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Baked Ranch Chicken

Baked ranch chicken with a crispy golden ranch and Parmesan crust baked until deeply seasoned, crackled on top, and juicy inside. This ranch chicken recipe is an easy baked chicken dinner with fragrant herbs and a satisfying crunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coating
  • 4 boneless skinless chicken breasts
  • 1 cup mayonnaise
  • 1 packet (1 oz) ranch seasoning mix
  • 0.75 cup Parmesan cheese, freshly grated
  • 0.5 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • salt and pepper to taste
  • fresh chives or parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the baking dish
  1. Preheat your oven to 400°F and grease a baking dish.
  2. Place the boneless skinless chicken breasts in the prepared dish after seasoning them lightly with salt and pepper.
Build the ranch and Parmesan crust
  1. Mix mayonnaise with the ranch seasoning mix until combined, then spread generously over the top of each chicken breast.
  2. Combine Parmesan cheese, panko breadcrumbs, garlic powder, and smoked paprika, then press the mixture over the mayonnaise-coated chicken.
Bake and finish
  1. Bake at 400°F for 22-25 minutes, until the crust is golden and the internal temperature reaches 165°F.
  2. Garnish with fresh chives or parsley and serve immediately.

Notes

For the crispest top, press the Parmesan-panko mixture firmly so it adheres to the mayonnaise layer before baking. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 375°F oven until warmed through (or use the microwave for convenience, though the crust softens). Freezing is not recommended for best texture. For a lighter option, swap regular mayonnaise for light mayonnaise to reduce calories while keeping the crust method the same.