Crispy Baked Ranch Chicken That's Family-Approved

This Baked Ranch Chicken features a crunchy Panko-Parmesan crust with savory ranch seasoning, making it a family-approved weeknight dinner.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 pieces

Course: Chicken, Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Coating

1 packet Ranch seasoning mix Provides savory flavor; substitute with a homemade ranch seasoning blend if desired.
1 teaspoon Dill weed Adds fresh herbal notes; can be swapped with dried parsley for convenience.
1 teaspoon Onion powder Enhances depth of flavor; fresh onion can be used for a stronger taste.
1/2 teaspoon Ground black pepper Adds spiciness; use white pepper for a milder flavor.
1/2 teaspoon Salt Balances flavors; sea salt or kosher salt are great alternatives.
2 cloves Garlic cloves (grated) Delivers pungency and aroma; garlic powder is a good backup.
1/2 cup Mayonnaise Acts as a binder for the coating, adding moisture; Greek yogurt or sour cream can substitute.

For the Crunch

1 cup Panko bread crumbs Creates a crispy texture; regular breadcrumbs can be used, but will result in less crunch.
1/2 cup Grated Parmesan cheese Provides umami richness and enhances crispiness; Pecorino Romano can be a good substitute.
1/4 cup Unsalted butter (melted) Adds richness and acts as a browning agent for the crust; olive oil is a healthier option.

For the Chicken

4 pieces Boneless, skinless chicken breasts The main protein for the dish; thighs can be used, but will affect cooking time and texture.

Equipment

oven
Baking sheet
Parchment paper
medium bowl
separate bowl

Method

Step-by-Step Instructions for Baked Ranch Chicken

Preheat your oven to 425°F (220°C) and prepare your baking sheet by lining it with parchment paper.
In a medium bowl, combine the ranch seasoning mix, dill weed, onion powder, ground black pepper, salt, and grated garlic. Add mayonnaise to the mixture, stirring until you have a smooth, creamy blend.
In a separate bowl, mix together the Panko bread crumbs and grated Parmesan cheese. Pour in the melted unsalted butter, stirring until all crumbs are evenly coated.
Dip each chicken breast into the mayonnaise mixture, ensuring an even coating on all sides. Dredge the coated chicken in the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick well.
Arrange the coated chicken pieces on the prepared baking sheet, ensuring they are spaced apart. Bake for 12–15 minutes until the chicken reaches an internal temperature of at least 165°F (75°C).
Allow the chicken to rest for a few minutes before serving. Enjoy your Baked Ranch Chicken with your favorite sides.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 19gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 1gVitamin A: 350IUCalcium: 200mgIron: 1mg

Notes

For extra crispiness, spray or lightly brush the coated chicken with olive oil before baking. Use an instant-read thermometer to check for doneness.

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