Ingredients:

  • 4 boneless, skinless chicken breasts (6-8 oz each)
  • 1 cup (240ml) Ranch dressing
  • 1 cup (100g) Panko breadcrumbs
  • ½ cup (50g) grated Parmesan cheese
  • 1 teaspoon (5ml) garlic powder
  • 1 teaspoon (5ml) onion powder
  • ½ teaspoon (2.5ml) black pepper
  • ½ teaspoon (2.5ml) paprika
  • 1 tablespoon (15ml) fresh parsley, chopped (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking dish with parchment paper.
  2. Place chicken breasts in a bowl and thoroughly coat with ranch dressing.
  3. In another bowl, combine Panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, black pepper, and paprika. Mix well.
  4. Remove each chicken breast from the ranch dressing (allowing excess to drip off) and roll in the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere.
  5. Place coated chicken breasts in the prepared baking dish, leaving some space between each piece. Bake for 30-35 minutes, or until the chicken is cooked through, the crust is golden brown, and the internal temperature reaches 165°F (74°C).
  6. Remove from oven, garnish with fresh parsley (if using), and serve immediately.