Name: Crispy Ranch Chicken and Broccoli
Total time: 50 min
Yield: Serves 4
Ingredients: ½ cup mayonnaise, divided; ⅓ cup whole milk; 1 tablespoon chopped fresh dill; 5 teaspoons ranch seasoning mix, divided; ¼ teaspoon cayenne pepper; ⅔ 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

Why This Recipe Works

Using ranch seasoning three ways in this recipe sounds like a gimmick, but each application did distinct work. Sprinkling it on the chicken directly ensured well-seasoned meat, while some mixed into the panko coating perfumed the crust as it toasted. The creamy sauce, made separately and kept cold, delivered a bright, herby contrast to the hot, crispy chicken rather than melting into it. Microwaving the panko with melted butter before it went on the chicken pre-toasted the crumbs so that they emerged from the oven deeply golden and genuinely crunchy rather than pale and soft. Spreading a thin layer of mayonnaise over the chicken before pressing on the crumbs did double duty: It added richness and acted as a glue that kept the coating anchored through the entire roasting time. Giving the broccoli a 10-minute head start on the baking sheet ensured it had time to develop some caramelized edges before the chicken joined the pan, so both components finished cooking at exactly the same moment.

Before You Begin

We developed this recipe with Hidden Valley Original Ranch Seasoning.

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Whisk 6 tablespoons mayonnaise, milk, dill, 1 tablespoon ranch seasoning, and cayenne together in bowl; refrigerate sauce. Combine panko, 2 tablespoons butter, and 1 teaspoon ranch seasoning in second bowl and microwave until golden brown, about 2 minutes, stirring occasionally. Toss broccoli, ½ teaspoon salt, ¼ teaspoon pepper, and remaining 4 tablespoons butter together on rimmed baking sheet. Roast for 10 minutes.

Meanwhile, pat chicken dry with paper towels and sprinkle all over with remaining 1 teaspoon salt and ½ teaspoon pepper. Combine remaining 2 tablespoons mayonnaise and 1 teaspoon ranch seasoning in bowl, then spread over tops of chicken. Sprinkle tops of chicken with panko mixture.

Remove sheet from oven. Push broccoli to 1 half of sheet. Arrange chicken on empty half. Roast until chicken registers 160 degrees and broccoli is crisp-tender, about 15 minutes. Serve with sauce.