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Baked Ranch Chicken

A delectable dish combining tender chicken fillets with a crispy, flavorful coating that evokes memories of family dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large boneless, skinless chicken breasts (sliced horizontally to make 4 fillets) The main protein providing juiciness.
For the Coating
  • 1 oz. packet ranch seasoning mix
  • 1 teaspoon dill weed For a fresh, zesty flavor.
  • 1/2 teaspoon onion powder Adds subtle sweetness.
  • 1/4 teaspoon ground black pepper Provides gentle heat.
  • 1/4 teaspoon salt Essential for flavor enhancement.
  • 2 cloves garlic (grated) For aromatic flavor.
  • 1/3 cup mayonnaise Keeps chicken moist.
  • 3/4 cup Panko bread crumbs Provides crunchiness.
  • 3/4 cup grated Parmesan cheese Adds cheesy flavor.
  • 3 tablespoons unsalted butter (melted) Enhances richness of breading.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) for crispy chicken.
  2. In a mixing bowl, whisk together ranch seasoning mix, dill weed, onion powder, ground black pepper, salt, grated garlic, and mayonnaise. Set aside.
  3. In another bowl, combine Panko bread crumbs, grated Parmesan cheese, and melted butter, mixing until crumbly.
Coating the Chicken
  1. Coat each chicken fillet with the mayonnaise mixture.
  2. Dredge the coated chicken in the breadcrumb mixture, pressing down to ensure the crumbs stick.
Baking
  1. Place the breaded chicken fillets on a parched baking sheet and bake for 12-15 minutes until cooked through and golden brown.
  2. Use an instant-read thermometer to verify an internal temperature of at least 165°F (75°C).

Notes

For added flavor, consider cayenne pepper or paprika in the breadcrumb mixture. Fresh herbs like parsley or chives can enhance the crumb coating. Letting the breaded chicken rest can improve the crunchiness.