Preheat the oven to 350 degrees. Drop the ¼ cup of butter into a 13 x 9 inch pan and place it in the oven to melt.

Meanwhile, prep the chicken. In a shallow bowl, whisk together the egg and lemon juice.

In a separate bowl, combine the ranch mix, breadcrumbs, and Parmesan cheese. Mix them so they’re evenly distributed with ranchy and cheesy goodness.

Pick up a boneless, skinless chicken breast and dip both sides in the egg mixture. Then do the same thing in the breadcrumb mixture, coating evenly. Repeat with the other 3 chicken breasts.

Once the butter has melted, remove the pan from the oven. Use the melted butter to coat both sides of each chicken breasts in butter, then place the chicken in the pan. Leave room for potatoes.

Cube 4 potatoes and add them to the pan, tossing them so they’re coated in the butter. Then sprinkle some of the remaining breadcrumb mixture over the potatoes to season.

Bake for 45 minutes, or until the chicken is fully cooked. The center of the chicken breasts will no longer be pink, and a meat thermometer will read at least 165ºF. To fancy this recipe up, add a slice of provolone cheese on top of each chicken breast during the last 5 minutes of cooking and allow it to melt.