Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs will work well and may even be juicier than breasts. Just adjust the cooking time slightly, as thighs may take a few minutes longer to reach an internal temperature of 165°F (75°C).

How do I keep the breading from falling off?

Pat the chicken dry before coating it, press the breadcrumb mixture firmly onto the surface, and let the coated chicken rest in the fridge for 10-15 minutes before baking.

Can I make this recipe gluten-free?

Absolutely! Simply swap the Panko breadcrumbs for gluten-free Panko or crushed gluten-free crackers. Ensure your ranch seasoning mix is gluten-free as well.

What if I don’t have ranch seasoning?

You can make your own by mixing 1 teaspoon dried parsley, ½ teaspoon dried dill, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt, and ¼ teaspoon black pepper.

Crispy Baked Ranch Chicken

Name: Crispy Baked Ranch Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 oz. packet ranch seasoning mix; 1 teaspoon dill weed; ½ teaspoon onion powder; ¼ teaspoon ground black pepper; ¼ teaspoon salt; 2 cloves garlic, grated; ⅓ cup mayonnaise; ¾ cup Panko breadcrumbs; ¾ cup grated Parmesan cheese; 3 tablespoons unsalted butter, melted; 2 large boneless, skinless chicken breasts, sliced horizontally to make 4 fillets

Description

This Crispy Baked Ranch Chicken features a golden, crunchy Panko-Parmesan crust and is packed with the bold, herby flavor of ranch seasoning. Quick and easy to prepare, this dish is perfect for busy weeknights and sure to be a family favorite.

Ingredients

Scale

1 oz. packet ranch seasoning mix
1 teaspoon dill weed
½ teaspoon onion powder
¼ teaspoon ground black pepper
¼ teaspoon salt
2 cloves garlic, grated
⅓ cup mayonnaise
¾ cup Panko breadcrumbs
¾ cup grated Parmesan cheese
3 tablespoons unsalted butter, melted
2 large boneless, skinless chicken breasts, sliced horizontally to make 4 fillets

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Instructions

Preheat the Oven: Set the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
Make the Ranch Mixture: In a bowl, combine ranch seasoning, dill weed, onion powder, black pepper, salt, grated garlic, and mayonnaise. Stir until smooth and set aside.
Prepare the Breading: In another bowl, mix Panko breadcrumbs, grated Parmesan cheese, and melted butter until evenly combined. This will create a crispy and golden crust when baked.
Coat the Chicken: Pat the chicken breasts dry with a paper towel to remove excess moisture. Spread the ranch-mayo mixture evenly over each fillet, ensuring full coverage. Then, press each coated piece into the breadcrumb mixture, pressing firmly so the breading adheres well.
Bake the Chicken: Arrange the coated chicken fillets on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the internal temperature reaches 165°F (75°C) and the crust is golden brown. If needed, broil for the last 1-2 minutes for extra crispiness.
Rest and Serve: Let the chicken rest for 5 minutes before serving to retain its juices. Serve with your favorite sides like mashed potatoes, roasted veggies, or a crisp salad.

Notes

For extra crispiness, bake the chicken on a wire rack over the baking sheet to allow air circulation.
To add spice, mix ½ teaspoon cayenne pepper or red pepper flakes into the ranch seasoning mix.
If using pre-grated Parmesan, reduce the amount slightly to avoid an overly salty flavor.
Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 fillet
Calories: 405 kcal
Sugar: 1g
Sodium: 1199mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0.4g
Protein: 29g
Cholesterol: 105mg