Ingredients:

  • 1½ lb boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1/2 cup mayonnaise
  • 1 packet ranch dressing mix
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish or rimmed sheet pan with olive oil.
  2. Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound the thickest part until the entire piece is roughly 3/4 inch (2cm) thick.
  3. In a small mixing bowl, stir together the mayonnaise, ranch dressing mix, Panko breadcrumbs, and grated Parmesan cheese until a thick, spreadable paste forms.
  4. Pat the chicken breasts dry with paper towels.
  5. Spread the ranch mixture evenly over the top and sides of each breast, pressing it in firmly.
  6. Place the coated chicken in the prepared dish and bake for 18–22 minutes until the topping is golden brown and the edges are bubbling.
  7. Use an instant-read meat thermometer to ensure the thickest part of the breast has reached a safe internal temperature of 165°F (74°C).
  8. Transfer the chicken to a plate and let it rest for 5 minutes to allow juices to redistribute.