Easy “Shake & Bake” Breaded Chicken

Easy “shake & bake” breaded chicken

Total Time
30 min
15 min
15 min
A nod to the iconic packaged mix, our version works with any cut of chicken. While the bird bakes, throw together a bright, creamy veggie slaw as a side. To ensure an even cook, use 6-ounce chicken breasts. (Some stores sell cuts that weigh double that!) If you have a larger size, slice the breasts into cutlets, then pound them to an even thickness.


Cooking spray

4 spray(s)

Whole wheat panko breadcrumbs


White whole wheat flour


Garlic powder

1 tsp

Smoked paprika

1 tsp

Kosher salt

¾ tsp

Ground cumin

¾ tsp

Black pepper

½ tsp


1 item(s), large

Uncooked boneless skinless chicken breast

24 oz, 4 (6-oz) breasts


  1. Place a sheet pan in the oven. Preheat the oven to 425°F (leave pan in oven as it heats).
  2. In a large zip-top plastic bag, combine the panko, flour, garlic powder, smoked paprika, salt, cumin, and black pepper; seal the bag and shake to combine. In a medium bowl, whisk the egg with 1 tbsp water until well combined.
  3. Place the chicken between 2 pieces of parchment paper; pound with a meat mallet or small skillet to an even thickness of about ½ inch. Working with 1 breast at a time, dip in egg mixture to coat. Place the chicken in the bag; shake to coat with the panko mixture. Place breaded chicken back on the parchment paper. Repeat the process with the remaining chicken.
  4. Carefully remove the hot pan from the oven. Coat the pan with cooking spray. Arrange the chicken on the pan; coat chicken with cooking spray. Bake until breading is browned and a thermometer inserted in the middle of the chicken registers 165°F, about 15 minutes.
  5. Serving size: 1 chicken breast