Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 ounces/170g each)
  • 1/4 cup mayonnaise (55g)
  • 1 packet (1 ounce/28g) dry ranch dressing mix (e.g., Hidden Valley Ranch)
  • 1/4 cup panko bread crumbs (25g)
  • 2 tablespoons grated Parmesan cheese (14g)
  • 1 tablespoon olive oil (15ml)
  • 1/4 teaspoon black pepper
  • Pinch of salt (optional, depending on the saltiness of the ranch mix)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. If chicken breasts are thick, pound them to an even thickness (about 1/2 inch) using a meat mallet. This ensures even cooking.
  3. In a mixing bowl, combine mayonnaise, ranch dressing mix, panko bread crumbs, Parmesan cheese, olive oil, salt (if using), and pepper. Mix well to form a thick paste.
  4. Spread the ranch mixture evenly over both sides of each chicken breast.
  5. Place coated chicken breasts on the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. The topping should be golden brown and crispy.
  6. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.