Baked Ranch Chicken

by Sabrina Snyder

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2 Comments

5 from 1 vote
4 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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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 easy weeknight dinners.

Sabrina’s Baked Ranch Chicken Recipe

This chicken is so easy to make and takes less than an hour. It’s perfect for busy nights when you still want a homemade meal. You’ll find you spend more time enjoying this delicious meal with your family than you will prepping and cooking.

Recipe Card

Dinner, then Dessert

Baked Ranch Chicken Recipe

Baked Ranch Chicken is an easy, delicious chicken recipe perfect for busy weeknights! Crispy breaded chicken breasts with tangy ranch flavor!
Yield 4 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
sliced cooked chicken pieces with asparagus
PrintRate

Ingredients
 

  • 4 chicken breasts (boneless, skinless)
  • 1 ounce ranch dressing mix (1 packet)
  • 1/4 cup flour
  • 2 large eggs
  • 1 cup breadcrumbs (unseasoned)

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

Calories: 319kcal | Carbohydrates: 30g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 165mg | Sodium: 896mg | Potassium: 514mg | Fiber: 1g | Sugar: 2g | Vitamin A: 169IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 3mg

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Table of Contents

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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.

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.

What to Pair With

  • 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 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.

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.

Alternative Cooking Methods

Air Fryer Ranch Chicken

  • 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. You may need to cook in batches depending on the size of your air fryer.

Extra Crispy Baked Chicken

  • 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

Why spray the chicken with cooking spray?

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.

When is baked chicken breast done?

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!

More Easy Baked Chicken Recipes

sliced ranch chicken with asparagus and lemon slice on plate

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This is such a game-changer for busy weeknights! I love how crispy the breading gets without actually frying the chicken. My kids are obsessed with anything ranch-flavored, so this went straight into our permanent dinner rotation.

    Reply