Parmesan Ranch Chicken
Crispy baked chicken breasts coated in a Panko, Parmesan, and ranch seasoning mixture.
Equipment
- 9×13 Baking Pan
Ingredients
Ingredients
- 1 cupPanko breadcrumbs
- 1/2 cupfreshly grated Parmesan cheese *
- 1 ounceranch seasoning mix 1 envelope
- 1/2 cupunsalted butter 1 stick, melted
- 4 8-ounceboneless, skinless chicken breasts(**)
Instructions
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick spray; set the dish aside.
- In a large shallow bowl combine 1 cup Panko breadcrumbs, ½ cup freshly grated Parmesan cheese, and the 1 ounce (1 envelope) ranch seasoning mix.
- Melt ½ cup unsalted butter (1 stick) and pour the melted butter into a second shallow bowl.
- Working with one chicken breast at a time, dip a chicken breast into the melted butter, coating both top and bottom.
- After buttering, roll the chicken breast in the breadcrumb mixture and press the crumbs onto the surface so the coating adheres; repeat steps 4–5 for all 4 (8-ounce) boneless, skinless chicken breasts.
- Place the coated chicken breasts in the prepared baking dish in a single layer, leaving a little space between each piece.
- Bake uncovered for 40–45 minutes, or until the chicken is cooked through, the juices run clear, and the internal temperature reaches at least 165°F.
- Remove the dish from the oven and let the chicken rest for 3–5 minutes before serving.
Notes
Slice the chicken in half lengthwise to createchicken cutlets. This will cut down on the cooking time and allow the meat to cook more evenly.
Make sure to pat the chicken dry before dredging it in the butter and breadcrumbs to help everything adhere!
Baking time is approximate and will vary based on the size and thickness of your chicken breasts. I always recommend testing with an instant-read thermometer to know when they are done.
Broil your chicken for a minute or two at the end of cooking to get an even crispier crust. Just be sure you keep a close eye on it — you don’t want it to burn.
This yummy crunchy chicken tastes great the next day sliced up on aCaesarorcobb salad.
Make sure to pat the chicken dry before dredging it in the butter and breadcrumbs to help everything adhere!
Baking time is approximate and will vary based on the size and thickness of your chicken breasts. I always recommend testing with an instant-read thermometer to know when they are done.
Broil your chicken for a minute or two at the end of cooking to get an even crispier crust. Just be sure you keep a close eye on it — you don’t want it to burn.
This yummy crunchy chicken tastes great the next day sliced up on aCaesarorcobb salad.