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Baked Ranch Chicken

Baked ranch chicken with a crispy golden ranch and Parmesan crust—deeply seasoned and fragrant, with a crackled, bronzed crunch. This easy baked chicken method bakes juicy chicken breasts until the topping is golden and the inside reaches 165°F.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Baked Ranch Chicken
  • 4 boneless skinless chicken breasts
  • 1 cup mayonnaise
  • 1 packet (1 oz) ranch seasoning mix
  • 0.75 cup Parmesan cheese, freshly grated
  • 0.5 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.25 fresh chives or parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 400°F and grease a baking dish so the crust can brown without sticking.
  2. Season the chicken breasts lightly with salt and pepper, then place them in the prepared dish in an even layer.
Build the ranch-Parmesan topping
  1. Mix the mayonnaise with the ranch seasoning mix until smooth and fully combined.
  2. Spread the mayonnaise-ranch mixture generously over the top of each chicken breast so it covers the surface.
  3. Combine Parmesan cheese, panko breadcrumbs, garlic powder, and smoked paprika, then press the mixture over the mayonnaise-coated chicken to create an even crust.
Bake and serve
  1. Bake at 400°F for 22-25 minutes until the crust is golden and the chicken reaches an internal temperature of 165°F.
  2. Garnish with fresh chives or parsley and serve immediately for the best crackled crunch.

Notes

For the crunchiest top, press the Parmesan-panko mixture firmly into the mayonnaise so it adheres before baking. Store leftovers in the refrigerator up to 3 days; reheat in a 375°F oven until warmed through (microwave softens the crust). Freezing is not recommended because the topping texture can turn softer. For a lower-fat swap, use light mayonnaise (the coating still helps the crust brown and cling).