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!
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
1. Preheat your oven to 425°F.
2. Whisk together ranch seasoning mix, dill weed, onion powder, black pepper, salt, grated garlic, and mayonnaise in a bowl, then set aside.
3. Mix Panko bread crumbs, Parmesan cheese, and melted butter in a separate bowl.
4. Coat each chicken fillet with the mayonnaise mixture, then dredge in the breadcrumb mixture.
5. Place the breaded chicken fillets on a baking sheet lined with parchment paper.
6. Bake at 425°F for 12–15 minutes, or until the internal temperature of the chicken reaches at least 165°F using an instant-read thermometer.
7. Let rest briefly before serving.
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 reheat in the oven for best texture.
For extra crispiness, broil the chicken for the last 1-2 minutes of baking.
Nutrition
- Serving Size: 1 fillet
- Calories: 405
- Sugar: 1g
- Sodium: 1199mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.4g
- Protein: 29g
- Cholesterol: 105mg