Crispy Baked Ranch Chicken

Crispy Baked Ranch Chicken is a flavorful, oven-baked dish featuring tender chicken coated in a crunchy, ranch-seasoned crust. It’s juicy on the inside, golden and crispy on the outside—no frying needed.

Why You’ll Love This Recipe

This recipe transforms everyday chicken into a crave-worthy meal with just a handful of ingredients. The combination of ranch seasoning and a crispy breadcrumb coating delivers bold flavor and satisfying texture. It’s an easy, fuss-free dinner that’s kid-approved and perfect for busy weeknights or meal prep.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Ranch seasoning mix
• Mayonnaise or sour cream
• Breadcrumbs (plain, seasoned, or panko)
• Grated Parmesan cheese
• Optional: cheddar cheese, olive oil, salt and pepper

directions

this recipe

1. Preheat your oven to 375°F (or 400°F for a faster bake).
2. If using chicken breasts, pound them to even thickness for even cooking.
3. In a bowl, mix mayonnaise or sour cream with ranch seasoning.
4. In a separate bowl, combine breadcrumbs and Parmesan cheese.
5. Coat each piece of chicken in the ranch-mayo mixture, then press into the breadcrumb mix to coat thoroughly.
6. Place the coated chicken on a greased or parchment-lined baking sheet. Optionally, drizzle with olive oil or spray with cooking spray for extra crispiness.
7. Bake for 30–40 minutes (at 375°F) or about 25 minutes (at 400°F), until the chicken reaches an internal temperature of 165°F.
8. Let rest for 5 minutes before serving.

Servings and timing

• Servings: 4–6
• Prep time: 10 minutes
• Cook time: 30–40 minutes
• Optional marinating time: 1 hour

Variations

• Use cornflake crumbs instead of breadcrumbs for extra crunch
• Add shredded cheddar to the breadcrumb mix for a cheesy crust
• Make it gluten-free with gluten-free breadcrumbs or crackers
• Add smoked paprika or garlic powder for extra flavor
• Swap chicken breasts for thighs for a juicier result

storage/reheating

• Store leftovers in the refrigerator for up to 3–4 days in an airtight container
• Reheat in the oven or air fryer at 375°F for about 10 minutes to restore crispiness
• Avoid microwaving if possible to maintain texture
• Freeze individually wrapped portions for up to 2 months; thaw in fridge before reheating

FAQs

What temperature should I bake ranch chicken at?

Bake at 375°F for about 30–40 minutes or 400°F for around 25 minutes. Always check for an internal temp of 165°F.

Can I use a dry ranch packet?

Yes, store-bought ranch seasoning packets work perfectly for this recipe.

What’s the best coating for crunch?

Panko breadcrumbs or crushed cornflakes offer the crispiest texture.

Can I prepare this chicken ahead of time?

Yes, coat the chicken and refrigerate it for up to 24 hours before baking.

Can I use chicken thighs instead of breasts?

Absolutely. Thighs are juicier and equally delicious—just adjust the cook time slightly.

Is there a substitute for mayonnaise?

Sour cream or plain Greek yogurt both work well as substitutes.

How can I make this gluten-free?

Use gluten-free breadcrumbs or crushed gluten-free cereal as a coating.

Can I air fry this recipe?

Yes. Cook at 375°F in an air fryer for 18–22 minutes, flipping halfway through.

How do I keep baked chicken from drying out?

Pounding to even thickness and coating in mayo helps lock in moisture.

What sides go best with this dish?

Serve with mashed potatoes, steamed veggies, rice, or a crisp green salad.

Conclusion

Crispy Baked Ranch Chicken is a flavorful and reliable dinner option that’s easy to prepare, bake, and enjoy. With its irresistible crust and juicy center, it’s a dish that will quickly become a family favorite. Serve it up with your favorite sides and savor every bite!

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