Description
This Baked Ranch Chicken recipe is a simple, crowd-pleasing dish perfect for any occasion. Juicy chicken breasts are coated in a zesty ranch-seasoned breadcrumb crust and baked to golden perfection. With its crispy exterior and tender interior, this recipe is a hit for both busy weeknights and special dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 3 tbsp ranch seasoning mix (store-bought or homemade)
- 2 large eggs
- 1 tbsp olive oil (for greasing the baking dish)
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil or line it with parchment paper.
- In a shallow bowl, mix the panko breadcrumbs, grated Parmesan, and ranch seasoning.
- In a separate bowl, beat the eggs.
- Pat the chicken breasts dry with paper towels. Dip each chicken breast into the beaten eggs, then coat it thoroughly in the breadcrumb mixture.
- Place the coated chicken breasts in the prepared baking dish. Press any extra breadcrumb mixture onto the chicken for a thicker crust.
- Bake for 25-30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
- Remove from the oven and let the chicken rest for 5 minutes. Garnish with chopped parsley, if desired. Serve warm.
Notes
- For extra crunch, drizzle a bit of olive oil over the breaded chicken before baking.
- This recipe pairs perfectly with roasted vegetables, mashed potatoes, or a crisp green salad.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 1 month.