This Homemade Chicken Shake and Bake recipe is a healthier, yet equally delicious, alternative to the store-bought version. Coated in a flavorful blend of breadcrumbs, herbs, and spices, then baked to crispy perfection, these chicken breasts are juicy on the inside and perfectly crunchy on the outside. It’s an easy, satisfying dish that’s perfect for a weeknight dinner or meal prepping for the week.

Why You’ll Love This Recipe

This homemade version of Shake and Bake is quick, simple, and full of flavor. The breading is perfectly seasoned with garlic, onion, parsley, thyme, and paprika, making every bite packed with delicious taste. The chicken stays juicy on the inside, while the outer layer becomes crispy and golden brown. Using olive oil to coat the chicken gives it a healthier twist compared to the traditional method, while still keeping that crispy, crunchy texture. It’s an easy, no-fuss recipe that’s sure to become a favorite in your kitchen!

Chicken Shake and Bake

Ingredients

1 cup dry breadcrumbs
1 tablespoon cornstarch
1 teaspoon garlic salt
½ teaspoon pepper
½ teaspoon onion powder
½ teaspoon dried parsley
½ teaspoon thyme
¼ teaspoon paprika
6 tablespoons olive oil, divided
1 ½ pounds chicken breasts (about 5 breasts)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a large-rimmed baking sheet with aluminum foil and spray with non-stick spray. Set aside.
Make the Coating:
In a gallon-sized Ziploc bag, combine the breadcrumbs, cornstarch, garlic salt, pepper, onion powder, paprika, parsley, and thyme.
Add Olive Oil to the Mixture:
Add 1 tablespoon of olive oil to the breadcrumb mixture and mix until the texture becomes sandy.
Prepare the Chicken:
Pour the remaining 5 tablespoons of olive oil into a shallow bowl or plate. Coat each piece of chicken in the oil.
Coat the Chicken in Breadcrumbs:
Add the chicken pieces, one at a time, into the Ziploc bag with the breadcrumb mixture. Shake the bag to coat each piece of chicken evenly. For a thicker breading, coat the chicken in oil again and shake in the breadcrumbs a second time.
Bake the Chicken:
Place the coated chicken pieces on the prepared baking sheet. Bake for about 20 minutes or until the chicken reaches an internal temperature of 165°F. If using other cuts of chicken, the baking time may vary.
Rest the Chicken:
Remove the chicken from the oven and transfer it to a cooling rack. Let the chicken rest for a few minutes before serving. This prevents the bottom from getting soggy.

Servings and Timing

Servings: 5
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Spicy Version: Add a pinch of cayenne pepper or red pepper flakes to the breadcrumb mixture for a spicy kick.
Herb Variation: Experiment with other dried herbs like rosemary, oregano, or basil to customize the flavor of the coating.
Gluten-Free Version: Use gluten-free breadcrumbs for a gluten-free version of this recipe.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F for 10-15 minutes to keep the coating crispy. You can also reheat in an air fryer for extra crispiness.

FAQs

1. Can I use bone-in chicken for this recipe?

Yes, you can use bone-in chicken pieces. Just be sure to adjust the cooking time accordingly, as bone-in chicken may take longer to cook.

2. Can I use chicken thighs instead of breasts?

Yes, you can use chicken thighs instead of breasts. Just adjust the cooking time to ensure the chicken reaches an internal temperature of 165°F.

3. Can I double the recipe for more servings?

Yes, you can easily double the recipe. Just be sure to use two baking sheets if necessary to avoid overcrowding.

4. Can I use a different type of oil?

Yes, you can substitute olive oil with vegetable oil or canola oil, though olive oil provides a slightly richer flavor.

5. Can I make the breading mixture ahead of time?

Yes, you can prepare the breadcrumb mixture ahead of time and store it in an airtight container for up to a week.

6. Can I freeze the breaded chicken before baking?

Yes, you can freeze the breaded chicken. Place the chicken pieces on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adjusting the cooking time as necessary.

7. How do I know when the chicken is cooked through?

The chicken is cooked through when it reaches an internal temperature of 165°F. Use a meat thermometer to check.

8. Can I use store-bought breadcrumbs instead of making my own?

Yes, you can use store-bought breadcrumbs for convenience. Just make sure they are plain or lightly seasoned.

9. Can I make this recipe in an air fryer?

Yes, you can air fry the chicken at 375°F for about 15-20 minutes, flipping halfway through, until it reaches 165°F and the coating is crispy.

10. Can I add cheese to the breading mixture?

Yes, you can add grated Parmesan or any other cheese to the breadcrumb mixture for an extra layer of flavor.

Conclusion

This Homemade Chicken Shake and Bake is a healthier, more flavorful twist on the classic recipe. With its crispy, well-seasoned coating and juicy chicken on the inside, it’s a quick and satisfying meal the whole family will enjoy. Plus, it’s easy to customize to suit your tastes and dietary preferences. Whether you’re preparing a quick weeknight dinner or a meal prep favorite, this recipe is sure to become a go-to!