This Baked Ranch Chicken is coated in a crispy Parmesan-Panko crust and seasoned with ranch for ultimate flavor. Perfectly moist and delicious, it's a family favorite that's easy to make!
Enjoy this delicious dish alongside Steamed broccoli and super creamy Boursin Mashed Potatoes for a complete and satisfying meal.
😍 Why You'll Love This Baked Ranch Chicken
- Flavorful: The combination of ranch seasoning, Parmesan cheese, and herbs infuses the chicken with a rich, savory taste that's hard to resist.
- Crispy Texture: The outer coating of Panko breadcrumbs and Parmesan cheese bakes up to a fantastic golden crisp, providing a satisfying crunch with every bite.
- Moist and Tender: The cooking method ensures that the chicken stays juicy and tender.
- Versatile: It pairs wonderfully with a variety of side dishes, from vegetables and salads to pastas and grains, making meal planning flexible and exciting.
- Easy Preparation: With simple ingredients and straightforward steps, this dish is easy to make, which is perfect for busy weeknights.
- Family Favorite: Its universally appealing flavors make it a hit among both adults and children, ensuring a meal that the whole family will enjoy.
✅ You'll Need
- Ranch Seasoning Mix: This is key for the dish’s flavor.
- Dill Weed: Adds a fresh, herby taste that complements the ranch flavor. You can use fresh dill for a stronger flavor, but dried works well for convenience.
- Onion Powder: Provides a subtle sweetness and depth of flavor without the texture of fresh onions.
- Ground Black Pepper and Salt: Enhance the overall flavors of the chicken. Adjust according to your taste.
- Garlic: Fresh garlic grated on a microplane gives a more intense flavor than minced garlic or garlic powder.
- Mayonnaise: Acts as a binder for the breading and keeps the chicken moist during baking. Opt for full-fat mayonnaise for the best creaminess and flavor.
- Panko Breadcrumbs: These Japanese-style breadcrumbs are larger and lighter than traditional breadcrumbs, which helps make a crispy coating.
- Parmesan Cheese: Use freshly grated Parmesan for the best melt and flavor. Pre-grated cheese often contains anti-caking agents that can affect the texture.
- Unsalted Butter: Melted butter adds richness and helps brown the coating. Using unsalted butter allows you to control the overall saltiness of the dish.
- Chicken Breasts: For even cooking, slice the chicken breasts horizontally to make thinner fillets.
🔪 How to Make Baked Ranch Chicken
Preheat your oven to 425°F. Mix ranch seasoning, dill, onion powder, pepper, salt, garlic, and mayonnaise in a bowl and set aside.
Combine Panko breadcrumbs, grated Parmesan, and melted butter in a separate bowl.
Coat each chicken fillet with the mayonnaise mixture, then dredge in breadcrumbs. Place on a parchment-lined baking sheet.
Bake at 425°F for 12-15 minutes. Use an instant-read thermometer to ensure the chicken reaches an internal temperature of at least 165°F, keeping it juicy and tender.
Add-Ins and Substitutions
- Mayo Alternatives: Use Greek yogurt or sour cream instead of mayonnaise for a lighter, tangier coating.
- Ranch Variations: Substitute the dry ranch seasoning mix with ranch dressing.
- Different Cuts: Try using chicken thighs or drumsticks instead of breasts for more flavor and juiciness.
- Cheese Options: Swap out Parmesan for another hard cheese like Asiago or Pecorino for a different flavor profile.
- Spice It Up: Add crushed red pepper flakes or cayenne to the ranch seasoning for a spicy kick.
- Gluten-Free: Use gluten-free Panko or crushed gluten-free crackers instead of regular breadcrumbs to accommodate dietary needs.
🗄️ Storage
- Storing: Keep in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
- Freezing: Freeze the chicken in a freezer-safe container for up to 3 months. Thaw and warm up in the oven before serving.
More Delicious Chicken Breast Recipes
- Air Fryer Chicken Breast-It is a quick and easy chicken recipe that delivers juicy chicken with a deliciously crisp exterior, ideal for a healthy and satisfying meal.
- Creamy Boursin Chicken-Features tender chicken breasts smothered in a rich and flavorful garlic and herb Boursin cheese sauce.
- French Onion Chicken-A delicious twist on the classic French soup.
- Baked Chicken Parmesan-A crispy breadcrumb coating, tangy marinara sauce, and gooey melted mozzarella, offering a satisfying blend of textures and flavors.
- Air Fryer Parmesan Crusted Chicken with Mayo-It is irresistibly crispy and flavorful, featuring a golden Parmesan crust complemented by the creamy richness of mayonnaise.
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Baked Ranch Chicken
This Baked Ranch Chicken is perfectly crispy with a golden Panko-Parmesan crust and infused with savory ranch flavors. It's an easy, delicious dinner option that's sure to please the whole family!
Servings: 4
Calories: 405kcal
Ingredients
- 1 oz. packet ranch seasoning mix
- 1 teaspoon dill weed
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ tsp salt
- 2 garlic cloves grated on a microplane grater
- ⅓ cup mayonnaise
- ¾ cup Panko bread crumbs
- ¾ cup grated Parmesan cheese
- 3 tablespoons unsalted butter melted
- 2 large boneless and skinless chicken breasts sliced horizontally to make 4 fillets
Instructions
- Preheat your oven to 425°F.
