Ingredients
Equipment
Method
- Place the chicken between parchment paper or plastic wrap. Pound the chicken breasts with a meat mallet or rolling pin until each is 1/4 inch thick. This helps the chicken cook quickly and evenly. Sprinkle both sides with salt and pepper, then set the chicken aside.
- In a medium bowl, mix the sour cream and 2 tablespoons of the ranch seasoning together.
- Place the chicken breasts into the sour cream mixture. Use tongs or your hands to mix until the chicken is completely coated.
- Cover the bowl and let the chicken marinate for at least one hour. You can prepare this step in the morning or the night before.
- Preheat your oven to 400 degrees Fahrenheit.
- Mix the remaining 1 tablespoon of ranch seasoning, panko breadcrumbs, parmesan cheese, and shredded cheddar cheese in a separate medium bowl.
- Coat your sheet pan with olive oil. Dip the marinated chicken breasts into the panko mixture, pressing the coating onto the chicken, and place them on the sheet pan.
- Divide any remaining panko mixture evenly over the tops of the chicken breasts.
- Bake for 25 to 30 minutes, or until the chicken is cooked through. The internal temperature should reach 165 degrees Fahrenheit when done.
- Serve the chicken with a salad, rice, or vegetables.
Nutrition
Notes
If you have leftovers, store them in glass containers in the refrigerator; they last up to three days. You can eat the chicken cold in a salad or with vegetables for a quick lunch. If you want it warm and crispy, reheat it in a preheated 375-degree oven for about 10 minutes. Alternatively, warm it in the microwave for about 45 seconds.
If you plan to meal prep, you can marinate the chicken up to 2 days in advance to get a head start on cooking day.