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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 chicken breasts with juicy results in under an hour.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pat dry if they look wet so the coating adheres.
Ranch topping
  • 1 cup mayonnaise Stir until smooth before spreading.
  • 1 packet (1 oz) ranch seasoning mix Use the full packet for classic ranch flavor.
Parmesan crust
  • 0.75 cup Parmesan cheese, freshly grated Freshly grated melts into the crust.
  • 0.5 cup panko breadcrumbs Provides the crunch and bronzing.
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika Adds mild smokiness and color.
  • Salt and pepper to taste Season lightly before baking.
Garnish
  • 0.25 Fresh chives or parsley for garnish Chop and scatter right before serving.

Equipment

  • 1 sheet pan

Method
 

Prep the baking setup
  1. Preheat oven to 400°F and grease a baking dish so the chicken releases easily after baking.
Season and place chicken
  1. Season chicken lightly with salt and pepper, then place in the prepared dish.
Make the ranch spread
  1. Mix mayonnaise with ranch seasoning until combined, then spread generously over the top of each chicken breast.
Build the Parmesan ranch crust
  1. Combine Parmesan, panko breadcrumbs, garlic powder, and smoked paprika, then press the mixture over the mayonnaise-coated chicken.
Bake
  1. Bake for 22-25 minutes at 400°F until the crust is golden and crackled and the internal temperature reaches 165°F.
Finish and serve
  1. Garnish with fresh chives or parsley and serve immediately.

Notes

For the crispiest top, press the panko-Parmesan firmly into the mayonnaise so it adheres, then don’t cover while baking. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat in a 375°F oven until hot to help re-crisp. Freezing is not recommended because the topping can soften after thawing. For a lighter option, use low-fat mayonnaise while keeping the full amount of Parmesan and panko.