Nothing is better than this Baked Ranch Chicken Recipe featuring chicken breasts smothered in ranch seasoning, cheddar cheese, and mayo! The dish bakes to tender, juicy perfection in the oven in just half an hour with five ingredients. It’s truly the BEST weeknight dinner recipe!.
Love the flavors of ranch? Try it to make these crockpot potatoes, ranch pretzels, and this crockpot chicken recipe!.
A lot of people eat ranch chicken every week because it’s so tasty and full of flavor. It’s hard to say no to chicken that is crispy and juicy and ranch that tastes rich and creamy. What’s the exact process for making this tasty recipe? In this detailed guide, we’ll show you how to always make perfect ranch chicken.
Getting Started
To make ranch chicken, you’ll need just a handful of simple ingredients
- Chicken breast or tenders
- Ranch seasoning
- Flour
- Eggs
- Breadcrumbs or panko
- Milk or buttermilk
- Fresh herbs like parsley, dill, and chives
- Garlic
- Butter
- Oil for frying
The process involves breading chicken cutlets or tenders, frying them until golden brown and crispy, and then smothering them with a homemade ranch sauce.
While store-bought ranch dressing can be used as a shortcut for the sauce, I highly recommend taking just a few extra minutes to make ranch from scratch. Homemade ranch has a fresher, more herbaceous flavor that takes this chicken over the top.
Bread and Fry the Chicken
Start by setting up your breading station. You’ll need three shallow dishes or bowls.
- Dish 1: Flour seasoned with ranch seasoning
- Dish 2: Eggs beaten with milk or buttermilk
- Dish 3: Breadcrumbs or panko
Seasoning the flour adds flavor right from the start The wet egg wash will help the breading stick to the chicken,
Pat chicken pieces dry and then dredge them one at a time:
- Coat in seasoned flour
- Dip in egg wash
- Coat thoroughly in crumbs
Repeat with remaining chicken. Let breaded chicken rest 5-10 minutes before frying so the coating adheres.
Heat 1⁄4 inch of oil in a skillet over medium heat. Fry chicken in batches, 3-4 minutes per side until deeply golden brown. Drain fried chicken on a paper towel-lined plate.
Frying in smaller batches ensures the chicken browns evenly without steaming. Take your time and don’t rush this step—it’s the key to ultra-crispy ranch chicken.
Make the Ranch Sauce
While chicken is frying, start the sauce. Melt butter in the pan, then sauté minced garlic just until fragrant.
Whisk in flour to form a roux, cooking 1-2 minutes. Gradually whisk in chicken broth and milk. Bring to a simmer and cook 5 minutes until thick.
Remove from heat and whisk in ranch seasoning, herbs, and a sprinkle of lemon juice if desired. The sauce will thicken further upon standing.
For even more ranch flavor, replace some of the milk with mayonnaise or Greek yogurt.
Put It All Together
To serve, place fried chicken pieces on a platter and generously spoon sauce over the top. Garnish with extra fresh herbs.
For a complete meal, serve ranch chicken with sides like:
- Crispy roasted potatoes
- Buttery mashed potatoes
- Steamed broccoli
- Coleslaw or broccoli slaw
- Mac and cheese
- Pasta salad
- Green salad
Now that you know how to make the basic version, you can start experimenting with your own twists! Try using different herbs, swapping in various dipping sauces, or turning it into ranch chicken sandwiches or wraps. No matter how you customize it, this chicken is sure to impress.
Variations for Baked Ranch Chicken
While frying yields the crispiest results, you can also bake ranch chicken for a lighter option.
Follow the same steps for breading chicken pieces first. Then put them on a baking sheet and bake at 425 F for 18 to 22 minutes, until golden and cooked all the way through.
For saucy baked ranch chicken, finish with ranch sauce as shown above. The breading won’t be as crunchy, but the taste will still be great.
Tips for Juicy, Flavorful Ranch Chicken
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Pound chicken to an even thickness. This helps it cook evenly and prevents dryness. Place chicken between plastic wrap or wax paper and use a meat mallet to gently pound to about 1⁄2 inch thickness.
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Don’t skimp on the ranch seasoning. For the most ranch flavor, put it in both the flour and the sauce. Homemade seasoning has the best flavor.
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Let chicken rest after breading. Letting it sit 5-10 minutes allows the coating to adhere better so it doesn’t fall off while frying.
