour – This forms the base of the breading.
- Flaxseed Meal – A great source of omega fats, flaxseed adds a bit of extra texture and crunch.
- Grated Parmesan or for a dairy-free option or more crunch, feel free to replace the Parmesan with finely crushed gluten-free potato chips or pork rinds! Both create an excellent savory flavor.
- Eggs – Used to ensure the panko breading sticks to the chicken. We do not recommend using an egg substitute for this recipe.
- Veggies – These are technically optional but make for a tasty one-pan meal!
Ingredient Swap: Want to reduce the prep time even further? Swap out the spices, almond flour, flaxseed meal, and Parmesan cheese with our homemade gluten-free panko breading instead!
What Is Panko?
Panko is a type of breading that originated in Japanese cuisine. When translated directly, the word means bread flour, which is exactly what it is! To elaborate, panko is made out of a type of white, crustless bread loaf that is baked with a special electrical current. The loaf is then dried and turned into small flakes used for panko breading.
What’s the Difference Between Panko and Regular Breadcrumbs?
Most pre-made bread crumbs are nearly identical to the kind you can make at home by drying and crumbling bread. However, nearly impossible to replicate at home, panko is made from a specific type of bread that can be pulverized into a light crispy flake instead of a heavier crumb. As a result, panko recipes, like panko chicken, are lighter, airier, and less oily than other breaded foods. Read more about the specifics of traditional panko!
How to Make Gluten-Free Panko Crusted Chicken
If you’ve ever been intimidated to make breaded chicken, don’t be! This panko chicken comes together in no time and bakes with ease.
- Prepare the Chicken. Place large, thick chicken breasts in a sealable bag, and use a meat mallet to pound them out into pieces that are roughly ½ – ¾ inches thick. Then, pat the chicken dry with a paper towel, and season both sides of each breast with salt before setting them aside.
- Prepare the Breading. In a bowl, whisk together the panko ingredients. In a second shallow bowl, whisk the eggs
- Coat the Chicken. Dip each chicken piece into the whisked eggs, making sure they’re fully submerged. Next, roll the chicken in the panko breading, pressing it into the poultry to ensure it sticks.
- Bake. Arrange the panko crusted chicken in a single layer on a lined baking sheet, lightly spray each piece with cooking spray, and place the chicken in the oven until it reaches an internal temperature of 165° Fahrenheit. Rest the chicken for 5 minutes before serving.
Note: Feel free to turn this panko chicken into a complete meal with the addition of vegetables! To do so, combine 2-3 cups of fresh veggies such as broccoli or green beans with ½ tablespoon of light olive oil, 2 teaspoons of lemon juice, ⅛ teaspoon of salt, and ⅛ teaspoon of black pepper. Then, arrange the mixture on a separate baking sheet, and place it in the oven for the last 15 minutes of cooking.
Air Fryer Option
If preferred, you can prepare panko chicken in the air fryer instead of the oven! To do so:
- Preheat the air fryer to 400° Fahrenheit. Once warm, spray the basket with non-stick cooking spray.
- Place the breaded chicken breasts in a single layer in the basket.
- Cook for 8 minutes. Then, flip them over and continue to cook another 4-6 minutes or until the internal temperature reaches 165° Fahrenheit. Be careful not to overcook!
- Rest your panko crusted chicken for 5 minutes, and enjoy!
Pro-Tip: Whip up a batch of air fried vegetables while the chicken rests to transform the dish into a complete meal!
How to Store and Reheat
This gluten-free panko chicken is a great option for meal prep! In fact, it’s so popular, we recommend making a double batch to add to salads, bowls, and more.
Refrigerator: Place leftovers in an airtight container in the fridge for 3-4 days.
Freezer: Arrange the chicken on a baking sheet, and place it in the freezer for 20-30 minutes or until solid. Then, transfer the pieces to a sealable bag or freezer-safe container, and keep them frozen for up to 1 month.
Reheating: When you’re ready to eat, warm your panko crusted chicken straight from the fridge or freezer using the oven or air fryer to keep it nice and crisp. Or, let it thaw in the fridge overnight, and pop it in the microwave for a minute or two until your desired temperature is reached.
Serving Suggestions
If you pair this panko chicken with vegetables, you’ve got yourself a complete, low-carb meal in under an hour! However, if you want to add an extra side or two, it’s also great when served alongside sides like:
Common Questions
Make sure to pat the chicken completely dry with paper towels, and coat the pieces generously with the egg wash. This will help ensure the breading sticks.
Panko chicken is best eaten right away. The longer it is stored, the more likely it is to become soggy. In addition, you’ll want to make sure the oven (or air fryer) is completely heated as the high temperature will keep the breeding crisp.
