4 6-oz boneless skinless chicken breasts about 1.5 pound
1 teaspoon salt
1 teaspoon pepper
1 1.5 ounces packet ranch seasoning mix I like the Simply Organic brand
¾ c sour cream
1 c plain panko breadcrumbs
¾ c shredded sharp cheddar cheese
¼ c grated parmesan cheese
1 tablespoon extra-virgin olive oil


Step 1: Pound the chicken breasts with a meat mallet to about 1/4-inch thick.

Step 2: Season all sides of the pounded chicken with salt and pepper.

Step 3: Add the sour cream and 2 tablespoons of ranch seasoning pack in a medium mixing bowl. Stir until well combined.

Step 4: Add the pounded chicken breasts into the bowl with the sour cream mixture and generously coat each chicken breast with it.

Step 5: Cover the bowl with plastic wrap and let it marinate for at least 1 hour to overnight.

Step 6: Prepare the oven and preheat to 220 degrees C or 425 degrees F.

Step 7: Add the panko breadcrumbs, ranch dressing, shredded cheddar cheese, and Parmesan cheese in a medium mixing bowl. Stir until well combined.

Step 8: Toss the marinated chicken breasts into the bowl with the panko mixture. Make sure that they are well coated.

Step 9: Apply cooking spray on a baking dish or sheet pan.

Step 10: Arrange the coated chicken breasts into the prepared baking dish or pan.

Step 11: Distribute the rest of the panko mixture between the coated chicken breasts.

Step 12: Place them inside the preheated oven and bake for about 25 to 30 minutes or until done.

Step 13: Remove from the oven.

Step 14: Serve over rice, or with salad and veggies. Enjoy!