Baked Ranch Chicken

Yumna Jawad

5 from 16 votes

This baked ranch chicken recipe is quick and easy as can be! The secret ingredient? Homemade ranch seasoning (yum!).

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Baked Ranch Chicken – a simple yet scrumptiously satisfying dish that promises to breathe new life into your weeknight meals. This baked ranch chicken recipe isn’t just about slathering chicken in ranch (in fact, we are using homemade ranch seasoning!); it’s about creating a tasty, juicy baked chicken that’s packed with flavor on the outside.

A white plate with baked ranch chicken and a side of broccoli with a tray of other baked chicken and a seafoam green and white striped cloth napkin nearby.
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Table of Contents

Let’s be honest—sometimes you just want dinner to be easy without tasting like you gave up halfway through. That’s where this Baked Ranch Chicken steps in. It’s like your weeknight hero, turning “What’s for dinner?” into “This is awesome!” in about 20 minutes. You’ve got chicken, a bit of olive oil, and ranch seasoning—basic stuff that, when combined, somehow does a little dance and ends up delicious. This baked ranch chicken is the culinary equivalent of throwing on jeans and a t-shirt and somehow nailing that effortlessly cool look.

Recipe at a Glance

Cuisine Inspiration: American
Primary Cooking Method: Oven-baked
Dietary Info: Dairy-free, gluten-free
Key Flavor: Savory ranch
Skill Level: Easy

Summary

  • Simple recipe with minimal ingredients: You only need 5 ingredients to make this recipe. The ranch seasoning, being the only “specialty” item, is really easy to make or buy at any local grocery store.
  • Meal prep lunch option: Not only is this chicken great for dinner, but it’s also perfect for meal prep. It stays juicy for days, making your workweek lunches a whole lot tastier and more convenient.
  • Family-friendly: Kid-approved and satisfying for adults, this baked ranch chicken is a crowd-pleaser that’s adaptable for various palates and perfect for a family sit-down meal or a casual dining experience.
  • Pairing flexibility: This baked ranch chicken not only packs a flavorful punch but also boasts the flexibility to pair with a variety of sides. Whether it’s a summer salad with strawberries, roasted veggies, or a comforting grain, the chicken’s robust ranch flavor complements any side dish beautifully, ensuring a well-rounded meal any day of the week.

Ingredients to Make Baked Ranch Chicken

Ingredients for baked ranch chicken: Chicken breasts, olive oil, homemade ranch seasoning, salt, and black pepper.
  • Chicken breast: Use a few large, boneless, skinless chicken breasts for this recipe.
  • Olive oil: Good quality olive oil provides moisture to the chicken, helps the seasoning adhere better, and adds rich and delicious flavor.
  • Ranch seasoning: This is the key ingredient that will give that classic ranch flavor to the chicken. To keep this ranch chicken dairy-free, whip up a batch of my homemade dairy-free ranch seasoning, as most store-bought ranch seasonings contain buttermilk powder.
  • Salt and black pepper: Salt enhances the overall flavor, while the black pepper adds a touch of heat.
  • Add a pop of citrus. Infuse a hint of brightness by adding a little bit of lemon zest to the seasoning.
  • Cheesy crust. Sprinkle Parmesan cheese on top of the chicken breasts before baking for an extra layer of savory goodness.
  • Fresh herbs. Mix in chopped fresh herbs like parsley or green onions for added freshness and a pop of color.
  • Add some smokiness. Incorporate a smoky kick with a pinch of smoked paprika to the ranch seasoning.

How to Make Baked Ranch Chicken

This recipe really is easy to make, and I do like pounding my chicken breast for faster, even cooking but it is not required.

Prepare the Chicken

  1. Place the chicken breast between a few layers of plastic wrap to keep any splatters contained.
  2. Pound the chicken using a rolling pin or a meat mallet so they have even thickness throughout.
  3. In a large bowl, combine the olive oil, ranch seasoning mix, and salt and pepper.
  4. Place the chicken in the bowl and toss to combine so the chicken is evenly coated with the seasoning.
4-image collage of prepping the chicken: 1 - Chicken breast on a sheet of parchment paper covered with plastic wrap; 2 - Mallet pounding the chicken breast; 3 - Oil, ranch, salt, and pepper in a bowl before mixing; 4 - After adding the chicken breast and mixing to fully coat in seasoning.

Bake the Chicken

  1. Transfer the seasoned chicken to a parchment-paper lined baking sheet.
  2. Bake the chicken in a preheated oven until the internal temperature is 165°F. Broil on high heat for a few minutes until golden brown on top.
2-image collage of cooking the chicken: 1 - Seasoned Chicken on baking sheet before baking; 2 - After baking/broiling to show golden brown top.

Tips for Making the Best Baked Chicken with Ranch Seasoning

  1. Start with dry chicken. Pat dry the chicken breasts with a paper towel to allow the dry ranch seasoning to adhere more effectively, ensuring even coating and well-seasoned chicken.
  2. Pound the chicken for even cooking. Most chicken breasts are thinner on one end, and this can result in one side cooking faster than the other. Pound the chicken, focusing on the thicker part of the breast more so it’s uniform throughout as much as possible.
  3. Don’t overcook the chicken. Avoid drying out the meat by cooking until the internal temperature reaches 165°F, then broiling for a few minutes just until it reaches the desired color.
  4. Let the chicken rest. Allow the chicken to rest after removing it from heat to help the juices redistribute back into the breasts, keeping the chicken moist.
A baking sheet with 4 baked ranch chicken breasts garnished with parsley on parchment paper.

