Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts
- 1 packet (1 oz) Ranch dressing mix
- 1/2 cup Panko bread crumbs
- 1/4 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Black pepper
- 2 tablespoons Milk
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
- Step 2: In a shallow dish, combine the panko bread crumbs, Parmesan cheese, Ranch dressing mix, garlic powder, and black pepper.
- Step 3: In a separate shallow dish, pour the milk.
- Step 4: Dip each chicken breast in the milk, then dredge in the bread crumb mixture, pressing gently to adhere.
- Step 5: Place the coated chicken breasts on the prepared baking sheet. Drizzle with olive oil.
- Step 6: Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For extra crispy chicken, reheat in a preheated oven at 350°F (175°C) until warmed through, instead of microwaving.
- Serve this baked ranch chicken alongside roasted vegetables or a fresh salad for a complete and satisfying meal.
- Don't overcrowd the baking sheet; spacing out the chicken allows for even browning and crispier results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American