Description
Baked Ranch Chicken Delight is a flavorful and crispy chicken dish coated with a zesty ranch mayo mixture and a crunchy Parmesan-Panko topping. This easy-to-make recipe results in juicy, tender chicken breasts baked to perfection in just 25 minutes, making it perfect for a quick weeknight dinner or casual gathering.
Ingredients
Seasoning and Sauce
- 1 oz. packet ranch seasoning mix
- 1 teaspoon dill weed
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 garlic cloves, grated (using a microplane grater)
- 1/3 cup mayonnaise
Breaded Coating
- 3/4 cup Panko bread crumbs
- 3/4 cup grated Parmesan cheese
- 3 tablespoons unsalted butter, melted
Protein
- 2 large boneless and skinless chicken breasts, sliced horizontally to make 4 fillets
Instructions
- Preheat Oven: Preheat your oven to 425°F to ensure it’s hot enough for baking the chicken to a crispy golden brown.
- Prepare Ranch Mixture: In a bowl, whisk together the ranch seasoning mix, dill weed, onion powder, ground black pepper, salt, grated garlic cloves, and mayonnaise until well combined. Set this mixture aside; it will coat the chicken.
- Mix Breaded Topping: In a separate bowl, combine the Panko bread crumbs, grated Parmesan cheese, and melted unsalted butter. This mixture will give the chicken a crispy and flavorful crust once baked.
- Coat Chicken: Take each chicken fillet and coat it thoroughly with the ranch mayonnaise mixture. Then dredge the fillets in the breadcrumb and Parmesan mixture, pressing gently so the crust sticks well.
- Arrange Fillets: Line a baking sheet with parchment paper and arrange the breaded chicken fillets on it, ensuring they don’t overlap for even baking.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes. Use an instant-read thermometer to check that the internal temperature reaches at least 165°F, ensuring the chicken is cooked through but remains juicy and tender.
Notes
- Using an instant-read thermometer is crucial for perfectly cooked chicken without drying it out.
- If you prefer, you can substitute mayonnaise with Greek yogurt for a lighter version, but the crust texture might vary slightly.
- Double the recipe if cooking for a larger group; baking time remains the same but use multiple baking sheets or bake in batches.
- Leftover baked chicken is great for salads or sandwiches the next day.
