Description
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!
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Ingredients
- 1 oz. packet ranch seasoning mix
- 1 teaspoon dill weed
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ tsp salt
- 2 garlic cloves, grated on a microplane grater
- ⅓ cup mayonnaise
- ¾ cup Panko bread crumbs
- ¾ cup grated Parmesan cheese
- 3 tablespoons unsalted butter, melted
- 2 large boneless and skinless chicken breasts, sliced horizontally to make 4 fillets
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Instructions
Preheat your oven to 425°F.
Whisk together 1 oz. packet ranch seasoning mix, 1 teaspoon dill weed, ½ teaspoon onion powder, ¼ teaspoon ground black pepper, ¼ tsp salt, 2 garlic cloves grated and ⅓ cup mayonnaise in a bowl, then set aside.
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Mix ¾ cup Panko bread crumbs, ¾ 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.
[the_ad id="4669"]Nutrition
- Serving Size: 1 fillet
- Calories: 405 kcal
- Sugar: 1 g
- Sodium: 1199 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.4 g
- Protein: 29 g
- Cholesterol: 105 mg