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–+ servings
Crispy baked ranch chicken served alongside steamed broccoli.
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4.91 from 40 votes

Baked Ranch Chicken Recipe

Our flavorful baked ranch chicken preps in 5 minutes for an easy, healthier take on crispy chicken. It's a kid-approved favorite!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4
Author: Kristyn Merkley

Ingredients

  • 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

Recipe Tips.
  • Use a meat mallet to gently pound the thickest part of the chicken for an even cook.
  • If using bone-in chicken, insert a meat thermometer into the thickest part of the meat to check that the internal temperature has reached 165°F.
  • Pan fry. Heat ½ inch oil until hot, add coated chicken so it sizzles, flip when golden, adjust heat as needed.
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.
For more substitutions and tips, check out the full recipe post

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