Sure! Feel free to experiment with any herbs and spices you like best.
More of Our Favorite
Gluten-Free chicken Recipes
Looking for more chicken dinners? We’ve got you covered with the easy gluten-free options below!
Gluten-Free Panko Chicken Recipe
- Total Time: 40 minutes
- Yield: 4–5 servings 1x
- Diet: Gluten Free
Description
This Gluten Free Panko Chicken recipe features juicy, panko crusted chicken and roasted veggies for a flavor-loaded chicken recipe the whole family will love!
Ingredients
Chicken:
- 1 ½ to 2 lbs skinless chicken breast
- ½ to 1 teaspoon kosher salt
Seasoned Gluten Free Panko or our gluten free panko recipe (see notes):
- ¾ to 1 cup blanched almond flour
- 2 Tablespoons flaxseed meal
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ to 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅓ cup grated parmesan, finely crushed gluten-free potato chips, or pork rinds (see notes)
Coating:
- 2 large eggs
Instructions
- Preheat the oven to 400F. Line a large rimmed sheet pan with foil or parchment paper. Set aside.
- Place larger thick chicken breasts in a ziplock bag then pound chicken breasts to ½-¾ inch thick.
- Pat the chicken dry with a paper towel and generously season with salt. Place seasoned chicken on the lined sheet pan. Set aside.
- In a large shallow bowl or plate, stir together seasoned panko ingredients. Set aside.
- In another shallow bowl, whisk together eggs.
- Dip each piece of chicken in the egg then roll in the seasoned panko. Gently press the panko into the chicken, if needed.
- Place the breaded chicken back on the lined sheet pan. Lightly spray each piece of chicken with cooking oil spray.
- Bake for 22 to 28 minutes or until the chicken reaches 165°F. Baking times may vary based on the thickness of chicken. Rest 5 minutes before serving.
- Store leftover chicken in an airtight container in the fridge for up to 4 days. Reheat chicken in the air fryer or in the oven for crispier breading.
Notes
The last ingredient in the seasoned panko (parmesan cheese or potato chips) is not included in the original gluten-free panko recipe, be sure to add it to this recipe.
Alternate Method – AIR FRYER OPTION – Preheat the air fryer to 400F. After preheating, spray the air fryer basket with nonstick cooking spray. Place the panko chicken breasts in the preheated air fryer (ensuring they don’t overlap) and cook for 8 minutes. Flip the chicken over and cook for an additional 4 to 6 minutes or until the chicken reaches 165°F. Do not overcook. Rest 5 minutes before slicing.
One Pan Meal Tip– This meal can easily be a sheet pan dinner with the addition of vegetables. In a large bowl, combine 2 to 3 cups fresh broccoli or fresh green beans with ½ Tablespoon light olive oil, 2 teaspoons lemon juice, ⅛ teaspoon kosher salt and ⅛ teaspoon black pepper. To bake in the oven, place on a separate sheet pan and bake for the last 15 minutes of cooking time for the chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 5 ounce panko chicken breast
- Calories: 296
- Sugar: 0.6 g
- Sodium: 383.2 mg
- Fat: 8.3 g
- Saturated Fat: 1.7 g
- Carbohydrates: 3.8 g
- Fiber: 1.5 g
- Protein: 37 g
- Cholesterol: 144.1 mg
Hi Michaela. I’m sorry it didn’t turn out as it should. Almond flour works best with the panko crust versus flaxmeal. I have found that flax meal is too slimy and doesn’t bake well for “crusting.” What brand of panko crumbs did you use?
This was amazing. My kids were saying yummy mom. This is soo good. My oldest begged for me to put it in the rotation. The only thing added was 1/2 tsp of dried oregano. No fresh oregano. And I left out the ginger because I didn’t have it. Thank you for a wonderful recipe. Can’t wait to explore your site for more..
Oh I love that! So happy to hear Whitney! Thank you.
I think it is a good idea, I have thought of it but not as detailed as you.
Thanks for your helpful sharing. I have read that knowledge very much, it gives me a lot of things.
Your recipe is great, I’ll try it on weekends.
You have a great chicken dish and are very good for your health
Thank you!:)
I understand what you bring it very meaningful and useful, thanks.
Thank you! Enjoy❤️
Panko Paprika Chicken looks very attractive, I will definitely learn to make them.
Thank you:) great! Keep me posted
Thank for your writting. You have made it very clear that the problem is happening. I really like your way of thinking
Do you have a suggestion to replace the almond meal? I have an almond allergy. This looks really good!
sure! you could easily just grind up gluten free crackers or even pumpkin seeds. Haven’t tried it yet but I bet it would work!
