Meal Prep Breaded Chicken (No Egg)

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 252kcal

Author: Lauren

This Easy Breaded Chicken is the ultimate weeknight meal and made with my special secret ingredient! It's tender, juicy and packed with so much amazing flavor. Perfect for enjoying with you favorite sides or add on top of your favorite salad or pasta!

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Ingredients

2 lb. boneless skinless chicken breast
1/2 cup Italian breadcrumbs (56g)
1/2 cup light ranch dressing (120g) I used Ken’s brand

Instructions

Preheat the oven to 400 degrees F. Place a wire rack on top of a large baking sheet.
Pat chicken dry with a paper towel and season both sides generously with salt and pepper.
In a flat, shallow dish, add the breadcrumbs.
In a separate shallow dish, add the dressing. Create an assembly line in this order: chicken, dressing, breadcrumbs, baking sheet.
Dip each chicken breast in the dressing, then in the breadcrumbs, and then onto the prepared baking sheet. Arrange the coated chicken breasts on the wire rack and top with any remaining breadcrumbs.
Bake for 30-35 minutes, or until the internal temperature of the chicken reaches 165 degrees F.
Let sit for at least 5 minutes before slicing and enjoy!

Notes

Tips For the Best Breaded Chicken

Even Thickness: pound the thicker end of the chicken pieces with a meat mallet (or rolling pin) to make both sides are leveled out so they cook evenly.
Brine chicken: for the juiciest, most tender chicken, brine chicken in lukewarm salt water for 15 minutes (or more) before breading.
Let rest: be sure to let chicken rest and cool for at least 5 minutes before cutting to ensure optimal juiciness.
Use a wire rack: this makes a huge difference in the crispiness of your breaded chicken! It allows both sides to bake the whole time in the oven and prevents the bottom side from getting soggy. If you don’t have a wire rack, you can still make it work. Just flip the breasts halfway through baking.

Nutrition