5.0 from 3 votes
Shake and Bake Chicken
I grew up eating Shake and Bake Chicken with a store bought mix. This homemade version is delicious and made with simple ingredients.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Calories: 308 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large resealable plastic bag, combine the flour, salt, pepper, garlic powder, onion powder,
- smoked paprika, dried thyme, and dried oregano. Shake the bag to mix the ingredients well.
- In a shallow dish, mix together the panko breadcrumbs and grated Parmesan cheese.
- Drizzle the olive oil over the chicken breasts, coating them evenly.
- Place one chicken breast at a time into the bag with the flour mixture. Seal the bag and shake it until the chicken breast is well coated. Remove the chicken breast from the bag and shake off any excess flour mixture.
- Dip the floured chicken breast into the panko and Parmesan mixture, pressing lightly to ensure the coating adheres well.
- Place the coated chicken breast on the prepared baking sheet. Repeat the process with the
- remaining chicken breasts.
- Bake the chicken breasts in the preheated oven for 25-30 minutes, or until they reach 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.
Cup of Yum
Notes
- 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.
Nutrition Information
Calories
308kcal
(15%)
Carbohydrates
19g
(6%)
Protein
29g
(58%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
78mg
(26%)
Sodium
878mg
(37%)
Potassium
480mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
219IU
(4%)
Vitamin C
1mg
(1%)
Calcium
85mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 308
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 29g | 58% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 78mg | 26% |
| Sodium | 878mg | 37% |
| Potassium | 480mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.