Description
This Baked Ranch Chicken recipe offers a flavorful and crispy twist on classic chicken breasts by coating them in a savory ranch seasoning, Parmesan cheese, and breadcrumbs mixture, then baking to perfection. It’s an easy, crowd-pleasing dish ideal for weeknight dinners or meal prep.
Ingredients
Scale
Coating Ingredients
- 1 ounce ranch dressing mix
- ½ cup breadcrumbs
- ½ cup freshly grated Parmesan cheese
Main Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup mayonnaise
Instructions
- Preheat and Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray to prevent the chicken from sticking during baking.
- Prepare the Coating Mixture: In a shallow dish, combine the ranch dressing mix, breadcrumbs, and freshly grated Parmesan cheese. In a separate shallow dish, place the mayonnaise, which will help the coating adhere to the chicken.
- Coat the Chicken Breasts: Dredge each chicken breast first in the mayonnaise, ensuring it is well coated. Then press the chicken into the breadcrumb mixture so that an even, crispy coating forms on all sides. Place the coated chicken breasts evenly spaced in the prepared baking dish.
- Bake the Chicken: Bake the coated chicken breasts in the preheated oven for 40 minutes. To ensure doneness, use an instant-read thermometer inserted into the thickest part of the chicken; it should read 165°F (74°C). Once done, remove from the oven and let rest briefly before serving.
Notes
- Use freshly grated Parmesan cheese for the best flavor and texture in the coating.
- If you prefer a spicier version, add a pinch of cayenne pepper or smoked paprika to the breadcrumb mixture.
- Mayonnaise can be substituted with Greek yogurt for a lighter alternative, though it may slightly alter the flavor.
- Cooking times may vary based on chicken breast size; always confirm with a meat thermometer.
- Leftover baked ranch chicken can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.
