Description
This Ranch Crusted Chicken recipe features tender, juicy chicken breasts coated in a creamy sour cream and ranch seasoning mixture, then crusted with crispy panko breadcrumbs and baked to golden perfection. It’s an easy, flavorful dish perfect for a quick weeknight dinner that the whole family will enjoy.
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 each chicken breast lengthwise and then gently pound them until they are about ½-inch thick, ensuring even cooking.
- Make Ranch Mixture: In a medium bowl, combine 1 cup sour cream with 6 teaspoons of ranch dip seasoning mix. Stir well until the mixture is smooth and evenly blended.
- Coat Chicken: Dip each butterflied chicken breast into the ranch sour cream mixture, coating both sides thoroughly. Then dredge each piece in 2 cups of panko breadcrumbs, pressing gently to ensure the breadcrumbs stick well to the surface.
- Bake: Place the coated chicken breasts on a rimmed baking sheet lined with parchment paper or foil for easy cleanup. Bake in the preheated oven for 30 minutes, or until the internal temperature reaches 165°F (74°C), indicating the chicken is fully cooked.
- Broil to Crisp: After baking, switch your oven to the broil setting on high. Broil the chicken breasts for a few minutes, watching closely to achieve a golden brown and crispy crust without burning them. Remove from oven and serve immediately.
Notes
- Pounding the chicken breasts to an even thickness ensures they cook uniformly and stay juicy.
- Use a meat thermometer to confirm the chicken reaches an internal temperature of 165°F (74°C) for food safety.
- Broiling at the end crisps up the panko crust perfectly; do not leave unattended to avoid burning.
- You can substitute Greek yogurt for sour cream for a lighter version.
- Leftovers can be refrigerated for up to 3 days and reheated in an oven or air fryer to maintain crispiness.
