Description
This Baked Ranch Chicken recipe features juicy, tender chicken breasts coated in a flavorful mixture of ranch dressing mix, breadcrumbs, and Parmesan cheese. It’s a simple yet delicious meal that’s baked to perfection in under an hour, making it perfect for busy weeknights or casual dinners.
Ingredients
Scale
For the Coating
- 1 ounce ranch dressing mix
- ½ cup breadcrumbs
- ½ cup freshly grated Parmesan cheese
For the Chicken
- 4 boneless, skinless chicken breasts
- ½ cup mayonnaise
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish thoroughly using cooking spray to prevent sticking.
- Prepare Coating: In a shallow dish, mix together the ranch dressing mix, breadcrumbs, and freshly grated Parmesan cheese. In a separate shallow dish, pour the mayonnaise for coating the chicken.
- Coat Chicken: Take each boneless, skinless chicken breast and thoroughly dredge it in the mayonnaise to ensure an even layer. Then, coat the chicken breast in the breadcrumb mixture, gently pressing the coating to adhere well.
- Arrange and Bake: Place the coated chicken breasts evenly in the prepared baking dish. Bake in the preheated oven for 40 minutes or until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C), ensuring it is fully cooked and safe to eat.
Notes
- For extra crispiness, you can broil the chicken for an additional 2-3 minutes after baking, but watch closely to prevent burning.
- Using freshly grated Parmesan cheese yields better flavor and texture compared to pre-grated types.
- Make sure the chicken breasts are of even thickness to ensure uniform cooking; you can pound them lightly if needed.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
