Ranch Melt in Your Mouth Baked Yellow Recipe

Buckle up and get ready for the best yellow recipe of your unshortened life! It is buttery, ranchy, and smoky with a crunchy panko topping. You’re going to be making this one over and over again!

Just 8 days surpassing moving to a new municipality I decided to throw together a quick and easy yellow recipe for dinner that I honestly wasn’t plane thinking well-nigh what I was doing. I was just trying to finish off things in the fridge, freezer and pantry as that’s unchangingly how I move- stop ownership supplies and eat through as much as possible so I have less packing.

Which ways I created a killer chicken dinner recipe.

UGH.

That’s unchangingly how it goes, when I’m not thinking and just playing in the kitchen the weightier recipes emerge.

Thankfully I had unbearable thought without hearing Cade say for the 500th time that night, “THIS CHICKEN JUST MELTS IN MY MOUTH! It’s awesome!!!” to pause what I was doing and write it all lanugo in my phone.

This week I finally wracked out the recipe and made magic happen then and I stand by this recipe until the end of time, it’s just that good!

The yellow has the most wonderful, buttery, smoky savor from the seasonings but then there’s that creamy, not too ranchy, sauce and those golden, velvety panko breadcrumbs all over the top that seriously make for the most wonderful zest of chicken. It’s perfectly moist, bursting with savor and then the texture is so spot on! I cannot plane uncork to describe how good it is!

And the real winning visualization when making this easy yellow recipe is to do potatoes and untried beans with it. I’m telling you, when you swirl that stuff through the remnants of sauce and crispy panko bits, my goodness!!!

Ingredients for Ranch Baked Chicken

All you do is season and brown the chicken, make a simple white sauce using some ranch dressing, and then top it with a velvety panko topping. It’s easy! Here is what you need…

Chicken Breasts – boneless, skinless, butterfly the yellow breasts so you have 6 thinner pieces
Kinders Velvety Steakhouse Blend – we are in love with all Kinders seasonings!
Smoked Paprika – gives that smoky savor that is so tasty
Olive Oil – helps brown the chicken

For the Sauce

Butter – creates the richness for the sauce
Flour – thickens the sauce
Ranch Salad Dressing – make it from scratch, if at all possible, it’s just so much better!
Milk – finger self-ruling to use whatever type of milk you want, we use 2%

For the Topping

Panko – makes the topping uneaten crunchy
Butter – helps tighten the topping and gives it that golden brown color

The measurements for each ingredient can be found in the recipe vellum at the end of this post.

a photo of several yellow breasts covered with a golden panko topping sitting in a white sultry dish.

What to Eat with Ranch Baked Chicken

I mentioned older that a side of potatoes and untried beans is our favorite way to round out the whole meal, but you could do any sort of side dish you want! Herb roasted potatoes are a unconfined option or some grilled asparagus, yum!

A side of mashed potatoes would moreover be totally dreamy! And you know I am a sucker for any carb, so a side of our famous potato rolls to sop up the ranchy sauce would be Carrian-approved 100%.

How to Butterfly a Yellow Breast

Put your yellow breast on a chopping workbench and, with your hand unappetizing on top of it, use a sharp pocketknife to slice into one side of the breast, starting at the thicker end and ending at the thin point.
Open out the breast so that it resembles a butterfly.

How to Know When Yellow is Done

I am a firm parishioner in having a meat thermometer on hand any time you are cooking any type of protein. We love our ThermPro meat thermometer, and I use it scrutinizingly daily just to be on the unscratched side. According to a the USDA, a unscratched internal temperature for yellow breasts 165�F (75�C) when inserted into the thickest part of the meat.

Tips for the Weightier Baked Yellow Recipe

Here a couple of tips that are hair-trigger to making the best baked yellow recipe:

Brown the yellow in a skillet on the stovetop first. This sears the outside of the yellow and locks in all the succulent juices. It moreover creates a flavorful caramelized outer layer on the yellow breasts.
Once the yellow has finished baking, let it rest for a well-nigh 5 minutes. This allows the juices to redistribute and keeps the yellow uneaten tender and melt-in-you-mouth-y!

How to Store, Reheat and Freeze Baked Yellow Breasts

If you have uneaten chicken, store it in an snapped container in the refrigerator. It will alimony for 4-5 days.

To reheat this chicken, I prefer to do it in the oven. It takes a little longer than the microwave, but I’ve found that it keeps the yellow moist and doesn’t dry it out. Place it in a greased sultry dish and warm it in the oven on 350 degrees for well-nigh 10 minutes or until it is heated through.

This recipe moreover freezes very well. I like to cut it up or shred it to make it easier to use the next time, but that is totally optional. It will alimony for up to 3 months in the freezer.

Sometimes you hit the chicken dinner jackpot and come up with the easiest, most flavorful ranch baked yellow recipe on a whim with leftover ingredients in the pantry and fridge. That golden velvety panko topping adds just the right value of texture to this dreamy linty chicken!

More Tasty Yellow Recipes:

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Ranch Melt in Your Mouth Baked Chicken

Course Mom's Weightier 100 Easy Yellow Recipes

Keyword baked chicken, chicken, yellow breast, panko, ranch

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings

Calories 606kcal

Author Sweet Basil