Crunchy, flavorful and filling this Ranch Baked Breaded Chicken is a simple weeknight recipe that is ready in less than 30 minutes and is crispy and delicious.
Chicken is one of our favorite meals around here. Whether its baked, shredded, grilled you name it we are completely addicted to any and all things chicken.
Some of my favorite chicken recipes include this Lemon Pepper Chicken, Baked Chicken and Rice and this Oven Fried Chicken. We aren’t shy about cooking with chicken around here.
When it comes to this Ranch Baked Breaded Chicken you really couldn’t get any more simple when it comes to a recipe. You need only 7 ingredients and 30 minutes from start to finish, I mean how can you not love that!
INGREDIENTS YOU NEED:
- Chicken breasts
- Panko breadcrumbs
- Salt & pepper
- Ranch dressing mix
- Eggs
- Flour
I mean come on!! We usually have ranch packets at home but you can also make your own homemade ranch dressing mix, so for this recipe if you do use the homemade version you only will need 2 Tbs of mix.
I’m always trying to get my kids to branch out when they eat and this Baked Breaded Chicken recipe is one that they will gladly eat, which is always a win in my book.
It is one recipe that we like to keep on rotation because of our busy schedule and simply because it tastes so good.
HOW TO MAKE RANCH BAKED BREADED CHICKEN:
- Preheat oven to 375.
- Line a baking sheet with parchment paper, set aside.
- Add your panko into pan and toast until golden, remove to a large plate and let cool slightly.
- Once cooled whisk in your ranch dressing mix until combined.
- In large shallow dish add your eggs, then in another large shallow dish add your flour.
- Salt and pepper both sides of your chicken breasts liberally with salt and pepper.
- Dip your chicken breasts into flour, coating both sides, then into eggs, then into panko, pressing in making sure to coat well.
- Place on baking sheet and repeat with remaining breasts.
- Bake in oven for 20-25 minutes until internal temperature reaches 165.
- Serve with additional ranch or your favorite dipping sauce if desired.
Literally can you get any more simple with this recipe? It really reminds me of those Shake and Bake chicken recipes from when I was a kid.
Now I’m not sure if they still make it, I haven’t bought it in years, nor have I really looked for it, because simply why would you need that when you can make your own Baked Breaded Chicken breasts from scratch!
This Ranch Baked Breaded Chicken makes 4 servings, which can be easily doubled if you have a larger family. We often make larger batches because my kids love it so much.
TIPS AND TRICKS FOR BAKED BREADED CHICKEN:
- Use thinner chicken breasts so you have even sized breasts ensuring even cooking.
- You can also use larger chicken breasts, just butterfly them in half and then pound them to about 1/2″ thickness.
- We always use flour to coat our chicken first, it helps keep the coating on.
- Salt and pepper your chicken before breading, it really helps bring out and add flavor to your chicken breasts,
- Toasting the breadcrumbs before coating really helps with color as you do not fry in pan before and they are not in the oven long enough to really get a good brown coating.
- You can really switch up this recipe and add any flavorings or seasonings to your breadcrumbs to make it a completely different meal.
If you want a simple and easy weeknight dinner recipe this Ranch Baked Breaded Chicken is the way to go, kids love it, adults love it and it’s a fail-proof recipe.
If you like this recipe you might also like:
Ranch Baked Breaded Chicken
Ingredients
- 4 thinner cut boneless skinless chicken breasts or 2 whole chicken breasts butterflied and pounded to 1/2" thickness
- 2 cups panko breadcrumbs
- 1 1 oz pkg ranch dressing mix or 2 Tbs homemade
- 2 eggs beaten
- 1/2 cup flour
- Salt and pepper
Instructions
- Preheat oven to 375.
- Line a baking sheet with parchment paper, set aside.
- Add your panko into pan and toast until golden, remove to a large plate and let cool slightly.
- Once cooled whisk in your ranch dressing mix until combined.
- In large shallow dish add your eggs, then in another large shallow dish add your flour.
- Salt and pepper both sides of your chicken breasts liberally.
- Dip your chicken breasts into flour, coating both sides, then into eggs, then into panko, pressing in making sure to coat well.
- Place on baking sheet and repeat with remaining breasts.
- Bake in oven for 20-25 minutes until internal temperature reaches 165.
- Serve with additional ranch or your favorite dipping sauce if desired.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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