Description
This Crispy Baked Ranch Chicken recipe features tender, juicy chicken breasts coated in a flavorful ranch seasoning and panko breadcrumb mixture, then baked to a golden, crispy perfection. A simple and delicious dinner option perfect for busy weeknights or meal prep.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Coating
- 1 packet (1 oz) ranch seasoning mix
- 1 cup panko bread crumbs
- 1 tsp garlic powder
Other
- 2 tbsp olive oil
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare Coating: In a medium bowl, thoroughly mix together the ranch seasoning mix, panko bread crumbs, and garlic powder to create a flavorful coating for the chicken.
- Oil the Chicken: Brush each chicken breast lightly with olive oil, which will help the coating adhere and promote crispiness during baking.
- Coat the Chicken: Dredge each oiled chicken breast in the panko mixture, pressing the coating onto the surface to ensure it sticks well and is evenly covered.
- Bake: Arrange the coated chicken breasts on the prepared baking sheet and bake in the preheated oven for 25-30 minutes, or until the coating is golden brown and an internal temperature of 165°F (74°C) is reached.
- Rest and Serve: Remove the chicken from the oven and allow it to rest for 5 minutes to let the juices redistribute before serving.
Notes
- For extra crispiness, you can lightly spray the coated chicken with cooking spray before baking.
- Ensure chicken breasts are of even thickness for uniform cooking; pound them if necessary.
- Use a meat thermometer to check the internal temperature to avoid over or undercooking.
- Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
- This recipe pairs wonderfully with a fresh salad, roasted vegetables, or mashed potatoes.
