Go Back
- 4 boneless, skinless chicken breasts - 1 packet ranch seasoning mix - 1 cup buttermilk - 1 cup breadcrumbs (panko preferred) - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and black pepper to taste - Fresh parsley for garnish To make your own buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar. Let it sit for a few minutes, and you’ll have a great substitute. You will need a mixing bowl, a baking sheet, and parchment paper for easy cleanup. Using these simple ingredients and tools, you can create a dish that is both easy to make and full of flavor. The ranch seasoning adds a nice kick, while the buttermilk keeps the chicken juicy. This recipe makes a great weeknight meal. For the full recipe, check out the details above. Set your oven to 400°F (200°C). This temperature helps the chicken cook evenly and get golden brown. In a medium mixing bowl, combine 1 cup of buttermilk and 1 packet of ranch seasoning. Mix well until they blend nicely. This marinade will give the chicken lots of flavor. Soak 4 boneless, skinless chicken breasts in the marinade. Make sure they are fully coated. Cover the bowl and refrigerate for at least 30 minutes. You can also leave it for up to 4 hours. The longer, the better the flavor. In a shallow dish, mix 1 cup of breadcrumbs, 1/2 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and a sprinkle of salt and pepper. This crunchy coating adds a tasty texture. Take the marinated chicken out of the bowl. Let any extra marinade drip off. Dredge each chicken breast in the breadcrumb mixture. Press lightly to ensure an even coating all over. Place the coated chicken on a greased baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C) to ensure it is fully cooked. You can find the full recipe here for all the details. For the best taste, let the chicken marinate longer. I suggest at least 4 hours. The ranch seasoning and buttermilk will soak in, making the chicken juicy and full of flavor. If you can, marinate overnight for even richer taste. If you want a faster meal, try air frying. It cooks the chicken quickly while keeping it moist. Set your air fryer to 375°F (190°C) and cook for about 20 minutes. Always check the chicken’s inner temperature to make sure it's safe. This dish pairs well with a fresh salad or steamed veggies. A colorful salad adds crunch and brightness to your plate. For extra zest, serve with lemon wedges. Just a squeeze of lemon can brighten the flavors of the chicken and make it more enjoyable. {{image_4}} To make your baked ranch chicken even more exciting, try adding spices. Paprika gives a nice color and mild flavor. If you want a kick, sprinkle in some cayenne pepper. Both spices will enhance the taste without overpowering the ranch flavor. Not a fan of chicken breasts? No problem! You can use chicken thighs or drumsticks instead. These cuts are juicier and full of flavor. Just adjust the cooking time slightly. Thighs and drumsticks may need a few extra minutes to cook through. If you're looking for a gluten-free option, switch to gluten-free breadcrumbs. They work just as well in this recipe. This simple swap lets everyone enjoy the dish without worry. Remember to check the seasoning mix for gluten ingredients too. For the full recipe, check the section above. To store your baked ranch chicken leftovers, let it cool first. Once cool, place the chicken in an airtight container. It stays fresh in the fridge for up to three days. If you want to keep it longer, consider freezing it. For freezing, wrap individual pieces in plastic wrap, then place them in a freezer bag. This method helps prevent freezer burn. When you're ready to eat, thaw the chicken in the fridge overnight. Reheat it in the oven at 350°F (175°C) until hot. This keeps the chicken juicy and tasty. Use airtight containers for the best storage. Glass containers work well because they don’t stain. Aluminum foil is good for wrapping too. It’s light and easy to use. Keeping your ranch chicken well stored ensures you enjoy it later! For the full recipe, check out the previous sections. - 25-30 minutes at 400°F. Baking ranch chicken is quick and easy. This method keeps the chicken juicy and flavorful. The high heat helps to create a nice, crispy outside. - Yes, you can use a homemade buttermilk substitute. If you don't have buttermilk, it's simple to make your own. Just mix 1 cup of milk with 1 tablespoon of vinegar. Let it sit for a few minutes. This will work great in the recipe. - Should reach an internal temperature of 165°F (75°C). To ensure your chicken is safe to eat, always check the internal temperature. An instant-read thermometer makes this easy. Place it in the thickest part of the chicken to get an accurate reading. - Yes, marinating overnight will intensify the flavors. Longer marinating really enhances the taste of the chicken. Just remember to keep it in the fridge. A flavorful marinade can make this dish even better. For the best results, try marinating for at least four hours. This ranch chicken recipe is simple and tasty. You learned about the key ingredients, like chicken breasts and ranch seasoning. I shared how to prepare, marinate, and bake the chicken. Remember to let it marinate longer for more flavor. Feel free to try different spices or chicken cuts. Proper storage will keep leftovers fresh. With these tips, you can make a delicious meal that impresses. Enjoy your cooking adventure!

Easy Baked Ranch Chicken

Indulge in the deliciousness of savory baked ranch chicken! This easy recipe transforms chicken breasts into a flavorful, crispy delight that your family will love. With a simple marinade and a crunchy breadcrumb coating, you’ll have a satisfying meal in just an hour. Perfect for busy weeknights or a weekend feast, this recipe will impress everyone. Click through for step-by-step instructions and elevate your dinner game tonight!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

1 packet ranch seasoning mix

1 cup buttermilk (or make your own with 1 cup milk + 1 tablespoon vinegar)

1 cup breadcrumbs (panko preferred for an extra crunchy texture)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper, to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Begin by preheating your oven to 400°F (200°C).

    In a medium mixing bowl, combine the buttermilk and ranch seasoning packet, whisking them together to form a flavorful marinade.

      Immerse the chicken breasts in the marinade, ensuring they are completely coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes, or up to 4 hours for an enhanced flavor infusion.

        While the chicken is marinating, prepare the breadcrumb coating. In a shallow dish, blend the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, and a sprinkle of salt and pepper until thoroughly combined.

          Once the chicken has marinated, remove it from the bowl, allowing any excess marinade to drip off. Gently dredge each chicken breast in the breadcrumb mixture, pressing lightly to ensure an even coating all over.

            Arrange the coated chicken breasts on a greased baking sheet lined with parchment paper to prevent sticking.

              Bake the chicken in the preheated oven for 25-30 minutes, or until the exterior is golden brown and crispy. To ensure perfect doneness, check that the internal temperature of the chicken reaches 165°F (75°C).

                After baking, take the chicken out of the oven and allow it to rest for about 5 minutes. This resting period helps the juices redistribute, keeping the chicken tender and juicy.

                  Right before serving, sprinkle the baked chicken with freshly chopped parsley for a vibrant touch.

                    Prep Time, Total Time, Servings: 30 mins | 1 hr | 4 servings

                      - Presentation Tips: Plate the savory baked ranch chicken with a side of fresh garden salad or crisp steamed vegetables. For an added burst of color, garnish each plate with extra parsley and lemon wedges for a refreshing hint.