Description
This Ranch Crusted Chicken recipe delivers juicy, tender chicken breasts coated in a creamy ranch-seasoned sour cream and crispy panko breadcrumb crust. Baked to perfection and finished with a quick broil to achieve a golden, crunchy topping, this dish is perfect for a flavorful weeknight dinner or entertaining guests.
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 to about ½-inch thickness to ensure even cooking.
- Make Ranch Mixture: In a medium bowl, combine the sour cream and ranch dip seasoning mix thoroughly until well blended to create a flavorful coating.
- Coat Chicken: Dip each prepared chicken breast into the ranch sour cream mixture, ensuring it is evenly coated on all sides. Next, dredge the chicken in the panko breadcrumbs, pressing gently to help the crumbs adhere.
- Bake: Arrange the coated chicken breasts on a rimmed baking sheet lined with parchment paper or foil. Bake them in the preheated oven for approximately 30 minutes until the internal temperature reaches 165°F (74°C), ensuring they are fully cooked.
- Broil: Once baked, switch the oven to the broil setting on high. Broil the chicken breasts for a few minutes, watching carefully to avoid burning, until the tops turn golden brown and crispy for the perfect finishing touch.
Notes
- Butterflying and pounding the chicken breasts ensures they cook evenly and remain juicy.
- Using panko breadcrumbs gives the crust a light, crispy texture.
- Broiling at the end adds a delicious golden crunch, so watch closely to prevent burning.
- Internal temperature of 165°F (74°C) is essential for safe chicken consumption.
- Leftover ranch crusted chicken can be stored in the refrigerator for up to 3 days.
