Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • 0.5 tsp Kosher salt
  • 0.25 tsp freshly cracked black pepper
  • 0.5 cup high-quality mayonnaise
  • 1 packet (28g) Hidden Valley Ranch dry seasoning mix
  • 1 tsp Worcestershire sauce
  • 1.5 cups Panko breadcrumbs
  • 0.5 cup finely grated Parmesan cheese
  • 1 tsp smoked paprika
  • 2 tbsp melted unsalted butter

Instructions:

  1. Preheat oven to 400°F (200°C). Lay the 1.5 lbs chicken breasts between two sheets of plastic wrap.
  2. Pat the chicken breasts completely dry with paper towels. Season both sides with salt and black pepper.
  3. In a shallow bowl, whisk together mayonnaise, ranch seasoning, and Worcestershire sauce until smooth.
  4. In a separate bowl, combine Panko breadcrumbs, Parmesan cheese, and smoked paprika. Drizzle with melted butter and toss until the crumbs are evenly coated.
  5. Dip each chicken breast into the mayonnaise mixture, coating thinly. Press firmly into the Panko mixture to adhere crumbs to all sides.
  6. Place chicken on the prepared wire rack. Bake for 18–20 minutes until the exterior is golden brown and the internal temperature reaches 165°F (74°C).
  7. Remove from oven and let rest for 5 minutes to allow carry-over cooking to reach 165°F (74°C).