Parmesan Ranch Chicken
Parmesan Ranch Chicken is one of those meals that effortlessly…
Servings: 4 servings
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. Spray a 9×13-inch baking dish with nonstick spray and set aside.
- In a large shallow bowl, combine 1 cup Panko breadcrumbs, ½ cup freshly grated Parmesan cheese, and 1 ounce ranch seasoning mix.
- In a second shallow bowl, pour ½ cup melted unsalted butter.
- Pat the 4 (8-ounce) boneless, skinless chicken breasts dry with paper towels.
- Working one at a time, dip a chicken breast into the melted butter, coating both sides, and let excess butter drip back into the bowl.
- Roll the butter-coated chicken breast in the breadcrumb mixture, pressing gently so the crumbs adhere and the breast is evenly coated on all sides. Place the coated breast in the prepared baking dish. Repeat with the remaining breasts, spacing them evenly in the dish.
- Bake uncovered for 40–45 minutes, or until the chicken is fully cooked, the juices run clear, and the internal temperature at the thickest part reaches at least 165°F.
- Remove from the oven and let the chicken rest 3–5 minutes before serving.
Equipment
- 9×13 Baking Pan
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.