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 uses a mayonnaise-ranch topping plus Parmesan-panko for a crunchy, deeply seasoned weeknight chicken dinner.
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: 540
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare
  1. Preheat your oven to 400°F and grease a baking dish or sheet pan.
  2. Lightly season the chicken breasts with salt and pepper, then place them in the prepared dish.
Make the ranch topping and crust
  1. Mix the mayonnaise with the ranch seasoning mix until combined, then spread generously over the top of each chicken breast.
  2. In a bowl, combine the Parmesan cheese, panko breadcrumbs, garlic powder, and smoked paprika, then press the mixture over the mayonnaise-coated chicken.
Bake
  1. Bake at 400°F for 22-25 minutes, until the crust is golden and the internal temperature reaches 165°F.
Finish and serve
  1. Garnish with fresh chives or parsley and serve immediately.

Notes

For the crunchiest topping, press the Parmesan-panko mixture firmly so it adheres to the mayonnaise layer. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 375°F oven until warmed through. Freezing isn’t recommended because the crumb crust softens. For a lighter option, use light mayonnaise.