Crispy Ranch Chicken and Broccoli
- jbromaine
- Mar 30
- 2 min read
Ingredients
½ cup mayonnaise, divided
â…“ cup whole milk
1 tablespoon chopped fresh dill
5 teaspoons ranch seasoning mix, divided
¼ teaspoon cayenne pepper
â…” cup panko bread crumbs
6 tablespoons unsalted butter, melted, divided
1 pound broccoli florets, cut into 2-inch pieces
1½ teaspoons table salt, divided
¾ teaspoon pepper, divided
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded ½ inch thick
Instructions
Prepare the Sauce and Panko Mixture:
Adjust the oven rack to the middle position and preheat the oven to 400°F. In a bowl, whisk together 6 tablespoons of mayonnaise, milk, dill, 1 tablespoon of ranch seasoning, and cayenne pepper. Cover and refrigerate the sauce.
In a second bowl, combine the panko bread crumbs, 2 tablespoons of melted butter, and 1 teaspoon of ranch seasoning. Microwave the mixture, stirring occasionally, until golden brown, about 2 minutes.
Roast the Broccoli
Toss the broccoli florets with ½ teaspoon of salt, ¼ teaspoon of pepper, and the remaining 4 tablespoons of melted butter directly on a rimmed baking sheet. Spread the broccoli out evenly and roast for 10 minutes.
Prepare the Chicken:
While the broccoli is roasting, pat the chicken breasts dry with paper towels and sprinkle all over with the remaining 1 teaspoon of salt and ½ teaspoon of pepper. In a small bowl, combine the remaining 2 tablespoons of mayonnaise with 1 teaspoon of ranch seasoning. Spread this mixture over the tops of the chicken breasts, then sprinkle the tops evenly with the toasted panko mixture.
Combine and Roast
Remove the baking sheet from the oven. Push the roasted broccoli to one side of the sheet to make space. Arrange the prepared chicken breasts on the empty side of the sheet. Return the sheet to the oven and roast until the chicken registers 160°F on an instant-read thermometer and the broccoli is crisp-tender, about 15 minutes.
Serve
Serve the chicken and broccoli hot, accompanied by the prepared ranch sauce.
Description
This is delicious. The cool sauce really highlights the chichen.
Servings
4
Notes
I missed the note about pounding the chicken and cooked them thick. The broccoli was cooked more than we like so it should be checked as the cook the chicken. It seemed like I had bowls all over the place but the final result was well worth it. We enjoyed it. A glass of white wine with it was perfect.
Source
Jessica Rudolph for America's Test Kitchen
