Go Back
+ servings
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 14 votes
Print Pin
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 1.3 ounce packet of store-bought ranch seasoning.
  • 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 400 degrees.
  • Mix 1 tablespoon ranch seasoning, panko breadcrumbs, parmesan cheese, and shredded cheddar cheese in a medium bowl.
  • Coat the sheet pan with olive oul. Dip the marinated chicken breasts into the panko mixture and place on the sheet pan.
  • 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.



Make-ahead and Storage Tips

If you have any leftovers, storing them in glass containers in the fridge is best. They should last for up to three days. You can use the chicken in a salad or have it with some veggies for a quick and easy lunch during the week. If you don't mind eating cold chicken, you can grab it straight from the fridge. But if you prefer it to be warm and crispy, pop it into a preheated 375-degree oven for about 10 minutes. Alternatively, use the microwave to warm it up - give it about 45 seconds.
If you plan to meal prep this baked ranch chicken recipe, you can get a head start by marinating the chicken up to 2 days in advance. That way, you can pick up where you left off on the night you plan to cook it. 


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