Cheesy Ranch Chicken

Main Dish

Aug 9

Makes: 8 | Prep: 10 minutes | Cook Time: 30 minutes

INGREDIENTS

1.5-pound chicken skinless, boneless. Cut into even sized strips.
1 tsp. salt
1 tsp. pepper
3 tbsp. ranch seasoning
¾ cup plain Greek yogurt
1 cup panko breadcrumbs
¾ cup cheddar cheese, shredded
¼ cup parmesan cheese, grated

This Cheesy Ranch Chicken is a fan favorite in our house. Packed with classic ranch flavor everyone will love. Plus, it’s so easy to make its perfect for a busy weeknight meal. Leftovers (if there are any!) go great in salads or wraps!

Chicken fingers can be made into chicken nuggets if preferred. Just simply cut the chicken into even bite size piece instead of strips.

DIRECTIONS

Place the chicken strips in-between parchment paper or plastic wrap and using a meat tenderizer pound out the chicken strips until each one is 1/4 inch in thickness. This allows the chicken to cook quickly and evenly. Sprinkle both sides with salt and pepper and then set aside.
In a medium bowl, mix together the Greek yogurt and ½ of the ranch seasoning packet.
Place the chicken strips into the Greek yogurt mixture and, using tongs or your hands, mix together until the chicken strips are completely coated.
Cover and let the chicken marinate for at least an hour. This step can be done in the morning or the night before to save time.
Preheat the oven to 425° Fahrenheit. Prepare a sheet pan by either spraying it with cooking spray or use a silicone mat. Set aside.
In a medium bowl, combine the remaining ranch seasoning packet, panko breadcrumbs, parmesan cheese, and shredded cheddar cheese.
Dip the marinated chicken strips into the panko mixture and place on the prepared sheet pan.
Continue with the chicken strips and panko mixture until chicken strips are all coated.
Bake for 25 – 30 minutes or until the chicken is cooked through. The internal temperature of the chicken should be 165 degrees when it's cooked completely.
Serve with a salad, rice, or vegetables.