Shake and Bake Chicken

5 from 1 vote

I grew up eating Shake and Bake Chicken with a store bought mix. This homemade version is delicious and made with simple ingredients.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Servings:

Cost: $11.43, $2.86 per Serving

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a large resealable plastic bag, combine ½ cup all-purpose flour, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon dried thyme, and ¼ teaspoon dried oregano. Shake the bag to mix the seasonings evenly.
In a shallow dish, stir together ½ cup panko breadcrumbs and ¼ cup grated Parmesan cheese.
Drizzle 2 tablespoons olive oil evenly over the 4 boneless skinless chicken breasts.
Place 1 chicken breast at a time into the flour mixture bag. Seal the bag and shake until the chicken is fully coated. Remove the chicken and shake off any excess flour mixture.
Dip the coated chicken breast into the panko and Parmesan mixture, pressing lightly so the coating sticks well.
Place the coated chicken breast onto the prepared baking sheet.
Repeat the coating process with the remaining chicken breasts.
Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is golden brown and crispy.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve warm and enjoy!

Pat the chicken breasts dry with paper towels before coating them to help the flour mixture and breadcrumbs adhere better.

Press the panko and Parmesan mixture gently onto the chicken breasts to ensure a good coating that won't fall off during baking.

Refrigerate any leftovers in an airtight container for up to 5 days.