Easy Crispy Ranch Chicken (Print Version)
# Ingredients:
→ Coating Mixture
01 -
1 ounce ranch dressing mix
02 -
½ cup breadcrumbs
03 -
½ cup freshly grated parmesan cheese
→ Main Ingredients
04 -
4 skinless boneless chicken breasts
05 -
½ cup mayonnaise
# Instructions:
01 -
Heat your oven to 375°F and give your 9x13-inch baking dish a quick spray with cooking spray.
02 -
In a shallow dish, stir together the ranch mix, breadcrumbs, and that freshly grated parmesan until well combined. Put the mayo in a separate shallow dish.
03 -
Take each chicken breast and slather it with mayo on both sides, then roll it in the breadcrumb mixture until nicely coated. Place them in your prepared baking dish with a bit of space between each piece.
04 -
Slide the dish into your preheated oven and bake for about 40 minutes. You'll know they're done when a meat thermometer shows 165°F in the thickest part of the chicken and the outside is golden and crispy.
# Notes:
01 -
Feel free to jazz up your breadcrumbs with chili powder, jerk spice, or other seasonings—don't be afraid to make it your own!
02 -
An instant-read thermometer is a game-changer for perfectly cooked chicken every time.
03 -
Leftovers stay fresh in an airtight container in the fridge for 3-4 days.
04 -
For crispy reheating, pop them in a 400°F oven for about 5 minutes, keeping an eye on them so they don't burn.
05 -
You can freeze these beauties before or after baking! Just place them on a parchment-lined sheet, freeze for 1-2 hours, then transfer to a freezer bag. They'll keep for up to 3 months.