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Baked Ranch Chicken

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This Baked Ranch Chicken is a delicious, crispy dish coated in a Parmesan-Panko crust and seasoned with ranch flavors. Perfectly moist and full of flavor, it’s an easy-to-make recipe that will quickly become a family favorite.

Ingredients

  • 1 packet (1 oz) ranch seasoning mix
  • 1 teaspoon dried dill weed
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 2 cloves garlic, grated
  • 1/4 cup mayonnaise
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter, melted
  • 2 large boneless, skinless chicken breasts, sliced horizontally to make 4 fillets

Instructions

  • Preheat the Oven: Preheat your oven to 425°F (220°C).
  • Prepare the Coating: Mix ranch seasoning, dill weed, onion powder, pepper, salt, grated garlic, and mayonnaise in a bowl until smooth.
  • Make the Breading: Combine Panko breadcrumbs, Parmesan cheese, and melted butter in another bowl.
  • Coat the Chicken: Spread the mayonnaise mixture evenly on the chicken fillets.
  • Bread the Chicken: Dredge each fillet in the breadcrumb mixture, pressing lightly to adhere.
  • Arrange: Place the breaded chicken on a parchment-lined baking sheet.
  • Bake: Bake for 12–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.

Notes

  • For a lighter option, substitute mayonnaise with Greek yogurt or sour cream.
  • Add cayenne pepper or red pepper flakes for a spicy twist.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

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