Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each), pounded to ½-inch thickness
  • 1 cup (120g) panko breadcrumbs
  • ½ cup (60g) grated Parmesan cheese
  • 2 tablespoons ranch seasoning mix (store-bought or homemade)
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika
  • 2 large eggs, lightly beaten
  • 2 tablespoons milk
  • 2 tablespoons olive oil, for drizzling

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line with parchment paper. Pound chicken breasts to even thickness.
  2. In a shallow dish, combine panko breadcrumbs, Parmesan cheese, ranch seasoning, garlic powder, black pepper, and paprika. Mix well.
  3. In a separate shallow dish, whisk together eggs and milk.
  4. Dip each chicken breast in the egg wash, ensuring it's fully coated. Then, dredge in the ranch breadcrumb mixture, pressing gently to adhere.
  5. Place breaded chicken breasts on the prepared baking sheet. Drizzle with olive oil. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and cooked through.
  6. Let the chicken rest for a few minutes before serving.