Baked Ranch Chicken
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Crispy Baked Ranch Chicken made easy! Using only 5 ingredients, you can create a yummy chicken dinner in just over 30 minutes. Simple, delicious and perfect for your weekly rotation.
Baked Ranch Chicken
You don’t need a vat of oil to get golden brown crispy chicken! With my baked ranch chicken recipe, you’ll be cooking dinner with ease. Only 5 simple and inexpensive ingredients required. A lot of people shy away from boneless, skinless baked chicken because they think it’s flavorless, dry and boring, but when you add a crispy ranch infused coating, it takes it to another level!
- Easy To Make
- Short, Inexpensive Ingredient List
- Simple & Delicious
- No Dried Out Breast
- Moist & Juicy
Crispy baked chicken, coated in mayo and crunchy panko breadcrumbs, seasoned with a homemade ranch dressing mix – yes please! I’m all about finding ways to make my favorite guilty pleasure recipes a little less guilty. Baking is always a great alternative to get crispy chicken, who needs all that extra oil? Not us!
- Chicken – I used boneless, skinless chicken breasts. You can also use chicken thighs.
- Seasoning – You’ll need ranch dressing mix for this! You can use my recipe, or buy a packet from the grocery store.
- Breadcrumbs – I used seasoned breadcrumbs but you can also use regular run-of-the-mill breadcrumb or Panko breadcrumbs.
- Parmesan Cheese – I like a nice freshly grated parm, it really makes a difference. Whatever you have on hand will work.
- Mayonnaise – This mayo, you could say is my secret ingredient, it’s what tenderizes the chicken and makes nice and juicy. Use your favorite or make your own using my homemade mayonnaise recipe!
How To Make Baked Ranch Chicken
- Preheat Oven: Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
- Prep Dredge: In a shallow plate, combine the ranch dressing mix with the breadcrumbs and parmesan cheese. Place the mayo in another shallow plate.
- Coat Chicken: Dredge the chicken breasts first through mayo on both sides, then through the breadcrumb mixture. Place into the prepared baking dish.
- Bake: Transfer the baking dish to the preheated oven and bake for 40 minutes or until a thermometer reads 165°F when inserted into the thickest part of the chicken breast.
Frequently Asked Questions
What Is Ranch Dressing Mix?
Ranch dressing mix is a combination of seasonings used to make ranch dressing! It has become a popular flavor addition to many dishes, just like this chicken. You can find it easily in most grocery stores, but I like making my own! Check out my homemade ranch dressing mix recipe for more info!
How Can I Tell When My Ranch Chicken Is Done?
Every oven is different! The best way to always tell if your chicken is done, is by using an instant-read thermometer. The thermometer should read 165°F when inserted into the thickest part of the chicken breast.
Can I Make This Gluten Free?
Just swap in gluten free breadcrumbs in place of the regular stuff we have going on here. If you can’t find gluten free breadcrumbs just pick up some gluten free bread and follow my directions below detailing how to make your own breadcrumbs.
Why Do We Dredge The Chicken Through Mayonnaise?
Dredging the chicken through mayo here is important, because it’s used not only as a tenderizer, but it also helps make the chicken extra juicy and delicious.
Can I Make My Own Breadcrumbs?
All you need are 10 slices of bread, ground down in a food processor, from there just:
– Spread the breadcrumbs on a baking tray and place in your preheated oven.
– Bake at 300°F for 10 minutes or until the crumbs are golden and completely dry, stir occasionally.
– Cool completely on the baking sheet before incorporating.
Tips
- You can mix some spices into your breadcrumbs like chili powder, jerk spice, etc. Get creative with your coating!
- Get yourself an instant-read thermometer. Trust me, it will change the game!
Storing Leftovers
Store leftover ranch chicken in an airtight container in the fridge for 3-4 days.
Reheating
To reheat so the chicken stays crispy, bake at 400°F for 5 minutes or until heated through. Keep a close eye on them to make sure it doesn’t burn.
Freezing/Make Ahead
You can freeze this ranch chicken either before or after baking. Place them on a parchment paper lined baking sheet, cover with plastic wrap, freeze for 1-2 hours, then transfer them to a large freezer bag or airtight container. This will prevent them from freezing into a block together. Freeze for up to 3 months!
More Great Recipes To Try
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Baked Ranch Chicken
Video
Ingredients
- 1 ounce ranch dressing mix
- ½ cup breadcrumbs
- ½ cup parmesan cheese (freshly grated)
- 4 chicken breasts (skinless and boneless)
- ½ cup mayonnaise
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven: Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
- Prep Dredge: In a shallow plate, combine the ranch dressing mix with the breadcrumbs and parmesan cheese. Place the mayo in another shallow plate.
- Coat Chicken: Dredge the chicken breasts first through mayo on both sides, then through the breadcrumb mixture. Place into the prepared baking dish.
