Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup ranch dressing
  • 1/2 cup Panko breadcrumbs
  • 1 cup shredded sharp cheddar cheese
  • 1 tbsp melted unsalted butter

Instructions:

  1. Preheat your oven to 400°F (200°C). Pat the chicken breasts completely dry with paper towels and season both sides lightly with salt and pepper. Note: Moisture on the surface prevents the coating from sticking.
  2. In a medium bowl, stir together the ranch dressing, Panko breadcrumbs, and melted butter until combined.
  3. Place the seasoned chicken breasts in a 9x13 inch baking dish.
  4. Spoon the ranch mixture generously over the top of each breast, pressing down firmly to create a thick layer.
  5. Sprinkle the shredded sharp cheddar cheese evenly over the ranch coating.
  6. Bake for 18-22 minutes until the cheese is bubbling and the edges are a deep mahogany color.
  7. Remove from oven when the internal temperature reaches 160°F (71°C).
  8. Let the chicken rest for 5 minutes to allow thermal carryover to finish cooking the meat to 165°F.