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Baked Ranch Chicken

Baked ranch chicken delivers crispy golden ranch and Parmesan crust on juicy chicken breasts, with a crackled, bronzed topping. This ranch chicken recipe is deeply seasoned with a fragrant, crunchy panko-Parmesan layer—an easy baked chicken dinner for weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts Use similar thickness for even baking.
Ranch mayo
  • 1 cup mayonnaise Full-fat for best browning and hold.
  • 1 packet (1 oz) ranch seasoning mix Use the standard 1 oz packet.
Parmesan crust
  • 0.75 cup Parmesan cheese, freshly grated Freshly grated melts and browns better.
  • 0.5 cup panko breadcrumbs Provides the crunchy texture.
  • 1 tsp garlic powder Adds savory aroma to the crust.
  • 0.5 tsp smoked paprika Adds color and mild smokiness.
  • Salt and pepper to taste Season the chicken lightly before baking.
Garnish
  • Fresh chives or parsley for garnish Adds a fresh green finish right before serving.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 400°F and grease a baking dish.
  2. Season the chicken lightly with salt and pepper and place it in the prepared dish.
Build the ranch-Parmesan crust
  1. Mix the mayonnaise with the ranch seasoning until combined, then spread generously over the top of each chicken breast.
  2. Combine the Parmesan, panko, garlic powder, and smoked paprika; press the mixture over the mayonnaise-coated chicken so it adheres.
Bake and serve
  1. Bake at 400°F for 22-25 minutes, until the crust is golden and the internal temperature reaches 165°F.
  2. Garnish with fresh chives or parsley and serve immediately.

Notes

For the most crackly crust, press the Parmesan-panko mixture firmly onto the mayonnaise layer so it sticks before baking. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 375°F oven until warmed through to re-crisp the topping. Freezing is not recommended because the crust can soften after thawing. For a lower-fat option, use light mayonnaise and a reduced-fat Parmesan substitute, noting the crust may brown slightly less.