Introduction

Baked Ranch Chicken is a flavorful, crispy dish that’s simple to prepare and perfect for a weeknight dinner. Coated in a savory ranch and herb mixture with a crunchy Parmesan crust, this chicken recipe is sure to please the whole family.

The image shows a white speckled oval plate on a white marbled surface holding three pieces of golden-brown crispy breaded chicken, each piece thick and crunchy with a textured coating, garnished with small green herb leaves. One piece of chicken is sliced into thick strips, revealing juicy white meat inside, placed at the lower center of the plate. To the right of the chicken is a small side of mixed vegetables including bright green broccoli florets, leafy greens, and thin orange carrot strips, all mixed with a light dressing or sauce. A silver fork is placed on the bottom right edge of the plate. The plate is partially on a blue cloth. 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 make 4 fillets)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Slice the chicken breasts horizontally to create 4 thin fillets and set them aside.
Step 2: In a small bowl, combine the ranch seasoning mix, dill weed, onion powder, black pepper, and salt. Add the grated garlic and mayonnaise, stirring until well mixed.
Step 3: Spread the mayonnaise and seasoning mixture evenly over each chicken fillet, coating one side thoroughly.
Step 4: In another bowl, mix together the Panko bread crumbs, grated Parmesan cheese, and melted butter.
Step 5: Press the breadcrumb mixture firmly onto the mayo-coated side of each chicken fillet to create an even crust.
Step 6: Place the coated chicken fillets on a greased baking sheet, crumb side up, and bake for 25-30 minutes or until the chicken is cooked through and the crust is golden brown.
Step 7: Remove from the oven and let rest for a few minutes before serving.

Tips & Variations

For extra crispy crust, broil the chicken for the last 2-3 minutes, watching carefully to avoid burning.
Substitute Greek yogurt for mayonnaise for a lighter coating that still holds the crust well.
Add a pinch of cayenne pepper to the breadcrumb mix if you like a little heat.
Serve with a side of steamed vegetables or a fresh green salad for a balanced meal.

Storage

Store leftover baked ranch chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a 350°F (175°C) oven for about 10 minutes to maintain the crispy crust, or use a microwave but expect softer texture.

How to Serve

The image shows a white oval plate with three golden-brown crispy breaded chicken breasts arranged side by side, one of which is sliced into even pieces showing the juicy white meat inside. On the top right side of the plate, there is a small serving of mixed vegetables including green broccoli florets, orange carrot strips, and leafy greens, lightly coated in a sauce. The chicken has a crunchy texture with small breadcrumb pieces and is garnished with small green herb leaves, possibly thyme. A silver fork rests on the right edge of the plate. The plate sits on a white marbled surface with a folded blue cloth underneath it. 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 for this recipe. They may require slightly longer baking time due to their thickness and higher fat content.

Is it necessary to slice the chicken breasts?

Slicing the breasts horizontally helps them cook evenly and faster. If you prefer, you can use thin-cut chicken tenders or pound the breasts to an even thickness instead.

Baked Ranch Chicken Recipe

Print Recipe

★★★★★

5 from 96 reviews

This Baked Ranch Chicken recipe features tender, juicy chicken breasts coated in a flavorful blend of ranch seasoning, dill, and garlic, then topped with a crispy Parmesan and Panko breadcrumb crust. Perfectly baked to golden perfection, this dish is an easy, crowd-pleasing meal that combines convenience with delicious taste.

Author: Bella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 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)

Coating & Topping

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

Protein

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

Instructions

Preheat oven: Set your oven to 375°F (190°C) and prepare a baking dish or sheet by lightly greasing it or lining it with parchment paper to prevent sticking.
Prepare chicken breasts: Slice each large chicken breast horizontally to create four even fillets. This ensures they cook evenly and faster in the oven.
Mix seasoning blend: In a small bowl, combine the ranch seasoning packet, dill weed, onion powder, black pepper, salt, and grated garlic. Stir well to evenly distribute the flavors.
Coat chicken with mayonnaise and seasoning: Spread about 1/3 cup of mayonnaise evenly over each chicken fillet. Then sprinkle the seasoning blend over the mayo-coated chicken, pressing gently so it sticks and flavors the meat.
Prepare breadcrumb topping: In another bowl, mix the Panko bread crumbs, grated Parmesan cheese, and melted unsalted butter. This mixture will create a crispy, flavorful crust on top of the chicken.
Top the chicken: Generously sprinkle the breadcrumb and Parmesan mixture over each fillet, pressing lightly so it adheres well to the mayo layer beneath.
Bake the chicken: Place the coated chicken fillets in the prepared baking dish and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the topping is golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
Rest and serve: Once baked, let the chicken rest for 5 minutes before serving to retain its juices and allow the topping to set slightly. Serve warm with your favorite side dishes.

Notes

You can substitute the ranch seasoning packet with a homemade mix using dried herbs like parsley, chives, and dill plus garlic powder and onion powder.
Using mayonnaise helps keep the chicken moist and allows the seasoning and breadcrumb topping to stick well.
Panko breadcrumbs create a lighter and crispier crust than regular breadcrumbs.
Make sure the chicken fillets are of uniform thickness to ensure even cooking.
For gluten-free option, use gluten-free Panko breadcrumbs and verify mayonnaise and seasoning mix are gluten-free.

Keywords: baked ranch chicken, ranch chicken, baked chicken breasts, crispy chicken, easy chicken recipe, Parmesan chicken, ranch seasoning