Introduction

Baked Ranch Chicken is a flavorful and easy-to-make dish perfect for busy weeknights. With a crispy, cheesy coating and a tangy ranch twist, it’s sure to become a family favorite.

A white oval plate sits on a white marbled surface with a blue cloth underneath, holding three pieces of golden-brown breaded chicken, two whole and one sliced into even strips. The chicken’s crispy coating is textured with crunchy crumbs and is sprinkled with small green herb leaves. To the side of the chicken is a small pile of mixed vegetables including bright orange thin carrot strips, small broccoli florets, and bits of spinach, all lightly cooked and mixed together. A silver fork rests on the plate’s edge near the bottom right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 oz. packet ranch seasoning mix
1 teaspoon dill weed
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 garlic cloves, grated (on a microplane grater)
1/3 cup mayonnaise
3/4 cup Panko bread crumbs
3/4 cup grated Parmesan cheese
3 tablespoons unsalted butter, melted
2 large boneless and skinless chicken breasts (sliced horizontally to create thin cutlets)

Instructions

Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: In a medium bowl, mix together ranch seasoning, dill weed, onion powder, black pepper, and salt.
Step 3: In another bowl, combine the grated garlic with mayonnaise and the seasoning mixture, stirring until smooth.
Step 4: In a third bowl, mix Panko bread crumbs and grated Parmesan cheese. Drizzle in the melted butter and stir until combined and crumbly.
Step 5: Coat each chicken breast slice with the mayonnaise mixture, then press both sides firmly into the breadcrumb mixture to coat evenly.
Step 6: Arrange the coated chicken breasts on the prepared baking sheet. Bake for 15-18 minutes or until the chicken is cooked through and the crust is golden and crispy.
Step 7: Let the chicken rest for a few minutes before serving to keep it juicy and tender.

Tips & Variations

For extra crispiness, broil the chicken for the last 2 minutes of cooking, watching carefully to avoid burning.
Swap mayonnaise for Greek yogurt for a lighter version without losing creaminess.
Add a pinch of smoked paprika or cayenne pepper to the seasoning blend for a subtle smoky or spicy kick.
Serve with a fresh green salad or roasted vegetables for a well-rounded meal.

Storage

Store leftover baked ranch chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-12 minutes to maintain crispness, or microwave gently if in a hurry, though it may soften the crust.

How to Serve

The dish features three pieces of golden-brown breaded chicken placed on a white oval plate with dark speckles, each piece showing a crispy, crunchy crust with some green herb garnishes scattered on top. One chicken breast is sliced into several thick, juicy layers, revealing its tender white inside, while two whole pieces remain intact. On one side of the plate, there is a small serving of mixed vegetables including green broccoli florets, orange carrot strips, and leafy greens, all lightly coated in a creamy green sauce. The plate rests on a white marbled surface with a textured dark blue cloth partially visible underneath. A silver fork is positioned near the bottom right edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well, though cooking time may vary slightly. Make sure they reach an internal temperature of 165°F (74°C).

Can I prepare this recipe ahead of time?

You can coat the chicken with mayonnaise and breadcrumb mixtures up to a day ahead and refrigerate. Bake just before serving for best texture and flavor.

Baked Ranch Chicken Recipe

Print Recipe

★★★★★

4.8 from 93 reviews

This Baked Ranch Chicken recipe offers a flavorful and crispy twist on classic chicken breasts using a homemade ranch seasoning blend, Panko breadcrumbs, and Parmesan cheese. The chicken breasts are sliced horizontally for quicker cooking and topped with a rich mixture of mayonnaise, melted butter, and herbs, then baked to golden perfection. This easy-to-make dish is perfect for a satisfying weeknight dinner or casual gathering with family and friends.

Author: Nora
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Seasoning Mix

1 oz. packet ranch seasoning mix
1 teaspoon dill weed
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 garlic cloves, grated (on a microplane grater)

Topping

1/3 cup mayonnaise
3/4 cup Panko bread crumbs
3/4 cup grated Parmesan cheese
3 tablespoons unsalted butter, melted

Chicken

2 large boneless and skinless chicken breasts (sliced horizontally to make 4 thinner cutlets)

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish or line it with parchment paper to prevent sticking.
Prepare Chicken: Slice the chicken breasts horizontally to create thinner, more even cutlets that will cook faster and more evenly. Pat dry with paper towels to ensure the topping adheres well.
Mix Seasoning: In a small bowl, combine the ranch seasoning mix, dill weed, onion powder, black pepper, salt, and grated garlic. Mix well to distribute the flavors evenly.
Make Topping Mixture: In a larger bowl, blend the mayonnaise with the seasoning mix until fully incorporated. Add the melted butter, Panko bread crumbs, and grated Parmesan cheese, and stir until the mixture forms a moist, crumbly topping.
Coat Chicken: Place the chicken cutlets in the prepared baking dish. Spoon the ranch topping mixture evenly over each piece, pressing lightly to adhere the crumbs to the surface.
Bake: Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the topping is golden and crispy.
Serve: Remove from oven and let rest for a few minutes before serving. This dish pairs well with steamed vegetables, salads, or rice.

Notes

You can substitute homemade ranch seasoning if preferred for a fresher taste.
Ensure chicken thickness is uniform for even baking.
Use Panko breadcrumbs for extra crunch instead of regular breadcrumbs.
To reduce fat, swap mayonnaise for Greek yogurt, though texture and flavor will slightly differ.
Leftovers keep well in the fridge for 2-3 days and can be reheated in the oven to maintain crispiness.

Keywords: baked ranch chicken, crispy chicken breasts, ranch seasoning chicken, easy baked chicken, Panko coated chicken, Parmesan chicken