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Baked Ranch Chicken

Baked ranch chicken with a crispy golden ranch and Parmesan crust is deeply seasoned and fragrant, with a crackled top and juicy interior. This easy baked chicken recipe turns simple chicken breasts into a weeknight chicken dinner with a crunchy panko-Parmesan layer.
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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 and topping
  • 4 boneless skinless chicken breasts
  • 1 cup mayonnaise
  • 1 packet (1 oz) ranch seasoning mix
  • 0.75 cup Parmesan cheese, freshly grated
  • 0.5 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 1 Salt and pepper to taste
  • 1 Fresh chives or parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 400°F and grease a baking dish (or sheet pan). You want the pan ready so the chicken can go in right away for even browning.
  2. Season the chicken breasts lightly with salt and pepper, then place them in the prepared dish. Make sure each breast is seasoned on top for better flavor under the crust.
Build the ranch Parmesan crust
  1. Mix the mayonnaise with the ranch seasoning mix until combined. Spread it generously over the top of each chicken breast so it creates a coating for the crust to cling.
  2. Combine the Parmesan, panko breadcrumbs, garlic powder, and smoked paprika. Press the mixture over the mayonnaise-coated chicken to form an even, compact layer.
Bake and finish
  1. Bake for 22-25 minutes, until the crust is golden and bronzed and the internal temperature reaches 165°F. Watch for a crackled, crunchy top and juices starting to show at the cut.
  2. Garnish with fresh chives or parsley and serve immediately. Finish while the crust is still crisp and the chicken is hot throughout.

Notes

For the crispiest ranch crust, press the panko-Parmesan firmly so it adheres to the mayonnaise layer; if the top browns too fast, loosely tent with foil for the last 5 minutes. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat at 350°F until warmed through to help re-crisp the coating. Freezing is not recommended for best texture. For a lighter option, use light mayonnaise and part-skim Parmesan (the crust will be slightly less rich but still flavorful).