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–+ servings
Baked Ranch Chicken

Crispy Baked Ranch Chicken That Everyone Will Love

Baked Ranch Chicken packed with flavor and a crispy crust, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coating
  • 1 packet Ranch Seasoning Mix Adds robust ranch flavor; homemade blends work wonders too!
  • 1 teaspoon Dill Weed Enhances the herbaceous notes; fresh dill offers a stronger flavor profile.
  • 1 teaspoon Onion Powder Provides mild sweetness and aroma; fresh onions are fine, but will alter texture.
  • 1/2 teaspoon Ground Black Pepper Adds spice and warmth; adjust according to your taste preference.
  • 1 teaspoon Salt Essential for flavor enhancement; sea salt or kosher salt are great choices.
  • 2 cloves Garlic Cloves Adds depth of flavor; minced garlic makes for a convenient substitute.
  • 1/2 cup Mayonnaise Acts as a binder and adds moisture; Greek yogurt is a lighter option.
For the Crunchy Crust
  • 1 cup Panko Breadcrumbs Creates a crunchy texture; regular breadcrumbs can be substituted, but won't be as crispy.
  • 1/2 cup Grated Parmesan Cheese Adds a savory, nutty flavor; for a dairy-free option, unique nutritional yeast can be used.
  • 3 tablespoons Unsalted Butter Binds breadcrumbs and flavors the crust; olive oil can be used for a healthier alternative.
For the Chicken
  • 4 pieces Chicken Breasts The main protein component; skinless, boneless is preferred for ease and lower fat.

Equipment

  • Oven
  • Mixing bowls
  • Baking Sheet
  • Parchment Paper
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. In a medium mixing bowl, combine the ranch seasoning mix, dill weed, onion powder, ground black pepper, salt, minced garlic, and mayonnaise. Blend until smooth.
  3. In another bowl, mix Panko breadcrumbs and grated Parmesan cheese. Melt the unsalted butter and pour it over the breadcrumb mixture. Stir until all the breadcrumbs are coated.
  4. Dip each chicken breast into the mayonnaise mixture, ensuring every side is thoroughly coated. Then, dredge the chicken in the Parmesan-Panko mixture, pressing gently.
  5. Place the coated chicken breasts onto the parchment-lined baking sheet, ensuring they are spaced evenly apart.
  6. Bake the chicken for about 12 to 15 minutes until the coating turns golden brown and the internal temperature reaches at least 165°F (75°C).
  7. Remove from the oven and let the chicken rest for 5 minutes before serving.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 20gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 1gVitamin A: 500IUCalcium: 200mgIron: 2mg

Notes

For best flavor, marinate chicken in the mayonnaise mixture for 30 minutes before coating. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

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