Becci Tomasek

Parmesan Ranch Chicken Breast

Becci Tomasek
Parmesan Ranch Chicken Breast

Oh this Chicken!!! So crunchy on the outside and so moist and full of flavor on the inside! there is so much you can do with this from serving it a the main with a starch such as new potatoes and veggies to a chicken Parmesan sandwich with marinara and provolone cheese to placing it over the to of a salad or arugula like I did with a drizzle of balsamic and blistered tomatoes!

You can prepare this with full sized chicken breast, but I showed in my video on Instagram and FB how to filet the breast to stretch your dollars. Keep in mind when you filet them, your cooking time will be shorter, therefore dinner will be ready faster! And if you plan on making them into the chicken Parmesan sandwich I would definitely filet them!

I’ve also left some room here for you to use what you may already have in your pantry or frig. This recipe can be made with dry ranch seasoning or the wet ranch dressing you may have in the refrigerator already.

I made mine with Uncle Dans Ranch dressing mix which is a dry mixture. Hidden Valley will work or another brand of ranch dressing mix.

Ingredients:

  • 1 cup panko or bread crumbs

  • 1/3 cup parmesan cheese finely shredded or powdered ( the finer the better)

  • 3 Tbsp dry ranch dressing ( if not using dry add 1/4 cup wet ranch dressing to wet mixture)

  • 1 Tbsp dried dill

  • salt and pepper ( 1 tsp ea)

  • 1 Tbsp dried parsley

  • 1/4 cup flour

  • 1/4 cup milk

  • 1/4 cup mayo

  • 1 egg beaten

  • 3 large boneless, skinless chicken breasts 

INSTRUCTIONS

  • Preheat the oven to 375°F. 

  • Filet the chicken breasts in half horizontally to create 6 fillets. 

  • In a shallow bowl, combine the crumbs, parmesan cheese, dill, flour, salt and pepper and dry ranch seasoning.

  • In another shallow bowl combine the egg, milk, mayo, (wet ranch dressing, if using wet). mix well with a whisk to blend.

  • Dip chicken in the wet mixture, and then place in crumb mixture to coat well patting the breading on generously. Place on a sheet pan lined with parchment or sprayed well with cooking spray. 

  • Bake for 20-25 minutes, or until cooked through the center. (160 deg internal temp) If you filet the breasts, keep in mind they will cook in a flash, so keep your eye on them.