Baked Ranch Chicken is a simple, flavorful dish that turns everyday chicken into a juicy, herby, and perfectly seasoned main. Coated in ranch seasoning and baked until golden and tender, this recipe is my go-to when I want a no-fuss dinner that still tastes amazing. Whether I serve it with rice, veggies, or mashed potatoes, it always comes out delicious.
Why You’ll Love This Recipe
I love this recipe because it’s incredibly easy and packed with flavor. There’s no marinating or complicated steps—just a quick seasoning and into the oven it goes. The ranch seasoning gives the chicken a bold, savory kick, and baking it keeps everything juicy on the inside with a golden finish on the outside. It’s the perfect weeknight meal, and it pairs well with almost anything.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breasts or thighs
olive oil or melted butter
ranch seasoning mix (store-bought or homemade)
garlic powder
paprika (optional, for color and extra flavor)
salt and black pepper
optional: grated Parmesan cheese, chopped fresh parsley for garnish
directions
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I preheat the oven to 400°F (200°C) and lightly grease a baking dish or line it with parchment paper.
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I pat the chicken dry and place it in the baking dish.
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In a small bowl, I mix olive oil (or melted butter) with ranch seasoning, garlic powder, paprika, salt, and pepper.
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I brush or spoon the mixture evenly over both sides of the chicken.
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I bake uncovered for 25–30 minutes (depending on the thickness), or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
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I let it rest for a few minutes before slicing. I sometimes sprinkle fresh parsley or grated Parmesan on top for an extra touch before serving.
Servings and timing
This recipe makes 4 servings. Prep time is 5–10 minutes, and bake time is 25–30 minutes. Dinner is ready in about 35–40 minutes.
Variations
Sometimes I coat the chicken with a mix of ranch seasoning and crushed crackers or breadcrumbs for a crispy topping. I’ve also added a layer of shredded cheddar cheese in the last 5 minutes of baking. For a spicy kick, I mix in a little cayenne or crushed red pepper flakes.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the chicken in the oven at 350°F or in the microwave in short bursts. It also makes a great addition to salads, wraps, or sandwiches the next day.
FAQs
Can I use bone-in chicken?
Yes, I’ve used bone-in chicken thighs or drumsticks. I just adjust the baking time—usually 35–45 minutes depending on the size.
What kind of ranch seasoning should I use?
I often use a store-bought packet, but I’ve also made my own with a mix of dried herbs, garlic powder, onion powder, and salt.
Can I cook this in an air fryer?
Absolutely. I air fry it at 375°F for about 18–20 minutes, flipping halfway through.
How do I keep the chicken from drying out?
I avoid overcooking and let it rest before slicing so the juices stay locked in.
Is this dish gluten-free?
Yes, as long as I use a gluten-free ranch mix and no breading, it’s naturally gluten-free.
Conclusion
Baked Ranch Chicken is one of those foolproof, flavorful recipes that I know I can count on. It’s quick to prep, easy to bake, and packed with savory goodness from the ranch seasoning. Whether I serve it fresh from the oven or sliced into leftovers the next day, it’s a simple classic that always delivers.
Print
Baked Ranch Chicken
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Baked Ranch Chicken is a quick, easy, and flavorful recipe featuring juicy chicken seasoned with bold ranch flavors and baked to golden perfection. This no-fuss dinner is ideal for busy weeknights and pairs perfectly with veggies, rice, or mashed potatoes. Whether using breasts or thighs, this baked ranch chicken recipe delivers savory satisfaction every time.
Ingredients
- Boneless, skinless chicken breasts or thighs
- Olive oil or melted butter
- Ranch seasoning mix (store-bought or homemade)
- Garlic powder
- Paprika (optional, for color and flavor)
- Salt and black pepper
- Optional: Grated Parmesan cheese, chopped fresh parsley (for garnish)
Instructions
-
Preheat oven to 400°F (200°C) and lightly grease a baking dish or line with parchment paper.
-
Pat chicken dry and place in the prepared baking dish.
-
In a small bowl, mix olive oil (or melted butter) with ranch seasoning, garlic powder, paprika, salt, and pepper.
-
Brush or spoon the mixture over both sides of the chicken evenly.
-
Bake uncovered for 25–30 minutes, or until internal temperature reaches 165°F (74°C).
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Let rest for a few minutes before slicing. Garnish with parsley or Parmesan if desired.
Notes
- For a crispy twist, coat chicken with ranch mix and crushed crackers or breadcrumbs.
- Add shredded cheddar cheese in the last 5 minutes of baking for extra richness.
- Spice it up with cayenne or red pepper flakes.
- Leftovers can be stored in the fridge for up to 4 days and reheated in the oven or microwave.
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