Description
Juicy, flavorful chicken breasts coated in a crispy ranch-seasoned breading, baked to golden perfection. A crowd-pleasing dish that’s easy to make with pantry staples.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1/2 cup buttermilk
- 1 packet (1 oz) ranch seasoning mix (or 2 tbsp homemade ranch seasoning)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 2 tbsp melted butter or olive oil
- Fresh parsley for garnish (optional)
Instructions
- Prep chicken: Preheat oven to 400°F (200°C). Pound chicken breasts to even 1/2-inch thickness.
- Marinate: Whisk buttermilk with 1 tbsp ranch seasoning. Coat chicken in mixture and marinate 30 minutes (or up to 4 hours).
- Make coating: In shallow dish, mix panko, Parmesan, remaining ranch seasoning, garlic powder, paprika, and pepper.
- Bread chicken: Remove chicken from buttermilk, letting excess drip off. Dredge in breadcrumb mixture, pressing to adhere.
- Bake: Place on greased baking sheet. Drizzle with melted butter. Bake 20-25 minutes until internal temperature reaches 165°F (74°C).
- Serve: Garnish with parsley. Serve with ranch dressing for dipping if desired.
Notes
- For extra crispy chicken: Place on wire rack over baking sheet
- Air fryer option: Cook at 380°F (193°C) for 12-15 minutes, flipping halfway
- Make ahead: Bread chicken and refrigerate up to 24 hours before baking
- Substitutions: Use Greek yogurt thinned with milk instead of buttermilk
- Prep Time: 15 minutes (plus marinating)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 2g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg