Baked Ranch Chicken
Baked Ranch Chicken is an easy recipe that makes its own creamy sauce as it bakes! You'll love this tender and juicy chicken smothered in a flavorful gravy that's topped with crunchy panko breadcrumbs!
Servings: 4
Calories: 500kcal
Equipment
- cast iron skillet (or baking dish)
Ingredients
- 4 chicken cutlets (thin sliced chicken breasts)
- 1 packet dry ranch seasoning mix
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup parmesan cheese (grated)
- ¼ teaspoon black pepper
- ¼ cup panko breadcrumbs
- fresh parsley (optional garnish) (chopped)
Instructions
- Preheat the oven to 375°F. Lightly grease an oven-proof skillet, or baking dish with cooking spray.
- In a medium bowl, mix together the ranch seasoning mix, mayonnaise, sour cream, grated Parmesan cheese, and black pepper until well combined.
- Place the chicken in the prepared baking dish in a single layer.
- Spread the ranch mixture evenly over the top of each chicken cutlets, making sure they are well coated.
- Sprinkle the panko breadcrumbs over the top of the ranch-coated chicken cutlets.
- Bake the chicken in the preheated oven for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F.
- For a golden-brown crust, broil the chicken cutlets for 2-3 minutes after baking, watching carefully to prevent burning
- Remove the Baked Ranch Chicken from the oven and let it rest for 5 minutes before serving.
- Garnish with chopped fresh parsley, if desired.
Notes
- Leftovers should be stored in the refrigerator in an airtight container for up to 3 days.
- To reheat, place leftovers in a 350°F oven, covered with foil, for about 10-15 minutes or until heated through.
- Freezing is not recommended. Cream-based sauces can sometimes separate when frozen and reheated due to the dairy content.
Nutrition
Calories: 500kcal | Carbohydrates: 8g | Protein: 40g | Fat: 33g | Saturated Fat: 8g | Sodium: 1037mg | Potassium: 685mg | Fiber: 0.2g | Sugar: 1g | Vitamin C: 2mg | Calcium: 121mg | Iron: 1mg