Baked Ranch Chicken is an easy delicious chicken recipe perfect for busy weeknights! Crispy breaded chicken breasts with tangy ranch flavor!
From Classic Breaded Chicken to Baked Lemon Parmesan Chicken to Crispy Butter Chicken there are so many ways to make tasty “fried” Chicken in the oven! This flavorful, crispy Baked Ranch Chicken, is sure to be a new family favorite for an easy weeknight dinner.
Table of contents
Sabrina’s Baked Ranch Chicken Recipe
My no-fuss, easy Baked Ranch Chicken recipe is sure to be a new favorite dinner recipe, especially on busy weeknights. The prep work goes quickly and they bake in just 30 minutes. Start to finish, you can have a delicious, juicy baked chicken on the table in less than an hour. And that tangy, herby one of a kind ranch flavor is sure to be a hit with everyone!
Ingredients
- Chicken Breasts: This recipe is made with 4 boneless, skinless chicken breasts. You’ll want to pound the thicker parts until the breast pieces are about the same thickness all over, about ½ inch thick.
- Ranch Mix: You’ll need 1 packet of ranch dressing mix, or 2 tablespoons of Ranch Seasoning if you are using homemade or the large jar of dressing mix. I used the dressing mix in the flour and the breadcrumbs so you are sure to get the tasty flavor in every bite.
- Flour: The ¼ cup of flour is mixed with half the ranch seasoning and forms a light coating on the raw chicken. This helps the egg and breadcrumb coating stick better.
- Eggs: Beat the 2 eggs until there are no whites showing so that the egg batter holds better. The egg not only helps the breadcrumbs stick but it locks in the juices for moist, juicy and tender chicken.
- Breadcrumbs: You’ll need 1 cup of unseasoned breadcrumbs. You don’t want to use seasoned breadcrumbs or they could overpower the ranch flavor. You can use regular or panko breadcrumbs.
Kitchen Tools & Equipment
Baking Sheet: A regular rimmed baking sheet makes a great baking dish for this chicken recipe. Boneless, skinless chicken breasts don’t have a lot of fat, so you shouldn’t have a lot of liquid at the end. The large baking sheet will give a high heat to crisp up the bottom so the breading isn’t soggy.
Bowls: You’ll need three shallow bowls to set up your breading station. You could also use rimmed plates for the flour mixture and bread crumb mixture. All of your bowls (or plates) should be wide and shallow to make dredging your chicken easier.
How to Make
Time needed: 45 minutes.
- Prep Work
Start out by preheating your oven and spraying a baking sheet with vegetable oil or cooking spray. Take a meat tenderizer and pound the larger ends of each chicken breast flat until the pieces are about the same thickness end to end.
- Prep your Breading Station
In a shallow bowl, mix the flour with half of the ranch seasoning. In a second bowl, whisk your eggs until they are smooth. In a third bowl, mix the rest of the ranch with the breadcrumbs.
- Coat with Flour
Dip your flat chicken breasts into the flour, coating both sides evenly.
- Dip in Egg
Next, dip the floured chicken breast in the egg mixture and flip, so the egg coats both sides with no dry spots.
- Add Breadcrumb Layer
Finally, press the thoroughly coated chicken piece into the breadcrumb mixture, making sure that it’s completely covered.
- Repeat
Lay the chicken breast flat on the prepared baking sheet. Bread the remaining chicken pieces.
- Spray and Bake
Once the chicken is all breaded, lightly spray the tops of each breast piece with vegetable oil. Bake for 30 minutes, until the coating is golden and the chicken is baked through.
Recipe Card
Ingredients
- 4 chicken breasts , boneless skinless
- 1 ounce packet ranch dressing
- 1/4 cup flour
- 2 large eggs
- 1 cup breadcrumbs
Instructions
- Preheat the oven to 375 degrees and spray a baking sheet with vegetable oil spray.
- Pound the chicken until it is an even thickness throughout.
- Mix the flour with half the ranch seasoning (2 teaspoons) in a bowl, mix the eggs in a second bowl and add the rest of the ranch mix to the breadcrumbs in a third bowl.
- Dip the chicken in the flour, then in the egg, then press well into the breadcrumbs and place onto the baking sheet
- Spray the tops of the chicken with vegetable oil spray and bake for 30 minutes.
