This Baked Ranch Chicken is a weeknight favorite that delivers juicy, tender chicken topped with a crunchy, flavorful crust.
Packed with protein and moderate healthy fats, it’s a low-carb, satisfying dish that’s simple to prepare.
With just a few pantry staples and minimal prep, it’s perfect for quick dinners, meal prep, or family-friendly meals.
30-Minute Crispy Baked Ranch Chicken
Equipment
- 1 oven-proof skillet or baking dish
- 1 Medium mixing bowl
- Measuring cups
- Measuring Spoons
- Whisk
Ingredients
- 4 thin chicken cutlets
- 1 packet dry ranch seasoning mix
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup grated Parmesan cheese
- ¼ teaspoon black pepper
- ¼ cup panko breadcrumbs
- Fresh parsley chopped (optional garnish)
Instructions
- Preheat and Prepare Baking Dish: Start by preheating your oven to 375°F (190°C). This ensures the chicken cooks evenly and the topping crisps perfectly. Lightly grease a large oven-proof skillet or a baking dish with cooking spray or a thin layer of oil. Make sure the surface is evenly coated to prevent the chicken from sticking and to help the breadcrumbs brown beautifully.
- Make the Creamy Ranch Sauce: In a medium mixing bowl, combine the dry ranch seasoning, mayonnaise, sour cream, grated Parmesan cheese, and black pepper. Use a whisk or fork to mix thoroughly until smooth and creamy. The sauce should be well-blended with no lumps, creating a rich, velvety coating that will lock in the chicken’s moisture while baking.
- Arrange Chicken Cutlets: Place the chicken cutlets in a single layer in the prepared skillet or baking dish. Make sure they are not overlapping; this allows each piece to cook evenly. Pat the chicken lightly with a paper towel if needed to remove excess moisture, which will help the sauce stick better.
- Coat Chicken with Sauce: Using a spoon or spatula, generously spread the creamy ranch mixture over the top of each chicken cutlet. Cover every piece evenly, making sure the sauce reaches all edges. The chicken should be fully coated to create a luscious, flavorful layer that will bake into the meat and mingle with the topping.
- Sprinkle Panko Topping: Evenly sprinkle the panko breadcrumbs over the ranch-coated chicken. The breadcrumbs will form a golden, crunchy crust while baking. For extra flavor, you can lightly mix a pinch of Parmesan cheese into the breadcrumbs before sprinkling. This step adds texture contrast and enhances the overall flavor profile of the dish.
- Bake the Chicken: Place the skillet or baking dish in the preheated oven. Bake uncovered for 15–20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer. During baking, the sauce will bubble slightly, and the chicken will remain juicy and tender inside.
- Broil for a Golden Crust (Optional): For a perfectly golden and crispy top, switch the oven to broil for the final 2–3 minutes of cooking. Keep a close eye on the chicken to prevent burning, as broilers can brown foods very quickly. This step gives the breadcrumbs a beautiful color and extra crunch.
- Rest the Chicken: Once baked, remove the skillet from the oven and allow the chicken to rest for about 5 minutes. Resting lets the juices redistribute throughout the meat, keeping each bite tender and flavorful.
- Garnish and Serve: Before serving, sprinkle freshly chopped parsley over the chicken for a pop of color and freshness. Serve immediately while warm, pairing with your favorite sides such as roasted vegetables, a crisp salad, or steamed rice for a complete meal.
Notes
- Use thin chicken cutlets for quick, even cooking; if using thicker chicken breasts, pound them to an even thickness.
- The creamy ranch mixture doubles as both a sauce and a binder for the breadcrumb topping.
- Panko breadcrumbs create a crisp, golden crust, but you can substitute with crushed cornflakes or almond flour for a gluten-free version.
- Always check the internal temperature of the chicken; it should reach 165°F (74°C) to ensure it is fully cooked.
- Garnishing with fresh parsley adds color and a hint of brightness, but it’s optional.
Chef’s Secrets for Perfect Flavor
The key to the juiciest baked chicken lies in properly coating the cutlets with the ranch mixture.
This creamy layer not only infuses the chicken with flavor but also locks in moisture during baking.
Using thin cutlets ensures they cook quickly and evenly, avoiding dryness.
For a richer flavor, consider mixing a little melted butter into the breadcrumb topping or adding a pinch of smoked paprika.
Broiling for a short period at the end creates a golden, crunchy finish without overcooking the meat.
Serving Suggestions for Weeknight Meals
Baked Ranch Chicken pairs beautifully with simple, fresh sides.
Serve it alongside roasted vegetables like broccoli or asparagus, a crisp garden salad, or creamy mashed potatoes.
For a lighter, low-carb option, pair it with cauliflower rice or zucchini noodles.
It also works well in meal prep: slice the chicken and add it to wraps, grain bowls, or sandwiches for quick lunches during the week.
The creamy ranch topping doubles as a flavorful sauce for these variations.
Storage Tips to Keep Fresh
Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat gently in a 350°F (175°C) oven, covered with foil, for 10–15 minutes to maintain moisture and prevent the topping from burning.
Avoid freezing this dish, as the creamy sauce may separate upon thawing.
If you need to freeze, remove the breadcrumb topping first, freeze the chicken in the sauce, and add fresh breadcrumbs after reheating for best results.
Frequently Asked Questions
1. Can I use chicken thighs instead?
Yes! Boneless, skinless chicken thighs can be used instead of cutlets. They may require a few extra minutes in the oven due to their thickness, but they stay tender and juicy.
2. Is this recipe low-carb?
Yes, this recipe is naturally low in carbohydrates since it’s primarily chicken, dairy, and breadcrumbs. For a lower-carb version, you can use almond flour or crushed pork rinds instead of panko.
3. Can I make this ahead of time?
You can assemble the chicken and ranch mixture a few hours in advance, but it’s best to bake right before serving for optimal freshness and crispiness of the topping.
4. Can I make it gluten-free?
Absolutely! Simply substitute the panko breadcrumbs with gluten-free breadcrumbs or almond flour. The texture may vary slightly, but it will remain delicious.
5. How can I make it extra crispy?
For extra crunch, lightly toast the panko breadcrumbs in a small skillet with a teaspoon of butter or oil before sprinkling them over the chicken. Broiling for 2–3 minutes at the end also enhances crispiness without drying the meat.
