He loves this meal so much! As soon as he finishes one serving, he's back for seconds.

Picture a busy weeknight, work deadlines are looming, and you still want to put a delicious, home-cooked meal on the table. My baked ranch parmesan chicken is the perfect solution—simple, flavorful, and quick to prepare. Inspired by my love for Midwestern comfort food, this dish combines the tangy zest of ranch with the rich, nutty flavor of parmesan. Ideal for those hectic days when you crave something hearty without spending hours in the kitchen.

This baked ranch parmesan chicken pairs beautifully with a variety of sides. Try serving it with buttery mashed potatoes and a crisp green salad for a balanced meal. Steamed vegetables like broccoli or asparagus also make great accompaniments, adding vibrant color and nutrition to your plate. If you're feeling a bit more indulgent, a side of garlic bread is always a crowd-pleaser.

Servings: 4

4 boneless, skinless chicken breasts
1 cup grated parmesan cheese
1 packet ranch dressing mix
1 cup panko breadcrumbs
1/2 cup melted butter
Salt and pepper to taste

Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

In a shallow bowl, combine the grated parmesan cheese, ranch dressing mix, and panko breadcrumbs.

Season the chicken breasts with salt and pepper.

Dip each chicken breast into the melted butter, ensuring it's well-coated.

Press the butter-coated chicken into the parmesan mixture, covering it evenly.

Place the coated chicken breasts in the prepared baking dish.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coating is golden brown.

Allow the chicken to rest for a few minutes before serving.

For a spicier kick, add a teaspoon of red pepper flakes to the breadcrumb mixture. If you're looking for a lower-carb option, try using almond flour instead of panko breadcrumbs. You can also experiment with different cheeses, like a mix of parmesan and cheddar, for a unique twist.