Baked Ranch Chicken
This crispy Baked Ranch Chicken is packed with flavor and takes just 10 minutes to prep! With a golden parmesan-panko crust and creamy ranch coating, it’s a weeknight dinner winner.
Ingredients
- ½ cup panko breadcrumbs
- ¼ cup freshly grated parmesan cheese
- 4 boneless, skinless chicken breasts
- ¼ cup mayonnaise
- ¼ cup ranch dressing
- 2 tablespoons fresh chopped parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a shallow bowl, mix together the panko breadcrumbs and parmesan cheese.
- Pat the chicken breasts dry with paper towels. In a small bowl, stir together the mayonnaise and ranch dressing.
- Brush the mayo-ranch mixture evenly over both sides of each chicken breast.
- Press the coated chicken into the breadcrumb mixture, turning to ensure a full, even coating.
- Place the breaded chicken on the prepared baking sheet.
- Bake for 25–30 minutes, or until the chicken is cooked through (internal temp of 165°F/74°C) and the coating is golden and crispy.
- Remove from the oven, let rest for a few minutes, then garnish with fresh parsley and serve.
- Pro Tip from Foodicious Recipes
For extra crispiness, switch the oven to broil for the last 2–3 minutes of baking—but keep a close eye on it to prevent burning.
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