Shake and Bake Chicken Thighs With Parmesan Peas
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 6ounces unsweetened shredded-wheat cereal (about 3 cups), crushed
- 2teaspoons granulated garlic
- 2teaspoons granulated onion
- 1tablespoon kosher salt
- 2teaspoons black pepper
- ¼cup canola oil
- 8boneless, skinless chicken thighs (2 pounds)
- 6ounces wide egg noodles (about 3 cups)
- Unsalted butter, to taste
- Kosher salt, to taste
- 2tablespoons unsalted butter
- 1pound frozen peas
- Kosher salt and black pepper
- ½cup grated Parmesan
For the Chicken
For the Noodles
For the Buttered Peas
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
795 calories; 37 grams fat; 13 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 7 grams polyunsaturated fat; 70 grams carbohydrates; 12 grams dietary fiber; 7 grams sugars; 49 grams protein; 1062 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Make the chicken: Heat oven to 450 degrees. Set a rack inside a large rimmed baking sheet. In a large resealable plastic bag, combine the crushed cereal, granulated garlic and onion, salt, pepper and oil, and mix until well blended.
- Step 2
Add half the chicken to the bag and shake, pressing gently to help coating adhere; transfer to rack. Repeat with remaining chicken. Bake for about 20 minutes until golden, crisp and cooked through.
- Step 3
Meanwhile, cook egg noodles, according to package directions. Add butter and salt, to taste.
- Step 4
While the chicken and noodles cook, make the buttered peas: In a large skillet over medium heat, melt the butter. Increase the heat to medium-high, add the peas and season with salt and pepper. Cook over moderate heat, stirring, until warmed through, about 3 minutes. Stir in the Parmesan. Serve the chicken with peas and noodles.
Private Notes
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Cooking Notes
Debby Elliott
It would be nice if you occasionally had recipes for one or two or instructions for how best to cut down the recipes for one or two.
Judy
Maybe just cut everything in 1/2? Or cook the entire recipe and reserve the rest for leftovers or the next day's lunch?
Ricki-Ellen
Anyone try using Trisquits instead of shredded wheat? (Letting the crackers add the seasonings...)
AMY SHERIDAN
Nice recipe, but it would be great to stop using single use plastic resealable bags for something that can be easily done in a washable bowl.
Tracy
I made a version of this last week. No wheaties, so I crushed up a (random takeout leftover) packet of melba toast and half a cup of pecans that somehow didn't make it into the salad the night before. A pinch of thyme and dried sage, and there it was, the best shake and bake substitute ever.
Heidi Der
It looks like this recipe’s ingredients could pretty easily be cut in half to serve two, with no change to the preparation instructions.
L. Amenope
I remember an old recipe for homemade Shake and Bake. Instead of the oil, the chicken pieces were brushed with mayonnaise, pressed into a crumb mixture with spices, and then baked. The mayo added another level of flavor. Seems to me that any combination of crumbs and seasonings can be used. I would prefer some crushed rosemary and a bit of cayenne added to the mixture.
Susan
Not wanting to buy a lot of shredded wheat that I wasn't going to use other than this recipe, I took a tip from someone else's comments here and bought a box of Triscuits (low salt), crushed those up, added a dash of Sunny Paris seasoning from Penzey's, as well as the granulated garlic and onion for my shake and bake mix. Instead of grated Parmesan, I used shredded because I like a heftier cheese taste. The results were divine. Plus, I had leftover Triscuits for snacks.
Ellen
I also have a wish that they would include alternative options for those who have gluten intolerance. Couldn't making it with gluten free Panko be done at NYT test kitchen and revised by a professional kitchen rather than leaving it up to the subscribers?
Rachell
I thought this was really good.... but pretty salty for our taste. The crushed cereal offered a nice texture change compared to normal coating mix/Shake n bake. I suggest putting all ingredients into your food processor to crush and combine all at once and then transfer onto plate and press the chicken into the mix. I will def make again, but try adjusting salt down by half to start..and also try with pork chops.
