This Baked Ranch Chicken recipe features a crispy Panko crust seasoned with parmesan cheese and ranch flavors. The chicken turns out incredibly moist and tender, making it a delightful dish.
Pair this delectable chicken with some Crispy Air Fryer Broccoli and Super Creamy Mashed Potatoes for a satisfying meal.
Recipe Details
I adore the delicious flavor of this Baked Ranch Chicken. The ranch seasoning adds a fantastic taste, making it a versatile dish that pairs well with various side dishes. It’s definitely worth trying!
- TASTE: Seasoned with mayo, Parmesan cheese, and ranch seasoning, this baked chicken offers a flavorful experience that will have you craving more.
- TEXTURE: The chicken is moist and tender with a crispy outer layer coated in golden brown Panko breadcrumbs and parmesan cheese.
- TIME: Ready in just 40 minutes.
- EASE: Simple ingredients come together effortlessly to create this scrumptious meal for your family.
What You’ll Need
Ingredient Notes
- Chicken- Opt for boneless, skinless chicken breasts and trim any excess fat.
- Ranch seasoning- You can use a pre-made Hidden Valley Ranch mix or make your own ranch seasoning.
- Mayonnaise- Adds rich flavor and moisture to the chicken.
- Panko breadcrumbs- These crispy Japanese breadcrumbs provide a great texture to the dish.
- Parmesan cheese- Adds a savory, nutty, and cheesy flavor while crisping up the outer layer of the chicken.
Add-ins and Substitutions
- Substitute the mayo- Try plain Greek yogurt or sour cream for moisture and tangy flavor instead of mayonnaise.
- Use ranch dressing- Substitute ranch dressing for the mix to add a different twist.
- Substitute the chicken breasts- Experiment with chicken thighs or legs for a variation.
- Add pungent citrusy flavor- Enhance the flavor by incorporating fresh garlic and lemon juice.
How to Make Baked Ranch Chicken
- Combine the mayo and seasonings. Mix ranch seasoning and mayonnaise in a bowl, then set it aside.
- Mix the rest of the ingredients. Combine Panko breadcrumbs, grated parmesan, melted butter, and salt in another bowl.
- Cover the chicken with seasoning mix and breadcrumbs. Dredge each chicken breast in the mayo mixture, then coat them evenly with breadcrumbs.
- Bake. Place the coated chicken breasts on a baking sheet lined with parchment paper, then bake at 375°F for 35-40 minutes. Enjoy!
Pro Tip: Use an instant-read thermometer to check the thickest part of the chicken. It should read at least 165°F.
Recipe Tips
- Pat the chicken dry- Use a paper towel to dry the chicken breasts to ensure they can absorb the flavors effectively.
- Get full coverage- Coat the chicken thoroughly with the mayo-ranch mixture and breadcrumb mix for a moist and crispy result.
- Use an instant-read meat thermometer- Check the chicken’s internal temperature with a thermometer to ensure it’s cooked through and juicy.
FAQs
Covering the chicken while baking traps steam, resulting in moist chicken, but it can also make the breadcrumb topping soggy. For a crispy crust, bake this ranch chicken uncovered.
To prevent dryness, coat the chicken with a moist ingredient like this mayo-ranch mixture to retain moisture and tenderize the chicken. Bake the ranch chicken at 375°F to maintain its juiciness.
Serving Suggestions
This Baked Ranch Chicken is rich, moist, and full of flavor. Enjoy it with vegetables, potatoes, pasta, and salads.
- Vegetables: Serve this dish with Roasted Brussels Sprouts, Air Fryer Mushrooms, Crispy Air Fryer Broccoli, or Bacon Wrapped Asparagus.
- Salads: Serve this Baked Ranch Chicken with a Cucumber Tomato Feta Salad, Spinach Salad, Cucumber Radish Salad, or Broccoli Cranberry Salad.
- Potatoes: Pair it with Super Creamy Mashed Potatoes, Scalloped Potatoes, Crispy Air Fryer Baby Potatoes, or Air Fryer Baked Potatoes.
- Pasta: Serve it with Asparagus Pasta, Pasta Pomodoro, Chicken Broccoli Alfredo, or Easy Four Cheese Ravioli (15-Minute Meal).
Make This Recipe in Advance
Make ahead: Prepare the ranch mixture ahead of time and store it in the fridge until you’re ready to dredge the chicken and bake.
Storing: Store this Baked Ranch Chicken in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
Freeze: You can freeze this chicken in a freezer-safe container for up to 3 months. Thaw and reheat in the oven until warmed through.
More Delectable Chicken Dishes!
-
Crispy Baked Chicken Thighs
-
Chicken Enchiladas with Red Sauce
-
Rice Stuffed Chicken Thighs
-
Chicken Florentine
Full Recipe Instructions
Baked Ranch Chicken
Print Pin Rate
Ingredients
- 1 oz packet ranch seasoning or dip mix
- 1/3 cup mayonnaise
- 4 boneless skinless chicken breast
- 1/2 cup Panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 Tbsp unsalted butter melted
- 1/4 tsp salt
Instructions
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In a bowl combine the ranch seasoning and mayonnaise with a whisk. Then set it aside.
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In a separate bowl, combine the Panko breadcrumbs, grated parmesan, melted butter, and salt.To make Baked Ranch Chicken, first, combine the mayo and ranch mix using a whisk. Then, add melted butter to the panko, parmesan, and salt mixture. Next, dredge each chicken breast into the mayonnaise mixture and coat evenly with breadcrumbs. Place the coated chicken breast on a baking sheet lined with parchment paper. Bake at 375°F for 35-40 minutes until the chicken reaches an internal temperature of 165°F.
In terms of nutrition, one serving of Baked Ranch Chicken contains 408 calories, 11g of carbohydrates, 29g of protein, 26g of fat, including 8g of saturated fat, 9g of polyunsaturated fat, and 6g of monounsaturated fat. It also has 0.3g of trans fat, 106mg of cholesterol, 1201mg of sodium, 461mg of potassium, and 0.3g of fiber.Sugar: 1g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 1mg
