Crispy, juicy baked ranch chicken coated in a crunchy parmesan–panko crust. Easy, flavorful, and perfect for weeknight dinners!

Scale

4 boneless chicken breasts (or 6 tenders)

1 cup panko breadcrumbs

1/2 cup grated parmesan cheese

1 packet ranch seasoning mix

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp salt

1/4 tsp black pepper

3 tbsp melted butter or olive oil

Fresh parsley (optional, for garnish)

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.

2. In a shallow bowl, mix panko, parmesan, ranch seasoning, garlic powder, paprika, salt, and pepper.

3. Brush each chicken breast with melted butter or oil.

4. Press chicken firmly into the breadcrumb mixture to coat all sides.

5. Place chicken on the baking sheet.

6. Bake 22–28 minutes, or until the internal temp reaches 165°F and the crust is golden and crispy.

7. Rest for 5 minutes before slicing. Garnish with parsley if desired.

For extra crispiness, lightly spray the top with cooking oil before baking.

Use chicken tenders for quicker cooking time (12–15 minutes).

Pairs well with mashed potatoes, roasted veggies, or a fresh salad.

Keywords: ranch chicken, crispy baked chicken, parmesan chicken, easy dinner