Why You’ll Love Easy Baked Ranch Chicken Recipe

There are three great reasons to make this recipe:

The juicy chicken is coated in a creamy ranch‑infused mixture, then topped with cheddar cheese and breadcrumbs for a pleasing combination of creamy, sharp and crisp textures.
It comes together quickly—just about 10 minutes of prep and under 40 minutes total—so you don’t need to spend hours in the kitchen.
It uses everyday ingredients and gives you a home‑cooked meal that’s satisfying, budget‑friendly, and crowd‑pleasing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts
ranch seasoning mix
sour cream
mayonnaise
shredded cheddar cheese
garlic powder
salt and pepper
breadcrumbs (optional for extra crunch)
fresh parsley for garnish

Directions

Preheat your oven to 375 °F (190 °C). Lightly grease a baking dish to prevent sticking.
In a medium bowl, stir together the sour cream, mayonnaise, ranch seasoning mix, garlic powder, salt and pepper until well combined.
Arrange the chicken breasts in a single layer in the prepared baking dish.
Evenly spread the creamy ranch mixture over each chicken breast, covering the tops completely.
Sprinkle the shredded cheddar cheese over the ranch‑coated chicken. If you like extra crunch, add a layer of breadcrumbs on top.
Bake uncovered for 25‑30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 °F (74 °C). The cheese should be melted and bubbling.
Remove the dish from the oven and let the chicken rest for about 5 minutes to lock in juices.
Garnish with fresh parsley and serve hot for the best flavor.

Servings and timing

Servings: 4
Prep time: approx. 10 minutes
Cook time: approx. 30 minutes
Total time: approx. 40 minutes

Variations

Use boneless chicken thighs instead of breasts if you prefer more flavor‑rich, slightly fattier meat — adjust baking time accordingly.
Substitute Greek yogurt for the sour cream for a lighter tangy twist.
Make it gluten‑free by skipping the breadcrumbs or using a gluten‑free breadcrumb alternative.
For a bolder flavor, add extra ranch seasoning or sprinkle smoked paprika or cayenne before baking.
Play with cheese: try a mix of cheddar and pepper jack for a spicy kick.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: For best results, place the chicken in a baking dish, cover lightly with foil, and warm in a 325 °F oven for 15‑20 minutes or until heated through. If using a microwave, use medium heat and cover to retain moisture, though the top may lose its crispness.
Freezing: Let cooked chicken cool completely, then wrap tightly in freezer‑safe containers or bags for up to 2 months. Thaw in the fridge overnight and reheat as above for best texture.

FAQs

What internal temperature should the chicken reach?

The chicken is done when it reaches an internal temperature of 165 °F (74 °C) and the juices run clear.

Can I use chicken thighs instead of chicken breasts?

Yes — thighs stay juicy and work perfectly. Just adjust the baking time slightly since thighs may need a bit longer.

Is it possible to assemble this dish ahead of time?

Yes — you can prepare it up to a few hours ahead, cover and refrigerate, then bake when you’re ready to eat.

What can I use instead of mayonnaise?

You can substitute with additional sour cream, or use plain cream cheese for extra richness, or even Greek yogurt for a lighter touch.

Can I make this recipe without breadcrumbs?

Definitely! The breadcrumbs are optional for extra crunch. The dish is still delicious without them.

Can I use a different type of cheese?

Yes — you can experiment with cheeses like Monterey Jack, pepper jack (for heat), mozzarella (for mild melt), or even a smoked cheddar for deeper flavor.

Can I make this dairy‑free?

Yes, by substituting dairy‑free sour cream and cheese alternatives, and omitting or replacing breadcrumbs with a dairy‑free option.

What sides pair well with this dish?

Roasted potatoes, mashed potatoes, steamed broccoli, green beans or a crisp garden salad complement the creamy tangy chicken nicely.

How do I prevent the chicken from drying out?

Choose chicken breasts of similar size and thickness so they cook evenly. If some pieces are thick, you can slightly flatten them. Also, avoid overbaking — start checking at about the 25‑minute mark.

Can I increase the number of servings or make it for a crowd?

Yes — simply scale up the ingredients proportionally, use a larger baking dish, and adjust baking time if the dish is more crowded (you may need a few extra minutes).

Conclusion

This Easy Baked Ranch Chicken is a flavorful, fuss‑free dish that brings comfort and tangy richness together in one satisfying meal. With simple ingredients, minimal preparation and great results, it’s a go‑to recipe whether you’re cooking for your family, entertaining friends or just want something delicious without the stress. Give it a try and add it to your regular dinner rotation — you won’t regret it.

Easy Baked Ranch Chicken

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This Easy Baked Ranch Chicken recipe is a simple and flavorful dish featuring tender chicken breasts seasoned with ranch dressing mix, then baked to juicy perfection. It’s a perfect weeknight dinner requiring minimal ingredients and effort.

Author: Emily
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner
Method: Baking
Cuisine: American

Ingredients

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 packet (1 oz) dry ranch dressing mix
1/2 teaspoon garlic powder
1/2 teaspoon paprika (optional)
Salt and pepper to taste
Fresh chopped parsley for garnish (optional)

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Instructions

Preheat the oven to 375°F (190°C).
Pat the chicken breasts dry with paper towels and place them in a baking dish.
Drizzle olive oil over the chicken breasts.
Sprinkle the ranch dressing mix, garlic powder, paprika (if using), salt, and pepper evenly over the chicken.
Rub the seasonings into the chicken to coat them evenly.
Bake for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove from oven and let rest for 5 minutes before serving.
Garnish with chopped parsley if desired and serve warm.

Notes

For extra juicy chicken, marinate with the seasoning and olive oil for 30 minutes before baking.
This recipe works well with chicken thighs too.
Serve with roasted veggies, salad, or mashed potatoes for a complete meal.

Nutrition

Serving Size: 1 chicken breast
Calories: 280
Sugar: 0g
Sodium: 480mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 35g
Cholesterol: 95mg