Update: You will not believe how many emails and texts from friends we’ve gotten telling us how much they’ve loved this recipe. So. Many. So, in other words… if yummy chicken is your thing, add this to your meal plan for this week.
I’m all about fast and easy meals. On top of that, I’m normally one of those go-by-the-recipe kind of “cooks”. All of that went out the window a few weeks ago when I decided to attempt to recreate Longhorn’s Parmesan Crusted Chicken. Well, I failed on the Longhorn part, but not on the crazy yummy goodness part. Within the last two weeks, Greg and I have had this “mistake” for dinner at least five times. It’s fast, easy and we call it “OMG Chicken”. Greg literally said “Oh my goodness” when he tried it. Yes, it’s that good. Like in a completely-proud-of-myself-I-can-now-call-myself-a-real-cook kind of way. Then my hopes and dreams of becoming the next Giada were shattered because apparently there are a lot of variations of this recipe online (here, here, and here). But oh well, I don’t care. It’s still my and Greg’s OMG Chicken.
Since this is what’s on the menu tonight (along with steamed broccoli and stuffed mushrooms), I thought I’d go ahead, document the process, and share it with you guys. It’s a super easy meal to put together in a flash. To make the easiest chicken dish ever, here’s what you need:
- Chicken Breast Tenderloins
- Garlic Salt
- Plain Panko Bread Crumbs (Not regular breadcrumbs!)
- Parmesan (good ‘ole graded Kraft is the best)
- Ranch Dressing (I highly recommend Marzetti’s Ranch – regular or Light.)
I didn’t list the ingredient measurements because it will depend on how much and what cut of chicken you use. Plus, this dish is seriously super simple. Beyond simple! You really can’t mess it up. I’ll explain as we go along…
First off, line the tenderloins in a baking dish then season each side of the chicken with garlic salt. Spoon ranch over the chicken and coat both sides. Don’t be stingy – this is where the chicken gets it’s yummy juiciness. We ordnarily use Light Ranch dressing and you really can’t taste the difference.
Then coat the chicken with an even(ish) mixture of Panko breadcrumbs and parmesan. I tend to put a tad more parmesan than Panko – but like I said, you can’t really mess it up. Kick it up a knotch by substituting the plain panko for Chipotle Panko bread crumbs. Tonight, we have some friends coming over for dinner, so I’m making one dish with plain and another with Chipotle.
Pop it in the oven on 375° for about 25 minutes or until it’s golden brown on top, like this:
This is the Chipotle dish, so it looks a little more red than the plain will. It doesn’t look like much but it’s so, so good. Pinky promise.
Have any favorite super fast and easy chicken recipes? We’re always looking for more to add to our box!