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Baked Ranch Chicken

Baked ranch chicken with a crispy golden Parmesan-ranch crust: mayonnaise + ranch seasoning on top, then a panko Parmesan coating that crackles in the oven. Juicy chicken breasts bake until the crust is bronzed and the inside reaches 165°F.
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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
  

Baked Ranch Chicken
  • 4 boneless skinless chicken breasts
  • 1 cup mayonnaise
  • 1 can (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
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 1 fresh chives or parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat your oven to 400°F and grease a baking dish.
  2. Lightly season the chicken breasts with salt and pepper, then place them in the prepared dish.
  3. Mix the mayonnaise with the ranch seasoning mix until combined, then spread generously over the top of each chicken breast.
  4. Combine Parmesan, panko breadcrumbs, garlic powder, and smoked paprika, then press the mixture over the mayonnaise-coated chicken for even coverage.
  5. Bake for 22-25 minutes at 400°F until the crust is golden and the internal temperature reaches 165°F.
  6. Garnish with fresh chives or parsley and serve immediately while the crust is crisp.

Notes

For the crispiest, most crackled topping, press the panko-Parmesan mixture firmly so it adheres to the mayonnaise. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan at 375°F for 10-15 minutes to re-crisp. Freezing is not recommended because the crust loses texture after thawing. For a lighter option, swap the mayonnaise for plain Greek yogurt (thick-style) to keep the flavor while reducing calories.