Baked Ranch Chicken -

Baked Ranch Chicken

This Baked Ranch Chicken is perfectly crispy with a golden Panko-Parmesan crust and infused with savory ranch flavors. It’s an easy, delicious dinner option that’s sure to please the whole family!

Print Recipe

Prep Time 10

Cook Time 15

Servings 4

Ingredients

1 oz. packet ranch seasoning mix
▢1 teaspoon dill weed
▢1/2 teaspoon onion powder
▢1/4 teaspoon ground black pepper
▢1/4 tsp salt
▢2 garlic cloves grated on a microplane grater
▢1/3 cup mayonnaise
▢3/4 cup Panko bread crumbs
▢3/4 cup grated Parmesan cheese
▢3 tablespoons unsalted butter melted
▢2 large boneless and skinless chicken breasts sliced horizontally to make 4 fillets

Instructions

Preheat your oven to 425°F.
Whisk together 1 oz. packet ranch seasoning mix, 1 teaspoon dill weed, 1/2 teaspoon onion powder, 1/4 teaspoon ground black pepper, 1/4 tsp salt, 2 garlic cloves grated and 1/3 cup mayonnaise in a bowl, then set aside.
Mix 3/4 cup Panko bread crumbs, 3/4 cup grated Parmesan cheese, and 3 tablespoons unsalted butter melted in a separate bowl.
Coat each chicken fillet with the mayonnaise mixture, then dredge in breadcrumbs.
Put the breaded chicken fillets on a baking sheet lined with parchment paper.
Bake at 425°F for 12-15 minutes. To make sure the chicken is fully cooked and stays juicy and tender, use an instant-read thermometer to check the internal temperature, which should be at least 165°F.

Notes

Storing: Keep in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Freezing: Freeze the chicken in a freezer-safe container for up to 3 months. Thaw and warm up in the oven before serving.