Baked Ranch Chicken

A cozy, reliable baked dish that combines juicy chicken with familiar ranch flavor, perfect for busy nights.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Main Ingredients

4 pieces chicken breasts or thighs (boneless or bone-in) Use any type of chicken; adjust cooking time for bone-in.
2-3 tablespoons ranch seasoning mix Store-bought or homemade.
2 tablespoons olive oil or melted butter Olive oil for a lighter option, butter for richer flavor.
1 tablespoon mayo or plain Greek yogurt Optional, helps the coating stick.
1 cup crushed crackers or panko breadcrumbs Optional for a crunchy topping.
1/2 teaspoon garlic powder Optional if your ranch mix is mild.
to taste black pepper
as needed cooking spray or extra oil for the dish Prevents sticking.

Preparation

Preheat your oven to 400°F.
Lightly oil a baking dish or sheet pan. Use parchment paper for easy cleanup.
Pat the chicken dry with paper towels to help the seasoning stick.
In a small bowl, mix the olive oil with ranch seasoning. Add mayo or yogurt if using, creating a paste.
Rub the mixture all over the chicken, covering the top and sides. For a crunchy top, press the chicken into crushed crackers or panko.

Cooking

Bake the chicken uncovered. Boneless breasts usually take 18-25 minutes depending on thickness; thighs take longer, and bone-in pieces require more time.
Check for doneness using a meat thermometer. Chicken should reach 165°F in the thickest part, followed by a 5-minute resting period.

For extra browning, sprinkle parmesan on top in the last 5 minutes. If using a crunchy version, avoid overloading the coating to keep it tender.