Baked Ranch Chicken
This Baked Ranch Chicken is SO EASY! Tender chicken breasts coated in creamy ranch and a crunchy parmesan breadcrumb crust.
Equipment
- Baking Dish
- Mixing Bowl
- Whisk or Spoon
- Meat Thermometer
Ingredients
- 1 ounce ranch dressing mix
- 1 cup breadcrumbs choose your favorite type
- 1 cup parmesan cheese freshly grated for the best flavor
- 4 chicken breasts skinless and boneless
- ½ cup mayonnaise
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the skinless, boneless chicken breasts dry with paper towels.
- In a mixing bowl, combine the mayonnaise with the ranch dressing mix and stir until well blended.
- In another bowl, mix together the breadcrumbs and freshly grated parmesan cheese.
- Dip each chicken breast into the mayonnaise and ranch mixture, coating fully, then roll in the breadcrumb and cheese mixture until well covered. Place coated chicken breasts in the baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden brown.
- Remove from oven and let rest for a few minutes before serving. Enjoy!
Notes
- Use a meat thermometer to avoid overbaking and drying out the chicken.
- Opt for freshly grated parmesan for a better crust texture and flavor.
- Dry chicken breasts thoroughly to help the coating stick better.
- Fully coat chicken with ranch mixture to keep it moist during baking.
- This recipe is freezer-friendly if you prepare but don’t bake; freeze in a safe container and bake later.