Juicy, garlicky-herby, and wonderfully hands-off—this Baked Ranch Chicken is the weeknight dinner that practically cooks itself. A quick ranch rub locks in moisture and infuses every bite with savory herbs, while a light, creamy coating keeps the chicken tender under a golden, lightly crisp top. It’s kid-approved, meal-prep friendly, and flexible enough to pair with any side—roasted veggies, buttered noodles, or a crisp green salad.
You can use breasts or thighs, store-bought ranch seasoning or a simple DIY blend, and choose your finish: straight-up juicy bake, a Parmesan–panko topper, or a bacon-ranch variation. Either way, you’ll get flavorful chicken with minimal effort and maximum weeknight payoff.
Key Ingredients & Substitutions
Each ingredient earns its spot for flavor and juiciness—swap smartly based on what you have.
Chicken: Boneless, skinless breasts (pounded to even 3/4-inch) or thighs (naturally juicy and forgiving). Bone-in thighs also work—see FAQs for timing.
Ranch seasoning: Packet is fine; homemade (dill, parsley, chives, garlic, onion, pepper) tastes fresher. If you have it, a spoon of buttermilk powder adds authentic ranch tang.
Binder: Greek yogurt or mayo keeps the chicken moist and helps seasoning adhere. Dairy-free? Use a good plant-based mayo.
Parmesan: Adds savory depth and helps browning. Pecorino or grated Asiago are great swaps.
Panko (optional): For a lightly crisp lid. Use gluten-free panko if needed—or skip for a saucier bake.
Butter or olive oil: A little fat ensures tenderness and golden color. Ghee works, too.
Equipment You’ll Need
- 9×13-inch baking dish or sheet pan
- Small bowl and spoon for mixing
- Measuring spoons/cups
- Meat mallet or rolling pin (to even breast thickness)
- Instant-read thermometer
Flavor Variations & Add-Ins
- Parmesan–panko ranch: Mix 1/2 cup panko + 1/3 cup Parmesan + 1 Tbsp melted butter; sprinkle over the coated chicken.
- Bacon ranch: Top with 1/2 cup cooked, crumbled bacon during the last 5 minutes; finish with chives.
- Buffalo ranch: Whisk 1–2 Tbsp hot sauce into the yogurt/mayo binder; serve with extra for drizzling.
- Honey–ranch: Add 2 tsp honey to the binder for a sweet-savory glaze; great for kiddos.
- Sheet-pan dinner: Surround chicken with 1-inch potato chunks and broccoli florets; toss veggies with oil + ranch before baking.
How to Make Baked Ranch Chicken
Ingredients You’ll Need:
- 1 1/2–2 lb boneless, skinless chicken breasts (pounded to 3/4-inch) or thighs
- 1 teaspoon kosher salt, divided (adjust if using a salty ranch packet)
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil or melted butter
- 1/3 cup Greek yogurt or mayonnaise
- 2–3 tablespoons ranch seasoning (packet or homemade, to taste)
- 1 teaspoon Dijon mustard (optional, depth)
- 1/2 teaspoon garlic powder (if your ranch blend is mild)
- 1/3 cup finely grated Parmesan
- Optional topping: 1/2 cup panko + 1 tablespoon melted butter + 2 tablespoons Parmesan
- For garnish: Chopped parsley or chives; lemon wedges
How Much Time Will You Need?
Prep: ~10 minutes. Bake: 18–22 minutes for breasts, 20–25 minutes for thighs (boneless). Rest: 5 minutes. Total: about 35 minutes.
Step-by-Step Instructions:
1. Prep the chicken
Heat oven to 425°F (220°C). Lightly grease a 9×13-inch dish. Pat chicken dry and, if using breasts, pound to an even 3/4-inch thickness. Season both sides with 3/4 teaspoon salt and the pepper.
2. Make the ranch coating
In a bowl, stir together yogurt (or mayo), olive oil (or butter), ranch seasoning, Dijon, garlic powder, and Parmesan. Taste a dab—add a pinch of salt if needed depending on your ranch mix.
3. Coat & arrange
Spread half the ranch mixture in the bottom of the dish. Lay chicken on top and smear the remaining mixture evenly over each piece to coat. For a crunchy version, combine panko, butter, and Parmesan and sprinkle over the chicken.
4. Bake
Bake on the middle rack until the thickest piece reaches 165°F (breasts ~18–22 minutes; boneless thighs ~20–25 minutes). If topping needs more color, broil 1 minute—watch closely.
5. Rest & serve
Rest 5 minutes to let juices settle. Scatter parsley or chives and add a squeeze of lemon for brightness. Serve with roasted potatoes, green beans, a simple salad, or buttered rice.
Pro Tips for Best Texture & Taste
- Even thickness = even cooking: Pounding breasts prevents dry ends and undercooked centers.
- High heat, short time: 425°F gives juicy meat and light browning without drying.
- Mind the salt: Ranch packets vary—season the chicken lightly, then adjust after tasting the coating.
- Thermometer = perfect doneness: Pull right at 165°F (175°F for bone-in thighs) and rest.
- Lemon at the end: A quick squeeze wakes up the herbs and balances richness.
Frequently Asked Questions
Can I use bone-in chicken?
Yes. Use bone-in thighs or drumsticks and bake at 425°F for 30–40 minutes, until 175°F in the thickest part (juiciest for dark meat). Tent with foil if browning too fast.
How do I make it gluten-free?
Skip the panko—or use a gluten-free brand. Ensure your ranch mix is GF and you’re good to go.
Can I meal-prep this?
Absolutely. Cook, cool, and refrigerate up to 4 days. Reheat gently at 325°F or in an air fryer at 330°F for 4–6 minutes. Great sliced over salads or tucked into wraps.
What if I don’t have ranch seasoning?
DIY it: 1 tsp dried parsley, 1/2 tsp each dried dill and chives (or extra parsley), 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp each salt and pepper. Optional: 1 tsp buttermilk powder for tang.
Can I make it lighter?
Use Greek yogurt instead of mayo, skip the panko, and drizzle with lemon instead of butter. It stays tender and flavorful thanks to the yogurt’s moisture.