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Baked Ranch Chicken

Baked ranch chicken with a crispy golden ranch and Parmesan crust that crackles as it bronzes in the oven. This ranch seasoning chicken bake delivers deeply seasoned, fragrant chicken breasts with a crunchy panko-Parmesan topping.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Baked Ranch Chicken
  • 4 boneless skinless chicken breasts Pat dry for best crust.
  • 1 cup mayonnaise Use regular mayonnaise for richest flavor and browning.
  • 1 packet (1 oz) ranch seasoning mix Measure the full packet.
  • 0.75 cup Parmesan cheese, freshly grated Freshly grated melts and browns better.
  • 0.5 cup panko breadcrumbs Pressing helps the crust adhere.
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 Salt and pepper to taste Season to preference; amounts vary.
  • 1 Fresh chives or parsley for garnish Choose one; use chopped for visible green.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 400°F and grease a baking dish so the crust releases easily.
  2. Season the chicken breasts lightly with salt and pepper, then place them in the prepared dish.
Make the ranch topping
  1. Mix the mayonnaise with the ranch seasoning mix until combined, then spread generously over the top of each chicken breast.
  2. Combine the Parmesan cheese, panko breadcrumbs, garlic powder, and smoked paprika, then press the mixture over the mayonnaise-coated chicken so it forms an even layer.
Bake and finish
  1. Bake at 400°F for 22-25 minutes until the crust is golden and the chicken reaches an internal temperature of 165°F.
  2. Garnish with fresh chives or parsley and serve immediately for the crispiest topping.

Notes

For the crunchiest Parmesan ranch crust, press the panko mixture firmly into the mayonnaise so it adheres in one solid layer. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 375°F oven until warmed through to help re-crisp the topping. Freezing is not recommended because the topping texture softens. For a lighter option, use light mayonnaise (the crust may brown slightly less).