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Baked Ranch Chicken

Baked ranch chicken with a crispy golden ranch and Parmesan crust that’s deeply seasoned and crackly. This easy baked chicken recipe bakes to tender, juicy breasts with an internal temperature of 165°F.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Ranch topping
  • 1 cup mayonnaise
  • 1 packet (1 oz) ranch seasoning mix
  • 0.75 cup Parmesan cheese, freshly grated
  • 0.5 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • salt and pepper to taste
  • fresh chives or parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dish
  1. Preheat the oven to 400°F and grease a baking dish so the chicken won’t stick.
Season and assemble
  1. Season the chicken lightly with salt and pepper and place it in the prepared dish.
  2. Mix the mayonnaise with the ranch seasoning mix until combined, then spread generously over the top of each chicken breast.
  3. Combine the Parmesan, panko, garlic powder, and smoked paprika, then press the mixture over the mayonnaise-coated chicken to form an even crust.
Bake
  1. Bake for 22-25 minutes at 400°F until the crust is golden and bronzed, and the internal temperature reaches 165°F.
Finish
  1. Garnish with fresh chives or parsley and serve immediately.

Notes

For the crispiest crust, press the Parmesan-panko layer firmly so it adheres to the mayonnaise. Store leftovers in the refrigerator up to 3 days; reheat in a 375°F oven until warmed through to help the topping regain some crunch. For a lighter option, use Greek yogurt in place of some or all of the mayonnaise (mixed with ranch seasoning) to reduce fat while keeping the flavor.