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Baked Ranch Chicken

Baked ranch chicken with a crackled golden Parmesan-ranch crust, baked until juicy and tender inside. This easy baked chicken recipe delivers crispy ranch chicken flavor in a weeknight-friendly bake at 400°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: 620
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts
ranch topping
  • 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
  • salt and pepper to taste Use to season the chicken and balance the crust.
  • fresh chives or parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 400°F and grease a baking dish or sheet pan for easy release.
  2. Place the chicken breasts in the prepared baking dish and season lightly with salt and pepper.
Build the ranch Parmesan crust
  1. Mix the mayonnaise with the ranch seasoning mix until combined, then spread generously over the top of each chicken breast.
  2. Combine the Parmesan, panko, garlic powder, and smoked paprika, then press the mixture over the mayonnaise-coated chicken so it adheres.
Bake and serve
  1. Bake for 22–25 minutes at 400°F until the crust is golden and internal temperature reaches 165°F.
  2. Garnish with fresh chives or parsley and serve immediately.

Notes

For the crunchiest topping, press the Parmesan-panko firmly into the mayonnaise and avoid overcrowding so the crust browns evenly. Refrigerate leftovers in a sealed container for up to 3 days; reheat at 400°F until warmed through to re-crisp the crust. Freezing is not recommended because the breading can soften after thawing. For a lower-fat option, use light mayonnaise (or Greek-yogurt based ranch) while keeping the same Parmesan and panko for structure.