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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.
Josn says
Made a bland chicken breast delicious! We loved it and the preparation was easy.
scott ward says
isn’t ranch salad in a bottle the same as mayo and dry mix?
Karly says
It’ll be similar, but not quite the same. It would likely work to use ranch dressing though.
Donna Judd says
I loved recipe but was wondering why the topping would had slid off top of chicken while cooking. Everyone enjoyed was very tasty!
Pat says
Could miracle whip be used in place of mayo?
Karly says
It probably could be, if you think you’d like that flavor with the ranch.
Heather says
I find these receipts and try them that so many people have loved and my kids and husband do not like. Another fail for me.
Cade says
my absolute favorite recipe, made it probably 20 times & is so consistently delicious.
Karly says
Glad to hear you enjoy this one! 🙂
Mandi says
What’s a good sub for the dry ranch?
Karly says
You could try Italian seasoning.
Mandi says
Trying the Italian seasoning tonight. It’s delicious! Thank you
katie says
Trying this right now. Super excited!
Karly says
Enjoy!
Willie hutto says
Can these be done in crock pot ? Ranch cheddar chicken
Karly says
Haven’t tried it. If you do, I’d definitely save the panko topping for the end and pop them under the broiler.
Eve says
I love this recipe so much that I put the spread on pork chops too! Simple and delicious!
Tera says
I subbed sour cream. I don’t like mayo. I also used crushed cheese crackers which added another yummy element. I would use thinner breasts next time but it was very good.
Karly says
Oh, I bet the cheese crackers were delicious in this recipe!
denise says
can you use the ranch dry packet, I cant find the ranch seasoning at the store
Karly says
Yes, they’re the same thing. It’s just cheaper to buy a container of it than the individual packets and I tend to use it alot… 😉
Sarah says
This recipe was a staple during my two years at college! Impressive enough for entertaining, but quick enough to make after a full day of classes.
Jessica says
Would this work with chicken drumsticks attached to the thigh?
Karly says
You’d just need to adjust the bake time, but otherwise it should work fine.
Bella says
This recipe is delicious, easy and satisfies all family members tastebuds! My college daughter makes me make it for her every time she is able to get home. My husband would eat it every week if I cooked it. My youngest, pickiest, health nut … Can’t turn this dish up. It’s so easy, I made it for a huge family gathering over the Summer and everyone enjoyed it.
It economical too. I buy the large Hidden Ranch dry seasoning (16oz) at our local store and it lasts me quite awhile.
Thank you for a great, simple recipe.
sarah says
I’m about to make this and I see s possible problem of it being a bit wet. Shouldit be cooked uncovered the whole time or partial to help that? I don’t really want it dry or soggy. Obvious option is to empty out some juice towards the end but I would like any other tips that may help
Karly says
I don’t cover this when baking. The top has always gotten crispy, though there is liquid in the bottom of the dish. It’s not soggy – chicken is supposed to be moist. 🙂