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This Shake and Bake Chicken is so easy to make, with just 15 minutes of prep, and bakes up super crispy every time. It’s always a winner with my kids, served up with some fresh veggies on the side or as a sandwich.
When I need something quick for dinner that I know my whole family will devour, this Shake and Bake Chicken is a recipe I often turn to. I mix up a quick, homemade ranch dressing to first coat the chicken which keeps the meat moist and adds tons of flavor. After this, a quick shake in a bag of panko breadcrumbs does all the work to give the chicken it’s crispy coating with minimal clean-up. I like to bake it on a wire rack (or even air-fry it) until golden and crispy.
You can also make some Crispy Baked Asparagus or Baked Smashed Sweet Potatoes to serve alongside it.
Recipe Overview
Ingredients Needed
Below are the ingredients you’ll need to make Shake and Bake Chicken. The full quantities can be found in the recipe card further down the post.
- Chicken breast: Use boneless, skinless chicken breasts for easy prep. Use a meat mallet to pound each into even thickness so they cook at the same rate.
- Cooking oil spray: An optional light spray aids in browning the breadcrumbs. I use avocado oil or olive oil spray.
- Greek yogurt: Forms the base of the homemade ranch coating. Use plain Greek yogurt, either low fat or fat-free work great.
- Mayonnaise: Adds some richness to the ranch coating. Don’t use light mayo here as it can make the coating gummy.
- Lemon juice: Helps to cut through the richness of the ranch. Use fresh-squeezed if possible, bottled lemon juice works in a pinch.
- Seasonings and Herbs: Garlic and onion powder, Kosher salt and black pepper, Dried dill and parsley, and any Seasoning mix like Italian, Jerk, or Mexican. I used Jerk seasoning.
- Panko breadcrumbs: Have a coarse, light texture that bakes up perfectly into a crunchy coating. Use whole wheat panko for extra fiber.
- Parmesan cheese: Seasons the breadcrumb coating and brings a savory flavor.
- Olive oil: Coats the breadcrumb coating to help it brown when baked. Avocado oil also works well.
How to Make Shake and Bake Chicken
Before you start: Preheat to 400°F. Place a wire rack on a baking sheet for extra crispiness.
Step 1: Make the Ranch Coating:
In a small bowl, mix Greek yogurt, mayo, lemon juice, herbs, and spices until smooth. Taste and adjust salt and lemon if needed.
Step 2: Prepare the Shake-and-Bake Mix:
In a separate bowl, combine panko, Parmesan, herbs, and spices. Drizzle olive oil over the mix and toss with fingers to evenly coat crumbs (this helps create a golden crust when baked).
Step 3: Coat the Chicken:
Lightly season chicken breasts with salt and pepper. Slather each piece with a thin layer of the homemade ranch mixture. Place one coated breast in a zip-top bag with crumb mix. Shake well to fully coat. Repeat with the remaining chicken breasts. Spray with cooking oil spray, if using.
Step 4: Arrange the coated breasts on the prepared rack. Bake for 25 to 30 minutes, or until internal temp reaches 165°F.
Step 5: For extra browning, broil for 2 minutes at the end – but watch it carefully.
Step 6: Let it rest for 5 minutes before slicing to retain juices.
Variations & Tips
- Make it gluten-free: Use crushed, gluten-free cornflakes in place of the panko breadcrumbs. Oy you can find a gluten-free version.
- Make it dairy free: Swap the Greek yogurt for plain, unsweetened non-dairy yogurt (e.g. oat, soy or coconut yogurt). Omit the Parmesan cheese or get a vegan option.
- You can marinate the chicken breasts in the ranch dressing for up to 24 hours (in an airtight container in the fridge) before coating in breadcrumbs and baking. This will keep the chicken juicy and flavorful.
- Shaking the chicken breasts in the breadcrumbs one at a time is key to getting them coated properly.
- For the crunchiest coating, spray the coated chicken with some oil before baking. It really helps the breadcrumbs to crisp up.
- Flip the chicken breasts over halfway through their cook time. This helps everything brown evenly.
Common Questions
Allow to cool then transfer to an airtight container. Store in the fridge for up to 3 days.
Yes, allow the cooked chicken to cool then transfer to an airtight container. Store in the freezer for up to 3 months.
Place the baked chicken breasts on a wire rack and bake in an oven preheated to 400F for 10-15 minutes (if cold from the fridge) or 20-25 minutes (if frozen), until piping hot throughout.
Yes! You can leave the uncooked, ranch-coated chicken breasts in an airtight container in the fridge overnight. This will not only speed up prep when you’re ready to breadcrumb them, but also helps to tenderize the meat.
Yes. Air fry at 400F for 15-20 minutes, flipping them over halfway through the cook time.
Yes! Use boneless, skinless thighs to keep the cook time similar.
More Chicken Recipes
- Chicken Scampi
- Chicken Pizzaiola
- Firecracker Chicken
- Chicken Florentine
- Grilled Chimmichurri Chicken
- Chicken Adobo
- Chicken Stroganoff
- Chicken Spinach Pasta
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.
Shake and Bake Chicken
Ingredients
- 1.25 pounds boneless skinless chicken breasts, pounded to even thickness
- Kosher salt and pepper, to taste
- cooking oil spray, optional, to help coating brown
Homemade Ranch Coating:
- ½ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- ½ teaspoon dried parsley
Shake-and-Bake Mix:
- 1¼ cups panko breadcrumbs
- ¼ cup finely grated Parmesan cheese
- 1 1/2 tablespoons of your favorite seasoning mix, like taco, Italian, jerk, or all purpose
- 2 tablespoons olive oil
Instructions
- Preheat to 400°F. Place a wire rack on a baking sheet for extra crispiness.
Make the Ranch Coating:
- In a small bowl, mix ½ cup plain Greek yogurt, 2 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried dill, and ½ teaspoon dried parsley until smooth. Taste and adjust salt and lemon if needed.
Prepare the Shake-and-Bake Mix:
- In a separate bowl, combine 1¼ cups panko breadcrumbs, ¼ cup finely grated Parmesan cheese, and 1 1/2 tablespoons of your favorite seasoning mix Drizzle 2 tablespoons olive oil over the mix and toss with fingers to evenly coat crumbs (this helps create a golden crust when baked).
Coat Chicken:
- Lightly season 1.25 pounds boneless skinless chicken breasts (pounded to even thickness) with Kosher salt and pepper. Slather each piece with a thin layer of the homemade ranch coating.
- Place one coated breast in a zip-top bag with crumb mix. Shake well to fully coat. Repeat with the remaining chicken breasts. Spray with cooking oil spray, if using.
- Arrange the coated breasts on the prepared rack. Bake for 25–30 minutes, or until internal temp reaches 165°F.
- For extra browning, broil for 2 minutes at the end—but watch carefully.
- Let rest 5 minutes before slicing to retain juices.
Notes
Storage & Reheating:
- Fridge: Allow to cool then transfer to an airtight container. Store in the fridge for up to 3 days.
- Freezer: Allow to cool then transfer to an airtight container. Store in the freezer for up to 3 months.
- Reheating: Place the baked chicken breasts on a wire rack and bake in an oven preheated to 400F for 10-15 minutes (if cold from the fridge) or 20-25 minutes (if frozen), until piping hot throughout
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