What to Serve with Baked Ranch Chicken Without Breadcrumbs

How to Store & Reheat Baked Ranch Chicken

Store leftover ranch chicken in an airtight container in the refrigerator. This baked ranch chicken is delicious chilled and served over salads and in bowls. To quickly reheat, cover the chicken with a damp paper towel and reheat in a microwave in short increments until warmed through.

How Long Will Baked Ranch Chicken Last in the Fridge?

For the best flavor and texture, keep ranch chicken in the fridge for up to 4 days.

Can I Freeze Baked Ranch Chicken with Ranch Seasoning?

Yes! Add the baked ranch chicken to a zip-top bag or a freezer-safe storage container and store it in the freezer for up to 2 months. Thaw in the refrigerator overnight and reheat per instructions.

Frequently Asked Questions

The seasoning isn’t sticking to my chicken; what can I do?

Chicken breasts can dry out if overcooked. Make sure to pound them to an even thickness before baking for even cooking, and keep an eye on the internal temperature—165°F is your target. If they’re browning too fast, cover them with foil.

Is it better to cut chicken breasts before or after cooking?

I recommend cutting the chicken after cooking to retain moisture and prevent dry chicken. After removing them from heat, let them rest to allow the juices to redistribute back into the meat, then slice the chicken breasts against the grain. Cooking cut chicken may result in overcooked chicken and loss of moisture.

Can I use chicken thighs instead of breasts for this baked ranch chicken recipe?

Absolutely! If you prefer chicken thighs over breasts, this recipe lets you easily swap them out. Be sure to adjust the cooking time accordingly based on the size of your chicken thighs. Chicken breasts generally cook quicker than thighs so allow yourself extra time to sufficiently cook the chicken through.

Sliced baked ranch chicken being stabbed by a fork on a white plate with a side of broccoli; a bowl of parsley and tray of more cooked chicken nearby.

This no-fuss baked ranch chicken offers a simple yet flavorful way to enjoy a delicious meal. Whether you’re serving this on a busy weeknight with a simple side or for a special occasion, this baked ranch chicken will be a crowd-pleaser every time!

More Chicken Recipes:

If you try this feel good Baked Ranch Chicken recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

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Close-up of sliced baked ranch chicken being stabbed by a fork on a white plate with a side of broccoli.
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Review

Baked Ranch Chicken

This baked ranch chicken recipe is quick and easy as can be! The secret ingredient? Homemade ranch seasoning (yum!).
5 from 16 votes
Author Yumna Jawad
Servings 4 servings
Course Entree
Calories 325
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

Instructions

  • Preheat oven to 425°F and line a baking sheet with parchment paper.
  • Pound chicken using a rolling pin or meat mallet so they have even thickness.
  • Combine olive oil, ranch seasoning, salt and pepper in a large bowl. Place the chicken in the bowl and toss to combine so the chicken is evenly coated with the seasoning all around. Transfer the seasoned chicken to prepared baking sheet.
  • Bake chicken in preheated oven for 20-25 minutes, or until internal temperature is 165°F.
  • Broil on high heat until golden, about 2-3 minutes. Allow chicken to rest on baking sheet for 5 minutes before serving or cutting.
  • To serve, drizzle pan juices over the chicken.

Equipment

Notes

The nutrition facts include using 2 tablespoons of my Homemade Ranch Seasoning. If using store-bought ranch seasoning, adjust accordingly.
Storage: Store leftover ranch chicken in an airtight container in the refrigerator for up to 4 days. To quickly reheat, cover the chicken with a damp paper towel and reheat in a microwave in short increments until warmed through.
You can also freeze the chicken in zip-top bag or a freezer-safe storage containers for up to 2 months. Thaw overnight in the fridge and reheat. 
Tips:
Start with dry chicken. Pat dry the chicken breasts with a paper towel to allow the dry ranch seasoning to adhere more effectively, ensuring even coating and well-seasoning chicken.
Pound the chicken for even cooking. Most chicken breasts are thinner on one end, and this can result in one side cooking faster than the other. Pound the chicken, focusing on the thicker part of the breast more so it’s uniform throughout as much as possible.
Don’t overcook the chicken. Avoid drying out the meat by cooking until the internal temperature reaches 165°F, then broiling for a few minutes just until it reaches the desired color.
Let the chicken rest. Allow the chicken to rest after removing it from heat to help the juices redistribute back into the breasts, keeping the chicken moist.

Nutrition

Serving: 1chicken breast, Calories: 325kcal, Carbohydrates: 1g, Protein: 43g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.03g, Cholesterol: 127mg, Sodium: 401mg, Potassium: 766mg, Fiber: 0.3g, Sugar: 0.2g, Vitamin A: 75IU, Vitamin C: 2mg, Calcium: 15mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Diet: Gluten Free, Low Lactose
Cuisine American
Course: Entree

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Comments

  1. I made this for dinner tonight & it was DELICIOUS! My husband & I both loved it. (I must confess that I used a packet of ranch seasoning.)

    Reply