Start by preheating your oven to 375°F. This step is crucial as it ensures the chicken cooks evenly and achieves a golden brown color. Next, grease a 9×13-inch baking pan with olive oil and set it aside. The oil not only prevents sticking but also adds flavor.
Season both sides of the chicken breasts with Kosher salt and freshly ground black pepper. Adjust the seasoning based on your taste preferences. This foundational step enhances the chicken's flavor and sets the stage for the coating.
Prepare your breading station by setting out three shallow bowls. In the first bowl, mix the flour with a pinch of salt and pepper. This mixture will help the coating stick to the chicken.
In the second bowl, add the beaten eggs. This adds moisture and helps the breadcrumbs adhere to the chicken. In the third bowl, combine the Panko breadcrumbs, Parmesan cheese, and ranch seasoning. This flavorful mixture will be the final coating.
To coat the chicken, start by dipping each seasoned chicken breast into the flour mixture, coating both sides. Make sure to shake off any excess flour to prevent clumping.
Next, dip the chicken into the beaten eggs, ensuring it's fully coated. The egg acts as a glue, holding the breadcrumbs in place. Again, let any excess drip off.
Finally, roll the chicken in the Panko breadcrumb mixture, pressing it lightly to ensure an even coating. This step is what gives the chicken its crispy exterior.
Place each coated chicken breast in the prepared baking dish. Give the tops a light spray with cooking spray to encourage browning.
Bake the chicken for 30 minutes, or until it reaches an internal temperature of 165°F and is golden brown. Use a meat thermometer to check the temperature, ensuring it's cooked through without drying out.
Once baked, remove the chicken from the oven and let it rest for a few minutes. This allows the juices to redistribute, making for a juicier bite. Serve hot and watch everyone enjoy!
