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Baked Ranch Chicken

Baked ranch chicken with a crispy golden ranch and Parmesan crust that crackles as it bronzes in the oven. Juicy baked chicken breasts are deeply seasoned with ranch mix, garlic, and smoked paprika for an easy weeknight chicken dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 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 and pepper to taste
  • 1 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 or sheet pan. Keep it ready so the crust bakes evenly right away.
  2. Season the chicken breasts lightly with salt and pepper and place them in the prepared dish. Lay them in a single layer for consistent browning.
Build the ranch-Parmesan crust
  1. Mix the mayonnaise with the ranch seasoning mix until combined. Spread it generously over the top of each chicken breast for a coating that helps the crust stick.
  2. Combine the Parmesan, panko breadcrumbs, garlic powder, and smoked paprika. Press the mixture over the mayonnaise-coated chicken so it forms an even, packed layer.
Bake and finish
  1. Bake at 400°F for 22-25 minutes until the crust is golden and crackled. Continue baking until the internal temperature reaches 165°F, and pull when the top is bronzed.
  2. Garnish with fresh chives or parsley and serve immediately. The crunch is best right after baking.

Notes

For the crispiest, most even crust, press the Parmesan-panko mixture firmly onto the mayonnaise so it adheres without bare spots. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 375°F oven until warmed through to help re-crisp the topping (avoid microwaving). Freezing is not recommended because the crust can soften after thawing. For a dairy-light swap, use a lower-fat grated Parmesan and reduce mayo to 3/4 cup for a lighter topping while keeping the same bake time.