4 6-ounce boneless skinless chicken breasts (about 1.5 lbs)

1 tsp salt

1 tsp pepper

3 tablespoons homemade ranch seasoning or 1.3 ounce packet of store-bought ranch seasoning

¾ cup sour cream

1 cup plain panko breadcrumbs

¾ cup shredded sharp cheddar cheese

¼ cup grated parmesan cheese

1 tbsp extra virgin olive oil

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Preheat your oven to 375°F (190°C) and lightly grease a baking dish with cooking spray or olive oil.
Season the chicken breasts with salt and pepper on both sides.
In a small bowl, mix the ranch seasoning with the sour cream until smooth.
Coat each chicken breast with the ranch-sour cream mixture, making sure to cover it evenly.
In a separate bowl, combine the panko breadcrumbs, cheddar cheese, and parmesan cheese.
Press the sour cream-coated chicken breasts into the breadcrumb mixture, ensuring each piece is well-coated.
Drizzle the olive oil over the top of the chicken breasts to help them crisp up in the oven.
Place the chicken breasts in the prepared baking dish and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the topping is golden and crispy.
Remove the chicken from the oven and let it rest for a few minutes before serving.

You can add vegetables like broccoli or asparagus to the baking dish for a one-pan meal.

For a spicy twist, add some crushed red pepper flakes to the ranch seasoning or top the chicken with jalapeños before baking.

Swap out the cheddar and parmesan for mozzarella or gouda for a different cheesy flavor.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Freeze the chicken after baking for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.