Name: Baked Ranch Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 oz ranch seasoning packet; 1 teaspoon dill weed; 1/2 teaspoon onion powder; 1/4 teaspoon ground black pepper; 1/4 teaspoon salt; 2 garlic cloves, grated; 1/3 cup mayonnaise; 3/4 cup Panko breadcrumbs; 3/4 cup grated Parmesan cheese; 3 tablespoons unsalted butter, melted; 2 large boneless skinless chicken breasts, sliced into 4 fillets

Jump to Recipe

If you’re looking for a reliable weeknight meal that delivers bold flavor with minimal effort, Baked Ranch Chicken deserves a permanent spot in your dinner rotation. This recipe combines juicy chicken breasts with a creamy ranch coating and a crispy Panko-Parmesan crust that turns perfectly golden in the oven. It’s quick, family-friendly, and made with simple pantry staples, which makes it ideal when you want something comforting without spending hours in the kitchen.

Because everything bakes in the oven, cleanup stays easy, and the results feel restaurant-worthy every single time. Once you try it, this dish quickly becomes one of those dependable recipes you come back to again and again.

Story

I started making Baked Ranch Chicken on busy evenings when I needed dinner on the table fast but still wanted something satisfying. Ranch seasoning already packs so much flavor that it takes very little effort to turn plain chicken into something crave-worthy. Over time, I discovered that mixing the seasoning with mayonnaise keeps the chicken incredibly moist while helping the crispy topping stick beautifully.

This version of Baked Ranch Chicken balances creamy, savory, and crunchy textures in every bite. It works just as well for a casual family dinner as it does for serving guests. Best of all, it feels familiar and comforting while still tasting special enough to break out of a routine.

Ingredients

1 oz ranch seasoning packet
1 teaspoon dill weed
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon salt
2 garlic cloves, finely grated
1/3 cup mayonnaise
3/4 cup Panko breadcrumbs
3/4 cup grated Parmesan cheese
3 tablespoons unsalted butter, melted
2 large boneless, skinless chicken breasts, sliced horizontally into 4 fillets

Step-by-Step Instructions

Preparing the Ingredients

Start by preheating your oven to 425°F so it’s fully hot when the chicken goes in. Slice the chicken breasts horizontally to create evenly sized fillets, which helps them cook at the same rate. In a bowl, whisk together the ranch seasoning, dill weed, onion powder, black pepper, salt, grated garlic, and mayonnaise until smooth and well blended.

Cooking Instructions

In a separate bowl, combine the Panko breadcrumbs, grated Parmesan cheese, and melted butter until the crumbs feel lightly coated. Coat each chicken fillet generously with the ranch mayonnaise mixture, then press it firmly into the breadcrumb mixture. Arrange the coated fillets on a parchment-lined baking sheet, leaving space between each piece. Bake for 12 to 15 minutes, or until the coating turns golden and the internal temperature reaches 165°F.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcrowding the baking sheet, as this traps steam and prevents proper browning. Skipping parchment paper can also cause sticking, which pulls off the crispy coating. Finally, don’t guess doneness by time alone; always check the internal temperature to keep the chicken juicy.

Pro Tips for Better Flavor

For deeper flavor, let the coated chicken rest for five minutes before baking so the coating adheres better. A light sprinkle of extra Parmesan during the last few minutes of baking adds more savory bite. If you enjoy heat, a pinch of red pepper flakes works beautifully with ranch seasoning.

Serving and Storage

How to Serve

Serve this chicken hot with roasted vegetables, mashed potatoes, or a crisp green salad. It also pairs well with simple rice or buttered noodles, making it versatile enough for many side dishes.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven to restore crispness or use the microwave for convenience. You can also freeze cooked chicken for up to three months and reheat directly from thawed.

Conclusion

This Baked Ranch Chicken recipe proves that easy dinners don’t have to feel boring. With a creamy interior and crispy topping, it checks every box for flavor, texture, and simplicity. Whether you’re cooking for your family or prepping meals ahead, this dish delivers consistent, delicious results every time.

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well and stay extra juicy. Adjust cooking time slightly, as thighs may need a few additional minutes.

Can I make this ahead of time?

You can coat the chicken a few hours in advance and refrigerate it. Bake just before serving for the best texture.

Is this recipe suitable for meal prep?

Absolutely. It reheats well and keeps its flavor, making it ideal for planned lunches or dinners.