Baked Ranch Chicken {Healthy Sheet Pan Dinner}
Ingrediens
- 4 boneless skinless chicken breasts, about 1.5 lbs
- salt and pepper
- ¾ cup sour cream
- 1 (1.5 ounce) packet Simply Organic Ranch Dressing mix, divided
- 1 cup plain panko breadcrumbs
- ¾ cup shredded sharp cheddar cheese
- ¼ cup grated parmesan cheese
- 1 tablespoon extra virgin olive oil
Instructions
- Using a meat mallet or rolling pin and pound out the chicken breasts until they are ¼ inch in thickness. This allows the chicken to cook quickly and evenly. Sprinkle with salt and pepper and then set aside.
- In a medium bowl, mix together the sour cream and 2 tablespoons of the ranch seasoning packet.
- Place the chicken into the sour cream mixture and, using your hands, mix the sour cream mixture with the chicken until the chicken is completely coated.
- Cover, and let the chicken marinate for at least an hour. If you can put this together the night before, or in the morning, to marinate then even better.
- Preheat the oven to 425 degrees.
- In a medium bowl mix together the rest of the ranch dressing mix, panko breadcrumbs, parmesan cheese, and shredded cheddar cheese.
- Dip the chicken into the panko mixture and place on a sheet pan, or in a baking dish, coated with olive oil.
- Divide the remaining panko mixture between the chicken breasts.
- Bake for 25 - 30 minutes or until the chicken is cooked through. The temperature of the chicken should read 165 degrees when it's cooked completely.
- Serve with a salad or with rice and vegetables.
- Souece Link
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