Parmesan Ranch Chicken
Crispy panko-coated chicken breasts flavored with ranch and Parmesan for an easy weeknight meal.
Equipment
- Rimmed Baking Sheet
- Wire Rack
- Meat Thermometer
- Mixing Bowls
- Measuring cups and spoons
- Measuring Spoons
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup bottled ranch dressing or enough to dip/marinate chicken
- 2 cup panko bread crumbs
- 2/3 cup grated Parmesan cheese
- 2 tsp garlic powder
- 2 tsp seasoned salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes optional
- cooking spray
Instructions
- Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with foil if desired and place a wire rack on top.
- If needed, pound the chicken breasts to an even thickness (about 1/2 inch) so they cook evenly.
- In a shallow bowl, pour the ranch dressing; in a separate shallow dish, combine the panko, grated Parmesan, garlic powder, seasoned salt, black pepper, and red pepper flakes.
- Dip each chicken breast into the ranch to coat completely, letting excess drip off, then press both sides into the panko-Parmesan mixture until well coated.
- Place the coated chicken on the prepared wire rack set over the baking sheet. Sprinkle additional Parmesan on top if desired and lightly spray the tops with cooking spray.
- Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer.
- Let the chicken rest a few minutes before serving.
Notes
- For more flavor, marinate chicken in ranch overnight.
- Use panko for a crispier coating or regular breadcrumbs if preferred.
- Freshly grated Parmesan or the canned powdered Parmesan both work well.
- Line the pan with foil for easier cleanup.
- Check doneness with a meat thermometer for safety.