Baked Ranch Chicken
Updated Mar 21, 2026
Baked ranch chicken made with chicken breasts, olive oil, and ranch seasoning, then baked until juicy and finished under the broiler.
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Baked ranch chicken is soo easy and soo good!
I make baked ranch chicken when I have chicken breasts in the fridge and do not feel like doing much with them. This is one of those recipes that is almost too simple to count, but that’s kind of the point. You season the chicken, bake it, and use it however you need to.
This baked ranch chicken works well for dinner the first night, but I also like it for leftovers because it’s easy to slice up and throw into other meals. The biggest thing is pounding the chicken so it’s even before baking. That makes a bigger difference than anything else here.
Happy Cooking!
– Yumna
baked ranch chicken Ingredients
- Chicken breasts: Try to pound them to an even thickness before baking so they cook at the same rate. If one end is much thicker than the other, you’re more likely to end up with dry spots and undercooked spots in the same piece. You can also use chicken cutlets if you want to skip that step.
- Olive oil: This helps the ranch seasoning coat the chicken more evenly. If needed, you can swap in avocado oil or another neutral oil you already use for cooking.
- Ranch seasoning: Homemade ranch seasoning works well here because you can control the salt level, especially since different blends vary a lot. If you’re using a store-bought ranch packet, just know some are saltier than others.
- Salt and black pepper: Since ranch seasoning already has seasoning built in, you do not need much extra here. If your ranch blend is especially salty, you can reduce or skip the added salt
How to Make baked ranch chicken
Baked Ranch Chicken Recipe
This baked ranch chicken recipe is quick and easy, made with chicken breasts, olive oil, ranch seasoning, salt, and black pepper, then baked on a sheet pan until cooked through.
Ingredients
- 1 ½ pounds boneless skinless chicken breast about 3-4 large chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons homemade ranch seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
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.
Notes
The nutrition facts include using 2 tablespoons of my Homemade Ranch Seasoning. If using store-bought ranch seasoning, adjust accordingly.
My Top Tip: Start with dry chicken. Pat dry the chicken breasts with a paper towel. The oil sticks better, and in turn, the dry ranch seasoning sticks better too!
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.
Freezing: 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.
Nutrition
Serving: 1chicken breast, Calories: 308kcal, Carbohydrates: 4g, Protein: 36g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.02g, Cholesterol: 109mg, Sodium: 905mg, Potassium: 631mg, Fiber: 0.03g, Vitamin A: 52IU, Vitamin C: 2mg, Calcium: 9mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add lemon flavor. You can add lemon zest to the seasoning, about 1 teaspoon, to give the ranch chicken more flavor.
- Cheesy crust. Sprinkle Parmesan cheese on top of the chicken breasts, right before broiling for a nice crust.
- Fresh herbs. Mix in fresh herbs like chopped parsley or chives.
- Add some smokiness. ½ teaspoon of smoked paprika to the oil mixture.
Recipe 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-seasoned 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.
Serving Ideas
- Serve with potatoes. I like to pair baked ranch chicken with something starchy since the chicken itself is pretty simple. Lemon Rice, Baked Potato, or Quinoa all work!
- Add a vegetable side. It goes well with Air-Fried Broccoli, Roasted Brussels Sprouts, or Roasted Carrots.
- Pair with a salad. This also works well with a simple salad if you want to keep the rest of the meal lighter. Serve it with House Salad, Greek Salad, or Cucumber Tomato Salad.
FAQs
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.
Comments
Making tonight, can’t wait to try it!
Yay, I hope you enjoy!!
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.)
Secret is safe with me! Who doesn’t love a short cut for weeknight dinner!
Delicious!
Definitely a keeper !
I’ll definitely be making this again!
Yum yum yummy!
I’m going to cook this for dinner tonight so Looking forward to trying it yummy yummy
Hope you enjoy it!