Description
This Baked Ranch Chicken recipe features juicy chicken breasts coated in a flavorful blend of ranch seasoning, breadcrumbs, and Parmesan cheese, then baked to golden perfection. It’s an easy, crowd-pleasing meal perfect for weeknights or casual gatherings, combining creamy mayonnaise with a crispy, cheesy crust.
Ingredients
Scale
Coating Ingredients
- 1 ounce ranch dressing mix
- ½ cup breadcrumbs
- ½ cup freshly grated Parmesan cheese
Chicken & Binding
- 4 boneless, skinless chicken breasts
- ½ cup mayonnaise
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray to prevent sticking and ensure easy cleanup.
- Prepare Coating: In a shallow dish, mix together ranch dressing mix, breadcrumbs, and grated Parmesan cheese until well combined. In a separate shallow dish, spread out the mayonnaise for dipping the chicken.
- Coat Chicken: Take each chicken breast and first dredge it thoroughly in the mayonnaise, ensuring an even layer on all sides. Next, press the chicken into the breadcrumb mixture so that the coating sticks well, covering it evenly. Place each coated chicken breast carefully into the prepared baking dish.
- Bake: Bake the coated chicken breasts in the preheated oven for about 40 minutes. To ensure the chicken is fully cooked, use an instant-read thermometer and check that the internal temperature reaches 165°F (74°C). Once done, remove from the oven and let rest briefly before serving.
Notes
- Use freshly grated Parmesan for the best flavor and texture in the coating.
- If preferred, substitute mayonnaise with Greek yogurt for a lighter option.
- To make this dish gluten-free, replace breadcrumbs with gluten-free breadcrumbs.
- For extra crispiness, broil the chicken for the last 2-3 minutes, but watch carefully to prevent burning.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently.
