Baked Ranch Chicken

Change up your baked chicken dinner by making this Crispy Baked Ranch Chicken! Chicken breasts seasoned in Hidden Valley ranch mix, garlic salt, lemon pepper, parmesan cheese, and panko.

Dry ranch dressing mix makes a great seasoning for chicken! It’s so simple, yet so flavorful. In fact, we’ve made two other variations of this ranch chicken recipe—a crockpot ranch chicken, and another baked ranch chicken that isn’t breaded.

Delicious + only 5 minutes to prep!

I hope you’re not sick of chicken recipes yet, because they’re our favorite! I love Baked Chicken recipes the most because they are healthier than frying and usually take just minutes to put together. This recipe is just that – simple, quick and so delicious.

The breading on the chicken is really light, and it’s only made up of a small handful of ingredients. There aren’t any crazy concoctions of seasonings—just panko, parmesan cheese, garlic salt, lemon pepper, and the dry Hidden Valley ranch seasoning.

If you didn’t have garlic salt and lemon pepper, you could probably get away with regular salt and pepper, because the ranch is what really carries the flavor! It’s the perfect savory breading to bring out the flavor in the chicken. Even though the ranch chicken was great to eat by itself, I’m thinking I need to chop it up and have it in a salad next time (I’m a sucker for salads with chicken). 😉

how to make baked ranch chicken

This baked ranch chicken recipe really only requires about 5 minutes of prep work before popping it in the oven!

COAT. Put the Panko bread crumbs, parmesan cheese, garlic salt, lemon pepper, and Hidden Valley Mix in a bowl and mix until everything is well combined. Melt 2 TB butter and dip chicken breasts in butter and then dip in mixture of crumbs.

BAKE/BROIL. Placed coated chicken breasts in a greased pan. Top with 2 TB melted butter. Bake at 350 for 40-45 minutes. I baked for 40 minutes and then broiled on HIGH for the last 5-7 minutes to brown the panko a bit.

Note: Broiling applies intense and direct heat to the food from the top of the oven, which in this case helps add an extra level of crispness to the breading on the ranch chicken.

Variations + Substitutions

Can you make this with bone-in chicken? Using bone-in chicken instead of boneless chicken breasts is an option for sure! Using bone-in chicken allows for more moisture to remain in the meat. The skin and bone act as a protection to the meat.

Bone-in chicken will take a little longer to cook. Make sure to check the thickest part of the meat with a thermometer to check that it has reached 165.

What can you substitute for panko? If you are out of panko breadcrumbs you can use crushed crackers, pretzels, corn flakes, or tortilla chips. Anything with a good crunchy texture will do great as a coating. 

Can you make this on the stovetop? Heat an ⅛-¼ inch of oil in the pan. Follow the directions for coating the chicken and place in the hot pan and make sure that it sizzles when it hits the pan. When the breast is golden, you can flip it over—if it’s getting too brown, turn down the heat; if it’s taking too long, increase the heat. Once they have finished cooking, drain them on a paper towel.

You can also try our fried chicken breast recipe that is made on the stovetop! It is very similar to this recipe, minus the ranch seasoning.

We served this Crispy Baked Ranch Chicken with our favorite sides, and the whole family absolutely loved it. You better believe we’ll be making this chicken again – and soon!

Complete the meal by also making:

• Baked Parmesan Potatoes 
• Brown Sugar Glazed Carrots
• Salad with Creamy Pesto Dressing
• Roasted Brussel Sprouts

For more baked chicken recipes, check out:

• Chicken Cordon Bleu
• Baked Chicken Fingers
• Butter Baked Chicken
• Baked Chicken Parmesan
• Crispy baked Chicken
• Low Carb Chicken Tenders

4.91 from 40 votes

Baked Ranch Chicken

By: Lil' Luna

Our flavorful baked ranch chicken preps in 5 minutes for an easy, healthier take on crispy chicken. It's a kid-approved favorite!

Servings: 4

Prep: 5 minutes mins

Cook: 40 minutes mins

Total: 45 minutes mins

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Ingredients 

1x2x3x

• ▢ 4 boneless, skinless chicken breasts
• ▢ ½ cup Panko bread crumbs
• ▢ ¼ cup grated parmesan cheese
• ▢ 1 teaspoon garlic salt (with parsley flakes)
• ▢ dash of lemon pepper
• ▢ 3 tablespoons Hidden Valley® Original Ranch® Seasoning, or 1 seasoning packet
• ▢ 4 tablespoons butter, divided

Instructions 

• Preheat oven to 350°F.
• Place crumbs, parmesan cheese, garlic salt, lemon pepper, and Hidden Valley Mix in a bowl and mix.
• Melt 2 tablespoons butter and dip chicken breasts in butter and then dip in a mixture of crumbs.
• Placed in a greased pan. Top with 2 tablespoons of melted butter.
• Bake for 40-45 minutes. I baked it for 40 minutes and then broiled it on HIGH for the last 5-7 minutes to brown the panko a bit. ENJOY!

Notes

Prep ahead of time. Coat the chicken the day before and keep it covered in a baking dish in the fridge until you're ready to bake.

Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the oven or microwave.

Nutrition

Calories: 447kcal, Carbohydrates: 11g, Protein: 51g, Fat: 19g, Saturated Fat: 9g, Cholesterol: 180mg, Sodium: 1939mg, Potassium: 850mg, Vitamin A: 475IU, Vitamin C: 2.7mg, Calcium: 98mg, Iron: 1.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.