Dinner

Shake n’ Bake Chicken with Hot Honey Tomatoes

September 16, 2026

While my mom was (is) a fantastic from-scratch cook, she was never too good for a kitchen short cut, Shake ’N Bake being a prime example. This ingenious breading method has you skip the chaos and the mess of a traditional dredging station by containing it all in a plastic zip-top bag. So all you do is shake, and bake! Honestly, iconic. This recipe has the same mess free ethos, with the addition of a pre-panko step that coats the chicken in mayo and Dijon for maximum flavor and juiciness. (But don’t worry this step is also contained to a bag.) Served with a simple side of arugula and spicy yet sweet marinated tomatoes, it’s as weeknight as weeknight gets.

Shake n’ Bake Chicken

yields :4 servings

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Ingredients

1 large egg, beaten
1⁄4 cup mayonnaise
2 tablespoons Dijon mustard
2 pounds boneless, skinless chicken thighs
2 cups panko bread crumbs
2 teaspoons garlic powder
1 teaspoon smoked paprika
Pinch of cayenne
3 tablespoons hot honey, plus more for serving
2 tablespoons chili- infused olive oil, or extra- virgin olive oil with a pinch of crushed red
pepper flakes
1 lemon, zested and juiced (about 3 tablespoons)
2 cups cherry tomatoes, halved
2 tablespoons finely chopped fresh chives
6 cups packed baby arugula
2 ounces freshly shaved
Parmesan cheese
Kosher salt, flaky salt, and freshly ground black pepper

Instructions

Preheat the oven to 425°F.
Shake the chicken: In a large zip- top bag, combine the egg, mayo, mustard, ½ teaspoon salt, and a couple cracks of pepper. Add the chicken to the bag and tightly zip it closed. Working through the bag, massage the chicken with your hands to fully coat it.
In a second large zip- top bag, combine the panko, garlic powder, paprika, cayenne, and ½ teaspoon salt. Working with one piece at a time, add the chicken from the first bag to the second bag with the panko mixture, seal the bag, and gently shake the bag to coat the chicken with the crumb mixture. Transfer the chicken to a wire rack- lined sheet pan and repeat with the remaining pieces.
Bake the chicken: Bake until the chicken is golden brown and the internal temperature reaches 175°F, 25 to 30 minutes.
Marinate the tomatoes: In a medium bowl, whisk together the hot honey, chili-infused oil, half of the lemon zest, and 2 tablespoons of the lemon juice. Add the tomatoes, chives, and a pinch of flaky salt and toss to coat. Set aside.
Assemble and serve: When still hot from the oven, drizzle the chicken with hot honey and sprinkle with flaky salt. Dress the arugula with the remaining 1 tablespoon of lemon juice, remaining lemon zest, a pinch of salt, and a couple cracks of pepper. Toss to coat. Gently fold in the shaved Parm. Plate the arugula and the chicken and top with the marinated tomatoes plus any remaining marinade from the bowl.