Nutrition
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Can this be made ahead of time?
You can bread the chicken breasts ahead of time and keep them in a sealed container for up to day ahead. I recommend adding a layer of wax paper or parchment paper between the breasts if you are stacking them so the breading doesn’t stick or peel off.
Nutritional Facts
How to Store
- Store: Let the leftover chicken cool to room temperature before storing in an airtight container. For best results, store in a single layer. If you do need to stack them, add a layer of plastic wrap in between so the pieces don’t stick together.
- Reheat: Reheat your leftover Baked Ranch Chicken Breasts in the oven. Place them in a single layer on a baking sheet sprayed with cooking oil. Give them another light spray on top and wrap the pan in foil. Bake at 350 degrees until heated through.
- Freeze: Once the chicken pieces have cooled, wrap them individually in plastic wrap then store in a freezer bag for up to 4 months. Bake them from frozen until hot. You can also pop them in the air fryer to reheat them.
Sides for Baked Ranch Chicken
- Potatoes: Baked Ranch Chicken and potatoes are a delicious combination. My Ultimate Loaded Mashed Potatoes an indulgent side of creamy potatoes loaded with cheese and bacon. For a bit healthier plate, pair your chicken with my easy Baked Sweet Potatoes or Roasted Baby Potatoes.
- Veggies: This simple baked chicken recipe also goes great with roasted veggie sides like Roasted Rainbow Vegetables. To make a veggie-packed, kid friendly meal, serve it with a casserole like Broccoli Casserole.
- Pasta: Serve these Baked Ranch Chicken Breasts with cooked pasta tossed in a creamy white sauce like Alfredo Sauce. You can also keep it simple and serve them over buttered noodles.
- Ranch: Serve this delicious chicken with a drizzle of prepared ranch dressing to get even more of that amazing tangy ranch flavor. Use an extra ranch packet mixed with sour cream for a thick and tangy sauce or use bottled creamy ranch dressing you have on hand.
Alternative Cooking Methods
Air Fryer Ranch Chicken
You can easily adjust this recipe to make it in the air fryer! Just keep in mind, you may need to work in batches depending on your air fryer’s size.
- Preheat your air fryer to 350 degrees.
- Prep and bread the chicken breasts as usual.
- Place the breaded chicken breasts in the air fryer on the frying rack, without crowding or overlapping.
- Cook for 20-22 minutes, until the chicken is cooked through.
Extra Crispy Baked Chicken
Prepare these chicken breasts like you would Chicken Parm by pan-frying them on the stove top for a few minutes then finishing them in the oven.
- Preheat heat the oven and spray the baking sheets like usual.
- Melt 2 tablespoons of butter with 2 tablespoons of olive oil in a large cast iron skillet over medium high heat.
- Once the oil mixture is hot, cook the chicken breast pieces for 3-4 minutes on each side.
- Transfer to the baking sheets and bake for 18-20 minutes until cooked through.
Frequent Questions
Spraying the chicken with vegetable oil before baking helps the bread crumb mixture get golden brown and crispy without burning. You get a deliciously crispy chicken coating without pan-frying it.
Baked chicken is completely cooked through when its internal temperature reaches 165 degrees, according to the USDA’s website. Use an instant-read thermometer inserted in the thickest part of the chicken breast to check the internal temperature.
Variations
- Chicken Thighs: You can also make this delicious baked chicken recipe with boneless, skinless chicken thighs, but keep in mind they will take longer to cook than chicken breasts.
- Parmesan Cheese: Add ¼ cup of finely grated Parmesan cheese to the breadcrumb and ranch seasoning mixture to add some nutty, cheesy flavor to the chicken coating.
- Spices: Add a bit of fiery kick to the chicken with up to ¼ teaspoon of cayenne pepper added to the flour mixture. Bring out the herb flavor by adding some dried dill, parsley, or other dried herbs to your seasoning. For some southwest flavor, swap half the ranch dressing mix with Taco Seasoning.
- Buttermilk: If you have an extra hour or so, you can marinate the chicken in a mixture of buttermilk and extra ranch seasoning mix. The buttermilk will tenderize the chicken and add an extra rich and tangy flavor!
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