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Baked Ranch Chicken

Baked ranch chicken is a weeknight-friendly method of coating juicy chicken breasts in a tangy ranch mayo and a golden breadcrumb-parmesan crust, then baking until 165°F. This minimal-ingredient baked dish keeps the chicken moist while the coating turns crisp.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless, skinless chicken breasts
Ranch coating
  • 0.5 cup mayonnaise
  • 1 ranch seasoning mix
Crust
  • 0.5 cup breadcrumbs
  • 0.25 cup grated parmesan cheese
Garnish
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep the oven and seasonings
  1. Preheat the oven to 400°F and lightly grease a baking dish so it’s ready for the coated chicken.
  2. Whisk together the mayonnaise and ranch seasoning mix until combined and smooth.
  3. Combine the breadcrumbs and parmesan cheese in a shallow dish.
Coat and bake
  1. Coat each chicken breast in the mayonnaise mixture, then press into the breadcrumb mixture to coat evenly.
  2. Place the coated chicken breasts in the prepared baking dish in a single layer.
  3. Bake for 22–25 minutes at 400°F, until the chicken reaches an internal temperature of 165°F and the crust is golden.
Serve
  1. Garnish with fresh parsley and serve warm.

Notes

For best accuracy, check doneness at 22 minutes with an instant-read thermometer—overbaking dries the breasts. Store leftovers in the refrigerator for up to 3 days in an airtight container; freeze cooked chicken for up to 2 months. For a lower-fat option, use light mayonnaise and part-skim parmesan to keep the ranch crust while reducing calories.