Description
Baked Ranch Chicken is a savory, protein-packed weeknight essential that delivers restaurant-quality results with minimal effort. Succulent chicken breasts are coated in a creamy, herb-infused mayonnaise mixture and topped with a buttery, golden panko-parmesan crust. This oven-baked method ensures the meat stays incredibly moist and tender while achieving a satisfying crunch, making it a perfect healthy, family-friendly dinner option that avoids complex frying techniques and relies on pantry-ready staples.
Ingredients
4 boneless, skinless chicken breasts
1/2 cup mayonnaise
1 packet (1 oz) dry ranch seasoning mix
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter, melted
1 teaspoon dried parsley
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the chicken breasts dry with paper towels to ensure even coating.
In a small bowl, combine the mayonnaise and the dry ranch seasoning mix until smooth.
In a separate shallow dish, mix the panko breadcrumbs, grated Parmesan cheese, melted butter, and dried parsley.
Brush the ranch-mayonnaise mixture generously over the top and sides of each chicken breast.
Press the coated chicken into the panko-parmesan mixture, ensuring a thick, even crust adheres to the top.
Place the chicken on the prepared baking sheet and bake for 15-18 minutes, or until the internal temperature reaches 165°F and the crust is golden brown.
Let the chicken rest for 5 minutes before serving.
Notes
Ensure the chicken breasts are of uniform thickness for even cooking; pound them slightly if necessary. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to maintain the crispiness of the crust.
- Prep Time: 15
- Cook Time: 15
- Category: Meals
- Method: Baking
- Cuisine: American