Ranch Parmesan Crusted Chicken



A new take on an old favorite.  The original recipe uses mayonnaise.  Other variations use Greek yogurt.
Well, I've tried both and wasn't a fan of either.  So, I decided to try a light ranch dressing.  I also opted for pan-searing the chicken in a cast iron skillet.  It's so much quicker than baking and my oven was busy with some Cheesy Cauliflower.

Ingredients:
  • 2T light ranch (I used Hidden Valley)
  • 1T Italian bread crumbs
  • 1T Panko bread crumbs
  • 1T grated Parmesan cheese
  • 2 Boneless/Skinless chicken breasts (pounded thin, about 1/4 inch)

Directions:
  1. Preheat skillet to medium high.  Spray generously with cooking spray.
  2. Use a knife to spread half of ranch on one side of chicken.
  3. Mix dry ingredients together in small bowl.
  4. Sprinkle breadcrumb mixture on top of chicken and pat down with fingers so it sticks to the ranch.
  5. Place chicken in skillet (ranch side down) and spread the rest of the ranch followed by the rest of the breadcrumb mixture on top of the chicken.
  6. Cover and cook 3-5 minutes on each side until golden brown.  The best way to confirm chicken is done is to use a meat thermometer.  The internal temperature should reach 165 degrees.
Tips: 
  • Place uncooked chicken in glass dish and cover with 1/4 cup of ranch.  Allow to marinate for at least 2 hours, I recommend doing this overnight.  The ranch will penetrate the chicken and give it a nice flavor throughout.
  • Chicken should always be cooked to 165 degrees.  To avoid dryness, try not to go more than 10 degrees over.

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