Ranch Chicken

Ranch Chicken is one of those ultra-comforting, family-friendly meals that’s full of flavor and incredibly easy to make. Coated in creamy ranch seasoning and baked to juicy perfection, this chicken comes out tender on the inside with a golden, savory crust on the outside. I love how it takes minimal prep but delivers big on flavor — perfect for weeknights when I want something hearty and satisfying without much fuss.

Why You’ll Love This Recipe

I love Ranch Chicken because it’s quick, versatile, and practically foolproof. The ranch seasoning adds a tangy, herby kick that keeps the chicken juicy and flavorful, and it pairs beautifully with just about any side — from roasted veggies to mashed potatoes or even a crisp salad. It’s also a great way to switch up my usual baked chicken routine without adding a ton of extra ingredients or steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Ranch seasoning mix (homemade or store-bought packet)
• Mayonnaise or sour cream (for coating)
• Grated Parmesan cheese (optional, for a crispy topping)
• Olive oil or melted butter (optional for extra richness)
• Salt and black pepper (to taste)
• Chopped parsley or chives (for garnish, optional)

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking dish or line a sheet pan with parchment.
2. I pat the chicken dry and season lightly with salt and pepper.
3. In a bowl, I mix the ranch seasoning with mayonnaise or sour cream to create a thick coating.
4. I spread the mixture evenly over each piece of chicken and, if I’m using it, sprinkle Parmesan cheese on top.
5. I bake the chicken uncovered for 25–30 minutes (depending on thickness), or until it’s fully cooked and the top is golden.
6. For a crispier finish, I broil the chicken for the last 2–3 minutes, keeping an eye on it to avoid burning.
7. I let it rest for a few minutes before serving, then garnish with fresh herbs if I have them on hand.

Servings and timing

This recipe serves 4 and takes about 10 minutes to prep and 30 minutes to cook — so it’s ready in around 40 minutes from start to finish.

Variations

Sometimes I add a layer of crushed buttery crackers or panko mixed with Parmesan for extra crunch. For a low-carb twist, I use full-fat Greek yogurt instead of mayo or sour cream. And if I’m cooking for kids, I cut the chicken into tenders or nuggets — they bake faster and are always a hit.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer to keep the coating from getting soggy — about 10 minutes at 350°F. The microwave works too, but I lose some of that golden texture. This chicken is also great sliced cold in wraps or salads the next day.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I actually prefer thighs sometimes because they stay extra juicy. I just adjust the cooking time slightly if they’re thicker.

Is this recipe keto-friendly?

It can be! I make sure to use a low-carb ranch mix and pair it with keto sides like roasted veggies or cauliflower mash.

Can I make this ahead of time?

Yes, I often coat the chicken in the ranch mixture and refrigerate it for a few hours before baking. It actually helps the flavors sink in more.

What sides go well with Ranch Chicken?

Mashed potatoes, steamed broccoli, green beans, roasted carrots, rice, or even mac and cheese all go great with this dish.

Can I grill Ranch Chicken?

Absolutely. I skip the mayo and just season the chicken with dry ranch mix and a bit of oil, then grill it over medium heat until cooked through.

Conclusion

Ranch Chicken is a simple, flavorful meal that always earns a spot in my weekly dinner rotation. It’s creamy, savory, and baked to juicy perfection with minimal effort. Whether I serve it with classic sides or chop it up for salads and wraps, this recipe always delivers comfort and satisfaction in every bite.

Ranch Chicken

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Ranch Chicken is a creamy, flavorful, and family-friendly baked chicken recipe coated in tangy ranch seasoning and optionally topped with Parmesan for extra crunch. It’s an easy weeknight meal that’s juicy, comforting, and quick to prepare.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Dinner, Main Course
• Method: Baking
• Cuisine: American

Ingredients

• 4 boneless, skinless chicken breasts or thighs
• 1 packet ranch seasoning mix (or 2 tbsp homemade)
• ½ cup mayonnaise or sour cream
• ¼ cup grated Parmesan cheese (optional)
• 1 tbsp olive oil or melted butter (optional)
• Salt and black pepper, to taste
• Chopped parsley or chives, for garnish (optional)

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Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a baking dish or line a sheet pan with parchment.
2. Pat chicken dry and season lightly with salt and pepper.
3. Mix ranch seasoning with mayonnaise or sour cream to form a thick coating.
4. Spread the mixture over each chicken piece. Sprinkle with Parmesan if using.
5. Bake uncovered for 25–30 minutes, or until chicken is fully cooked and top is golden.
6. Optional: Broil for 2–3 minutes at the end for a crispier finish, watching closely.
7. Let rest for a few minutes before serving. Garnish with chopped herbs if desired.

Notes

• Use Greek yogurt for a lighter or low-carb version.
• Add crumbled bacon for a bacon ranch twist.
• Top with crushed crackers or panko for a crispy crust.
• Great served hot or sliced cold in wraps and salads.
• Use tenders or nuggets for a kid-friendly variation.

Nutrition

• Serving Size: 1 chicken breast or thigh
• Calories: 340
• Sugar: 1g
• Sodium: 680mg
• Fat: 24g
• Saturated Fat: 6g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 28g
• Cholesterol: 85mg