Samantha
Shockingly tasty considering how boring shredded wheat is normally! Great with the peas and noodles...a nice throwback comfort food dinner and nice homage to Shake n’ Bake. My kids (9 and 7) loved everything. We are henceforth calling this recipe Fake n’ Bake. Definitely making it again!
PNRN
Definitely plan to cook this. But I'm going to use Triscuits--one of the fancier flavors, like rosemary and pepper.
Datamonster
One can just wash and re-use the bag - we haven't bought new resealable bags in a decade or more.
direct food fan
Following healthiest practices, it would be nice if the NYT always offered "real"ingredients first (chopped onions and garlic) and their processed, granulated versions only as alternatives for those who need that level of expediency.
Nancy
Came across this recipe when browsing for easy chicken thigh ideas. After reading through the recipe and reader comments I used what I had on hand...Olive Oil Sea Salt crackers instead of cereal, mayo w/ a healthy dab of dijon instead of the oil (really helped the crumb mix hold on and hub said chx was super juicy) and since I don't eat meat and my husband does, I used slabs of extra firm tofu for me! Baked them together as per recommendation. Served with big lemon wedges. Delicious!! Thanks!
lizzie
Coating did not coat!
Dawn H.
To make it GF, crushed 1 C GF (not frosted) cornflakes with 1 C GF Panko. I added italian seasoning (2 tsp) and cayenne (1/4 ish tsp), and a 1/4 tsp more of the garlic and onion granules to the breading bag. I brushed the top and bottom of each thigh with mayo, then dredged in the breading mix. Lightly sprinkled salt and pepper on top of each thigh before putting them in the oven for 20-25 min. Lowered the oven temp from 450 to 425 halfway through baking due to over browning.
Cindy
We didn’t make the peas and noodles, though I’m sure they would have been delicious. Loved the homemade shake ‘n bake idea. Combined the crumb ingredients minus the oil and plus some paprika in the food processor. Tossed boneless breast strips (what I had) in a little oil mixed with a little mayonnaise, then dredged them in the crumb mixture and baked at 450 for half an hour or so. I will play with seasonings and make again, so easy and good for a family weeknight dinner with leftovers.
B.
This was a terrific quick, easy and complete Monday night meal. I made mine with Weetabix, if anyone knows of those, because that’s the cereal weI eat here- delicious savory crunch. I also took another commenter’s advice and mayonnaised before coating. This was a family winner.
Pete
Baked for 25 minutes. The thighs I used varied in thickness, and even though they were all over 165 degrees, the thinner ones were far more tender. Will make again, but pound the thicker thighs. And I think a pinch of cayenne pepper is needed.
Carolyne
In the 1970s, my mom always used crushed Corn Flakes (she rolled them in a plastic bag with a rolling pin), poultry seasoning, and salt and pepper to approximate Shake N Bake. I haven't tried this in years. If you don't mind using Corn Flakes instead of Triscuits or Shredded Wheat, give it a try. It was crunchy. She made this as a picnic food that we would take with our jug of Wyler's lemonade out to the lake for a day of splashing and summer fun in Wisconsin.
Michael N.
This recipe lends itself to the AiFryer for crunchier results. Also, I vote for Triscuits as a substitute for the shredded wheat.
Pamela
My mom made these when we were kids but she used crushed cornflakes. One of our favs.
IW
My mother used corn flakes
B Cohen
Make this with cornflakes! Just crush them between waxed paper or parchment paper with a rolling pin. Leave the flakes a little larger for crispy “fried” chicken texture. A old time recipe my mom used to make in the 1950s!
Carol C.
I'm thinking this might also be great cooked in an air fryer. Anyone tried that?
Airfryer
To keep the house cool in the summer I tend to avoid the oven and switch to the air fryer. Has anyone tried the chicken in it? Would the breading be too crispy?
rosalina walter
I used pretzels pulsed in the blender to which I added onion and garlic powder. It worked out well!
Erica
My young kids gave me hugs they loved this dinner so much. I used the leftovers for chicken burgers the next day and melted cheese on them.
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