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Baked Ranch Chicken

Baked ranch chicken with a crispy golden ranch and Parmesan crust. Juicy baked chicken breasts are topped with a crackled, bronzed panko-Parmesan coating for 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Ranch topping
  • 1 cup mayonnaise
  • 1 packet (1 oz) ranch seasoning mix
Crust coating
  • 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
Garnish
  • Fresh chives or parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 400°F and grease a baking dish. Make sure the oven is fully heated before baking for the best crackled crust.
  2. Season chicken lightly with salt and pepper and place in the prepared dish. Arrange breasts in a single layer so they bake evenly.
  3. Mix mayonnaise with ranch seasoning until combined; spread generously over the top of each chicken breast. Cover the surface so the crust adheres and stays thick.
  4. Combine Parmesan, panko breadcrumbs, garlic powder, and smoked paprika; press over the mayonnaise-coated chicken. Press firmly so the topping forms an even, crunchy layer.
Bake
  1. Bake for 22-25 minutes until the crust is golden and internal temperature reaches 165°F. Look for a deep golden, bronzed top with visible crisping edges.
Finish
  1. Garnish with fresh chives or parsley and serve immediately. The fresh herbs add a bright finish right when the crust is at its crunchiest.

Notes

For extra crunch, press the Parmesan-panko mix firmly into the mayo layer so it doesn’t slide. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 400°F oven for 8-12 minutes to re-crisp. Freezing isn’t recommended because the crust texture softens after thawing. For a lighter option, use light mayonnaise (and consider reducing Parmesan by 2 tbsp) while keeping the same baking time.