Description
This baked ranch chicken is the ultimate weeknight staple, combining tender, juicy chicken breasts with a savory, creamy crust. By using a mixture of mayonnaise, dry ranch seasoning, and parmesan cheese, this simple recipe creates an incredibly moist texture that is packed with flavor. It is kid-friendly, uses basic pantry staples, and requires minimal clean-up, making it a perfect solution for busy evenings when you want a high-quality, delicious meal without the hassle.
Ingredients
4 boneless, skinless chicken breasts
1/2 cup mayonnaise
1 packet (1 oz) dry ranch seasoning mix
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1 tablespoon fresh chopped parsley (optional garnish)
Instructions
Preheat your oven to 400°F (200°C) and prepare a 9×13-inch baking dish.
Pat the chicken breasts dry with paper towels to ensure the coating sticks well.
In a large mixing bowl, combine the mayonnaise, ranch seasoning, garlic powder, onion powder, paprika, black pepper, and half of the Parmesan cheese.
Mix until well combined, then coat each chicken breast evenly with the mixture.
Place the coated chicken into the baking dish and sprinkle the remaining Parmesan cheese over the tops.
Bake for 35 minutes or until internal temperature reaches 165°F (74°C) measured with a meat thermometer.
Let the chicken rest for 5 minutes before serving for maximum juiciness.
Garnish with fresh parsley if desired.
Notes
Ensure the chicken is patted very dry before applying the coating to prevent a watery texture. Using freshly grated parmesan provides a much better crust than pre-shredded cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 35
- Category: Chicken Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 380
- Sugar: 2g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg