Baked Ranch Chicken
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.
Servings: 4
Calories: 441kcal
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 9x13-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.
Video
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!
Nutrition
Serving: 1breast | Calories: 441kcal | Carbohydrates: 14g | Protein: 31g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 93mg | Sodium: 1140mg | Potassium: 456mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 1mg