Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup mayonnaise
  • 1 packet dry ranch seasoning
  • ¼ cup grated Parmesan cheese
  • 2 tbsp sour cream
  • ½ cup Panko breadcrumbs
  • 2 tbsp melted butter
  • ½ tsp garlic powder

Instructions:

  1. Preheat your oven to 400°F (200°C). Lightly grease a rimmed baking sheet with olive oil or line it with parchment paper. If using a wire rack, place it securely on the sheet.
  2. Pat the chicken breasts dry with paper towels to ensure the sauce adheres.
  3. In a small bowl, whisk together the mayonnaise, ranch seasoning, Parmesan cheese, and sour cream until smooth.
  4. Spread the ranch mixture generously over the top of each chicken breast in an even, thick layer.
  5. In a separate bowl, toss the Panko breadcrumbs with melted butter and garlic powder.
  6. Press the buttered Panko mixture firmly into the ranch coating on each breast.
  7. Slide the pan into the center rack and bake for 25–30 minutes. Use a meat thermometer to ensure the thickest part of the breast reaches 165°F (74°C).
  8. Remove from the oven and let the meat rest for 5 minutes to allow the juices to redistribute before serving.