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Baked Ranch Chicken

Baked Ranch Chicken with a Parmesan-panko ranch crust—juicy and tender inside with a golden, seasoned finish. Coated in ranch seasoning and baked at 400°F for easy weeknight flavor.
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Prep Time 15 minutes
Cook Time 28 minutes
rest 5 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 packet ranch seasoning mix
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp black pepper
  • 0.75 cup grated Parmesan cheese
  • 0.5 cup panko breadcrumbs
  • 2 tbsp chopped fresh parsley
  • 2 tbsp melted unsalted butter
For Serving
  • 1 fresh parsley
  • 1 lemon wedges (optional)

Equipment

  • 1 sheet pan

Method
 

Prep and coat
  1. Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish or line a baking sheet with parchment paper for easy release.
  2. Pat the chicken breasts dry with paper towels, then brush both sides with the olive oil so the coating sticks.
  3. In a shallow bowl, combine the ranch seasoning mix, garlic powder, onion powder, smoked paprika, black pepper, Parmesan cheese, and panko breadcrumbs.
  4. Press each chicken breast firmly into the Parmesan mixture until evenly coated on all sides for a crunchy crust.
  5. Arrange the coated chicken breasts in the prepared baking dish or on the lined baking sheet, leaving a little space between pieces for even browning.
Bake and finish
  1. Drizzle the melted butter evenly over the coated chicken to help it turn golden as it bakes.
  2. Bake at 400°F for 25–30 minutes, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F.
  3. For extra browning, broil for 2–3 minutes, watching carefully to prevent burning.
  4. Let the chicken rest for 5 minutes before serving so the juices settle.
  5. Garnish with chopped parsley and serve with lemon wedges if desired for brightness.

Notes

For the most even coating, press the chicken into the Parmesan mixture firmly and use a little pressure so crumbs adhere. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended for best crust texture. Dietary swap: use regular breadcrumbs or panko-free crumbs to make it gluten-free (choose a gluten-free ranch seasoning mix and gluten-free panko).