Preheat your oven to 375°F (190°C). While it heats up, grab your 9×13-inch baking pan and grease it with a bit of olive oil. This will help the chicken achieve a nice golden brown color as it bakes.
Season the chicken breasts generously with Kosher salt and black pepper on both sides. This step is crucial for flavor, so adjust to your taste preferences.
Set out three shallow bowls for the breading process. In the first bowl, mix the flour with a pinch of salt and pepper to season it lightly. The second bowl should contain the beaten eggs, and the third bowl is where you'll combine the Panko breadcrumbs, Parmesan cheese, and ranch seasoning.
Now it’s time to coat the chicken. Take a seasoned chicken breast and dip it into the flour mixture, covering it completely. Gently shake off any excess.
Next, plunge the floured chicken into the beaten eggs, ensuring it’s well-coated. This sticky layer will help the breadcrumbs adhere properly.
Finally, roll the chicken in the breadcrumb mixture, pressing gently to make sure the breadcrumbs stick well. You want a nice even coating for that extra crunch!
Once all the chicken breasts are coated, place each one in the prepared baking dish. Give the tops a light spray with cooking spray to encourage browning.
Bake in the preheated oven for 30 minutes. You’re looking for a beautiful golden brown color, and the internal temperature should reach 165°F (75°C) for safety.
Once done, remove from the oven and allow the chicken to rest for a few minutes before serving. This will help the juices redistribute and keep your chicken moist.
