It is hard to be beat this baked parmesan ranch chicken recipe. The chicken is marinated in ranch dressing and seasonings. It is then baked until juicy and delicious. Top it all with cheese, more ranch and bread crumbs for a dinner that is sure to be a hit with the whole family.
I feel like you can never have too many good chicken recipes. Chicken is still one of the more economical meats at the grocery store and there are so many ways that you can make it.
This parmesan ranch chicken bake is one of our new favorites. It is quick enough to be a weeknight meal but delicious enough to be a Sunday supper.
Just mix up a quick marinade in the morning. It starts with ranch dressing, so you know it has big flavor.
The few add-ins like lemon juice and Worcestershire sauce help to tenderize the meat and add some dept of flavor. You can sear the meat if you want, but I tried it and it made a huge mess.
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Between the splatter on the stove and the burnt dressing in the pan, it just wasn’t worth it. So, just cook the chicken at a high heat to lock in the juices instead.
Once the chicken is cooked through, top it with a slice of mild white cheese like provolone or mozzarella. Top it with a little bit more ranch dressing and Parmesan cheese.
Then top it all with some bread crumbs and more cheese. Once you stick it under the broiler, the cheese gets gooey and the bread crumbs get golden brown.
It is that mix of flavors and textures that really makes this chicken dish stand out. We served it over some smashed potatoes, but rice or egg noodles would also be great.
Then, just add a veggie and dinner is done. It really is a pretty simple way to feed the whole family something new and delicious.
I am sure they will beg you to make it again soon and I don’t blame then one bit!
Baked Parmesan Ranch Chicken
Ingredients
Chicken & Marinade
- 1 cup ranch dressing
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic minced
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 4 boneless skinless chicken breasts or thighs
Cheesy Topping
- 4 slices provolone cheese or mozzarella
- ⅓ cup ranch dressing
- ½ cup finely grated Parmesan cheese
- ½ teaspoon onion powder
Breadcrumb Topping
- ½ cup panko breadcrumbs
- 2 tablespoons butter melted
- 2 tablespoons finely grated Parmesan cheese for crust
Instructions
- In a large bowl, whisk together 1 cup ranch dressing, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 2 cloves garlic, ½ teaspoon paprika, ½ teaspoon ground black pepper, and ½ teaspoon salt.
- Add the 4 boneless skinless chicken breasts Turn to coat evenly. Marinate at least 30 minutes but up to 12 hours.
- Preheat oven to 400°F.
- Remove chicken from the marinade (let excess drip off) and place in a greased 9×13-inch pan.
- Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.
- In a small bowl, stir together ⅓ cup ranch dressing, ½ cup finely grated Parmesan cheese, and ½ teaspoon onion powder until smooth.
- Remove chicken from the oven. Place a slice of provolone cheese on each breast, then spread a spoonful of the Parmesan-ranch mixture over the top of each.
- In a separate bowl, combine ½ cup panko breadcrumbs, 2 tablespoons butter, and 2 tablespoons finely grated Parmesan cheese. Mix until evenly coated. Sprinkle over each chicken breast.
- Turn the oven to a low broil. Place the chicken back in the oven and broil for 2–3 minutes, until the topping is bubbly and golden brown.
- Remove from oven and let rest for a few minutes before serving.
Notes
Video
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