Baked Ranch Chicken Breast Recipe

Introduction

Baked Ranch Chicken Breast is a flavorful and crispy dish that’s easy to prepare and perfect for a weeknight dinner. Coated in a savory ranch breadcrumb mixture, these chicken breasts come out juicy on the inside and golden brown on the outside. Let’s dive into this simple recipe that your whole family will love.

Ingredients

• 4 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper (to taste)
• ¾ cup all-purpose flour
• 2 large eggs (beaten)
• 1 cup Panko breadcrumbs
• ½ cup freshly grated Parmesan cheese
• 1 ounce ranch seasoning (store-bought or homemade, about 1 packet)

Instructions

1. Step 1: Preheat your oven to 375°F. Lightly grease a 9×13-inch baking pan with olive oil and set it aside.
2. Step 2: Season both sides of the chicken breasts with salt and pepper according to your taste.
3. Step 3: Prepare your coating stations by setting out three shallow bowls. In the first bowl, combine the flour with a pinch of salt and pepper. Beat the eggs and pour them into the second bowl. In the third bowl, mix together the Panko breadcrumbs, grated Parmesan cheese, and ranch seasoning.
4. Step 4: Coat each chicken breast by first dipping it into the seasoned flour, making sure both sides are covered.
5. Step 5: Next, dip the floured chicken breasts into the beaten eggs, allowing any excess to drip off.
6. Step 6: Finally, press the chicken breasts into the breadcrumb mixture, ensuring an even coating all over.
7. Step 7: Place each coated chicken breast in the prepared baking pan. Lightly spray the tops with cooking spray to help them crisp up.
8. Step 8: Bake for about 30 minutes or until the chicken reaches an internal temperature of 165°F and the coating is golden brown and crispy.

Tips & Variations

• For extra crispiness, let the coated chicken rest for 10 minutes before baking to help the crust set.
• Try adding a pinch of garlic powder or smoked paprika to the breadcrumb mixture for a flavor twist.
• If you prefer, swap out Panko for regular breadcrumbs, though Panko will give a lighter, crispier crust.
• Serve with a side of ranch dressing or a fresh salad to enhance the ranch flavor.

Storage

Store leftover baked ranch chicken breasts in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F for 10-15 minutes to maintain crispiness, or warm in the microwave, though the crust may soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fully thawed chicken breasts for even cooking and proper coating adhesion. If using frozen, thaw completely before starting the recipe.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour and Panko breadcrumbs with gluten-free flour and gluten-free breadcrumbs. Be sure to verify that the ranch seasoning is also gluten-free.

Baked Ranch Chicken Breast Recipe

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★★★★★

4.5 from 120 reviews

This Baked Ranch Chicken Breast recipe offers a crispy, flavorful coating on tender, juicy chicken breasts. Coated in a mixture of panko breadcrumbs, Parmesan cheese, and ranch seasoning, this easy-to-make oven-baked dish delivers a delicious, comforting meal perfect for weeknight dinners or casual gatherings.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• Olive oil, for greasing the pan
• Cooking spray, for finishing

Coating

• ¾ cup all-purpose flour
• 2 large eggs, beaten
• 1 cup Panko breadcrumbs
• ½ cup freshly grated Parmesan cheese
• 1 ounce ranch seasoning (store-bought or homemade, about 1 packet)

Instructions

1. Preheat the oven and prepare the pan: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking pan with olive oil and set aside to prevent sticking.
2. Season the chicken: Pat the chicken breasts dry and season both sides generously with kosher salt and freshly ground black pepper to enhance the flavor.
3. Prepare coating bowls: Set out three shallow bowls. In the first bowl, combine the flour with a pinch of salt and pepper. Place the beaten eggs in the second bowl. In the third bowl, mix together the panko breadcrumbs, freshly grated Parmesan cheese, and ranch seasoning until well combined.
4. Coat the chicken breasts: Begin by dipping each seasoned chicken breast into the flour mixture, coating both sides thoroughly. Next, dip the floured chicken into the beaten eggs, allowing excess to drip off. Finally, press the chicken breasts into the breadcrumb mixture to fully coat them with the flavorful crust.
5. Arrange and prepare for baking: Place each coated chicken breast into the prepared baking dish. Lightly spray the tops with cooking spray to help achieve a golden, crispy finish.
6. Bake the chicken: Place the baking dish in the oven and bake for about 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating turns golden brown and crispy.

Notes

• For extra crispiness, you can broil the chicken for an additional 1-2 minutes at the end, watching carefully to avoid burning.
• Use a meat thermometer to ensure the chicken is cooked safely without drying out.
• This recipe pairs well with roasted vegetables, mashed potatoes, or a fresh green salad.
• If you prefer spicier chicken, add some cayenne pepper or paprika to the breadcrumb mixture.
• To make this recipe gluten-free, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.

Keywords: Baked Ranch Chicken Breast, baked chicken, ranch chicken, crispy chicken breast, Parmesan chicken, easy chicken recipe, oven-baked chicken