Monterey Jack Unfried Chicken

5 from 4 votes

Dig in to this incredible baked chicken with a super-crunchy outer coating and juicy interior. Monterey Jack cheese in the coating adds cheesy flavor while Ranch seasoning takes it over the top. Spoon some Pico de Gallo over the top for the perfect complement!

Prep Time10

Cook Time14

Total Time24

Servings: Servings

Calories: 396kcal

Ingredients

2 pounds boneless skinless chicken breast cut into thin cutlets (about 6)
2 tablespoons mayonnaise
salt and pepper
3 tablespoons butter
1 cup panko bread crumbs
2 tablespoon ranch seasoning
4 ounces shredded monterey jack cheese (about 1 cup)
1 cup pico de gallo

Instructions

Preheat oven to 425˚F.
Season chicken cutlets on each side with salt and pepper. Then lay them flat on a baking sheet. Spread a very thin coating of mayonnaise on the top side of each chicken breast.
In a medium bowl, melt the butter. Mix in the panko bread crumbs and ranch seasoning and stir until combined. Then stir in the monterey jack cheese.
Spoon the panko topping over each chicken breast to cover the top of the chicken.
Bake on the top rack for 12-15 minutes or until the chicken is cooked through, 165˚F internal temp.
Remove the chicken from the oven and top with a scoop of pico de gallo. Serve immediately. Enjoy!

Notes

Substitutions:

Chicken: Substitute chicken tenders (reduce the cooking time to account for smaller pieces of chicken).
Panko breadcrumbs: Swap in gluten-free Panko for GF chicken.
Monterey Jack cheese: Cheddar or Parmesan are both good substitutes.

How to Store: Store leftovers in an airtight container in the fridge for up to 4 days.

How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

Nutrition