To make this recipe, start by preheating your oven to 400°F.

While the oven is preheating, pat your chicken thighs dry with a paper towel. Lightly spray a baking tray with cooking spray, then lay the chicken thighs out in an even single layer.

Next, prepare the topping. In a bowl, mix together the Greek yogurt, shredded cheddar cheese, minced garlic, and ranch seasoning until everything is fully combined and you have a thick, creamy paste.

Spread the topping out evenly over each piece of chicken, making sure to cover them well.

Then, sprinkle the panko breadcrumbs evenly over the top of each piece.

Transfer the baking tray to the oven and bake the chicken for 40-45 minutes, or until the chicken has reached an internal temperature of 165°F.

At the 40 minute mark, I like to turn on the broiler and broil the chicken for the last few minutes to get a beautifully golden, crunchy top — this step is optional, but highly recommended!

Once the chicken is done, remove it from the oven. Drain the liquid from the bottom of the pan and pour it over the top of the chicken — don't skip this step, it makes the chicken SO juicy!

Garnish with freshly chopped parsley, then serve and enjoy.