Prep the oven and pan: Heat oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish or line with parchment for easy cleanup.

Even out the chicken: If using thick chicken breasts, slice them horizontally to make cutlets or pound to an even 3/4-inch thickness. This ensures even cooking and keeps them juicy.

Season the chicken: Pat dry, then sprinkle both sides with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Set aside.

Make the ranch coating: In a bowl, mix mayonnaise, Greek yogurt or sour cream, ranch seasoning, Parmesan, garlic powder, onion powder, and paprika. Stir until smooth.

Optional crunchy topping: If you want a golden crust, toss panko with olive oil or melted butter and a pinch of salt until lightly coated.

Coat the chicken: Spread about 1 tablespoon of the ranch mixture on the bottom of the baking dish. Place the chicken on top, then divide the remaining ranch mixture over the chicken, smoothing to cover evenly. Add the panko topping if using, pressing gently so it sticks.

Bake: Bake uncovered for 18–22 minutes for cutlets or 25–30 minutes for thicker breasts. For thighs, bake 25–35 minutes depending on size. Chicken is done when the internal temperature reaches 165°F (74°C).

Broil for color (optional): If you want deeper browning, switch to broil for the last 2–3 minutes. Watch closely so it doesn’t burn.

Rest and serve: Let the chicken rest for 5 minutes. Garnish with parsley or chives and a squeeze of lemon for brightness. Serve with rice, mashed potatoes, roasted broccoli, or a simple salad.