Description
Baked Ranch Chicken is a flavorful, crunchy, and simple main course featuring juicy chicken breasts coated in a savory herb mayo and crispy parmesan crust. This family-friendly meal relies on pantry staples to deliver a restaurant-quality texture without the need for frying. The mayonnaise acts as a binder that ensures the chicken remains moist, while the buttery panko and parmesan coating provides a satisfying golden-brown crunch in every bite, making it an ideal choice for busy weeknights.
Ingredients
1 oz ranch seasoning mix
1 tsp dill weed
1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp salt
2 garlic cloves, grated
1/3 cup mayonnaise
3/4 cup panko breadcrumbs
3/4 cup parmesan cheese, freshly grated
3 tbsp unsalted butter, melted
2 large chicken breasts, sliced horizontally into 4 cutlets
Instructions
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a small bowl, whisk together the mayonnaise, grated garlic, ranch seasoning, dill weed, onion powder, salt, and black pepper.
In a separate shallow bowl, combine the panko breadcrumbs, grated parmesan cheese, and melted butter until the mixture resembles wet sand.
Pat the chicken cutlets dry and spread the mayonnaise mixture evenly over both sides of each piece.
Press each coated cutlet into the breadcrumb mixture until well-coated on all sides.
Place the chicken on the prepared baking sheet.
Bake for 15 minutes or until the chicken reaches an internal temperature of 165°F and the crust is golden brown.
Notes
Ensure the chicken is sliced evenly to guarantee consistent cooking times. Use fresh dill for a brighter flavor if available. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in an oven or air fryer to maintain crispiness.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner Recipes
- Method: Baking
- Cuisine: American