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Baked Ranch Chicken

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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!

Ingredients

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  • 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

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.

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.

Nutrition

Find it online: https://glonfo.com/baked-ranch-chicken/