Savory Cheesy Ranch Chicken with Ranch Flavor (Print version)
Juicy baked chicken topped with creamy ranch, cheddar, and a crisp golden panko layer for an easy family dinner.
# Ingredients:
For the chicken
01 -
4 boneless skinless chicken breasts, about 1 1/2 lb (680 g) total
02 -
1/2 teaspoon kosher salt
03 -
1/4 teaspoon black pepper
04 -
Cooking spray or 1 teaspoon oil for the baking dish
For the ranch cheese topping
05 -
1/2 cup (120 g) sour cream
06 -
1/4 cup (60 g) mayonnaise
07 -
1 packet (1 oz or 28 g) ranch seasoning mix
08 -
1/2 teaspoon garlic powder
09 -
1 cup (115 g) shredded sharp cheddar cheese
10 -
1/2 cup (55 g) shredded mozzarella cheese
For the crisp top
11 -
1/2 cup (30 g) panko breadcrumbs
12 -
1 tablespoon olive oil
13 -
2 tablespoons grated parmesan cheese
14 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Preheat the oven to 400 degrees F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 -
Pat the chicken dry and pound each breast to about 1/2 inch thick. Season both sides with salt and black pepper, then place in the baking dish in one layer.
03 -
In a bowl, stir together sour cream, mayonnaise, ranch seasoning, garlic powder, cheddar, and mozzarella until thick and combined.
04 -
Spread the ranch cheese mixture evenly over the chicken breasts, keeping most of the topping on the meat.
05 -
In a small bowl, toss panko with olive oil and parmesan. Sprinkle over the topped chicken.
06 -
Bake for 22-26 minutes, until the topping is golden and the thickest part of the chicken reaches 165 degrees F. Rest for 5 minutes and sprinkle with parsley before serving.
# Good to know:
01 -
Best served hot after a short rest so the topping sets.
02 -
Chicken thickness affects timing more than weight, so use an instant-read thermometer.