These golden, crispy-topped Baked Ranch Chicken get coated in tangy sour cream ranch, then baked until the edges turn perfectly crunchy and the cheese melts into every bite. I first made this on a Wednesday night when I needed dinner fast, and the smell that filled my kitchen garlicky, herby, with that sharp cheddar note made my neighbor Hannah knock on the door asking what I was cooking.
It's become my go-to easy chicken dinner because it takes just minutes to prep, uses ingredients I always have on hand, and bakes hands-free while I help with homework. If you love simple weeknight meals, you'll also want to try my Chicken Quesadilla or this comforting Creamy Vegetable Soup.
Why You will Love This Recipe !
It's ridiculously simple. You pound the chicken, marinate it in seasoned sour cream, coat it in cheesy panko, and bake. That's it.
The marinade keeps it juicy. Sour cream is the secret to tender, moist chicken that never dries out, even if you accidentally overbake it a few minutes.
It's make-ahead friendly. You can marinate the chicken up to 24 hours in advance, which makes weeknight dinners so much easier.
Everyone loves ranch flavor. Kids, picky eaters, ranch-obsessed adults—this recipe wins them all over. The tangy, herby coating tastes like comfort food.
One pan, minimal cleanup. Everything bakes on a single sheet pan, so you're not stuck scrubbing multiple dishes after dinner.
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Baked Ranch Chicken Ingredients
You'll need simple pantry staples and a few fresh ingredients to make this cheddar ranch chicken.
See Recipe Card Below This Post For ingtedient Quantites
- Boneless skinless chicken breasts: The base of the recipe. Pounding them to an even thickness helps them cook evenly and stay tender.
- Salt: Seasons the chicken and brings out all the other flavors.
- Pepper: Adds a subtle kick and balances the richness of the sour cream.
- Homemade ranch seasoning or store-bought ranch seasoning: The star of the show. Homemade gives you more control over the flavor, but a packet works beautifully when you're short on time.
- Sour cream: Creates a creamy, tangy marinade that locks in moisture and helps the panko coating stick.
- Plain panko breadcrumbs: These Japanese-style breadcrumbs bake up extra crispy and golden, giving you that satisfying crunch.
- Shredded sharp cheddar cheese: Melts into the panko and adds a rich, savory flavor that pairs perfectly with ranch.
- Grated parmesan cheese: Brings a nutty, salty note and helps the crust turn golden brown.
- Extra virgin olive oil: Drizzled on the pan to prevent sticking and adds a hint of richness.
How to Make Baked Ranch Chicken
Here's how to make this baked ranch chicken breast from start to finish.
- Preheat oven: Preheat your oven to 400°F (200°C) so it's ready when the chicken is prepped.
- Pound the chicken: Place the chicken breasts between parchment paper or plastic wrap. Use a meat mallet or rolling pin to pound each one to ¼ inch thick. This helps them cook evenly and stay tender instead of drying out.
- Season: Season both sides of the chicken with salt and pepper, then set aside while you prep the marinade.
- Make the ranch marinade: In a medium bowl, combine sour cream and 2 tablespoons of ranch seasoning. Stir until smooth and creamy.
- Coat the chicken: Coat the chicken breasts in the sour cream mixture, making sure they're completely covered. Use tongs or your hands to get every inch coated evenly.
- Marinate: Cover the chicken and let it marinate for at least one hour, or up to 24 hours in advance. The longer it sits, the more flavor it soaks up.
- Prepare the panko mixture: In another medium bowl, mix the remaining 1 tablespoon of ranch seasoning, panko breadcrumbs, shredded cheddar cheese, and grated parmesan cheese until everything is evenly combined.
- Coat with panko: Drizzle olive oil on a sheet pan. Dip each marinated chicken breast into the panko mixture, making sure each side is fully coated, and place it on the sheet pan.
- Add extra topping: Sprinkle any leftover panko mixture over the top of the chicken breasts for extra crunch and flavor.
- Bake: Bake for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). The edges should look golden and crispy, and the centers should be just set.
- Serve: Serve with a side of salad, rice, or vegetables for a complete meal. If you're looking for more hearty sides, try pairing this with Spaghetti and Meatballs or a simple Steak Marinade for a full dinner spread.
Substitutions and Variations
Use chicken thighs instead of breasts. Thighs are naturally juicier and more forgiving if you overbake them slightly. Just adjust the cooking time since they may take a few extra minutes.
Swap sour cream for Greek yogurt. It works just as well and adds a bit more protein and tang.
Make it dairy-free. Use dairy-free sour cream and skip the cheese, or replace the cheese with nutritional yeast for a cheesy flavor.
Try different cheeses. Mozzarella, Monterey Jack, or pepper jack all work beautifully. Pepper jack adds a nice little kick.
