BAKED RANCH CHICKEN
Crispy Baked Ranch Chicken made easy! Using only 5 ingredients, you can create a yummy chicken dinner in just over 30 minutes. Simple, delicious and perfect for your weekly rotation.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 45m
Number Of Ingredients 5
Steps:
- Preheat the oven: Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
- Prep Dredge: In a shallow plate, combine the ranch dressing mix with the breadcrumbs and parmesan cheese. Place the mayo in another shallow plate.
- Coat Chicken: Dredge the chicken breasts first through mayo on both sides, then through the breadcrumb mixture. Place into the prepared baking dish.
- Bake: Transfer the baking dish to the preheated oven and bake for 40 minutes or until a thermometer reads 165°F when inserted into the thickest part of the chicken breast.
Nutrition Facts : ServingSize 1 breast, Calories 441 kcal, Carbohydrate 14 g, Protein 31 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 93 mg, Sodium 1140 mg, Fiber 1 g, Sugar 1 g
SHEET-PAN CRISPY CHICKEN STRIPS AND VEGGIES RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, large eggs, extra virgin olive oil, panko breadcrumbs, paprika, kosher salt, all-purpose flour, broccoli floret, ground black pepper, garlic, sweet potatoes, mayonnaise, dijon mustard, honey, BBQ sauce, ketchup
Provided by Pierce Abernathy
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Slice the chicken breasts into strips.
- In a medium bowl, add the eggs and 1 tablespoon of olive oil. Whisk to combine.
- In a large bowl, combine the panko bread crumbs, paprika, and 1 teaspoon of salt.
- Place the flour in another medium bowl.
- Coat the chicken strips in the flour, then in the eggs, then in the bread crumbs and place on a baking sheet.
- Cut the broccoli into florets.
- Preheat the oven to 375°F (190˚C) and line 2 baking sheets with parchment paper.
- In a large bowl, toss the broccoli florets with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and half of the minced garlic. Arrange on half of the remaining baking sheet.
- Cut the sweet potatoes in half lengthwise, then slice into half-moons.
- Toss the sweet potatoes in a large bowl with the remaining tablespoon of olive oil, ¼ teaspoon salt, ¼ teaspoon pepper, and minced garlic, and place on the baking sheet next to the broccoli.
- Bake both baking sheets simultaneously, until the veggies are browned and the chicken is crisp, about 20 minutes.
- Make the dipping sauce: Combine the mayonnaise, mustard, and honey in a small bowl.
- Serve the chicken and veggies with the dipping sauce, BBQ sauce, and ketchup, if using.
- Enjoy!
Nutrition Facts : Calories 964 calories, Carbohydrate 84 grams, Fat 41 grams, Fiber 8 grams, Protein 62 grams, Sugar 15 grams
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