This baked ranch chicken is so delicious, I can’t stop making it!
Juicy chicken hidden beneath a golden, crunchy exterior that makes the most satisfying sound when you cut into it. And the combination of tangy ranch and crispy Parmesan panko crust is simply irresistible.
This dish is so easy, too. Just marinate the chicken, coat it in the breadcrumb mixture, and bake until golden brown and juicy.
I paired mine with creamy mashed potatoes and a salad, and it was just to die for!
Why You’ll Love This Baked Ranch Chicken
Easy Prep: This recipe requires minimal preparation time, making it perfect for busy weeknights or last-minute meals.
Crowd-Pleaser: The combination of ranch dressing, panko breadcrumbs, and Parmesan cheese creates a dish everyone loves.
Make-Ahead Friendly: The ability to marinate the chicken for several hours allows for convenient preparation in advance. It’s perfect for entertaining.
Crispy Texture: The panko breadcrumb and Parmesan coating provides a delightful crunch. It’s a beautiful contrast to the juicy chicken.
Ingredients
- Ranch-Style Salad Dressing: The star of the show infuses the chicken with tangy, creamy flavor.
- Skinless, Boneless Chicken Breast Halves: They’re lean, protein-packed, and ready to absorb the ranch goodness.
- Panko Breadcrumbs: Crispy, light, and airy, these Japanese-style breadcrumbs create an irresistible crust.
- Parmesan Cheese: Sharp, salty, and nutty, Parmesan adds a delightful umami kick to the crust.
- Vegetable Oil: A touch of oil helps the coating adhere and ensures a golden-brown finish.
How to Make Baked Ranch Chicken
Making this chicken is almost too easy! Follow these steps.
1. Marinate the chicken. In a large bowl, combine the ranch dressing and chicken breasts. Toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to a few hours for a more intense flavor.
2. Prepare the oven. Preheat the oven to 350°F. Grease a baking sheet with vegetable oil.
3. Mix the coating. In a shallow dish, mix together the panko breadcrumbs and grated Parmesan cheese.
4. Coat the chicken. Remove the chicken from the marinade, allowing excess dressing to drip off. Dip each chicken breast into the panko-Parmesan mixture, pressing to coat evenly on all sides. Gently toss between your hands so any breadcrumbs that haven’t stuck can fall away. Arrange the coated chicken onto the prepared baking sheet.
5. Bake the chicken. Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165°F.
6. Rest and serve. Remove from the oven and let the chicken rest for 5 minutes before serving. Enjoy!
Tips for the Best Baked Ranch Chicken
This chicken is impossible to mess up. But these tips make it truly shine!
- Pound it down. Use a meat mallet to pound the chicken breasts to an even thickness, ensuring they cook evenly.
- Dial up the flavor. For a more intense flavor, marinate the chicken in the ranch dressing for a few hours instead of just 30 minutes.
- Quality is key. Use a high-quality ranch dressing for the best flavor. Hidden Valley Ranch is a popular choice.
- Go homemade. You can also make your own ranch dressing or seasoning mix for a fresher taste.
- Ditch the breadcrumbs. For a low-carb version, omit the breadcrumbs and simply bake the ranch-marinated chicken on its own.
- Spice it up. Customize the flavor by mixing spices like garlic powder, onion powder, or paprika into the breadcrumb mixture.
- Make it extra crispy. After baking, broil the chicken on high for 2-3 minutes to get an extra crispy and browned crust.
- Serve it your way. Pair the ranch chicken with mashed potatoes, pasta, roasted potatoes, rice, steamed veggies, or a side salad for a complete meal.
How to Store
If you have leftovers, follow these steps to enjoy your chicken again.
To Store: Place the baked ranch chicken in an air-tight container and refrigerate for up to 3-4 days to maintain freshness and flavor.
To Freeze: Wrap each chicken breast individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months for optimal taste and texture.
To Reheat: Preheat your oven to 350°F, and warm the chicken for about 15 minutes, or until heated through, to ensure it remains juicy and flavorful.
Baked Ranch Chicken
4
servings15
minutes30
minutes685
kcalThis baked ranch chicken is one of my favorite weeknight dinners! It’s so full of flavor, and the crunchy crust is to die for.
Ingredients
1 cup ranch-style salad dressing
4 skinless, boneless chicken breast halves – lightly pounded to an even thickness
2 cups panko breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons vegetable oil
Instructions
- In a large bowl, combine the ranch dressing and chicken breasts. Toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to a few hours for a more intense flavor.
- Preheat oven to 350°F. Grease a baking sheet with vegetable oil.
- In a shallow dish, mix together the panko breadcrumbs and grated Parmesan cheese.
- Remove the chicken from the marinade, allowing excess dressing to drip off. Dip each chicken breast into the panko-Parmesan mixture, pressing to coat evenly on all sides. Gently toss between your hands so any breadcrumbs that haven’t stuck can fall away. Arrange the coated chicken onto the prepared baking sheet.
- Bake in the preheated oven until the chicken is no longer pink in the center, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165°F.
- Remove from the oven and let the chicken rest for 5 minutes before serving. Enjoy!
