If you're a certified ranch-aholic, you're going to love this parmesan ranch chicken recipe! Panko bread crumbs are mixed with fresh parmesan cheese and ranch seasoning mix to make a tangy, cheesy, and crusty exterior that is simply irresistible. It's a must for your weekly rotation!
Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray and set aside.
Combine the breadcrumbs, Parmesan, and ranch seasoning mix in a large shallow bowl. In a second bowl, pour the melted butter.
1 cup Panko breadcrumbs, ½ cup freshly grated Parmesan cheese, 1 ounce ranch seasoning mix, ½ cup unsalted butter
Dip the chicken breasts in melted butter, then roll each chicken breast in the breadcrumb mixture until evenly coated.
4 (8-ounce) boneless, skinless chicken breasts
Place the coated chicken in the prepared baking dish.
Bake for 40-45 minutes, or until the chicken is fully cooked, the juices run clear, and the internal temperature is at least 165°F.
Notes
You can use regular Italian breadcrumbs instead of Panko, or try keto breadcrumbs to make this dish keto-friendly.
Feel free to swap the Parmesan for another hard cheese, such as Asiago, Pecorino Romano, or Grana Padano.
In place of the ranch seasoning, feel free to use your favorite seasoning packet, such as Italian seasoning, chicken seasoning, or creole seasoning!
In place of the chicken breasts, you can use an equal amount of boneless, skinless chicken thighs.
Make sure to pat the chicken dry before dredging it in the butter and breadcrumbs to help everything adhere!
Slice the chicken in half lengthwise to create chicken cutlets. This will cut down on the cooking time and allow the meat to cook more evenly.
To make in advance, coat the chicken and place it in an air-tight container in the fridge overnight before baking.
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.
Storage: Store Parmesan ranch chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.