This is one of those easy, creamy weeknight dinners that looks impressive but comes together with just a handful of ingredients.

Serves: 6
Prep Time: 15 minutes
Cook Time: 19 minutes

6 boneless, skinless chicken cutlets (or 3 chicken breasts, sliced in half lengthwise)
½ cup mayonnaise
½ cup plain yogurt
1 cup grated Parmesan cheese
2 tablespoons ranch seasoning mix
¼ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 green onions, thinly sliced

Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish.
If using whole chicken breasts, slice them in half lengthwise to make 6 cutlets.
Arrange the chicken in a single layer in the prepared baking dish.
In a medium bowl, stir together the mayonnaise, yogurt, Parmesan cheese, ranch seasoning, salt, and pepper until smooth and well combined.
Spread the Parmesan ranch mixture evenly over the tops of the chicken.
Bake for 17 minutes, or until the chicken reaches an internal temperature of 165°F.
Turn the oven to Broil and broil for 1–2 minutes, just until the topping is golden brown and bubbly.
Let the chicken rest for 5 minutes, then sprinkle with sliced green onions before serving.

Serve over:

Parmesan Ranch Chicken

Tater Tot Soup