Description
This Baked Ranch Chicken recipe offers a flavorful and crispy crust on tender, juicy chicken breasts. Coated with a mix of ranch seasoning, Parmesan cheese, and breadcrumbs, then oven-baked to perfection, this dish is perfect for a quick weeknight dinner or a delightful family meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Coating Mix
- 1 packet ranch seasoning mix
- 1/2 cup breadcrumbs (panko preferred)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Other
- 1 tablespoon olive oil
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish or line it with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the Coating: In a small bowl, combine the ranch seasoning mix, breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper. Mix thoroughly to create an even coating mixture.
- Coat the Chicken: Brush olive oil evenly on both sides of each chicken breast. Then, dredge each piece into the breadcrumb mixture, pressing gently to ensure the coating sticks well and covers the surface completely.
- Bake: Arrange the coated chicken breasts in the prepared baking dish, making sure they are spaced evenly. Bake in the preheated oven for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the crust is golden and crispy.
- Garnish & Serve: Remove the chicken from the oven and let it rest for a few minutes to retain juices. Garnish with freshly chopped parsley if desired. Serve with sides like mashed potatoes, roasted vegetables, or a crisp salad for a balanced meal.
Notes
- Use a meat thermometer to ensure the chicken is cooked safely to an internal temperature of 165°F (75°C).
- Panko breadcrumbs are preferred for a crispier texture, but regular breadcrumbs can be used as a substitute.
- For extra flavor, marinate the chicken breasts in ranch seasoning and olive oil for 30 minutes before coating.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, bake at 350°F (175°C) for about 10 minutes to maintain crispiness.
