Description
This Baked Ranch Chicken recipe features juicy, tender chicken breasts coated with a flavorful mixture of ranch seasoning, Parmesan cheese, and crispy breadcrumbs. Baked to perfection, this easy and delicious dish is perfect for a quick weeknight dinner and pairs wonderfully with mashed potatoes or roasted vegetables.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Coating
- 1 packet ranch seasoning mix
- 1/2 cup breadcrumbs (panko preferred)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Other
- 1 tablespoon olive oil
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish or line it with parchment paper to prevent sticking.
- Prepare the Coating: In a small bowl, combine the ranch seasoning mix, breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper. Mix thoroughly to create the coating mixture.
- Coat the Chicken: Brush olive oil on both sides of each chicken breast. Dredge the chicken breasts in the breadcrumb mixture, pressing gently so the coating adheres evenly.
- Bake: Arrange the coated chicken breasts in the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked and juicy.
- Garnish & Serve: Once baked, let the chicken rest for a few minutes. Garnish with freshly chopped parsley if desired, and serve alongside mashed potatoes, roasted vegetables, or a crisp salad for a complete meal.
Notes
- Use panko breadcrumbs for a crispier texture.
- For extra flavor, marinate chicken in ranch dressing for 30 minutes prior to coating.
- Ensure chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- This recipe can be doubled for larger gatherings.
