Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 cup (240ml) Ranch dressing
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup (100g) panko breadcrumbs (optional)
  • 1/4 cup (30g) grated Parmesan cheese (optional)
  • 2 tablespoons olive oil (30ml) or cooking spray

Instructions:

  1. Pound chicken breasts to an even thickness (about ½ inch/1.25cm). Pat them dry with paper towels.
  2. In a small bowl, combine paprika, garlic powder, and black pepper. Sprinkle evenly over both sides of the chicken breasts.
  3. Marinate chicken in Ranch dressing for at least 15 minutes (or up to a few hours in the fridge). For breaded chicken: Dip each chicken breast in the Ranch dressing, then dredge in the panko breadcrumbs mixed with Parmesan cheese, pressing to adhere.
  4. Baking: Preheat oven to 375°F (190°C). Lightly spray a baking sheet with cooking spray. Place the chicken breasts on the baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Pan-Frying: Heat olive oil in a large skillet over medium heat. Carefully place the chicken breasts in the skillet. Cook for 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  5. Let the chicken rest for a few minutes before serving.