Baked Ranch Chicken recipe is incredibly easy to make with only five ingredients. So simple, yet packed with so much flavor! The chicken is crispy on the outside (crunchy crust anyone?) and tender and juicy on the inside! You will love the convenience of baked boneless chicken breasts during busy weeknights.
Baked ranch chicken comes out juicy and tender every single time covered in the amazing ranch dressing. Chicken has never tasted better! Melt in your mouth to leave you wanting more.
I usually bake the chicken breasts and then add veggies or pasta on a side to make it a complete dinner. Or, use it for potlucks, dinner parties, or busy weeknight dinners.So good!
What kind of ranch dressing should I use
You can use a seasoning packet or a ranch dressing mix from a jar. I prefer to use the dressing from the jar because you can be generous in how much you use.
What about breadcrumbs?
I like to use flavored Parmesan breadcrumbs or panko crumbs.
Can I make Baked Ranch Chicken gluten free?
Yes! Simply replace bread crumbs with gluten free panko crumbs! These are definitely my favorite and they taste amazing!
How to make ranch chicken
- Prepare two bowls. Large bowl for dipping chicken into the ranch dressing, and a shallow one – for bread crumbs.
- Simply add ranch dressing to a large bowl and bread crumbs to the smaller one.
- Dip each breast in the ranch dressing, turning on all sides until well-coated, shaking off any excess dressing.
In a shallow bowl or plate, place the bread crumbs. Once chicken is coated in ranch dressing, it’s time to cover it in breadcrumbs! I usually prepare a flat dish and add bread crumbs.
Lay the chicken in the bread crumbs and turn until evenly coated.
Preheat the oven to 375°F and line a baking sheet with parchment paper. Add coated chicken breasts to the baking sheet and bake for 30 minutes.
What to serve with ranch chicken
Everything! But this chicken recipe is especially good when served with rice or pasta, Green Beans, or grilled veggies. You can also enjoy baked ranch chicken with a slice of freshly baked homemade buttermilk bread! Or slice it and add to Cranberry Walnut Spinach Salad or a sandwich.
Make ahead, store, reheat
Baked ranch chicken is a perfect recipe to make ahead – think frozen chicken tenders. It’s freezer friendly and kids friendly – make it over the weekend to feed your family during the week!
Store it in the refrigerator for up to 4 days for maximum freshness.
I recommend to reheat it in the oven at 350 – 10 to 15 minutes.
Enjoy!
Ranch Chicken
Ingredients
- 1 lb. boneless skinless chicken breast halves
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup ranch dressing
- ½ cup dry bread crumbs, any flavor
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper. Set aside. Season chicken breasts with salt and pepper and set aside.
- Prepare two bowls – larger bowl and shallow one (or a plate). In a larger bowl, add the ranch dressing.
- In a shallow bowl or plate, place the bread crumbs.
- Dip each breast in the ranch dressing, turning on all sides until well-coated, shaking off any excess dressing.
- Next transfer the chicken to the bread crumbs bowl and turn until evenly coated.
- Arrange the coated chicken on a parchment–lined baking sheet. Bake for 30 minutes at 375 F, until an internal temperature of 165°F or until juices run clear.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Delicious and so easy! I added garlic powder, onion powder, salt, pepper, and paprika to the bread crumbs.
Delicious additions Rebecca
I can’t wait to try this tonight!
I have made this for past 30 years except I use panko crumbs. Either way its yummy