Description
This Baked Ranch Chicken features juicy, tender chicken fillets coated with a golden, crispy Parmesan-Panko crust infused with rich ranch seasoning and herbs. Perfect for quick weeknight dinners or a family favorite meal, this easy recipe is flavorful, versatile, and irresistibly delicious.
Ingredients
- 1 oz. packet ranch seasoning mix
- 1 teaspoon dill weed
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 garlic cloves, grated
- 1/3 cup mayonnaise (or Greek yogurt for a lighter option)
- 3/4 cup Panko breadcrumbs
- 3/4 cup grated Parmesan cheese
- 3 tablespoons unsalted butter, melted
- 2 large boneless, skinless chicken breasts, sliced horizontally to create 4 fillets
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or grease lightly.
- Prepare Mayonnaise Mixture: In a bowl, mix ranch seasoning, dill weed, onion powder, black pepper, salt, grated garlic, and mayonnaise (or Greek yogurt) until well blended. Set aside.
- Prepare Breadcrumb Mixture: In another bowl, combine Panko breadcrumbs, Parmesan cheese, and melted butter. Mix until evenly coated.
- Coat Chicken: Spread a layer of the mayonnaise mixture on each chicken fillet. Then, dredge the coated chicken in the breadcrumb mixture, pressing gently to ensure the crumbs adhere.
- Arrange on Baking Sheet: Place the breaded chicken fillets in a single layer on the prepared baking sheet.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden brown and crispy.
- Serve: Remove from the oven and serve hot. Pair with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- Substitutions: Replace mayonnaise with sour cream or Greek yogurt for a lighter option.
- Make-Ahead: Coat the chicken and refrigerate for up to 4 hours before baking.
- Storage: Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