Let have a look on the recipe of honey paprika chicken tenders, try it and have fun.
amazing recipe. thanks. I will follow your blog.
This is delicious, thank you for the recipe! Just noticed that Dijon mustard is listed in the ingredients but not included anywhere in the preparation of the dish. Is it supposed to be included at some point?
sorry about that. Just updated! 2 eggs whisked with 1/2 tsp dijon mustard
whoops, I mean 1 tsp mustard.
Loving this simple dinner recipe. The crust on here looks so fresh and crunchy! Looks great!
I will be on a lookout for Udis, sounds so good and this meal is so inspiring too. I am trying to go a little bit gluten free to see how I feel and I am loving it so far.
Great one my dear.
yes! you must! i think you’d love it Asha! Keep me posted
Girl I am 1000% with you on nourishing and feeding people. Sometimes I just don’t know how to say, ‘I love you’ but cooking and baking comes so much more naturally to me. I don’t create as amazing of recipes, but I love to take your recipes or other recipes and use those to provide and nourish my family. I’m so thankful God made us all different and that we can all say, ‘I love you’ in different ways.
And . . . whenever I come to your blog I almost feel like you’re hostessing us to your dinner with your descriptions of the food.
You are so wonderful and caring! I love that you support us and feed others at the same time. thank you Em!
Loving this simple dinner recipe. The crust on here looks so fresh and crunchy! Looks great!
Thanks so much Kristina! Let me know if you try it!
why couldn’t you have moved Denver not Utah, so you could just have me over to eat all your delicious recipes 🙂 such a great way to make a delicious gluten free dinner!
We’re working on it! haha colorado next!
you can tell the crunchiness just by looking at your pictures! hmmm looks like a really good recipe to try out. thanks Linds!
Courtney Bentley || http://www.courtneyvioletbentley.com
for sure! thanks courtney
I love millet! Evie makes fun of me cause it’s bird food, but whatever. I’m sure she’d gobble this up. We totally had Chick-fil-a fried chicken today. Oops… should probably stick to this cleaner chicken.
haha just roll the millet in steak and she’s good. right?
I LOVE paprika! And I can’t believe I haven’t seen this bread by Udi’s. Def need to check it out!
right? Udis is amazing!!
OMG – that is my thing & looks so amazing!!!!!! I don’t have to be GF but I would eat it just like that!!!!!!
it’s so good and easy!! You’d love!
Panko crusted chicken is one of my girls’ favorite dinners and I love that it’s such a healthy alternative to chicken fingers and nuggets (neither of which have my girls ever had!). I actually just posted my recipe the other day, but I was thinking I didn’t give an alternative for people on a GF diet. Well, thank you, b/c now I have it! Love all the spices and herbs you used in the coating too!
Oh wonderful! glad you have an option now for GF! YAY!
Love the look of this Lindsay! That texture looks insane crunchy! I’ll have to track down a different brand here in the UK, but it’s on the list to make for sure!
let me know what you find and if you try it friend!
That crunch looks amazing! So amazing I might actually make me like chicken. I’m also drawn to that bowl of sauce, what is it?
I think this crust would be good on tofu as well! or fish!
The sauce is a yogurt base with lemon and spices and cilantro
I’m not gluten-free, but I love Udi’s! Such a great range of products.
Yes, Udi’s is awesome!!
I’ve been loving sheet pan dinners and WOAH why have I not made my own panko crumbs?! I Love Udi’s so I’m definitely going to try making my own panko!
Great! You’ll love how easy it is!
I recently had to ‘revise’ my diet because of a health issue and honestly my recipes are getting a bit boring because of it. Love the inspiration here, since I already buy Udi’s. Can’t wait to try it!
wonderful! so glad you can now “spice up” gluten free dinner ideas! let me know if you try this siliva
Thank you Udi’s I’m recently gluten-free and I’m so happy they make these delicious breads. Breaded chicken is my favorite dinner and I can’t wait to make this.
You’ll love Janette! Enjoy!
Da Bomb sounds about right! I really love the ingredients and method of this recipe. Nest up to bat!
Great! Thanks!
Thiiiiis looks like a Miguel meal for sure! I mean, anything with chicken is, but I’m loving this version.
I think Miguel and James are related! haha
I love my sheetbpan chicken parmasean. I’m sure I would love this! Hand me a plate please!!!
i sure will! p.s I haven’t been able to get to your site for 2 days. it freezes on me. SO SORRY. 🙁
I make a pretty good GF chicken parm, but this is definitely an upgrade! I’ll have to try!
i need that recipe!