Ranch Baked Breaded Chicken
Crunchy, flavorful and filling this Ranch Baked Breaded Chicken is a simple weeknight recipe that is ready in less than 30 minutes and is crispy and delicious.
Servings: 4 breasts
- 4 thinner cut boneless skinless chicken breasts or 2 whole chicken breasts butterflied and pounded to 1/2" thickness
- 2 cups panko breadcrumbs
- 1 1 oz pkg ranch dressing mix or 2 Tbs homemade
- 2 eggs beaten
- 1/2 cup flour
- Salt and pepper
Preheat oven to 375.
Line a baking sheet with parchment paper, set aside.
Add your panko into pan and toast until golden, remove to a large plate and let cool slightly.
Once cooled whisk in your ranch dressing mix until combined.
In large shallow dish add your eggs, then in another large shallow dish add your flour.
Salt and pepper both sides of your chicken breasts liberally.
Dip your chicken breasts into flour, coating both sides, then into eggs, then into panko, pressing in making sure to coat well.
Place on baking sheet and repeat with remaining breasts.
Bake in oven for 20-25 minutes until internal temperature reaches 165.
Serve with additional ranch or your favorite dipping sauce if desired.
Calories: 336kcal | Carbohydrates: 33g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 154mg | Sodium: 400mg | Potassium: 523mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 1.3mg | Calcium: 73mg | Iron: 3mg