Parmesan Ranch Chicken

This ranch chicken is coated in a Parmesan cheese, dry ranch dressing breadcrumb mixture then baked in the oven until tender. It’s family friendly easy weeknight dinner!

Parmesan Ranch Baked Chicken

It’s always a good idea to have a few trusty chicken breast recipes in your arsenal. This Parmesan ranch chicken is one of our top favorites, as well as spinach and cream cheese stuffed chicken breast and baked chicken parmesan.

My kids often request this easy 30 minute meal for a weeknight dinner. The chicken is breaded in crunchy Panko breadcrumbs, savory Parmesan cheese and zesty ranch dressing mix then baked to perfection with tender results every time.

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Chicken: I used 3 large boneless, skinless chicken breasts. You could make baked chicken tenders as well, but you may need to decrease cooking time.
• Seasoning: Make sure to use a packet of the dry ranch dressing mix instead of the creamy dressing in a bottle.
• Breadcrumbs: For the crunchy coating on the ranch chicken, you can use Panko breadcrumbs or homemade breadcrumbs. For something different, try crushed cornflakes.
• Parmesan cheese: I like the texture that grated Parmesan cheese adds, however feel free to use shredded parm as well.
• Butter: I use unsalted butter vs. salted butter in this recipe because the ranch dressing mix already has salt in it. You could also dredge the chicken in mayo.

How to Make Parmesan Ranch Chicken

Baked ranch chicken is easily made in 4 simple steps, it’s a kid-friendly approved recipe that adults love, too!

• Tenderize chicken breasts: Cover the chicken breasts with a piece of plastic wrap and using a meat mallet or rolling pin pound them into an even thickness. This not only makes the chicken more tender but also ensures that the breasts bake at the same time.
• Prep coating mixture: In a shallow bowl, stir the bread crumbs, Parmesan cheese, and ranch seasoning together. Melt butter and place in a shallow dish.
• Dredge chicken: Dip the chicken breasts first in the melted butter than coat with the breadcrumb mixture making sure to roll the chicken so all sides are coated. Place on prepared baking sheet or prepared baking dish.
• Bake: Bake at 375°F for 25-30 minutes or until meat thermometer indicates that the chicken is cooked through. Top with garnish and serve!

Tips and Variations

• Slice chicken in half. Chicken breasts can be a bit thick, so it helps to slice each breast in half to make two chicken cutlets like I do with parmesan crusted chicken. The meat will cook quicker and more evenly in the oven this way.
• Coat well. Dip the chicken in butter first, so that the coating will stick to the meat. You want all sides of the meat to be completely covered in the crumb mixture. It gives it that nice, crusty exterior.
• Broil. For an extra crispy crust, broil for a minute or so at the end of cooking. Make sure to keep a close eye on it, you don’t want the crust to burn!
• Let rest. Let the chicken rest for about 5 minutes before slicing. This keeps the meat nice and juicy, as well as makes it easier for the crust to remain intact while slicing.
• Garnish: A squeeze of lemon pairs well with this crispy baked ranch chicken just like in milanese or my baked lemon chicken recipe. Fresh parsley will add color and fresh herby taste!

Serving Suggestions

To keep it simple, I love to serve this parmesan ranch chicken with sauteed green beans and potato wedges or a side of noodles. Leftovers are great in a chopped salad or wrap!

Storage

• Store: To store leftovers of Parmesan ranch chicken, place chicken in an airtight container in the fridge for up to 4 days. Reheating in the oven at 400°F for 5 minutes or the air fryer is the best way for your chicken to retain crispness.
• Freeze: You can also freeze this recipe as a make ahead dinner! After coating, flash freeze in a single layer on a parchment lined baking pan. Place in a freezer safe bag and freeze up to 3 months.

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