By Becky Hardin
Updated Jan 13, 2025
I don’t mean to brag when I say, Crispy Ranch Chicken is the ultimate weeknight dinner, gets ready in just 30 mins. Am I!! This easy chicken recipe is made with a handful of ingredients including crunchy Panko breadcrumbs and mouthwatering ranch seasoning. With crunchy texture on top and tender chicken inside, even your picky eaters will come back with clean plates. Just serve them with their favorite dip and see the magic!!
This baked ranch chicken is a weeknight staple at my home because it is incredibly easy to make with minimal ingredients and budget-friendly. Let me repeat myself, this is fairly quick homemade dinner that I can whip up in under an hour!
Ingredients for Ranch Chicken
- Chicken Breast: When I say quick dinner then my first preference is to use boneless chicken, and chicken breast is the BEST as it cooks faster than any other cut. You can use chicken thigh as an alternative.
- Panko Breadcrumbs: They are the star in ranch chicken recipe, baked chicken coated with Panko breadcrumbs give that perfect crunch with every bite. I prefer to use regular Panko breadcrumbs so that ranch flavor gets precedence over seasoned one. For any dietary restriction swap them with gluten-free breadcrumbs. Cornflakes is also a great alternative.
- Ranch Seasoning: I love the versatility in ranch seasoning, it is sweet and tangy, all at once. Perfectly goes with chicken recipes. I am using my homemade ranch seasoning but any store bought mix will work.
- Parmesan cheese: Freshly grated Parmesan cheese adds a little savory nutty flavor, with creamy ranch it compliments very well.
- Eggs: I use beaten eggs for coating the chicken. Egg coating results in a crispy texture. You can use mayo as well for coating, but it will provide softer texture.
Tips For Success
- Remember, chicken isn’t safe to eat unless the internal temperature reaches 165°F. Use a meat thermometer to measure the temperature before you remove the chicken from the oven.
- It is important to use Panko breadcrumbs if you are looking for perfect crunch. Panko gives the texture and is crunchier than other plain breadcrumbs.
- Trim the fat off of the chicken breasts prior to dredging if there is any.
- While spraying the tops of the chicken with olive oil, try not to overdo it! You don’t want the breadcrumbs getting oily and soggy.
- If looking for more flavors, you can use seasoned panko breadcrumbs.
How to Store and Reheat
Refrigerate: You won’t stop cleaning your plate with this finger-licking Ranch Chicken tenders. But for any left overs just pop them in an airtight container and store for 3-4 days. Either microwave them till they are warm enough or bake them for few mins at 375 F.
Freeze: I love the fact that Breaded Ranch Chicken can be frozen before or after baking. Isn’t it a great option to making ahead for the family gathering!! After baking, just let them cool down completely, transfer in freezer-friendly bags and store.
If freezing before baking, then first place all coated chicken breasts on a baking pan lined with parchment paper and freeze for 1-2 hours. Take them out and now transfer them in freezer-friendly bags and store. Doing so will help them not sticking with each other and all pieces will stay separate. Stays good in freezer for 3-4 months.
Reheat: Thaw them overnight in refrigerator and then bake them further for 5-10 minutes in oven at 375 F.
Serving Suggestions
I love to throw some veggies or pasta or salads with my breaded ranch chicken. For fiber have Air Fryer Ranch Broccoli or Grilled Ranch Potatoes or for tanginess try with Easy Ranch Fried Pickles . Doesn’t this combination sound “ranch-tastic”!
Have some carbs like Pasta Pomodoro or Veggie Pasta Salad or Green Goddess Pasta or Kale Caesar Salad .
5-Star Review
“I made this last night and it was the moistest chicken we’ve ever had. A bit of crispy and the flavor was wonderful. I didn’t have buttermilk and did add lemon juice to 1% milk. I am making it again today. Thank you for this recipe.” – Dawn
Ingredients1x2x3x
- ▢ 4 boneless, skinless chicken breasts
- ▢ Kosher salt and freshly ground black pepper to taste
- ▢ ¾ cup all-purpose flour
- ▢ 2 large eggs beaten
- ▢ 1 cup Panko breadcrumbs
- ▢ ½ cup freshly grated Parmesan cheese
- ▢ 1 ounce ranch seasoning store-bought or homemade (1 packet)
Video
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking pan with olive oil and set aside.