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Blot chicken dry before breading. Any moisture on the surface will make breading slide off. Pat chicken pieces thoroughly dry for best results.
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Fry in batches for even browning. Avoid overcrowding chicken in the pan so it crisps up nicely.
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Check internal temperature. Chicken should reach 165 F. The juices should run clear when pierced with a fork.
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Make the sauce while chicken fries. Multitask to get dinner on the table faster.
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Use fresh herbs in the sauce. Dried herbs just don’t compare to the brightness of fresh parsley, dill, and chives.
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Thicken sauce to coat chicken. Simmer to reduce and thicken sauce so it generously coats chicken rather than pooling underneath.
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Serve it hot and fresh. Ranch chicken is best served immediately after frying. The coating stays ultra-crispy.
Frequently Asked Questions
What’s the best cut of chicken to use?
Chicken breast cutlets or tenders work best since they cook quickly and evenly. Boneless thighs are also excellent. Avoid bone-in chicken or thick breasts that may not cook through.
Can I use Greek yogurt instead of milk?
Definitely! Plain Greek yogurt is a perfect substitute for milk or buttermilk in both the egg wash and the sauce. It adds delicious tang and richness.
Is it better to bake or fry ranch chicken?
Frying makes the crispiest chicken, but baking is a healthier option. Both versions are delicious, so choose based on your cooking preferences. Adjust bake time as needed for thicker vs thinner pieces.
How long does ranch chicken keep in the fridge?
Leftover fried ranch chicken keeps well refrigerated for 3-4 days. Reheat gently in a 300 F oven to preserve the crispy coating. Baked ranch chicken keeps for 4-5 days.
Can I prepare ranch chicken in advance?
Yes! Bread chicken up to 2 days ahead and refrigerate on a baking sheet. Fry or bake as directed when ready to serve. You can also make the sauce up to 3 days ahead.
Ranch chicken is guaranteed to be a hit at your next dinner. With a few simple tricks and a flavorful homemade ranch sauce, you can have restaurant-quality chicken at home any night of the week.
Why You Will Love Cheesy Ranch Chicken
- This is a dinner recipe I use when I’m tired and don’t want to cook. It’s good for picky eaters and kids. It helps a lot that it’s not only a simple recipe but also that I don’t have to trade any kids for it!
- Budget-friendly dinner. You only need 5 easy-to-find and cheap things to make this chicken recipe. The chicken is the most expensive part of this recipe, but it shouldn’t be too hard on the wallet.
- Truly mouthwatering flavor. If you don’t season or cover baked chicken in a sauce, it can turn out bland and lifeless a lot of the time. The chicken in this recipe is anything but bland thanks to the cheddar cheese, ranch seasoning mix, minced garlic, and mayo that cover it.
These 5 ingredients are all you need to bake the perfect chicken dinner!
- Chicken: To make this chicken recipe easy to make, use boneless, skinless chicken breasts.
- Mayonnaise: When mixed with the cheese, ranch, and garlic, it makes a creamy, flavorful sauce that is used to cook the chicken. This sauce gives the chicken a lot of flavor and keeps it very juicy.
- Garlic: Since this dish only has five ingredients, fresh garlic is very important. It delivers way better flavor than using garlic powder.
- Cheese: Shredded cheddar cheese makes this dish taste the best, but you can use any other meltable cheese you like.
- Ranch: This ready-to-use seasoning mix gives your chicken all the great flavor it needs to go from being just another chicken dish to something truly special.
How To Make Baked Ranch Chicken
You can make a chicken dinner that picky eaters will love in just 30 minutes if you follow these easy steps.
- Make the Cheesy Ranch Mixture. Spread the ranch seasoning, mayo, garlic, and shredded cheese out in a bowl and mix them well.
- Place the Chicken Breasts. All at once on the baking dish’s bottom that has been sprayed.
- Add. The mayo mixture on top of the chicken.
- Spread It Out. In order to cover the chicken in the baking dish evenly.
- Bake. In the oven until it’s golden brown on top and cooked all the way through
- Check the temperature of your chicken. If you want to be safe with chicken, put a meat thermometer in the thickest part of one of the breasts. It’s fully cooked and safe to eat if the temperature reads at least 165°F.
- Use regular mayo. For the best consistency, use full-fat mayo, not low-fat.
- Don’t overcook this dish. You could burn the tops of the cheese mixture and dry out the chicken.
- Use fresh garlic. It has a much better flavor and tastes much better than garlic that has already been minced.