Baked Ranch Chicken

This baked ranch chicken is juicy, flavorful, and incredibly easy to make. Coated in a creamy ranch mixture and baked until golden, it’s a dish I love to prepare when I want a quick, family-friendly dinner that’s full of flavor. The ranch seasoning adds a tangy, herby kick that makes every bite irresistible.

Why You’ll Love This Recipe

I love how this recipe uses just a few simple ingredients to create a dinner that tastes like I spent hours in the kitchen. It’s quick to prepare, goes with almost any side dish, and always comes out tender and juicy. The baked coating locks in flavor, and the ranch seasoning gives it a delicious twist that keeps everyone coming back for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Ranch seasoning mix

• Mayonnaise or sour cream

• Garlic powder

• Paprika (optional)

• Salt

• Pepper

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking dish.

2. In a small bowl, I mix together mayonnaise (or sour cream), ranch seasoning, garlic powder, paprika, salt, and pepper.

3. I spread the ranch mixture evenly over each chicken breast, coating them completely.

4. I place the chicken in the prepared baking dish and bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).

5. I let the chicken rest for a few minutes before slicing and serving.

Servings and timing

This recipe makes about 4 servings. I usually spend 5–10 minutes preparing the chicken and 25–30 minutes baking, so it’s ready in roughly 35–40 minutes.

Variations

I sometimes sprinkle shredded cheddar or mozzarella cheese over the chicken for a cheesy crust. For extra crunch, I mix some breadcrumbs into the ranch coating. If I want to lighten it up, I use Greek yogurt instead of mayonnaise or sour cream.

storage/reheating

I store leftover chicken in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in the oven at 350°F (175°C) until heated through, or microwave it in short intervals to avoid drying it out. This chicken also freezes well for up to 2 months; I thaw it in the fridge overnight before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I sometimes use boneless, skinless thighs, and they turn out even juicier.

Can I make this ahead of time?

Yes, I prepare the chicken and coat it with the ranch mixture up to 24 hours in advance, then bake when ready.

Can I use homemade ranch seasoning?

Absolutely, I mix dried herbs like parsley, dill, and chives with garlic powder, onion powder, and salt for a homemade version.

How do I keep the chicken from drying out?

I avoid overbaking and let the chicken rest after cooking to lock in juices.

What sides go well with baked ranch chicken?

I like serving it with roasted vegetables, mashed potatoes, or a fresh salad.

Conclusion

This baked ranch chicken is one of my favorite easy dinners because it’s quick, flavorful, and versatile. I love how it pairs well with so many side dishes and how effortlessly it comes together. It’s a recipe I turn to again and again for busy weeknights or casual family meals.