Ranch Chicken is flavorful, tender, juicy chicken breasts with a buttery crispy coating. This dinner party worthy chicken is so easy to make and requires just 5 ingredients.
If you’re having company over, Ranch Chicken is the dish to make! No one can resist tender, juicy, crispy chicken! Looking for more recipes for serving to guests? Try Skillet Lasagna, The Best Stuffed Bell Peppers, and Beef Brisket in the Oven.
Ranch Chicken
I grew up eating this delicious chicken and it’s still just as yummy! How can you not love chicken that is dipped in butter and breaded in a crispy coating?!
Ingredients for Ranch Chicken:
- Cornflakes– Yep! The cereal. This creates a nice crispy coating. Crush the cornflakes in a ziplock bag by rolling over it with a rolling pin. Measure after crushing the cornflakes.
- Parmesan Cheese– Parmigiano-Reggiano is the best parmesan cheese and is worth the cost.
- Ranch Salad Dressing Seasoning Mix– This is the powder kind that comes in a packet (or you can buy in bulk in a jar– use 2 tablespoons).
- Chicken Breasts– For best results, pound chicken to even thickness, about 1/2-3/4 inch thick.
- Butter– I use salted but unsalted works too. Melt in the microwave at half power and watch closely so it don’t splatter all over.
How to make Ranch Chicken:
Time needed: 35 minutes
- Prep
Preheat oven to 400°F and grease a 9″x13″ baking dish or a large rimmed baking sheet.
- Mix Dry Ingredients
In a shallow bowl, combined Cornflakes, Parmesan, and dressing mix.
- Bread the Chicken
Dip chicken in melted butter and then press into the cornflake mixture on both sides.
- Bake
Place coated chicken breasts in the prepared baking dish. Bake uncovered for 25 minutes or until internal temperature is 165°F.
FAQs
For a balanced meal, I like to have a protein, starch, and non-starchy vegetables. Here are my favorite sides to serve with Ranch Chicken:
Starch- Orzo Rice, Light and Fluffy Crescent Rolls, Garlic Mashed Potatoes
Non-starchy Vegetable- Steamed Asparagus, Sautéed Zucchini and Squash, Green Beans Almondine, Goes with Everything Side Salad
Out of cornflakes? No worries! Use crushed crackers (Ritz) or Panko break crumbs.
Yes, but it won’t be as delicious. Butter is best! If you must though, try dipping in mayonnaise, sour cream, plain Greek yogurt, or buttermilk. Butter has the best flavor and results in a super tender and juicy chicken breast.
TOOLS USED TO MAKE THIS RANCH CHICKEN:
- Meat Mallet– Pounding chicken to and even thickness results in even cooking as well as tenderizes the meat.
- 9×13 inch Casserole Dish– This is my go-to casserole dish. It’s perfect for casseroles, cakes, brownies, and more. I love that this one has a lid for easy storage in the fridge. Prep your chicken in advance, cover, and refrigerate until ready to bake.
- Cheese Grater– Freshly grated cheese is so much better and this grater is the best! I love that it has two sides, folds up, and stands sturdy when grating. Use the small hole side of the grater for parmesan cheese.
LOOKING FOR MORE CHICKEN DISHES? CHECK OUT THESE:
- Slow Cooker Shredded Chicken
- Glazed Teriyaki Chicken Thighs
- Mushroom Chicken
- Sheet Pan Paprika Chicken
- Cornflake Chicken
Ranch Chicken
Ingredients
- 3/4 cup Cornflakes*, crushed
- 3/4 cup Parmesan Cheese, freshly grated
- 1 package ranch salad dressing mix
- 2 pounds chicken breasts
- 1/2 cup butter, melted
Instructions
- Preheat oven to 400°F and grease a 9"x13" baking dish or rimmed baking sheet.
- In a shallow bowl, combined Cornflakes, Parmesan, and dressing mix.
- Dip chicken in melted butter and then press into the cornflake mixture on both sides.
- Place coated chicken breasts in the prepared baking dish. Bake uncovered for 25 minutes or until internal temperature of 165°F.
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