Baked Ranch Chicken Recipe
This Baked Ranch Chicken recipe features tender chicken breasts marinated in a creamy homemade ranch seasoning and sour cream mixture, then coated with a crispy blend of panko breadcrumbs, sharp cheddar, and parmesan cheese. Baked to golden perfection, it’s a flavorful and easy dinner option perfect for meal prep or weeknight meals.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 1 hour 40 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Chicken and Marinade
- 4 6-ounce boneless skinless chicken breasts (about 1.5 lbs)
- 1 tsp salt
- 1 tsp pepper
- 3 tablespoons homemade ranch seasoning or 1.3 ounce packet store-bought ranch seasoning
- ¾ cup sour cream
Bread Crumb Coating
- 1 cup plain panko breadcrumbs
- ¾ cup shredded sharp cheddar cheese
- ¼ cup grated parmesan cheese
- 1 tbsp extra virgin olive oil
- 1 tablespoon ranch seasoning (from the 3 tablespoon total)
Instructions
- Prepare and Pound the Chicken: Place the chicken breasts between parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound the chicken until each breast is about 1/4 inch thick. This helps the chicken cook quickly and evenly. Sprinkle both sides with salt and pepper and set aside.
- Make the Marinade: In a medium bowl, combine the sour cream and 2 tablespoons of ranch seasoning. Mix well to create a creamy marinade.
- Coat and Marinate the Chicken: Place the chicken breasts into the sour cream ranch mixture. Using tongs or your hands, ensure each breast is fully coated. Cover and refrigerate to marinate for at least 1 hour; for best results, marinate overnight.
- Preheat the Oven: Heat your oven to 400°F (204°C) to prepare for baking the chicken.
- Prepare the Bread Crumb Mixture: In a medium bowl, combine the remaining 1 tablespoon ranch seasoning, panko breadcrumbs, parmesan cheese, and shredded cheddar cheese, mixing until evenly combined.
- Coat the Chicken and Prepare the Baking Sheet: Lightly coat a sheet pan with extra virgin olive oil. Dip each marinated chicken breast into the panko breadcrumb mixture, pressing to adhere, and place them on the sheet pan. Divide the remaining breadcrumb mixture evenly over the chicken breasts.
- Bake the Chicken: Bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The coating should be golden and crispy.
- Serve: Remove from oven and serve immediately with your choice of salad, rice, or vegetables for a complete meal.
Notes
- Leftovers store best in glass containers in the refrigerator for up to three days.
- Cold leftovers can be eaten straight from the fridge or reheated in a preheated 375°F (190°C) oven for 10 minutes to regain crispiness.
- Microwave warming is convenient and takes about 45 seconds but may soften the coating.
- Marinate chicken up to 2 days ahead for convenient meal prep.
Find it online: https://flavorspath.com/baked-ranch-chicken-recipe/
