Baked Ranch Chicken with Parmesan and Panko Crust Recipe
This Baked Ranch Chicken recipe features tender, juicy chicken breasts coated in a creamy, flavorful ranch mayo mixture and topped with a crispy Parmesan and Panko breadcrumb crust. Perfect for a quick weeknight dinner, it combines the zest of ranch seasoning with the savory crunch of baked toppings for an irresistible meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Ranch Mixture
- 1 oz. packet ranch seasoning mix
- 1 teaspoon dill weed
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 garlic cloves, grated (using a microplane grater)
- 1/3 cup mayonnaise
Breaded Coating
- 3/4 cup Panko bread crumbs
- 3/4 cup grated Parmesan cheese
- 3 tablespoons unsalted butter, melted
Chicken
- 2 large boneless and skinless chicken breasts, sliced horizontally to make 4 fillets
Instructions
- Preheat Oven: Preheat your oven to 425°F to ensure a hot environment for crispy, golden crust and properly cooked chicken.
- Prepare Ranch Mixture: In a bowl, whisk together the ranch seasoning mix, dill weed, onion powder, black pepper, salt, grated garlic, and mayonnaise until fully combined. Set this mixture aside; it will provide a creamy base for the chicken coating.
- Prepare Breadcrumb Coating: In another bowl, combine the Panko bread crumbs, grated Parmesan cheese, and melted unsalted butter. Mix well to create a moist, flavorful breadcrumb topping.
- Coat Chicken Fillets: Take each chicken fillet and evenly coat it with the prepared ranch mayo mixture, ensuring thorough coverage for flavor. Next, dredge the coated chicken in the breadcrumb mixture, pressing gently so the crumbs stick well.
- Arrange for Baking: Place the breaded chicken fillets onto a baking sheet lined with parchment paper, spacing them evenly to allow air circulation and even baking.
- Bake Chicken: Bake in the preheated oven at 425°F for 12-15 minutes. Use an instant-read thermometer to verify that the internal temperature of the chicken reaches at least 165°F to ensure it’s safe and juicy.
Notes
- Storing: Store cooked chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave before serving to retain moisture.
- Freezing: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight and warm in the oven to restore crispness.
Keywords: baked ranch chicken, crispy ranch chicken, Parmesan breadcrumb chicken, easy chicken dinner, ranch seasoning chicken