Description
This Baked Ranch Chicken recipe delivers juicy, flavorful chicken breasts coated in a crispy ranch breadcrumb and parmesan crust. Perfect for an easy weeknight dinner, this baked dish combines creamy mayonnaise, tangy ranch seasoning, and a crunchy cheese coating to create a deliciously simple comfort meal.
Ingredients
For the Coating
- 1 ounce ranch dressing mix
- ½ cup breadcrumbs
- ½ cup parmesan cheese (freshly grated)
For the Chicken
- 4 chicken breasts (skinless and boneless)
- ½ cup mayonnaise
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking and help with cleanup.
- Prepare the dredging mixture: In a shallow plate, combine the ranch dressing mix with the breadcrumbs and freshly grated parmesan cheese. In a separate shallow plate, place the mayonnaise.
- Coat the chicken: Dip each chicken breast first into the mayonnaise, coating both sides evenly. Then dredge the mayo-coated chicken breasts thoroughly in the breadcrumb-ranch-parmesan mixture, ensuring an even crust on all sides. Place the coated chicken breasts neatly in the prepared baking dish.
- Bake the chicken: Place the baking dish in the preheated oven. Bake the chicken breasts for 40 minutes or until a meat thermometer inserted into the thickest part reads 165°F (74°C), indicating they are safely cooked through and juicy.
Notes
- For best results, use freshly grated parmesan cheese for optimal flavor and better crust texture.
- You can substitute mayonnaise with Greek yogurt for a lighter option, but the crust texture may vary slightly.
- Check the chicken temperature with a meat thermometer to avoid overcooking and maintain juiciness.
- Serve with a fresh salad or steamed vegetables for a balanced meal.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.
