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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 delivers deeply seasoned, fragrant baked chicken breasts with juicy results and an easy weeknight method.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts
Mayonnaise
  • 1 cup mayonnaise
Ranch seasoning mix
  • 1 packet (1 oz) ranch seasoning mix
Parmesan cheese, freshly grated
  • 0.75 cup Parmesan cheese, freshly grated
Panko breadcrumbs
  • 0.5 cup panko breadcrumbs
Garlic powder
  • 1 tsp garlic powder
Smoked paprika
  • 0.5 tsp smoked paprika
Salt and pepper
  • 1 salt and pepper to taste
Fresh chives or parsley for 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. You want the oven fully heated so the ranch-Parmesan topping can brown quickly.
  2. Season the chicken lightly with salt and pepper and place it in the prepared dish. Arrange the breasts in a single layer so they bake evenly.
Build the ranch-Parmesan crust
  1. Mix mayonnaise with ranch seasoning until combined; spread generously over the top of each chicken breast. The surface should be fully coated so the topping adheres.
  2. Combine Parmesan, panko breadcrumbs, garlic powder, and smoked paprika; press over the mayonnaise-coated chicken. Press firmly so it forms an even, crunchy layer.
Bake and serve
  1. Bake for 22-25 minutes at 400°F until the crust is golden. Look for a visibly crackled, bronzed topping and check that the internal temperature reaches 165°F.
  2. Garnish with fresh chives or parsley and serve immediately. The herbs should look fresh and bright against the browned crust.

Notes

Pro tip: press the panko-Parmesan mixture firmly onto the mayo so it bakes into a crunchy, crackled crust. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat at 400°F until warmed through and the topping is re-crisped. Freezing: not recommended for best texture. Dietary swap: use light mayonnaise if you want to reduce fat while keeping the crust structure.