Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1 tablespoon olive oil (15 ml)
  • Salt and black pepper to taste
  • 1 cup plain Greek yogurt (240 ml) or mayonnaise
  • 1 packet (1 oz / 28g) dry ranch seasoning mix
  • 1 cup panko breadcrumbs (90g)
  • 1/2 cup grated Parmesan cheese (50g)
  • 2 tablespoons melted unsalted butter (30g)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly grease the baking dish.
  2. Pat the chicken breasts dry with paper towels. Drizzle with olive oil and season with salt and pepper.
  3. In a shallow dish, whisk together the Greek yogurt (or mayonnaise) and dry ranch seasoning mix.
  4. In another shallow dish, combine the panko breadcrumbs, Parmesan cheese, melted butter, garlic powder, and paprika.
  5. Dip each chicken breast into the ranch mixture, ensuring it is fully coated. Then, dredge the chicken in the panko mixture, pressing gently to adhere.
  6. Place the coated chicken breasts in the prepared baking dish. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) and the crust is golden brown.
  7. Let the chicken rest for 5 minutes before serving.