Ingredients
Equipment
Method
- Place the chicken between parchment paper or plastic wrap. Pound the chicken breasts with a meat mallet or rolling pin until each one is 1/4 inch thick. This helps the chicken cook fast and evenly. Sprinkle both sides with salt and pepper, then set the chicken aside.
- In a medium bowl, mix the sour cream and 2 tablespoons of the ranch seasoning together.
- Put the chicken breasts into the sour cream mixture. Use tongs or your hands to mix until the chicken is completely coated.
- Cover the bowl and let the chicken marinate for at least one hour. You can prepare this step in the morning or the night before.
- Preheat your oven to 400 degrees Fahrenheit.
- Mix the remaining 1 tablespoon of ranch seasoning, panko breadcrumbs, parmesan cheese, and shredded cheddar cheese in a separate medium bowl.
- Coat your sheet pan with olive oil. Dip the marinated chicken breasts into the panko mixture and place them on the prepared sheet pan.
- Divide any remaining panko mixture evenly over the tops of the chicken breasts.
- Bake for 25 to 30 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 165 degrees when done.
- Serve the chicken with a salad, rice, or vegetables.
Nutrition
Notes
If you have leftovers, store them in glass containers in the refrigerator. They will last up to three days. You can use the chicken in a salad or serve it with vegetables for a quick lunch. If you eat it cold, grab it straight from the fridge. If you want it warm and crispy, put it into a preheated 375-degree oven for about 10 minutes. Alternatively, warm it in the microwave for about 45 seconds.
If you plan to meal prep this baked ranch chicken recipe, you can marinate the chicken up to 2 days in advance. This lets you start cooking right away on the day you plan to eat it.