Description
A crispy and flavorful Ranch Crusted Chicken recipe that combines tangy sour cream with zesty ranch seasoning and crunchy panko breadcrumbs, baked to perfection for a juicy and golden main dish that’s perfect for weeknight dinners.
Ingredients
Scale
Ranch Mixture
- 1 cup sour cream
- 6 teaspoons ranch dip seasoning mix (such as Hidden Valley Ranch)
Chicken
- 2 boneless, skinless chicken breasts
- 2 cups panko breadcrumbs
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Butterfly the chicken breasts lengthwise and then gently pound them to about ½-inch thickness to ensure even cooking.
- Make Ranch Mixture: In a medium bowl, thoroughly combine the sour cream and ranch dip seasoning mix until the mixture is smooth and well blended.
- Coat Chicken: Dip each chicken breast into the ranch sour cream mixture, making sure it’s coated evenly on all sides. Then dredge the coated chicken breasts in panko breadcrumbs, pressing gently so the crumbs stick well.
- Bake: Place the breadcrumb-coated chicken breasts on a rimmed baking sheet lined with parchment paper or aluminum foil for easy cleanup. Bake in the preheated oven for 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Broil for Crispiness: Switch your oven to the broil setting and broil the chicken breasts on high for a few minutes. Watch closely to achieve a golden brown and crispy crust without burning.
Notes
- Butterflying and pounding the chicken ensures it cooks evenly and remains juicy.
- If you don’t have ranch seasoning mix, you can substitute with a combination of dried parsley, garlic powder, onion powder, and dried dill.
- Using panko breadcrumbs creates a lighter, crispier crust than regular breadcrumbs.
- Make sure to watch the chicken closely during broiling to prevent burning.
- Let the chicken rest for a few minutes after baking to keep juices locked in before slicing.
