Tuesday, March 21, 2017

Sheet Pan Ranch Chicken



I am loving this whole sheet pan dinner phase! I am been testing out a few here and there and this so far is my favorite. If you like ranch this will be your favorite too! With a slight crunch to the chicken it still melts in your mouth and also your ranch potatoes and carrots are to die for. This makes enough for your family of 5 and guests! So eat up right for a dinner tonight. 

That totally rhymed haha

Ingredients:

1 lb Chicken Breasts
2 Cups Baby Carrots
2 Cups Baby Reds in chunks
1 Dry Ranch Packet (seperated) 
2 Teaspoon Salt
1 Teaspoon Pepper
1/2 Cup Miracle Whip
2 Cups Panko Crumbs (Plain)
1 Tablespoon Parsley 
Olive Oil

Directions: 

Pre-heat oven to 400*
Pound out your chicken breast to 1-1 1/2 inches thick and cut into halves. 
Take out 2 Tablespoons of Dry Ranch and set aside.
Place the rest of dry ranch and miracle whip into a bowl and mix well. Place chicken in mixture and stir around until chicken is covered. 
Place Panko Crumbs in the bowl and cover chicken with panko crumbs.
Place a tablespoon or two of olive oil at the bottom of the pan. Place potatoes and carrots around the side of the pan, sprinkle a few more tablespoon of olive oil on top of the veggies. Place chicken in the middle of the pan. Place salt, pepper, and the rest of the dry ranch on top of the veggies. Spray the chicken with PAM if want to add color. Sprinkle Parsley on top of chicken.

Place in oven for 25 minutes or until chicken reach 165*










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