Crispy Baked Ranch Chicken made easy! Using only 5 ingredients, you can create a yummy chicken dinner in just over 30 minutes. Simple, delicious and perfect for your weekly rotation.
You don’t need a vat of oil to get golden brown crispy chicken! With my baked ranch chicken recipe, you’ll be cooking dinner with ease. Only 5 simple and inexpensive ingredients required. A lot of people shy away from boneless, skinless baked chicken because they think it’s flavorless, dry and boring, but when you add a crispy ranch infused coating, it takes it to another level!
Baked Ranch Chicken
- Easy To Make
- Short, Inexpensive Ingredient List
- Simple & Delicious
- No Dried Out Breast
- Moist & Juicy
Crispy baked chicken, coated in mayo and crunchy panko breadcrumbs, seasoned with a homemade ranch dressing mix – yes please! I’m all about finding ways to make my favorite guilty pleasure recipes a little less guilty. Baking is always a great alternative to get crispy chicken, who needs all that extra oil? Not us!
Ingredient Notes
- Chicken – I used boneless, skinless chicken breasts. You can also use chicken thighs.
- Seasoning – You’ll need ranch dressing mix for this! You can use my recipe, or buy a packet from the grocery store.
- Breadcrumbs – I used seasoned breadcrumbs but you can also use regular run-of-the-mill breadcrumb or Panko breadcrumbs.
- Parmesan Cheese – I like a nice freshly grated parm, it really makes a difference. Whatever you have on hand will work.
- Mayonnaise – This mayo, you could say is my secret ingredient, it’s what tenderizes the chicken and makes nice and juicy. Use your favorite or make your own using my homemade mayonnaise recipe!
How To Make Baked Ranch Chicken
- Preheat Oven: Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
- Prep Dredge: In a shallow plate, combine the ranch dressing mix with the breadcrumbs and parmesan cheese. Place the mayo in another shallow plate.
- Coat Chicken: Dredge the chicken breasts first through mayo on both sides, then through the breadcrumb mixture. Place into the prepared baking dish.
- Bake: Transfer the baking dish to the preheated oven and bake for 40 minutes or until a thermometer reads 165°F when inserted into the thickest part of the chicken breast.
FAQs & Expert Tips
FAQs
Ranch dressing mix is a combination of seasonings used to make ranch dressing! It has become a popular flavor addition to many dishes, just like this chicken. You can find it easily in most grocery stores, but I like making my own! Check out my homemade ranch dressing mix recipe for more info!
Every oven is different! The best way to always tell if your chicken is done, is by using an instant-read thermometer. The thermometer should read 165°F when inserted into the thickest part of the chicken breast.
Just swap in gluten free breadcrumbs in place of the regular stuff we have going on here. If you can’t find gluten free breadcrumbs just pick up some gluten free bread and follow my directions below detailing how to make your own breadcrumbs.
Dredging the chicken through mayo here is important, because it’s used not only as a tenderizer, but it also helps make the chicken extra juicy and delicious.
All you need are 10 slices of bread, ground down in a food processor, from there just:
– Spread the breadcrumbs on a baking tray and place in your preheated oven.
– Bake at 300°F for 10 minutes or until the crumbs are golden and completely dry, stir occasionally.
– Cool completely on the baking sheet before incorporating.
Tips
- You can mix some spices into your breadcrumbs like chili powder, jerk spice, etc. Get creative with your coating!
- Get yourself an instant-read thermometer. Trust me, it will change the game!
Storing Leftovers
Store leftover ranch chicken in an airtight container in the fridge for 3-4 days.
Reheating
To reheat so the chicken stays crispy, bake at 400°F for 5 minutes or until heated through. Keep a close eye on them to make sure it doesn’t burn.
Freezing/Make Ahead
You can freeze this ranch chicken either before or after baking. Place them on a parchment paper lined baking sheet, cover with plastic wrap, freeze for 1-2 hours, then transfer them to a large freezer bag or airtight container. This will prevent them from freezing into a block together. Freeze for up to 3 months!
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Baked Ranch Chicken
Equipment
Ingredients
- 1 ounce ranch dressing mix
- ½ cup breadcrumbs
- ½ cup parmesan cheese freshly grated
- 4 chicken breasts skinless and boneless
- ½ cup mayonnaise
Instructions
- Preheat the oven: Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
- Prep Dredge: In a shallow plate, combine the ranch dressing mix with the breadcrumbs and parmesan cheese. Place the mayo in another shallow plate.
- Coat Chicken: Dredge the chicken breasts first through mayo on both sides, then through the breadcrumb mixture. Place into the prepared baking dish.
- Bake: Transfer the baking dish to the preheated oven and bake for 40 minutes or until a thermometer reads 165°F when inserted into the thickest part of the chicken breast.
Recipe Notes
- You can mix some spices into your breadcrumbs like chili powder, jerk spice, etc. Get creative with your coating!
- Get yourself an  instant-read thermometer. Trust me, it will change the game!
- Store leftovers in an airtight container in the fridge for 3-4 days.
- To reheat so the chicken stays crispy, bake at 400°F for 5 minutes or until heated through. Keep a close eye on them to make sure it doesn’t burn.
- You can freeze this ranch chicken either before or after baking. Place them on a parchment paper lined baking sheet, cover with plastic wrap, freeze for 1-2 hours, then transfer them to a large freezer bag or airtight container. This will prevent them from freezing into a block together. Freeze for up to 3 months!
My daughter and husband really enjoyed this. (I don’t eat meat). I enjoyed how easy and fast it was to prepare. Thanks for another great recipe!
My pleasure, Vivian!
Loved this very quick and easy adaptable recipe. I marinated the chicken in bottled blue cheese dressing and added garlic salt, paprika and poultry seasoning to the bread crumb/cheese mix.
We all loved this! Super good!!
Rave reviews from those who ate it. I am a vegetarian, so I didn’t partake of it. But…I’m always thrilled to make a winner for others!! (-:
Is there anything else to use besides mayo?
You can try sour cream or yogurt, dairy is usually really good at tenderizing meat.
My kids dont like mayo. Thats why i asked. Can u even taste they mayo aftr its cooked? If not, id rather follow ur recipe…ty
It does give it a bit of tang, but it’s not overpowering whatsoever.
Can I use ranch dressing instead of the mix?
Unfortunately, I wouldn’t recommend it. The ranch dressing mix is just to add flavor to the crispy skin. You won’t get the same result with just ranch.
Thanks for the prompt response!
This was such a great recipe! The chicken turned out super moist because of the mayonnaise. The only thing we changed was that we added 1/4 tsp salt, 1/8 tsp pepper, and 1 tbsp Italian seasoning because we like it with a bit more punch. Thank you for sharing this recipe!!
Can you make this without the Parmesan cheese?
Of course.
Do you cover the chicken while baking or leave uncovered?
Leave uncovered! You can check the step by step photos if that helps you 🙂
Excellent ! Husband and teenager approved. Recipe was so easy to follow! Thanks from St.Louis, Mo
Love this! So glad you guys enjoyed it!
Can you substitute the mayonnaise with Greek yogurt?
Of course!
This was yummy!! I used chicken thighs…next time i will salt and pepper the chicken before i put them in the mayo. But they were tender and juicy!! And i can always add the extra seasoning later!!
Can you usee thighs?
Yes! It says right in the post that thighs can be used 🙂
Found my answer under the comments..sorry.
Do I need to use aluminum foil when I bake it?
Do I need to flip it over or no?
No, you don’t need to.
Such an easy and quick dish to make and so good. I always use a thermometer to make sure I don’t overcook the chicken!