This Parmesan Ranch Chicken takes two popular favorites, ranch and cheese, and uses them as the perfect breaded chicken seasoning. Serve it as a flavorful and delicious weeknight meal any day of the week!
What’s in Ranch Parmesan Chicken?
This is a 5-ingredient recipe that can be made in under an hour, making it the perfect quick meal for busy nights when you don’t know what to cook. Are you ready, ranch lovers?
- Panko Breadcrumbs: Make this chicken crispy and crunchy.
- Parmesan Cheese: Adds a great salty and umami flavor.
- Ranch Seasoning Mix: Who doesn’t love ranch?!
- Unsalted Butter: Helps the seasonings and breadcrumbs stick to the chicken.
- Chicken: I used boneless, skinless chicken breasts, but you could also use thighs.
Pro Tip: Make sure to pat the chicken dry before dredging it in the butter and breadcrumbs to help everything adhere!
Variations on Ranch Parmesan Crusted Chicken
- You can use regular Italian breadcrumbs instead of Panko, or try keto breadcrumbs to make this dish keto-friendly.
- Feel free to swap the Parmesan for another hard cheese, such as Asiago, Pecorino Romano, or Grana Padano.
- In place of the ranch seasoning, feel free to use your favorite seasoning packet, such as Italian seasoning, chicken seasoning, or creole seasoning!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Unfortunately, this recipe is not keto-friendly due to the addition of Panko breadcrumbs. You can make this recipe keto-friendly by using keto breadcrumbs!
The best way to ensure that the breading adheres to the chicken is to pat the chicken dry before dredging it in the butter and breadcrumbs. Any moisture leftover on the chicken can cause the breading to flake off.
I like to serve this chicken with a nice side salad, cooked rice or pasta, or steamed veggies!
How to Store and Reheat
Store Parmesan ranch chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 15 minutes, until warmed through.
How to Freeze
Freeze Parmesan ranch chicken in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this hearty chicken with cooked rice or pasta, a chopped salad, or sautéed veggies.
Parmesan Ranch Chicken Recipe
Ingredients
- 1 cup Panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- 1 ounce ranch seasoning mix (1 envelope)
- ½ cup unsalted butter melted (1 stick)
- 4 (8-ounce) boneless, skinless chicken breasts
Equipment
- 9×13 Baking Pan
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray and set aside.
- Combine the breadcrumbs, Parmesan, and ranch seasoning mix in a large shallow bowl. In a second bowl, pour the melted butter.1 cup Panko breadcrumbs, ½ cup freshly grated Parmesan cheese, 1 ounce ranch seasoning mix, ½ cup unsalted butter
- Dip the chicken breasts in melted butter, then roll each chicken breast in the breadcrumb mixture until evenly coated.4 (8-ounce) boneless, skinless chicken breasts
- Place the coated chicken in the prepared baking dish.
- Bake for 40-45 minutes, or until the chicken is fully cooked, the juices run clear, and the internal temperature is at least 165°F.
Notes
- You can use regular Italian breadcrumbs instead of Panko, or try keto breadcrumbs to make this dish keto-friendly.
- Feel free to swap the Parmesan for another hard cheese, such as Asiago, Pecorino Romano, or Grana Padano.
- In place of the ranch seasoning, feel free to use your favorite seasoning packet, such as Italian seasoning, chicken seasoning, or creole seasoning!
- In place of the chicken breasts, you can use an equal amount of boneless, skinless chicken thighs.
- Make sure to pat the chicken dry before dredging it in the butter and breadcrumbs to help everything adhere!
- Slice the chicken in half lengthwise to create chicken cutlets. This will cut down on the cooking time and allow the meat to cook more evenly.
- To make in advance, coat the chicken and place it in an air-tight container in the fridge overnight before baking.
- Broil your chicken for a minute or two at the end of cooking to get an even crispier crust. Just be sure you keep a close eye on it — you don’t want it to burn.
Leave a Review