Baked Ranch Chicken

One of the biggest challenges with meal planning is finding new ways to serve a simple chicken breast. You can grill it, marinate it, bake it, or bread it, but sometimes you just want something a little different. This Baked Ranch Chicken is an easy way to change things up while still keeping dinner simple.

Instead of using traditional bread crumbs, this recipe uses crushed cornflakes for the coating. They give the chicken a wonderfully crisp texture and make the outside nice and crunchy once baked.

Mix the cornflakes with dry ranch dressing mix and grated Parmesan cheese, so the coating is packed with flavor without a long list of ingredients. The ranch adds that familiar savory, herby flavor, while the Parmesan brings in a little salty richness.

To help the coating stick, dip the chicken in melted butter first. No egg wash is needed here. The butter not only helps the cornflake mixture cling to the chicken, but it also adds extra flavor and helps the coating brown nicely.

And even though butter is part of the recipe, the chicken is baked instead of fried in oil. That makes it an easy oven dinner with juicy chicken and a crispy coating.

This Baked Ranch Chicken is simple, full of ranch flavor, and perfect for busy weeknights when you want something a little more interesting than plain baked chicken.

Ingredients for Baked Ranch Chicken RECIPE

• BONELESS SKINLESS CHICKEN BREASTS – Chicken breasts are the main protein for this recipe. Using pieces of similar thickness helps them cook evenly and stay juicy.
• BUTTER – Melted butter helps the ranch and Parmesan coating stick to the chicken. It also adds richness and helps the outside brown as it bakes.
• DRY RANCH DRESSING MIX (Like Hidden Valley Ranch)- Dry ranch seasoning adds plenty of savory, herby flavor with ingredients like garlic, onion, and dried herbs. It makes the chicken flavorful without needing several separate seasonings.
• GRATED PARMESAN CHEESE – Parmesan adds salty, nutty flavor to the coating and helps it bake up golden and flavorful. Finely grated Parmesan distributes evenly over the chicken.

Instructions for Baked Ranch Chicken

Preheat the oven to 375°F. Lightly coat a 9 x 13-inch baking dish with nonstick cooking spray.

Add the dry ranch dressing mix, crushed cornflakes, and grated Parmesan cheese to a gallon-size resealable bag. Seal the bag and shake gently to combine the coating ingredients.

Dip each chicken breast into the melted butter, making sure it is coated on all sides. Place one chicken breast at a time into the bag with the cornflake mixture and shake until evenly coated. Transfer the coated chicken to the prepared baking dish and repeat with the remaining chicken breasts.

Sprinkle any remaining cornflake mixture over the chicken.

Bake for about 40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Check the chicken after about 25 minutes. If the coating is browning too much, loosely cover the baking dish with foil for the rest of the cooking time. Serve warm. Makes 4 servings.

Frequently Asked Questions

Can I use chicken tenders instead of chicken breasts?
Yes. Chicken tenders work well and will cook faster. Start checking them earlier so they don’t dry out.

Can I use chicken thighs?
Yes. You can use boneless, skinless chicken thighs, but the baking time may vary depending on their size and thickness.

What kind of cornflakes should I use?
Plain cornflakes work best. Crush them into fairly small crumbs, so they stick evenly to the chicken.

Can I use fresh Parmesan instead of grated Parmesan?
Yes. Finely grated Parmesan works very well and gives the coating good flavor.

How do I know when the chicken is done?
The chicken is done when the thickest part reaches an internal temperature of 165°F.

Why is my coating falling off?
Make sure the chicken is well coated in melted butter before adding the cornflake mixture. Pressing the coating gently onto the chicken can also help it stick.

Why is the coating getting too dark?
The cornflakes and Parmesan can brown quickly. Check the chicken partway through baking and loosely cover with foil if needed.

Can I prepare this ahead of time?
You can prepare the coating mixture ahead, but for the crispiest result, coat the chicken shortly before baking.

What can I serve with Baked Ranch Chicken?
Mashed potatoes, roasted veggies, broccoli, green beans, salad, rice, or mac and cheese would all pair well.

Tips and Tricks

• Pound the chicken to an even thickness. If the breasts are very thick or uneven, gently pound them so they cook evenly and stay juicier.
• Crush the cornflakes finely. Smaller crumbs stick better and create a more even, crisp coating.
• Coat the chicken thoroughly in butter. Make sure all sides are covered so the ranch-cornflake mixture has something to cling to.
• Press the coating onto the chicken. After shaking each piece in the bag, gently press any loose coating onto the surface before placing it in the baking dish.
• Watch the browning near the end. Check the chicken after about 25 minutes. If the coating is getting too dark before the chicken is fully cooked, loosely cover it with foil.

FOR MORE RECIPES LIKE THIS, TRY:

• Creamy Lemon Chicken Orzo Skillet
• Slow Cooker Chicken and Cheddar Biscuit Dumplings
• Chicken Shepherd’s Pie
• Creamed Chicken Over Biscuits

Recipe adapted from Life in a Lofthouse.