I don’t mean to brag when I say, Crispy Ranch Chicken is the ultimate weeknight dinner, gets ready in just 30 mins. Am I!! This easy chicken recipe is made with a handful of ingredients including crunchy Panko breadcrumbs and mouthwatering ranch seasoning. With crunchy texture on top and tender chicken inside, even your picky eaters will come back with clean plates. Just serve them with their favorite dip and see the magic!!
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This baked ranch chicken is a weeknight staple at my home because it is incredibly easy to make with minimal ingredients and budget-friendly. Let me repeat myself, this is fairly quick homemade dinner that I can whip up in under an hour!
Ingredients for Ranch Chicken
- Chicken Breast: When I say quick dinner then my first preference is to use boneless chicken, and chicken breast is the BEST as it cooks faster than any other cut. You can use chicken thigh as an alternative.
- Panko Breadcrumbs: They are the star in ranch chicken recipe, baked chicken coated with Panko breadcrumbs give that perfect crunch with every bite. I prefer to use regular Panko breadcrumbs so that ranch flavor gets precedence over seasoned one. For any dietary restriction swap them with gluten-free breadcrumbs. Cornflakes is also a great alternative.
- Ranch Seasoning: I love the versatility in ranch seasoning, it is sweet and tangy, all at once. Perfectly goes with chicken recipes. I am using my homemade ranch seasoning but any store bought mix will work.
- Parmesan cheese: Freshly grated Parmesan cheese adds a little savory nutty flavor, with creamy ranch it compliments very well.
- Eggs: I use beaten eggs for coating the chicken. Egg coating results in a crispy texture. You can use mayo as well for coating, but it will provide softer texture.
Tips For Success
- Remember, chicken isn’t safe to eat unless the internal temperature reaches 165°F. Use a meat thermometer to measure the temperature before you remove the chicken from the oven.
- It is important to use Panko breadcrumbs if you are looking for perfect crunch. Panko gives the texture and is crunchier than other plain breadcrumbs.
- Trim the fat off of the chicken breasts prior to dredging if there is any.
- While spraying the tops of the chicken with olive oil, try not to overdo it! You don’t want the breadcrumbs getting oily and soggy.
- If looking for more flavors, you can use seasoned panko breadcrumbs.
How to Store and Reheat
Refrigerate: You won’t stop cleaning your plate with this finger-licking Ranch Chicken tenders. But for any left overs just pop them in an airtight container and store for 3-4 days. Either microwave them till they are warm enough or bake them for few mins at 375 F.
Freeze: I love the fact that Breaded Ranch Chicken can be frozen before or after baking. Isn’t it a great option to making ahead for the family gathering!! After baking, just let them cool down completely, transfer in freezer-friendly bags and store.
If freezing before baking, then first place all coated chicken breasts on a baking pan lined with parchment paper and freeze for 1-2 hours. Take them out and now transfer them in freezer-friendly bags and store. Doing so will help them not sticking with each other and all pieces will stay separate. Stays good in freezer for 3-4 months.
Reheat: Thaw them overnight in refrigerator and then bake them further for 5-10 minutes in oven at 375 F.
Serving Suggestions
I love to throw some veggies or pasta or salads with my breaded ranch chicken. For fiber have Air Fryer Ranch Broccoli or Grilled Ranch Potatoes or for tanginess try with Easy Ranch Fried Pickles. Doesn’t this combination sound “ranch-tastic”!
Have some carbs like Pasta Pomodoro or Veggie Pasta Salad or Green Goddess Pasta or Kale Caesar Salad.
5-Star Review
“I made this last night and it was the moistest chicken we’ve ever had. A bit of crispy and the flavor was wonderful. I didn’t have buttermilk and did add lemon juice to 1% milk. I am making it again today. Thank you for this recipe.” – Dawn
Baked Ranch Chicken Breast Recipe
Equipment
- 9×13 Baking Pan
Ingredients
- 4 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper to taste
- ¾ cup all-purpose flour
- 2 large eggs beaten
- 1 cup Panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- 1 ounce ranch seasoning store-bought or homemade (1 packet)
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking pan with olive oil and set aside.
- Season both sides of the chicken breasts with salt and pepper. Adjust salt and pepper to taste.4 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Set out 3 shallow bowls. In the first bowl, mix the flour and a pinch of salt and pepper together. Add the eggs to the second bowl. Mix the breadcrumbs, parmesan cheese, and ranch seasoning mix together in the third bowl.¾ cup all-purpose flour, 2 large eggs, 1 cup Panko breadcrumbs, ½ cup freshly grated Parmesan cheese, 1 ounce ranch seasoning
- For coating, start by dipping seasoned chicken breasts in the flour from both sides.
- Next dip in the beaten eggs, and finally the breadcrumbs.
- Place each coated chicken breast in the prepared baking dish. Spray the tops of the chicken with cooking spray.
- Bake for 30 minutes, or until the chicken reaches 165°F and is golden brown.
Video
Becky’s Tips
- Extra Crispy Chicken: For an extra crispy crust, heat 1 tablespoon of butter and 1 tablespoon of oil in a pan. Sear the chicken until crispy on both sides, about 4 minutes. Place into the oven and bake for 20 minutes or until the chicken reaches 165°F. Use a meat thermometer to measure the temperature before you remove the chicken from the oven.
- Breadcrumbs: Feel free to use cornflakes for coating instead of Panko breadcrumbs. Homemade breadcrumbs may not result in perfect crisp texture.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Ranch Chicken Step by Step
Preheat oven & Prepare baking dish: Preheat the oven to 375°F. Grease the 9×13 inch baking pan with olive oil and set aside.
Season the chicken: Take 4 boneless, skinless chicken breasts and season them with salt and freshly ground black pepper on both sides. Adjust salt as per taste.
Prepare Dredge Station: This is the time to prepare a dredge station for easy coating. Set out 3 shallow bowls. In the first bowl, mix the 3/4 cup of all purpose flour and a pinch of salt and pepper together. Combine well.
Crack 2 large eggs in second glass bowl and whisk them. In the third bowl, 1 cup of panko breadcrumbs, 1/2 cup of parmesan cheese, and 1 ounce of ranch seasoning mix together in the third bowl.
Coat Chicken: For coating chicken breasts, start by first dipping each side of the chicken in the flour. Cover them nicely from both sides.
Now to cover them with beaten eggs. This will help in sticking breadcrumbs evenly in next step. And finally the breadcrumb mixture.
Bake: Place each coated chicken breast in the prepared baking dish. Spray the tops of the chicken with cooking spray. Be mindful while spraying.
Bake for 30 minutes, or until the chicken reaches 165°F from inside (check with the help of thermometer) and is golden brown.
Baked crispy ranch chicken is a dinner that kids will actually eat and adults will crave like crazy!
This was really good and super easy. Both hubs & son liked. I had 2 very large breasts I cut in half & I halved the recipe and it worked perfectly. Will add to my rotation!
Glad to hear it!
Any idea how many calories a piece of this chicken is ? I’m not trying to be a smart Alec I’m just counting calories
Nutrition info is at the bottom of the recipe card!
It was a simple recipe to follow and didn’t trap me in the kitchen all day! Plus my kids absolutely loved it, but next time I will for sure double it cause they just couldn’t get enough!
That’s awesome!
This was a very simple recipe to follow and it didn’t leave me in the kitchen forever! My kids absolutely loved it, but next time I will for sure double it because they just couldn’t get enough!
Thanks for sharing, Lynae!