If you’re using bone-in chicken, remember it will take longer to cook than boneless chicken breasts.But don’t worry if you only have chicken thighs on hand they’ll work fine, too expect a little more fat in the recipe. If you’re watching your fat and calorie intake, boneless skinless chicken breasts are the way to go.You’ll want to ensure the chicken’s thickest part internal temperature reaches 165 degrees Fahrenheit to ensure it’s fully cooked. Place the chicken breasts on the pan, and sprinkle any remaining panko mixture.īake the chicken for 25-30 minutes or until it’s cooked. When cooking the chicken, preheat your oven to 400 degrees and grease a sheet pan or baking dish with olive oil or cooking spray.ĭip each chicken breast into the panko mixture, ensuring it’s fully coated. Mix the panko breadcrumbs, the rest of the ranch seasoning, grated parmesan cheese, and shredded sharp cheddar cheese. While the chicken marinates, prepare the panko topping. If you have time, I recommend prepping this step the night before to let the flavors soak in. Cover the chicken and let it marinate for at least an hour.

Then, add the chicken breasts to the mixture and ensure they’re coated. Combine the sour cream with a few tablespoons of ranch seasoning in a bowl. Sprinkle both sides with salt and pepper. To get started on this recipe, you’ll need to pound your chicken breasts until they’re ¼ inch thick, and this will help them cook evenly.

Grating the parmesan cheese fresh will give the best taste to the recipe. And when it comes to Parmesan cheese, grating it fresh will give the dish an extra boost of flavor. For the best flavor, I recommend shredding the sharp cheddar cheese yourself. The seasoning in this recipe comes from the ranch seasoning mix and cheese. Whether you use panko or regular breadcrumbs, make sure they’re plain and without any seasoning. They give a thicker, crunchier crust that goes well with this recipe. Both will work, but I prefer to use plain panko breadcrumbs. Depending on what I have on hand, I’ve used panko and regular breadcrumbs for this recipe. If want to reduce sodium, you can make a quick and simple DIY ranch seasoning with a blend of garlic powder, onion powder, dill, and parsley. I like the Simply Organic ranch dressing mix, but you can use Hidden Valley Ranch or whatever brand you prefer. However, a store-bought ranch packet will work fine if you don’t have the time or ingredients to make your own. I recommend making my homemade ranch seasoning for the best flavor. Sourcream creates a delicious creamy ranch chicken recipe. Using light or fat-free sour cream can change the consistency and flavor of the recipe. When it comes to sour cream, I suggest going for full-fat sour cream. It’s a great tool, especially when you’re just starting to cook chicken breast recipes. I highly recommend investing in a meat thermometer if you’re unsure whether the chicken is cooked thoroughly. Remember that cooking times may vary depending on the cut you choose. However, you can use any cut of chicken that you have on hand. When it comes to chicken, I like to use high-quality boneless chicken breasts because they keep the fat and calories in check and they cook relatively quickly.

Cheddar chicken bake