30-Minute Crispy Baked Ranch Chicken
Tender chicken cutlets are baked in a creamy ranch sauce and topped with a golden, crunchy breadcrumb crust. High in protein and low in carbs, this dish is quick to prepare, family-approved, and perfect for an effortless weeknight dinner.
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.
