Baked Ranch Chicken

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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5 from 16 votes

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

Course Entree

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10

Cook Time 25

Resting Time 5

Total Time 40

Servings servings

Calories 325kcal

Author Yumna Jawad

Equipment

Ingredients

1 ¾ 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.

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