Go Back
Close-up of Crispy Baked Ranch Chicken with Parmesan Crust, sliced to show juicy interior and golden-brown breading.

Crispy Baked Ranch Chicken with Parmesan Crust

This crispy baked ranch chicken features a juicy interior with a crunchy parmesan coating full of savory herb flavor. It is perfect for easy weeknight dinners and visually appealing for Pinterest with its golden crust.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 4 boneless skinless chicken breasts sliced horizontally into thinner cutlets
For the marinade
  • 1 packet ranch seasoning mix
  • 1 teaspoon dried dill
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 cloves garlic grated
  • 1/2 cup mayonnaise
For the coating
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup unsalted butter melted

Equipment

  • Baking sheet
  • Parchment paper
  • Bowl
  • Wire rack

Method
 

  1. Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. In a bowl mix ranch seasoning, dill, onion powder, black pepper, salt, garlic, and mayonnaise until smooth.
  3. In a separate bowl combine panko breadcrumbs, Parmesan cheese, and melted butter until evenly coated.
  4. Coat each chicken piece in the mayonnaise mixture, ensuring all sides are covered.
  5. Press each piece into the breadcrumb mixture to form an even crust and place on the prepared baking sheet.
  6. Bake for 12 to 15 minutes until the coating is golden brown and the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  7. Remove from the oven and let the chicken rest for 5 minutes before serving.
  8. Serve warm with your favorite sides.

Notes

For extra crispiness, place the chicken on a wire rack over the baking sheet to allow air to circulate while baking. Ensure chicken is cooked to an internal temperature of 165 degrees Fahrenheit for safe consumption.