Go Back

Baked Ranch Chicken

Baked ranch chicken with a crispy golden ranch and Parmesan crust that crackles and bronzes in the oven. This ranch chicken recipe turns boneless chicken breasts into a deeply seasoned, fragrant weeknight chicken dinner with a juicy interior.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts Boneless and skinless.
ranch topping
  • 1 cup mayonnaise Use full-fat for the best crust adhesion.
  • 1 packet (1 oz) ranch seasoning mix Classic packet ranch seasoning mix.
parmesan crust
  • 0.75 cup Parmesan cheese, freshly grated Freshly grated melts and browns better.
  • 0.5 cup panko breadcrumbs For crunchy texture.
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika Adds color and mild smokiness.
  • 0.5 salt and pepper to taste Season to taste; includes both salt and pepper.
garnish
  • 1 fresh chives or parsley for garnish Optional but recommended for fresh flavor and color.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 400°F and grease a baking dish.
  2. Season the chicken lightly with salt and pepper and place it in the prepared dish.
  3. Mix mayonnaise with ranch seasoning until combined, then spread generously over the top of each chicken breast.
  4. Combine Parmesan, panko, garlic powder, and smoked paprika; press the mixture over the mayonnaise-coated chicken.
Bake and finish
  1. Bake for 22-25 minutes until the crust is golden and the internal temperature reaches 165°F, with a visibly bronzed, crackled topping.
  2. Garnish with fresh chives or parsley and serve immediately.

Notes

For the crunch, press the Parmesan-panko mixture firmly so it sticks to the ranch layer, and avoid covering the dish while baking. Store leftovers in the refrigerator up to 3 days; reheat in a 400°F oven until warmed through to help the crust crisp again. Freezing is not recommended because the crunchy topping softens. Dairy-light swap: use reduced-fat mayonnaise and a lower-fat Parmesan, but expect a slightly less crisp crust.