Description

This Ranch Crusted Chicken is a flavorful and crispy baked chicken recipe! Tender chicken breasts are coated in a creamy ranch mixture and then covered in crunchy panko breadcrumbs. It’s an easy and satisfying dish that’s perfect for a weeknight meal.

Ingredients

Units Scale

1 cup sour cream
6 teaspoons ranch dip seasoning mix (such as Hidden Valley Ranch)
2 cups panko breadcrumbs
2 boneless, skinless chicken breasts

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prep: Preheat oven to 400°F (200°C). Butterfly chicken breasts lengthwise and pound to about ½-inch thickness.
Make Ranch Mixture: In a medium bowl, combine sour cream and ranch dip seasoning mix until well blended.
Coat Chicken: Dip each chicken breast in the sour cream mixture to coat evenly. Then, dredge in the panko breadcrumbs, pressing gently to adhere.
Bake: Place the coated chicken breasts on a rimmed baking sheet lined with parchment paper or foil. Bake for 30 minutes, or until the internal temperature reaches 165°F (74°C).
Broil: Broil on high for a few minutes, watching closely, until the tops are golden brown and crispy. Be careful not to burn them.

Notes

You can use boneless, skinless chicken thighs instead of breasts, but adjust cooking time as needed.
If you don’t have panko breadcrumbs, you can use regular breadcrumbs.
Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Nutrition

Serving Size: ½ of a chicken breast
Calories: 400
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 35g
Cholesterol: 100mg