Description
There’s nothing quite like a simple yet incredibly flavorful baked chicken dish that the whole family will love. This Baked Ranch Chicken is just that—a tender, juicy chicken breast coated in a creamy ranch-infused mixture, baked to golden perfection. The combination of Parmesan cheese, ranch seasoning, and a hint of garlic and paprika creates a savory, slightly tangy, and cheesy crust that takes ordinary baked chicken to the next level!
This dish is perfect for busy weeknights when you want something easy, delicious, and packed with flavor. With just a few ingredients and minimal prep, you can have a satisfying meal on the table in no time. Serve it alongside mashed potatoes, roasted vegetables, or a fresh salad for a complete dinner that everyone will love!
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
- 1/2 cup grated Parmesan cheese
- 1 packet (1 oz) ranch seasoning mix
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 cup panko breadcrumbs (optional for extra crunch)
- 1 tablespoon olive oil (for drizzling)
- Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper for easy cleanup.
In a medium bowl, mix together mayonnaise (or Greek yogurt), Parmesan cheese, ranch seasoning mix, garlic powder, onion powder, paprika, and black pepper. Stir until everything is well combined. This creamy mixture is the secret to locking in moisture and flavor!
Pat the chicken breasts dry with a paper towel. This helps the coating stick better.
Evenly spread the prepared ranch mixture over each chicken breast, ensuring they are well coated. If you’re using panko breadcrumbs, sprinkle them on top for an extra crispy layer.
Place the coated chicken breasts in the greased baking dish. Drizzle a little olive oil over the top to help with browning.
Bake in the preheated oven for 25-30 minutes or until the internal temperature of the chicken reaches 165°F (75°C). The tops should be golden brown, and the chicken should be juicy and tender.
Once the chicken is done, remove it from the oven and let it rest for 5 minutes before serving. Sprinkle with fresh chopped parsley for a burst of color and freshness.
Serve hot with your favorite sides like mashed potatoes, roasted vegetables, garlic butter rice, or a fresh salad!
Notes
- For best results, use thin chicken breasts or pound them to an even thickness. This ensures even cooking and prevents dry spots.
- If you prefer a stronger ranch flavor, add an extra teaspoon of dry ranch seasoning to the coating mixture.
- Let the chicken rest for 5 minutes after baking to allow the juices to redistribute, keeping it tender and juicy.
- If using panko breadcrumbs, lightly toast them in a dry pan for a minute before sprinkling over the chicken for extra crispiness.
- For a low-carb version, skip the panko breadcrumbs and use crushed pork rinds or almond flour instead.
- Pair with a creamy dip like ranch dressing or garlic aioli for extra flavor!