- Bake: Transfer the baking dish to the preheated oven and bake for 40 minutes or until a thermometer reads 165°F when inserted into the thickest part of the chicken breast.
Equipment
Notes
- You can mix some spices into your breadcrumbs like chili powder, jerk spice, etc. Get creative with your coating!
- Get yourself an instant-read thermometer. Trust me, it will change the game!
- Store leftovers in an airtight container in the fridge for 3-4 days.
- To reheat so the chicken stays crispy, bake at 400°F for 5 minutes or until heated through. Keep a close eye on them to make sure it doesn’t burn.
- You can freeze this ranch chicken either before or after baking. Place them on a parchment paper lined baking sheet, cover with plastic wrap, freeze for 1-2 hours, then transfer them to a large freezer bag or airtight container. This will prevent them from freezing into a block together. Freeze for up to 3 months!
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
(I recently tried my first “Jocooks” recipe and since then, this site has become one of my faves. I’ve been cooking for a long time and find you need new ideas sometimes. So far, every recipe I’ve tried has been a HIT! Both in the taste department & prep department. So glad I found this site!)
Made this for dinner last night – Even my picky-eater husband gave this 5 stars with the request to put it in our meals rotation! Couldn’t be easier or more delicious.
Thrilled to hear that you and your husband enjoyed the baked ranch chicken, and even happier to know that my recipes have found a spot in your kitchen! Thank you for your lovely words and support.
Made this for dinner for myself and my husband tonight. Had tenderloin strips to use, but it still came out amazing. We’re gunna add some seasoning next time, but definitely one to save.
So happy to hear that you and your husband enjoyed the baked ranch chicken with the tenderloin strips! Thanks for sharing your experience and tweaks!
Just made this for dinner tonight for my husband and myself. Never made or had ranch chicken before and this was absolutely delicious, I would absolutely make this again!
It’s always wonderful to try new recipes and find new favorites. I’m delighted that this was a hit for your dinner and that you’re considering making it again. Thank you for sharing your experience!
This is the best quick fix chicken recipe for flavor. I have made it several times. It can be changed with different seasonings. Find the taste your family likes best and go with it.
Thank you so much for your kind words, Phyllis! I’m thrilled to hear that you’ve made this Baked Ranch Chicken recipe multiple times and have enjoyed playing around with different seasonings. It’s always fantastic when a recipe becomes a versatile staple that can be tailored to individual tastes. Your feedback is greatly appreciated, and I’m so glad you and your family have found a flavor combination that you love!
Absolutely LOVE this recipe!!!! This is definitely a family favorite and is on the menu weekly! Thank you so much!
Oh, I’m thrilled to hear that your family has claimed this recipe as a weekly staple! 🎉 It’s like the “Friends” rerun of dinners—always there when you need some comfort. Thank you so much for sharing the love!
I’ve been struggling w/weight loss/appetite loss as well as palette (taste) issues due to The Big C and the treatment(s) for same; but this dish really was yummy and I was able to enjoy it! I’m thankful you shared this recipe with me for so many reasons – many many thanks!
I’m deeply touched to hear that this recipe could bring you a moment of joy, especially during such a challenging time. Knowing that you were able to enjoy it despite the struggles you’re going through is the ultimate compliment. Sending you all my best wishes for your treatment, and I’m always here with more recipes if you need them. Take care and stay strong! 💪🙏
I seasoned my chicken with chicken fry this time. The last time I seasoned my chicken with chicken fry and more season by mistake. My husband said he love it with more season. My kids and I could not eat it with more season.
I was looking for a quick recipe for chicken and ranch seasoning. Although this called for chicken breast I used thighs. My son didn’t like the idea of dredging with mayonnaise but let me tell you he and my grandkids loved it! I will definitely be making this again and again!
So glad you liked it!
I made this recipe for my husband. He loved it!!
I didn’t have the exact ingredients but used some substitutes and it came out great! I only had spicy ranch and no bread crumbs, so I used crushed corn flakes instead. Also, I put my chicken in a baggie to coat it with the mayonnaise…. it was easier clean up for me that way. HIGHLY recommend!!
Could you use another cheese in replace of the parm ?
You can, try pecorino romano, grana padano, or asiago.
I have made this several times now , my family request it at least once a month. In my opinion it is a great dish to serve your Sunday company. Absolutely delicious.
The best baked chicken recipe I’ve ever put in my mouth
The flavors were really good, but the chicken came out a bit dry! Not sure if I overcooked it or what. Any tips on having it less dry?
Well it’s possible you overcooked the chicken. The chicken breast is done when it reaches an internal temperature of 165°F (74°C). Also make sure to rest the chicken after removing it from the oven for a few minutes. This allows the juices to redistribute and the meat to reabsorb some of the moisture.
Will this recipe still work with flash frozen breasts/tenders?
Yes, but I recommend you thaw them out first.