- Coat each chicken fillet with the mayonnaise mixture, then dredge in breadcrumbs.
- Put the breaded chicken fillets on a baking sheet lined with parchment paper.
- Bake at 425°F for 12-15 minutes. To make sure the chicken is fully cooked and stays juicy and tender, use an instant-read thermometer to check the internal temperature, which should be at least 165°F.
Notes
Storing: Keep in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
Freezing: Freeze the chicken in a freezer-safe container for up to 3 months. Thaw and warm up in the oven before serving.
Nutrition
Calories: 405kcal | Carbohydrates: 10g | Protein: 29g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 105mg | Sodium: 1199mg | Fiber: 0.4g | Sugar: 1g
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Becky says
Wow wow wow! Sooo good! Quick and easy!! I didn’t have dill so I left it out. Amazing recipe! Can’t wait to make it again
chefjar says
Hi Becky! Thank you so much! Leaving out the dill is totally fine—I'm glad it still turned out amazing for you.
Jay says
Recipe was really good and not hard to make! I did a double batch and it turned out really good
chefjar says
Hi Jay! I'm so glad you enjoyed this chicken breast recipe! Making a double batch is a great idea—more deliciousness to go around. Thanks for sharing your experience!
Jamie says
Fantastic week night chicken meal! I love that it uses 2 breasts, and the coatings were so delicious! We can't wait to have it again! Both kids (2YO and 3.5 YO) loved it too!
chefjar says
I'm so glad you loved it! Thanks for the awesome feedback, and I can't wait for you to enjoy it again! 😊
Maggie says
We made this for dinner last night. It was so good! I doubled the recipe so my husband I and could take in our lunches today. Thanks for sharing!
chefjar says
That's wonderful to hear, Maggie! I'm so glad you enjoyed it and that it made for great leftovers too. Thanks for sharing your experience! 😊
Sherie Harling says
I’m not a big chicken fan but I tried this. I couldn’t get the mayo to stick so I was hoping it wouldn’t be good. We all loved it, I can’t wait to try it again, it was so tender, juicy and very flavorful. Any tips on getting the mayo stuff to stick to the chicken?
chefjar says
Hi, Sherie! For getting the mayo to stick better, try patting the chicken dry before applying the mayo. This helps it adhere more evenly. Also, chilling the mayo-coated chicken for about 10-15 minutes before breading can make a big difference. Can't wait to hear how your next batch turns out!
Rosie says
How do you keep the breading to stay when it releases all the juices in the oven?
chefjar says
Hi, Rosie! To keep the breading from falling off when the juices are released, try these tips:
Pat the meat dry before breading.
Press the breading firmly onto the meat.
Let the breaded meat rest for a few minutes before cooking.
Dana L Wiesner says
I made this for my dad who is very picky. We loved it. Quick and easy to put together. Thank you for sharing.
chefjar says
Hi, Dana! I'm so glad to hear that you and your dad loved it! Thank you for sharing your experience!
Flower says
So delicious! I tried to make it as healthy as possible, so I swapped out the ranch dry mix to homemade ranch dressing made with whole milk grass-fed organic yogurt, & gluten-free breadcrumbs (there are some great & easy recipes on Pinterest!). I couldn’t be more happy with it - & the kids gobble it up too! Thank you so much!
chefjar says
Thanks for the awesome feedback, Flower! So glad to know the kids loved it too!
Anna says
I made this dish yesterday and my family loved it. Very easy and tasteful. I love dill but my husband doesn’t. In this recipe dill blends so nicely with other ingredients that he didn’t even recognize it. I made a double batch and it took 45 min at 425 to achieve golden crust. Thank you for sharing
chefjar says
Thanks so much, Anna! I'm glad to hear you love the recipe! And thanks for sharing your experience!
Natalie says
Delicious! If you only have pre-grated Parmesan, only use half of what is called for. Pre-grated is much more compact and the flavor will be too much. Ask me how I know. Haha. Can’t wait to try it with fresh Parm.
chefjar says
Thanks for the tip, Natalie! That’s a great heads-up about the pre-grated Parmesan—totally makes sense! Fresh Parm will definitely be a game-changer. Let me know how it turns out with the fresh stuff next time! 😊
Karen says
Tried this recipe out and it was a big hit! So good and crispy on the outside. Will definitely make again. Thank you,
chefjar says
Karen, I'm so happy to hear that it was a hit! It's great to know you enjoyed how crispy it turned out. Thanks for giving it a try!
Leah Marty says
Made this tonite so yummy. Hubby loved it.
chefjar says
Thanks so much, Leah! So glad to hear you and your hubby enjoyed it! 😊 It’s always a win when everyone loves dinner!
Karen says
Really enjoyed this dish..will make it again and again!..thank-you!!!
Barb says
Love this recipe. I wanted something different so I used creamy Italian dressing. It came out good and tasty.
chefjar says
Glad you loved the recipe! Creamy Italian dressing sounds like a delicious twist—great idea! 😊
Mayrea says
Hello. Do you coast BOTH sides with the mayo and bread crumb mixture?
chefjar says
Hi Mayrea! Yes, you coat both sides with the mayo and breadcrumb mixture for the best results.
Tonya says
I’m trying to find new recipes that are healthy, easy and quick and this one was delicious!
Thank you
Tatiana says
Thank you so much, Tonya! I'm so glad you enjoyed this chicken recipe.