Description
Golden-crisp baked chicken breasts coated in a zesty ranch-breadcrumb crust—easy to make and packed with flavor.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts (about 1 3/4 lb/800 g total)
- 1 cup plain breadcrumbs or panko
- 1 (1 oz) packet ranch seasoning mix
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- Cooking spray or 1-2 tablespoons melted butter
Instructions
- Preheat oven to 400 °F (200 °C). Line a baking sheet with foil and lightly spray or brush with oil.
- In a shallow bowl, whisk eggs and milk until smooth.
- In another bowl, mix breadcrumbs, ranch seasoning, Parmesan, garlic powder, and pepper.
- Dip each chicken breast into the egg mixture, letting excess drip off, then coat evenly in breadcrumb mixture, pressing gently.
- Place coated chicken on the prepared baking sheet and lightly spray the tops with cooking spray or brush with melted butter.
- Bake 20–25 minutes, until crust is golden and chicken reaches internal temperature of 165 °F (74 °C).
- Let chicken rest 5 minutes before serving to retain juices.
- Serve warm—great with roasted veggies, salad, or mashed potatoes.
Notes
- For extra crispiness, broil for the last 1–2 minutes—watch carefully to avoid burning.
- Substitute Italian breadcrumbs or gluten-free panko if needed.
- Make ahead: prep the crusted chicken, cover, and refrigerate up to 12 hours; bake when ready.
- Use bone-in breasts or thighs—adjust baking time to 30–35 minutes for thicker pieces.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months (freeze un-sliced, wrapped).
Nutrition
- Serving Size: 1 breast (≈6 oz/170 g)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 150 mg