Ranch Chicken Recipe

Ranch Chicken Recipe

ByLila

I’ll never forget the first time I made ranch chicken for my family. It was one of those hectic weeknights when I needed something quick, tasty, and sure to please everyone. I had a packet of ranch seasoning in the pantry, some chicken breasts, and a craving for comfort food. What came out of the oven was pure magic—juicy, golden chicken with that tangy, herby ranch flavor we all love. My kids devoured it, and my husband asked for seconds.

Now, it’s a staple in our house, and I’m excited to share this recipe with you! Whether you’re a busy parent or just love bold flavors, this ranch chicken is a game-changer. It’s easy to whip up, endlessly versatile, and pairs with just about any side. Let’s dive into this crowd-pleasing dish that’ll have your kitchen smelling amazing and your family begging for more.

Ranch Chicken

Ingredients

  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 packet (1 oz) ranch seasoning mix
  • 1/2 cup all-purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • Cooking spray
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
  2. Prep the chicken: Pat the chicken breasts dry with paper towels. If they’re thick, pound them to an even 1/2-inch thickness for faster, even cooking.
  3. Set up the breading station: In a shallow dish, mix flour, garlic powder, paprika, and black pepper. In a second dish, whisk eggs with 1 tbsp of the ranch seasoning. In a third dish, combine panko, Parmesan, and the remaining ranch seasoning.
  4. Coat the chicken: Dredge each chicken breast in the flour mixture, shaking off excess. Dip it in the egg mixture, then press it into the panko mixture to coat well.
  5. Sear the chicken: Heat olive oil in a large skillet over medium heat. Add the breaded chicken and cook for 2-3 minutes per side until golden. (Work in batches if needed.)
  6. Bake: Transfer the chicken to the prepared baking sheet. Bake for 15-20 minutes, or until the internal temperature reaches 165°F (75°C).
  7. Serve: Let the chicken rest for 5 minutes. Garnish with parsley, if desired, and serve hot.
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Pro Cooking Tips

  • Pound for even cooking: Use a meat mallet or rolling pin to flatten chicken breasts. This ensures they cook evenly and stay juicy.
  • Crispier coating: Toast the panko in a dry skillet for 2-3 minutes before breading for extra crunch.
  • Check doneness: Use a meat thermometer to avoid overcooking. Chicken is done at 165°F (75°C).
  • Double the seasoning: If you love bold flavors, mix an extra teaspoon of ranch seasoning into the flour mixture.

Variations

  • Spicy Ranch Chicken: Add 1/2 tsp cayenne pepper or red pepper flakes to the breadcrumb mixture.
  • Baked Only: Skip the skillet and bake for 20-25 minutes, flipping halfway, for a lighter option.
  • Ranch Chicken Tenders: Use chicken tenderloins instead of breasts for bite-sized pieces perfect for kids.
  • Gluten-Free: Swap flour for gluten-free flour and use gluten-free panko.

Storage Suggestions

  • Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes to keep the coating crisp.
  • Freezer: Freeze cooked chicken in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
  • Meal Prep: Bread the chicken ahead of time and refrigerate for up to 24 hours before cooking.

How to Serve

Ranch chicken is super versatile! Pair it with:

  • A fresh green salad with ranch dressing (because, why not?).
  • Mashed potatoes or roasted veggies for a hearty meal.
  • Coleslaw or cornbread for a Southern twist.
  • Slice it up for sandwiches or wraps with lettuce, tomato, and extra ranch.

Nutrition Facts (Per Serving)

  • Calories: 420 kcal
  • Protein: 38g
  • Fat: 18g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Sugar: 1g
  • Sodium: 780mg

Note: Nutrition may vary based on ingredient brands and portion sizes.

FAQs

Can I use homemade ranch seasoning?
Absolutely! Mix 1 tbsp dried parsley, 1 tsp dried dill, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried chives, and a pinch of salt.

Can I make this in an air fryer?
Yes! Cook at 375°F (190°C) for 10-12 minutes, flipping halfway, until the chicken reaches 165°F.

What if I don’t have panko?
Regular breadcrumbs work, but the coating won’t be as crispy. Crush cornflakes for a similar crunch.

Is this recipe kid-friendly?
Totally! The ranch flavor is mild, and you can cut the chicken into smaller pieces for little eaters.

Conclusion

This ranch chicken recipe is your ticket to a stress-free, delicious dinner that everyone will love. With its crispy coating and zesty flavor, it’s a dish that feels indulgent but is simple enough for any night of the week. Try it once, and I bet it’ll become a regular in your meal rotation, just like it is in mine. So, grab that ranch seasoning and get cooking—your taste buds will thank you!

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