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Baked Ranch Chicken

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One of the biggest challenges I see with meal planning is figuring new ways out to cook a full chicken breast. You can grill it, marinade it, bake it, or coat it. This baked ranch chicken is a nice solution to this challenge.

This chicken does not have a coating with any bread crumbs in it. You use crushed corn flakes instead. This is a delicious change and I love the texture it gives the coating. It’s nice and crispy. You sue dry ranch dressing mix in the coating for flavor along with some grated parmesan cheese. That’s all you need for coating the chicken.

Now, you do need a way to get the breading to stick to the chicken. No egg or is used in this baked ranch chicken version. Instead you use some butter. BUTTA! So good! Just dip the chicken in the melted butter before placing it in the coating mixture.

However, this isn’t fried in oil like many breaded chicken recipes so don’t feel too bad about that butter you use. Instead this breaded chicken is baked in the oven.

Here is what you need to make the

Baked Ranch Chicken

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Baked Ranch Chicken | realmomkitchen.com

Baked Ranch Chicken

  • Author: Laura
  • Total Time: 55 minutes
  • Yield: 4 servings


  • 4 boneless skinless chicken breasts
  • 1/2 cup melted butter
  • 1 (1 oz) pkg dry ranch dressing mix
  • 1 1/2 cup crushed corn flakes
  • 1/3 cup grated parmesan cheese


  1. Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with non-stick cooking spray.
  2. Add ranch dressing mix, crushed corn flakes, and parmesan cheese to a gallon sized freezer bag. Dip each of the chicken breasts in the melted butter. Add the chicken breasts to the bag of coating one at a time. Shake to coat the chicken each time and then place each chicken breasts in the baking pan.
  3. Sprinkle any of the remaining coating over the chicken breats in the dish.
  4. Bake chicken at 375 degrees for 40 minutes, check at 25 minutes to make sure coating isn’t getting too brown. If needed cover with foil at that point to prevent the coating from burning. Serves 4.


  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
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Recipe adapted from Life in a Lofthouse.

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