Baked Ranch Chicken
Crispy baked chicken breasts coated in a ranch-flavored breadcrumb and Parmesan crust.
Equipment
- 9x13-inch Casserole Dish
- Instant Read Meat Thermometer
- White Shallow Bowls – Set of 6
- Kitchen Tongs – Set of 2
Ingredients
Ingredients
- 1 ounceranch dressing mix
- 1/2 cupbreadcrumbs
- 1/2 cupparmesan cheese freshly grated
- 4 chicken breasts skinless and boneless
- 1/2 cupmayonnaise
Instructions
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
- In a shallow plate, combine 1 ounce ranch dressing mix, ½ cup breadcrumbs, and ½ cup freshly grated Parmesan cheese; mix until evenly combined.
- Place ½ cup mayonnaise in a second shallow plate.
- Pat the 4 skinless, boneless chicken breasts dry with paper towels.
- Working with one chicken breast at a time, coat both sides with mayonnaise, allowing any excess to drip off, then press both sides and the edges into the breadcrumb mixture so the crumbs adhere.
- Arrange the coated chicken breasts in a single layer in the prepared baking dish, spaced slightly apart. Press any remaining breadcrumb mixture onto the tops of the breasts if desired.
- Bake in the preheated oven for 40 minutes, or until an instant-read thermometer inserted into the thickest part of a breast reads 165°F.
- Remove from the oven and let the chicken rest for 5 minutes before serving.
Notes
You can mix some spices into your breadcrumbs like chili powder, jerk spice, etc. Get creative with your coating!
Get yourself aninstant-read thermometer. Trust me, it will change the game!
Store leftovers in an airtight container in the fridge for3-4 days.
To reheat so the chicken stays crispy, bake at 400°F for5 minutesor until heated through. Keep a close eye on them to make sure it doesn’t burn.
You can freeze this ranch chicken either before or after baking. Place them on a parchment paper lined baking sheet, cover with plastic wrap, freeze for 1-2 hours, then transfer them to a large freezer bag or airtight container. This will prevent them from freezing into a block together. Freeze for up to3 months!
Get yourself aninstant-read thermometer. Trust me, it will change the game!
Store leftovers in an airtight container in the fridge for3-4 days.
To reheat so the chicken stays crispy, bake at 400°F for5 minutesor until heated through. Keep a close eye on them to make sure it doesn’t burn.
You can freeze this ranch chicken either before or after baking. Place them on a parchment paper lined baking sheet, cover with plastic wrap, freeze for 1-2 hours, then transfer them to a large freezer bag or airtight container. This will prevent them from freezing into a block together. Freeze for up to3 months!