Ingredients:

  • 4 (6-oz) boneless, skinless chicken breasts
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.5 cup mayonnaise
  • 1 oz Hidden Valley Ranch Seasoning Mix
  • 0.5 cup grated Parmesan cheese
  • 0.5 cup Panko breadcrumbs
  • 0.5 tsp garlic powder
  • 0.25 tsp smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C). Pat the chicken breasts completely dry with paper towels to ensure a crispy crust. Season lightly with salt and pepper.
  2. In a small mixing bowl, whisk together the mayonnaise, ranch seasoning, garlic powder, and smoked paprika until smooth.
  3. In a separate shallow dish, combine the Panko breadcrumbs and the grated Parmesan cheese.
  4. Dip each chicken breast into the ranch-mayonnaise mixture, ensuring a thin, even coating on all sides. Immediately dredge the chicken in the Parmesan-Panko mixture, pressing firmly so the crumbs adhere.
  5. Place the chicken in a prepared wire rack over a baking sheet. Bake for 20 minutes until the exterior is golden brown and the internal temperature reaches 165°F.