Go Back

Baked Ranch Chicken

Baked ranch chicken with a crispy golden ranch and Parmesan crust, deeply seasoned and fragrant. The panko-Parmesan topping crackles and bronzes in the oven for a satisfying crunch.
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: 510
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Ranch coating
  • 1 cup mayonnaise
  • 1 packet (1 oz) ranch seasoning mix
Parmesan crust
  • 0.75 cup Parmesan cheese, freshly grated
  • 0.5 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 Salt and pepper to taste
Garnish
  • 1 Fresh chives or parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 400°F and grease a baking dish.
  2. Season the chicken lightly with salt and pepper, then place it in the prepared dish.
Build the ranch-Parmesan crust
  1. Mix the mayonnaise with the ranch seasoning until combined, then spread generously over the top of each chicken breast.
  2. Combine the Parmesan, panko, garlic powder, and smoked paprika, then 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, keeping the baking dish uncovered for crisping.
  2. Garnish with fresh chives or parsley and serve immediately.

Notes

For extra-crisp edges, press the crumb mixture firmly into the mayonnaise so it adheres before baking. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 375°F oven until warmed through to help restore crunch. Freezing is not recommended because the crust can soften. For a lighter option, use plain Greek yogurt in place of some of the mayonnaise (start with half) while keeping the rest of the bake the same.