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healthy baked ranch chicken recipe

Baked Ranch Chicken

This baked ranch chicken is the perfect delicious easy weeknight dinner. The chicken breasts are coated with a sour cream ranch mixture, topped with panko bread crumbs, cheddar cheese, parmesan cheese, more ranch dressing, and baked until golden brown. This is one of the best chicken breast recipes you'll ever eat and will quickly become a family favorite.
5 from 3 votes
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Course: Main Course
Cuisine: American
Keyword: baked ranch chicken, cheddar ranch chicken, oven baked ranch chicken, oven ranch chicken, ranch chicken recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 251kcal


  • Meat Tenderizer
  • Sheet Pan
  • Mixing Bowls
  • Meat Thermometer


  • 4 6-ounce boneless skinless chicken breasts about 1.5 lbs
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tablespoons homemade ranch seasoning or use 3 tablespoons of a store-bought seasoning packet.
  • ¾ cup sour cream
  • 1 cup plain panko breadcrumbs
  • ¾ cup shredded sharp cheddar cheese
  • ¼ cup grated parmesan cheese
  • 1 tbsp extra virgin olive oil


  • Put the chicken in-between parchment paper or plastic wrap and using a meat mallet, or rolling pin, pound out the chicken breasts until each one is 1/4 inch in thickness. This allows the chicken to cook quickly and evenly. Sprinkle both sides with salt and pepper and then set aside.
  • In a medium bowl, mix together the sour cream and 2 tablespoons of the ranch seasoning.
  • Place the chicken breasts into the sour cream mixture and, using tongs or your hands, mix together until the chicken is completely coated.
  • Cover and let the chicken marinate for at least an hour. If you can prepare this step in the morning or the night before.
  • Preheat the oven to 425 degrees.
  • Mix 1 tablespoon ranch seasoning, panko breadcrumbs, parmesan cheese, and shredded cheddar cheese in a medium bowl.
  • Dip the marinated chicken breasts into the panko mixture and place on a sheet pan, or in a baking dish, coated with olive oil.
  • Divide the remaining panko mixture between the chicken breasts.
  • Bake for 25 - 30 minutes or until the chicken is cooked through. The internal temperature of the chicken should be 165 degrees when it's cooked completely.
  • Serve with a salad, rice, or vegetables.



How To Store 

To store leftovers, I’ll use glass meal prep containers to keep the chicken in the refrigerator.
I kept leftovers in the refrigerator to use in a salad or eat with vegetables for lunch during the week. Typically, I eat the chicken cold, but if I want it warmed up and crisp the crust, I will stick it in the oven for 10 minutes. Or, I’ll just warm it up in the microwave for 45 seconds.
To meal prep this baked ranch chicken recipe, you can marinate the chicken up to 2 days beforehand and then continue with the recipe on the night it’s on the meal plan.


Serving: 1chicken breast | Calories: 251kcal | Carbohydrates: 10g | Protein: 29g | Fat: 11g | Saturated Fat: 6g | Sugar: 2g