Skip the breadcrumbs. If you're making baked ranch chicken without breadcrumbs, just double the cheese in the coating for a crispy, low-carb version.
Add potatoes to the pan. Toss diced potatoes in olive oil and ranch seasoning, then bake them alongside the chicken for an easy baked ranch chicken and potatoes one-pan meal.
Make it a casserole. Layer the marinated chicken in a baking dish with cooked pasta, extra sour cream, and shredded cheese for a comforting baked ranch chicken casserole.
Equipment
Meat tenderizer or rolling pin: For pounding the chicken to an even thickness.
Sheet pan: A sturdy baking sheet makes cleanup easy and ensures even cooking.
Mixing bowls: You'll need at least two medium bowls for the marinade and the panko mixture.
Meat thermometer: The best way to make sure your chicken is perfectly cooked without cutting into it and losing all the juices.
How to Store Baked Ranch Chicken
In the fridge: Store leftovers in an airtight container for up to 4 days. The chicken stays moist thanks to the sour cream marinade.
In the freezer: Wrap each piece individually in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating tips: Warm leftovers in a 350°F oven for 10–12 minutes to keep the coating crispy. You can also use the microwave, but the panko won't stay as crunchy.
Serving Suggestions
This oven-baked ranch chicken pairs beautifully with simple, comforting sides.
Over a bed of rice or quinoa. The creamy ranch flavor soaks into the grains and makes every bite delicious.
With roasted vegetables. Broccoli, green beans, or Brussels sprouts roasted with a little olive oil and garlic are perfect alongside this crispy chicken.
Next to a simple salad. A crisp green salad with a tangy vinaigrette balances the richness of the chicken.
With mashed potatoes. Creamy mashed potatoes and this cheesy, ranch-coated chicken are a match made in comfort food heaven.
Expert Tips
Don't skip pounding the chicken. Even thickness means even cooking, which is the key to juicy, tender chicken breasts.
Let the chicken marinate. Even an hour makes a difference, but overnight is even better. The sour cream tenderizes the meat and infuses it with flavor.
Use a meat thermometer. Pull the chicken out right when it hits 165°F. Overcooking is the number one reason chicken breasts turn dry.
Press the panko onto the chicken. Really press that coating on so it sticks well and creates a thick, crispy crust.
Add extra panko on top. Sprinkling leftover panko mixture on top before baking gives you more of that golden, crunchy texture.
Let it rest for a few minutes. After baking, let the chicken rest on the pan for 3–5 minutes. This helps the juices redistribute so every bite is moist.
FAQ
Yes, ranch dressing can go in the oven, but this recipe uses sour cream mixed with ranch seasoning instead of bottled dressing. The sour cream holds up better under high heat and keeps the chicken incredibly moist. If you want to use ranch dressing, choose a thicker variety and expect slightly different results.
For this recipe, bake the chicken uncovered so the panko topping gets crispy and golden. Covering it would trap steam and make the coating soggy. If you're worried about drying out, the sour cream marinade does all the work of keeping it juicy.
A good chicken ranch recipe needs tangy ranch seasoning (a mix of herbs like dill, parsley, garlic powder, and onion powder), something creamy like sour cream or buttermilk, and a crispy topping like panko or breadcrumbs. Cheese adds richness, and proper seasoning with salt and pepper is a must.
The best way is to marinate the chicken in something creamy (like sour cream or yogurt), pound it to an even thickness, and use a meat thermometer to pull it out right at 165°F. Don't overbake it, and let it rest for a few minutes after baking so the juices settle back into the meat.
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Pairing
These are my favorite dishes to serve with Baked Ranch Chicken
Baked Ranch Chicken
Ingredients
Method
- Place the chicken breasts between two sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken until it's about ¼ inch thick. This ensures the chicken cooks quickly and evenly. Sprinkle both sides with salt and pepper.
- In a medium mixing bowl, combine the sour cream and 2 tablespoons of ranch seasoning.
- Coat each chicken breast with the ranch mixture, using tongs or your hands to ensure it is fully covered.
- Cover the chicken and let it marinate in the fridge for at least 1 hour. For better flavor, marinate it overnight.
- Preheat the oven to 400°F (200°C).
- In a medium bowl, mix the panko breadcrumbs, parmesan cheese, cheddar cheese, and the remaining 1 tablespoon of ranch seasoning.
- Grease a sheet pan with olive oil. Dip the marinated chicken breasts into the breadcrumb mixture, ensuring they are evenly coated. Place the coated chicken on the prepared sheet pan.
- Sprinkle any remaining breadcrumb mixture over the chicken breasts. bake
- Bake for 25–30 minutes, or until the chicken is fully cooked through and has reached an internal temperature of 165°F (75°C).
- Serve the baked ranch chicken with your favorite sides like salad, rice, or vegetables.
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