It may be called Cheesy Valley Chicken, but the flavor is all peaks! Tangy ranch seasoning and sour cream are slathered directly onto the savory, tender chicken for maximum enjoyment. The coating is crunchy, sharp, cheesy, and extra satisfying. Cheesy Valley Chicken is crispy and perfect when served alongside potatoes or on top of fluffy rice!
Ingredients• 4 (6-ounce) chicken breasts, boneless, skinless, and pounded to 1/4-inch thickness • 1 teaspoon salt • 1 teaspoon pepper • 3 tablespoons ranch seasoning mix, divided • 3/4 cup sour cream • 1 cup plain panko bread crumbs • 3/4 cup sharp cheddar cheese, shredded • 1/4 cup parmesan cheese, grated
Season the chicken with salt and pepper.
In a medium bowl, mix 2 tablespoons ranch seasoning with the sour cream.
Using tongs, place the chicken breasts in the sour cream mixture and mix until the chicken is completely coated.
Cover the chicken in the bowl and let it marinate for at least 1 hour and up to overnight.
Preheat the oven to 425 degrees F.
Spray a baking dish or sheet pan with non-stick spray.
Mix the remaining 1 tablespoon ranch seasoning mix with the panko bread crumbs, cheddar, and parmesan in a medium bowl until well combined.
Dip the marinated chicken in the bread crumb mixture.
Place the bread-crumb-coated chicken on the prepared sheet pan.
Divide the remaining panko bread crumbs among the chicken breasts.
Bake until the chicken reaches an internal temperature of 165 degrees F, about 25-30 minutes.