This Ranch Chicken Recipe is a comforting, flavor-packed dish that brings the creamy tang of ranch to tender, juicy chicken. With just 10 minutes of prep, you’ll have a meal that’s perfect for busy weeknights or cozy dinners. The golden, crispy exterior gives way to succulent meat, while the rich, herby ranch seasoning infuses every bite with bold, savory goodness.
In under 50 minutes, you’ll have a hearty, satisfying dish that’s both indulgent and balanced. The creamy sauce clings to the chicken, creating a luscious texture that pairs beautifully with roasted veggies or a fresh salad. It’s a crowd-pleaser that’s as easy to make as it is delicious—comfort food at its finest!
What You’ll Need for Ranch Chicken
- 1 cup corn flakes, finely crushed (use a food processor or rolling pin for even crumbs)
- ¾ cup shredded Parmesan cheese (freshly grated works best for flavor)
- 1 ounce ranch dressing mix (1 standard package, or use homemade ranch seasoning for a healthier option)
- 6 boneless, skinless chicken breasts (thawed if frozen, or substitute with chicken thighs for a juicier result)
- ½ cup butter, melted (unsalted preferred, or use olive oil for a lighter alternative)
How to Make Ranch Chicken
- Preheat your oven to 350°F (175°C) and lightly grease a 9 x 13 inch baking dish.
- In a medium bowl, combine the crushed corn flakes, Parmesan cheese, and ranch dressing mix. Mix until evenly blended.
- Dip each thawed chicken breast into the melted butter, ensuring it’s fully coated. Then roll it in the corn flake mixture, pressing gently to adhere the coating.
- Place the coated chicken breasts in the prepared baking dish, leaving a little space between each piece.
- Bake in the preheated oven for 40–45 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C). The coating should be golden brown and crispy.
- Remove from the oven and let the chicken rest for 5 minutes before serving. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
Elevate your Ranch Chicken with a drizzle of ranch dressing or a dollop of sour cream for extra creaminess. For a tangy twist, try a squeeze of lemon juice or a spoonful of zesty salsa. If you’re feeling adventurous, sprinkle some chopped fresh herbs like parsley or dill for a pop of color and flavor!
Serve It Right: Delicious Serving Suggestions
Pair your Ranch Chicken with steamed vegetables or a crisp garden salad for a balanced meal. For a heartier option, serve it alongside mashed potatoes or buttered rice. Don’t forget a slice of garlic bread to soak up all the delicious flavors!
Make It Ahead: Storage and Reheating Tips
Store leftover Ranch Chicken in an airtight container in the fridge for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. For a quicker option, use the microwave, but cover the chicken with a damp paper towel to keep it moist.
Switch It Up: Easy Recipe Variations
Try swapping corn flakes for panko breadcrumbs for a lighter, crispier coating. If you’re a fan of spice, add a pinch of cayenne pepper or paprika to the corn flake mixture. For a cheesy upgrade, mix in some shredded cheddar with the Parmesan!
Quick Tips for Busy Cooks
To save time, use pre-crushed corn flakes or crush them in a zip-top bag with a rolling pin. If you’re short on prep time, skip the butter dip and spray the chicken with cooking spray before coating. For even cooking, ensure your chicken breasts are of similar thickness by gently pounding them with a meat mallet.
Ranch Chicken Recipe
Ingredients
- 1 cup corn flakes, finely crushed
- 3/4 cup shredded Parmesan cheese
- 1 ounce ranch dressing mix, 1 package
- 6 boneless, skinless chicken breasts
- 1/2 cup butter, melted
Instructions
- Preheat oven to 350 degrees.
- Mix corn flakes, cheese, and dressing mix together in a bowl until blended.
- Dip thawed chicken in butter, then roll in corn flake mixture.
- Place coated chicken in 9 x 13 inch greased baking dish.
- Bake for about 40 – 45 minutes or until chicken is cooked through.