Crunchy Baked Ranch Chicken

You'll love everything about this easy roasted chicken recipe. The flavor is dynamite and leftovers always make tasty sandwiches!

Course Lunch or Dinner

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 571kcal

Author Deb Clark

Equipment

9x13 casserole dish
instant read thermometer

Ingredients

4 boneless skinless chicken breasts
1 cup panko breadcrumbs or regular breadcrumbs or crushed cornflakes if you prefer
½ cup grated Parmesan cheese
1 tablespoon ranch dressing mix this is the dry powdered dressing mix
½ cup mayonnaise
½ teaspoon salt
¼ teaspoon pepper

Instructions

Preheat your oven to 400°F. Lightly spray the baking sheet with cooking spray, set aside.
In a shallow dish combine the mayonnaise and ranch dressing. In a second shallow dish, combine the panko breadcrumbs and grated Parmesan cheese. Mix them well until evenly combined.
Season the chicken with salt and pepper on both sides.
Dip each chicken breast (both sides) into the mayonnaise mixture making sure to coat it entirely.
Press the coated chicken breasts into the breadcrumb mixture, pressing down firmly to help the crumbs adhere to the chicken and create a crispy coating.
Place the coated chicken breasts on the prepared baking sheet.
Lightly spritz with non-stick cooking spray.
Bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through and the coating is golden and crispy. *
Once done, remove the baking sheet from the oven and allow the chicken to rest for a couple of minutes before serving.

Notes

* Depending on the thickness of the meat, baking times may vary. Chicken is done when the internal temperature reaches 165 degrees. Use an instant read thermometer.

Nutrition