Description
A golden, crunchy baked chicken coated in ranch seasoning, Parmesan, and Panko breadcrumbs. This easy, flavorful recipe delivers crispy perfection without frying.
Ingredients
For the Savory Ranch Coating:
- 1 oz packet ranch seasoning mix
- 1 teaspoon dill weed
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- 2 garlic cloves, grated
For the Crispy Parmesan Crust:
- ⅓ cup mayonnaise
- ¾ cup Panko breadcrumbs
- ¾ cup grated Parmesan cheese
- 3 tablespoons unsalted butter, melted
For the Chicken:
- 2 large boneless, skinless chicken breasts (sliced horizontally into 4 fillets)
Instructions
- Preparing the Flavorful Coating:
- In a bowl, mix ranch seasoning, dill, onion powder, black pepper, salt, garlic, and mayonnaise.
- Creating the Crispy Crust:
- In a separate bowl, combine Panko breadcrumbs, Parmesan cheese, and melted butter.
- Coating and Baking to Perfection:
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Spread the ranch-mayo mixture onto each chicken fillet.
- Dredge in the breadcrumb mixture, pressing to coat evenly.
- Place the coated chicken on the prepared baking sheet.
- Bake for 12-15 minutes until golden brown and cooked through (internal temperature should reach 165°F).
- Serving & Enjoying:
- Let the chicken rest for a few minutes before serving.
- Serve with your favorite sides like mashed potatoes, salad, or roasted vegetables.
Notes
- Use Panko breadcrumbs for the best crunch.
- Press the coating firmly onto the chicken for an even, crispy crust.
- Baking at 425°F ensures a crispy exterior while keeping the chicken juicy.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 375°F for about 10 minutes or in an air fryer to restore crispiness.
- Freeze fully cooked chicken in an airtight container for up to 3 months. Reheat in the oven or air fryer for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American