Baked Ranch Chicken
Baked ranch chicken with a creamy mayo-ranch topping and a crispy panko crust, baked in the oven until golden.
Servings: 6 servings
Ingredients
- 6 chicken breasts boneless, skinless, about 6 oz each
- 3/4 cup mayonnaise
- 3 tbsp dry ranch seasoning mix
- 3/4 cup shredded cheddar cheese
- 3/4 cup panko breadcrumbs
- 2 tbsp butter melted
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Preheat and prep: Preheat the oven to 425°F and lightly grease a 9x13 baking dish. Place the chicken breasts in the dish in a single layer.
- Mix the ranch topping: In a small bowl, stir together the mayonnaise, ranch seasoning, and cheddar cheese.
- Coat the chicken: Spread the ranch mixture evenly over each chicken breast, all the way to the edges.
- Add the panko: In a separate small bowl, toss the panko with the melted butter until coated, then sprinkle it over the tops of the chicken.
- Bake: Bake for 22-25 minutes, until the chicken reaches 165°F on a meat thermometer.
- Broil for color: Switch the oven to broil and broil for 2-3 minutes, watching closely, until the panko is deep golden.
- Rest and serve: Let the chicken rest for 5 minutes, then sprinkle with parsley and serve.
Notes
The mayo-ranch layer bastes the chicken as it bakes, so don't skip it even though it sounds unusual on raw chicken. Bake to an internal temperature of 165°F.