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Baked Ranch Chicken

Baked ranch chicken with a crispy golden ranch and Parmesan crust—deeply seasoned and fragrant. This easy baked chicken bake turns out crackled, bronzed, and crunchy on top with juicy chicken breasts inside.
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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
  

Chicken
  • 4 boneless skinless chicken breasts Pat dry for better browning.
Ranch topping
  • 1 cup mayonnaise Use full-fat mayonnaise for the best ranch crust.
  • 1 packet (1 oz) ranch seasoning mix Check label for sodium if needed.
  • 0.75 cup Parmesan cheese, freshly grated Freshly grated Parmesan melts and browns better.
  • 0.5 cup panko breadcrumbs Panko helps create a crunchy top.
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt Measure to taste; season lightly before topping.
  • 0.25 tsp pepper Measure to taste; season lightly before topping.
  • 1 fresh chives or parsley for garnish Use at the end for a fresh, green finish.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 400°F and grease a baking dish.
  2. Season the chicken breasts lightly with salt and pepper and place them in the prepared dish.
Build the 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 cheese, panko breadcrumbs, garlic powder, and smoked paprika, then press the mixture over the mayonnaise-coated chicken so it adheres.
Bake
  1. Bake at 400°F for 22-25 minutes until the crust is golden and the internal temperature reaches 165°F.
  2. Garnish with fresh chives or parsley and serve immediately.

Notes

For the crispiest ranch-Parmesan crust, keep the topping pressed firmly into the mayonnaise and avoid covering the dish while baking. Store leftovers in the refrigerator up to 3 days; reheat at 400°F until warmed and the crust is re-crisped. Freezing is not recommended because the breadcrumb crust can soften. For a lighter option, use light mayonnaise to reduce fat while keeping the same seasoning and baking time.