Print

Baked Ranch Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 15 reviews

This Baked Ranch Chicken recipe features tender, boneless, skinless chicken breasts coated in a flavorful mixture of ranch seasoning, cheddar, Parmesan, and panko breadcrumbs, baked to golden perfection. It’s a simple yet delicious meal perfect for weeknight dinners that delivers a crispy exterior with juicy, seasoned chicken inside.

Ingredients

Chicken and Coating

  • 2 teaspoons Olive Oil
  • 6 Boneless Skinless Chicken Breasts
  • 2 Large Eggs
  • 2 cups Plain Panko Bread Crumbs
  • 3 Tablespoons Ranch Seasoning Mix
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Cheese Mix

  • 1 cup Shredded Sharp Cheddar Cheese
  • ½ cup Grated Parmesan Cheese

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 425°F (220°C). Lightly coat a baking dish with 2 teaspoons of olive oil to prevent sticking and aid in browning.
  2. Pound Chicken Breasts: Using a meat mallet or rolling pin, gently pound the 6 boneless skinless chicken breasts to an even thickness of about ¼-inch to ensure they cook evenly and remain tender.
  3. Whisk Eggs: In a medium bowl, whisk together 2 large eggs until smooth. This will help the coating adhere to the chicken.
  4. Prepare Coating Mixture: In another bowl, combine 2 cups of plain panko breadcrumbs, 3 tablespoons ranch seasoning mix, 1 teaspoon salt, 1 teaspoon pepper, 1 cup shredded sharp cheddar cheese, and ½ cup grated Parmesan cheese. Mix thoroughly to distribute all ingredients evenly.
  5. Coat Chicken: Dip each pounded chicken breast into the whisked eggs, ensuring it’s fully coated. Then transfer the chicken to the breadcrumb mixture and press both sides firmly into the coating so it adheres well.
  6. Arrange in Baking Dish: Place the coated chicken breasts in the prepared baking dish, spacing them evenly to ensure proper cooking and crisping.
  7. Bake Chicken: Bake in the preheated oven for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C) and the crumb coating is golden and crispy.
  8. Rest and Serve: Remove the baking dish from the oven and let the chicken rest for 10 minutes to allow juices to redistribute, then serve warm.

Notes

  • Pounding the chicken breasts to an even thickness ensures they cook uniformly and stay juicy.
  • Use a meat thermometer to verify the chicken reaches a safe internal temperature of 165°F.
  • For extra crispiness, broil the chicken for the last 2-3 minutes watching carefully to avoid burning.
  • This recipe pairs well with steamed vegetables, mashed potatoes, or a fresh green salad.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://cookedbysarah.com/baked-ranch-chicken-recipe/