Go Back

4-Ingredient Ranch Chicken Bake

Simple baked chicken with creamy ranch and Parmesan coating that keeps the meat incredibly moist and flavorful.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1/2 cup mayonnaise or plain Greek yogurt for extra protein
  • 1 packet (1 oz) dry ranch dressing mix
  • 1/2 cup freshly grated Parmesan cheese
  • black pepper or paprika optional, for color

Equipment

  • 9x13-inch baking dish
  • small mixing bowl
  • Instant read thermometer

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.
  2. In a small bowl, whisk together mayonnaise (or Greek yogurt), dry ranch seasoning packet, and Parmesan cheese until a thick paste forms.
  3. Pat chicken breasts completely dry with paper towels. If breasts are uneven in thickness, pound to uniform 3/4-inch thickness for even cooking.
  4. Place chicken breasts in prepared baking dish. Spread ranch mixture evenly over the top of each breast, covering them completely with 2-3 tablespoons per breast.
  5. Bake for 25-30 minutes until internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer.
  6. Optional: Turn oven to broil for the final 2 minutes of cooking for a golden-brown, crispy crust. Watch closely to prevent burning.
  7. Let chicken rest for 5 minutes before slicing to keep it juicy.

Notes

Storage: Store leftovers in an airtight container for up to 3 days. This chicken is excellent cold for wraps, salads, or sandwiches.
Greek Yogurt Option: Substitute Greek yogurt for mayonnaise to increase protein by about 10 grams per serving and reduce fat. The flavor becomes tangier but equally delicious.
Add Crunch: Mix 1/4 cup panko breadcrumbs into the coating or sprinkle on top before baking for added texture.
Bacon Ranch: Mix crumbled cooked bacon into the ranch coating for smoky, savory flavor.
Serving Suggestions: Serve with roasted baby potatoes, steamed green beans, Caesar salad, or roasted broccoli.
Pro Tip: Pound chicken to uniform thickness before coating. This ensures even cooking with no dry edges or undercooked centers.
Reheating: Best reheated in oven at 350°F covered with foil for 12-15 minutes. Also delicious served cold in salads or wraps.
Make-Ahead: Prepare the coating and spread on chicken up to 4 hours ahead. Refrigerate covered, then bake when ready.