Ingredients:
- 6 boneless chicken breasts
- 1 cup of dry breadcrumbs (for a crispier texture, try panko breadcrumbs)
- 1/4 cup (or up to 1/3 cup) grated Parmesan cheese
- 1 teaspoon of seasoning salt
- 1/2 teaspoon (or up to 1 teaspoon) ground black pepper
- 1/2 teaspoon (or up to 1 teaspoon) garlic powder
- 1 cup of prepared ranch salad dressing (bottled dressing works best, you may need a bit more)
- 1/4 cup of melted butter (no substitutes)
Directions:
- Preheat your oven to 400°F (200°C) and grease a 13 x 9-inch baking dish.
- In a shallow bowl, mix together the dry breadcrumbs, Parmesan cheese, seasoning salt, black pepper, and garlic powder.
- Dip each chicken breast into the ranch dressing, coating both sides and allowing any excess to drip off.
- Coat the chicken in the breadcrumb mixture evenly.
- Place the coated chicken breasts in a single layer on a greased baking sheet or on one lined with non-stick foil (avoid using a smaller baking dish to prevent the chicken from becoming soggy).
- Drizzle the melted butter lightly over each chicken breast. For a low-fat option, you can omit the butter or use a diet-friendly alternative.
- Optionally, sprinkle additional black pepper over the chicken pieces for extra flavor.
- Bake the chicken uncovered for about 30-35 minutes or until it is cooked through.
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