- Season both sides of the chicken breasts with salt and pepper. Adjust salt and pepper to taste. 4 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Set out 3 shallow bowls. In the first bowl, mix the flour and a pinch of salt and pepper together. Add the eggs to the second bowl. Mix the breadcrumbs, parmesan cheese, and ranch seasoning mix together in the third bowl. ¾ cup all-purpose flour, 2 large eggs, 1 cup Panko breadcrumbs, ½ cup freshly grated Parmesan cheese, 1 ounce ranch seasoning
- For coating, start by dipping seasoned chicken breasts in the flour from both sides.
- Next dip in the beaten eggs, and finally the breadcrumbs.
- Place each coated chicken breast in the prepared baking dish. Spray the tops of the chicken with cooking spray.
- Bake for 30 minutes, or until the chicken reaches 165°F and is golden brown.
Equipment
- 9×13 Baking Pan
Becky’s Tips
- Extra Crispy Chicken: For an extra crispy crust, heat 1 tablespoon of butter and 1 tablespoon of oil in a pan. Sear the chicken until crispy on both sides, about 4 minutes. Place into the oven and bake for 20 minutes or until the chicken reaches 165°F. Use a meat thermometer to measure the temperature before you remove the chicken from the oven.
- Breadcrumbs: Feel free to use cornflakes for coating instead of Panko breadcrumbs. Homemade breadcrumbs may not result in perfect crisp texture.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Ranch Chicken Step by Step
Preheat oven & Prepare baking dish: Preheat the oven to 375°F. Grease the 9×13 inch baking pan with olive oil and set aside.
Season the chicken: Take 4 boneless, skinless chicken breasts and season them with salt and freshly ground black pepper on both sides. Adjust salt as per taste.
Prepare Dredge Station: This is the time to prepare a dredge station for easy coating. Set out 3 shallow bowls. In the first bowl, mix the 3/4 cup of all purpose flour and a pinch of salt and pepper together. Combine well.
Crack 2 large eggs in second glass bowl and whisk them. In the third bowl, 1 cup of panko breadcrumbs, 1/2 cup of parmesan cheese, and 1 ounce of ranch seasoning mix together in the third bowl.
Coat Chicken: For coating chicken breasts, start by first dipping each side of the chicken in the flour. Cover them nicely from both sides.
Now to cover them with beaten eggs. This will help in sticking breadcrumbs evenly in next step. And finally the breadcrumb mixture.
Bake: Place each coated chicken breast in the prepared baking dish. Spray the tops of the chicken with cooking spray. Be mindful while spraying.
Bake for 30 minutes, or until the chicken reaches 165°F from inside (check with the help of thermometer) and is golden brown.
Baked crispy ranch chicken is a dinner that kids will actually eat and adults will crave like crazy!
More Baked Chicken Recipes to Try
Jerk Chicken Wings
Hot Honey Chicken Sliders
Creamy Tuscan Chicken
Creamy Chicken Soup
Fried Chicken Breast
Chicken Potstickers
Paella
Chicken Chow Mein
Baked Ranch Chicken Breast Recipe
Equipment
- 9x13 Baking Pan
Ingredients
- 4 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper to taste
- ¾ cup all-purpose flour
- 2 large eggs beaten
- 1 cup Panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- 1 ounce ranch seasoning store-bought or homemade (1 packet)
Instructions
- Preheat oven to 375°F. Grease a 9x13-inch baking pan with olive oil and set aside.
- Season both sides of the chicken breasts with salt and pepper. Adjust salt and pepper to taste. 4 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Set out 3 shallow bowls. In the first bowl, mix the flour and a pinch of salt and pepper together. Add the eggs to the second bowl. Mix the breadcrumbs, parmesan cheese, and ranch seasoning mix together in the third bowl. ¾ cup all-purpose flour, 2 large eggs, 1 cup Panko breadcrumbs, ½ cup freshly grated Parmesan cheese, 1 ounce ranch seasoning
- For coating, start by dipping seasoned chicken breasts in the flour from both sides.
- Next dip in the beaten eggs, and finally the breadcrumbs.
- Place each coated chicken breast in the prepared baking dish. Spray the tops of the chicken with cooking spray.
- Bake for 30 minutes, or until the chicken reaches 165°F and is golden brown.
Video
Notes
- Extra Crispy Chicken: For an extra crispy crust, heat 1 tablespoon of butter and 1 tablespoon of oil in a pan. Sear the chicken until crispy on both sides, about 4 minutes. Place into the oven and bake for 20 minutes or until the chicken reaches 165°F. Use a meat thermometer to measure the temperature before you remove the chicken from the oven.
- Breadcrumbs: Feel free to use cornflakes for coating instead of Panko breadcrumbs. Homemade breadcrumbs may not result in perfect crisp texture.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
