Easy Baked Ranch Chicken

$- 4 boneless, skinless chicken breasts - 1 packet ranch seasoning mix - 1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar) - 1 cup breadcrumbs (preferably panko for extra crunch) - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper, to taste - Fresh parsley, chopped (for garnish) When I make Easy Baked Ranch Chicken, I love to gather fresh ingredients first. The chicken breasts are the star of this dish. You want them boneless and skinless so they cook evenly and stay tender. Next, I grab a packet of ranch seasoning mix. This adds that creamy, herby flavor we all adore. For the marinade, buttermilk works wonders. If you don’t have it, mix milk and vinegar for a quick substitute. Then, I prepare breadcrumbs. I prefer panko because it gives a wonderful crunch. This texture contrasts nicely with the juicy chicken. Grated Parmesan cheese adds rich flavor. To kick things up, I add garlic powder and onion powder. These spices enhance the overall taste. A bit of salt and pepper rounds it all out. Finally, fresh parsley makes a beautiful garnish. It adds color and a fresh note to the dish. With these ingredients, you're set for a simple, flavorful meal. Check out the Full Recipe for the detailed steps! Preparing the Chicken Marinade - Preheat the oven to 400°F (200°C). - In a mixing bowl, combine buttermilk and ranch seasoning. This creates a tasty marinade. Marinating the Chicken - Coat the chicken breasts in the marinade. Make sure every piece is covered. - Refrigerate for at least 30 minutes. For the best flavor, try to marinate for up to 4 hours. Coating and Baking - In a shallow dish, mix breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper. - Remove the chicken from the marinade. Let the extra drip off, then dredge it in the breadcrumb mixture. Ensure it's coated on all sides. - Place the coated chicken on a greased baking sheet. - Bake for 25-30 minutes. The chicken should be golden brown and reach an internal temperature of 165°F (75°C). This method ensures a juicy, flavorful chicken every time. For the full recipe, check the ingredients and instructions listed above. To make your chicken juicy, marinate it longer. I suggest at least 30 minutes. If you have time, go for up to 4 hours. This helps the chicken absorb all those tasty flavors. After baking, let the chicken rest for about 5 minutes. This step keeps the juices inside, making it even more delicious. For that extra crispy bite, use panko breadcrumbs. They give a fantastic crunch compared to regular breadcrumbs. If you want even more crunch, consider a double coating. First, dip the chicken in the breadcrumbs, then back into the buttermilk mixture, and finally coat again. This trick adds a nice texture to your baked ranch chicken. To ensure perfect cooking, use a meat thermometer. Check for an internal temperature of 165°F (75°C). This temperature means your chicken is safe to eat and fully cooked. Keep in mind that cooking time may change based on the thickness of the chicken breast and your oven's performance. Thin pieces will cook faster, so adjust accordingly. {{image_2}} You can easily change the flavor of your Easy Baked Ranch Chicken. Add herbs like thyme or rosemary for a fresh twist. These herbs add depth and aroma that enhance the dish. If you want a spicy kick, incorporate paprika or cayenne. Just a pinch can make your chicken pop with flavor. Try different coatings to change the texture. Crushed cornflakes or potato chips work well for a crunchy layer. They bring a fun twist to the classic breadcrumbs. You can also swap grated Parmesan cheese for other types. Cheddar or mozzarella can add a different taste that many will enjoy. Think about what to pair your chicken with. Seasonal vegetables or a side salad can make a wholesome meal. They add color and nutrients to your plate. Dipping sauces like ranch or BBQ can enhance the flavor even more. They give a fun way to enjoy each bite. Store cooked chicken in an airtight container in the fridge for up to 3-4 days. This keeps it fresh and safe to eat later. Avoid freezing for the best texture; however, you can freeze it for up to 2 months if needed. Reheat the chicken in the oven to keep it crispy. Set your oven to 350°F (175°C) and warm it for about 10-15 minutes. If you are in a hurry, you can use a microwave. Just know that it won't be as crunchy. Prepare chicken in advance for easy meals during the week. Cook a batch and store it in the fridge. You can combine it with grains like rice or quinoa or add veggies for quick lunches or dinners. This makes your week easier and tastier. For the full recipe, check the recipe section above. Marinating for at least 30 minutes is key; longer marination adds more taste. The buttermilk helps tenderize the chicken and brings out its flavor. You can leave it for up to 4 hours for a richer taste. Just remember to cover the bowl while it chills in the fridge. Yes, but adjust the cooking time, as skin-on pieces may require longer to cook through. Skin-on chicken can add more flavor and moisture, but keep an eye on it. Use a meat thermometer to ensure it reaches 165°F (75°C). Fresh garden salads, steamed vegetables, and rice or quinoa dishes are great accompaniments. These sides balance the rich flavors of the chicken. You can also add some roasted potatoes for a heartier meal. Absolutely! Homemade ranch seasoning can provide a fresher taste in the recipe. Mix dried herbs like dill, parsley, and garlic powder to create your blend. This way, you can customize the flavor to fit your palette. Refer to the detailed instructions provided in the recipe section above. You can make a tasty Easy Baked Ranch Chicken with just a few ingredients. We learned how to marinate, coat, and bake the chicken for big flavor and crunch. Remember to let it rest for juiciness. Feel free to mix in herbs or try different coatings for fun. Store your leftovers safely for easy meals later. Enjoy cooking! This dish can be a hit at any dinner. Your family will love it, and it’s simple to prepare. Happy cooking!$

Discover how to make Easy Baked Ranch Chicken that’s crispy on the outside and juicy on the inside! This simple recipe combines succulent chicken breasts with a flavorful ranch seasoning marinade and a crunchy breadcrumb coating. Perfect for busy weeknights or impressive dinner parties, it takes just an hour to prepare and serve a delicious family meal. Click through to explore the full recipe and wow your taste buds!

Print Recipe Pin Recipe

Ingredients

4 boneless, skinless chicken breasts

1 packet ranch seasoning mix

1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar)

1 cup breadcrumbs (preferably panko for extra crunch)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C).

In a mixing bowl, combine the buttermilk and ranch seasoning to create a marinating mixture.

Place the chicken breasts in the bowl and ensure they are thoroughly coated. Cover and let marinate in the refrigerator for at least 30 minutes (or up to 4 hours for maximum flavor).

In another shallow dish, mix the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper until well combined.

Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the breadcrumb mixture until well coated on all sides.

Place the coated chicken breasts on a greased baking sheet lined with parchment paper.

Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and golden brown on the outside. An internal temperature of 165°F (75°C) ensures doneness.

Once cooked, remove from the oven and let the chicken rest for 5 minutes. This helps the juices redistribute and keeps the chicken moist.

Garnish with freshly chopped parsley before serving.

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

- Presentation Tips: Serve the baked ranch chicken alongside a fresh garden salad or steamed vegetables. For a pop of color, sprinkle additional parsley and lemon wedges on the plate.