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This BAKED RANCH CHICKEN is the simple, easy, and the entire family loves it! It’s so moist and has a ton of flavor!
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My husband gets grumpy when he goes too long without red meat. He can be such a baby sometimes. 😉
He’s the same way about pork…mostly bacon. The man could live on bacon, honestly.
Chicken is probably his least favorite protein, so if I’m going to wow him with a chicken dinner, it has to be GOOD.
Enter this ranch cheddar chicken.
He was a little skeptical the first time I plated it up, but then he took a bite of this moist, flavorful, crispy-topped chicken and he didn’t speak again the rest of the meal. He was too busy shoveling it in.
What Readers are Saying!
“I made this and it was absolutely delicious. My husband and son loved it too. I had the left-over piece for lunch the next day and it was even better!” -Jenae
This baked chicken is so moist and flavorful! And it literally could not be easier to make, which makes me love it even more.
Serve it up with my mac and cheese casserole and some sauteed broccoli.
How To Make Baked Ranch Chicken:
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Prepare: This is just about the simplest baked chicken recipe there is. Only a few ingredients so it is quick and easy but still very tasty! While your oven is preheating, mix together mayonnaise and ranch seasoning.
Top: Place the chicken breasts into a baking dish, and then spread the ranch and cheese mixture on top of the chicken breasts. Sprinkle panko over the top to make a nice, crispy coating.
What is Panko?
Panko is a Japanese bread crumb that is light, airy, and crispy. It can be found in most any grocery store. We highly recommend using Panko over traditional bread crumbs in any breading recipe where you want a crispy finished product.
My Favorite Thermometer!
I love using this meat thermometer for making sure the meat is fully cooked! Easy for beginners & absolutely worth the low cost.
My Favorite Vanilla!
I love using this meat thermometer for making sure the meat is at 165 degrees! Easy for beginners & totally worth the $10 cost!
My Favorite Cocoa Powder!
This cocoa powder is Dutch-processed, giving it a rich, deep flavor and color. Hershey’s brand is inexpensive and easy to find.
Make It a Meal!
Bake: Spray the tops of the chicken breasts lightly with cooking spray, and then place in the oven and bake for 25 minutes or until the chicken is cooked to 165 degrees and the Panko and cheese is a nice golden brown color. Top with some chopped parsley and serve!
My Favorite Thermometer!
I love using this meat thermometer for making sure the meat is fully cooked! Easy for beginners & absolutely worth the low cost.
Substitions:
- Don’t have any Panko? You can use regular breadcrumbs, but they won’t be quite as crispy.
- Swap the cheddar for any cheese you like. Pepper jack is always a good choice, in my opinion.
- Not sure about the mayonnaise? Sour cream should work in place of it.
- We haven’t tested it, but this recipe should work just as well with chicken thighs.
Baked Ranch Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup mayonnaise
- 2 tablespoons dry ranch dressing seasoning
- 1/3 cup shredded cheddar cheese
- 1/3 cup panko
- cooking spray
Instructions
- Preheat the oven to 425 degrees.
- Place the chicken in a large baking dish.
- In a small bowl, combine the mayonnaise, ranch, and cheddar cheese. Spread on top of the chicken breasts.
- Sprinkle the panko on top and spray lightly with cooking spray.
- Bake for 25 minutes or until chicken is cooked through.
Nutrition Information:
This recipe was originally published in July of 2012. It was updated with new photos and video in January 2021.
Cathy says
My husband told me to get rid of my other mayonnaise and breaded chicken recipes. This one is now his favorite (and mine, too)
Karly Campbell says
Love to hear that!
James Dye says
I have cooked a few times but my wife doesn’t like the mayo, ( I love this meal the way it is ) so I’m making it tonight with sour cream instead. Wish me luck. Lol. I will update after I try it with the substitute.
Karly says
I think it will be great with the sour cream! Enjoy!
Ash says
Used thighs instead of breasts. Also did a mix of cheddar and mozz for fun and air fried instead of baked. Seasoned the chicken with some black pepper and paprika before topping. Went at 400(that was the highes my air fryer went) for 25. Served with some ranch potatoes and green beans. Didn’t even take 15 minutes for the top to get nice and crispy. At that point I was worried about burning it, so we pulled it. The ranch flavor wasn’t as strong as I’d like, but otherwise it provided tender, tasty chicken. Will make again.
Karly says
Glad to hear you enjoyed the recipe, Ash! I’ll have to try this in the air fryer myself.
Carol Fuqua says
I found Panco way too salty. I will try bread crumbs next
Karly says
We use unseasoned panko in this recipe – it shouldn’t have much salt at all. The plain variety of panko generally has less sodium than plain bread crumbs. The saltiness is likely coming from the ranch. Make sure you’re using the ranch seasoning and not the ranch dip.
Carla G Skidmore says
I will give your recipe a try, Karly, as of now, I mix mayo with grated parmesan cheese and GF bread crumbs, either Panko or plain GF bread crumbs. I put the chicken breasts in a bag with the mayo, grated parm, and bread crumbs, shake and then bake until the chicken reaches 165 degrees. The chicken is moist and tender.
Patti says
This was so delicious!! I added some crumbled bacon before topping with panel!
Karly says
Great idea! 🙂
Carol Barnett says
I made this for supper. They loved it. Thank you!
Karly says
Thanks, Carol!
Donna F Brock says
Would this adapt well to an air fryer?
Karly says
I think it would, but I haven’t tried it myself.
Dana Caldwell says
Do u have a hard copy of ur cookbook? I would love to have one
Karly says
Hi Dana! You can buy my cookbook at Amazon. Titled “Stack Happy.” 🙂 Thanks for your support!
Lorraine Januchowski says
Will try