Get Ready to Bake: Set your oven to 400°F (200°C) to heat up. Prepare a baking sheet by either lining it with parchment paper or giving it a light coat of cooking spray.

Mix the Marinade: In a small bowl, combine the ranch seasoning, dill weed, onion powder, black pepper, salt, grated garlic, and mayonnaise. Mix until smooth.

Coat the Chicken: Brush the ranch marinade evenly over both sides of each chicken fillet, ensuring a thick, even layer.

Create the Topping: In a separate bowl, mix the Panko breadcrumbs, grated Parmesan cheese, and melted butter until combined.

Bread the Chicken: Press the breadcrumb mixture firmly onto each chicken fillet, ensuring a thick and even coating.

Bake: Arrange the coated chicken fillets on the prepared baking sheet or dish. Bake in the preheated oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crisp.

Plate and Relish: Let the chicken sit for about 5 minutes to lock in the juices. Serve it alongside a crisp green salad, some oven-roasted veggies, or creamy mashed potatoes for a well-rounded meal.