Baked Ranch Chicken is a quick, flavorful dish perfect for weeknight dinners or casual entertaining. Juicy chicken fillets are coated in a creamy ranch-inspired marinade, topped with a crispy Parmesan and panko breadcrumb mixture, and baked to golden perfection. This recipe combines simplicity with bold flavors to deliver a meal everyone will love.
Ingredients
For the Marinade:
- 1 oz. packet ranch seasoning mix
- 1 teaspoon dill weed
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- 2 garlic cloves, grated
- ⅓ cup mayonnaise
For the Coating:
- ¾ cup Panko bread crumbs
- ¾ cup grated Parmesan cheese
- 3 tablespoons unsalted butter, melted
For the Chicken:
- 2 sizable chicken breasts, trimmed of skin and bones, then cut into thin, horizontal strips
Instructions
- Get Ready to Bake: Set your oven to 400°F (200°C) to heat up. Prepare a baking sheet by either lining it with parchment paper or giving it a light coat of cooking spray.
- Mix the Marinade: In a small bowl, combine the ranch seasoning, dill weed, onion powder, black pepper, salt, grated garlic, and mayonnaise. Mix until smooth.
- Coat the Chicken: Brush the ranch marinade evenly over both sides of each chicken fillet, ensuring a thick, even layer.
- Create the Topping: In a separate bowl, mix the Panko breadcrumbs, grated Parmesan cheese, and melted butter until combined.
- Bread the Chicken: Press the breadcrumb mixture firmly onto each chicken fillet, ensuring a thick and even coating.
- Bake: Arrange the coated chicken fillets on the prepared baking sheet or dish. Bake in the preheated oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crisp.
- Plate and Relish: Let the chicken sit for about 5 minutes to lock in the juices. Serve it alongside a crisp green salad, some oven-roasted veggies, or creamy mashed potatoes for a well-rounded meal.
Conclusion
This Baked Ranch Chicken offers a delightful balance of juicy chicken and a crispy, cheesy crust. With bold ranch flavors and a buttery breadcrumb topping, it’s a comforting and satisfying dish that’s easy to prepare. Perfect for family dinners or casual gatherings, this recipe is sure to become a favorite in your rotation.
Crispy Baked Ranch Chicken with Parmesan Panko Coating
Juicychicken fillets coated with ranch marinade, topped with Parmesan-panko crumbs,and baked to crispy perfection. A quick and flavorful meal for any occasion.
Ingredients
For the Marinade:
- 1 oz. packet ranch seasoning mix
- 1 teaspoon dill weed
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- 2 garlic cloves grated
- ⅓ cup mayonnaise
For the Coating:
- ¾ cup Panko bread crumbs
- ¾ cup grated Parmesan cheese
- 3 tablespoons unsalted butter melted
For the Chicken:
- 2 sizable chicken breasts trimmed of skin and bones, then cut into thin, horizontal strips
Instructions
- Get Ready to Bake: Set your oven to 400°F (200°C) to heat up. Prepare a baking sheet by either lining it with parchment paper or giving it a light coat of cooking spray.
- Mix the Marinade: In a small bowl, combine the ranch seasoning, dill weed, onion powder, black pepper, salt, grated garlic, and mayonnaise. Mix until smooth.
- Coat the Chicken: Brush the ranch marinade evenly over both sides of each chicken fillet, ensuring a thick, even layer.
- Create the Topping: In a separate bowl, mix the Panko breadcrumbs, grated Parmesan cheese, and melted butter until combined.
- Bread the Chicken: Press the breadcrumb mixture firmly onto each chicken fillet, ensuring a thick and even coating.
- Bake: Arrange the coated chicken fillets on the prepared baking sheet or dish. Bake in the preheated oven for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is golden and crisp.
- Plate and Relish: Let the chicken sit for about 5 minutes to lock in the juices. Serve it alongside a crisp green salad, some oven-roasted veggies, or creamy mashed potatoes for a well-rounded meal.