Shake and Bake Chicken
This Shake and Bake Chicken is so easy to make, with just 15 minutes of prep, and bakes up to make the crispiest bites. It's always a winner with my kids, served up with some fresh veggies on the side or in a soft roll as a sandwich.
Servings: 4 servings
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
Calories: 406kcal | Carbohydrates: 20g | Protein: 38g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 99mg | Sodium: 458mg | Potassium: 700mg | Fiber: 3g | Sugar: 2g | Vitamin A: 206IU | Vitamin C: 4mg | Calcium: 240mg | Iron: 4mg