Description
Crispy Buttered Ranch Chicken features juicy chicken breasts coated in a flavorful blend of ranch seasoning, buttery panko, and Parmesan cheese, seared to golden perfection, then baked in the oven for a deliciously crispy crust. This easy-to-make dish is perfect for a quick weeknight dinner or a tasty meal to impress guests, garnished with fresh parsley and lemon wedges for added zest.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts (or thighs for juicier meat)
- 1/4 cup unsalted butter, melted
- 1 packet (about 1 ounce) ranch seasoning mix (or homemade ranch seasoning)
Bread Crumb Mixture
- 1 cup panko breadcrumbs (for extra crispiness)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Cooking
- 2 tablespoons olive oil (for cooking)
Garnish
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with non-stick spray to prepare for baking.
- Prepare the Ranch Butter Mixture: In a small bowl, mix together the melted unsalted butter and ranch seasoning mix until well combined. Set aside to use for coating the chicken.
- Combine Bread Crumb Mixture: In another bowl, mix the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper thoroughly to create a flavorful crust.
- Coat the Chicken: Dip each chicken breast into the ranch butter mixture, ensuring it is fully coated. Then dredge the chicken in the breadcrumb mixture, pressing lightly on all sides to make the mixture stick evenly and create a crispy crust.
- Sear the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the coated chicken breasts and sear each side for 2-3 minutes until golden brown and crispy to lock in moisture.
- Bake the Chicken: Transfer the skillet to the preheated oven. Bake the chicken breasts for 20-25 minutes, depending on thickness, until the internal temperature reaches 165°F (75°C) and the crust is crispy and cooked through.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for a few minutes before serving. Garnish with freshly chopped parsley and lemon wedges to add freshness and a bright flavor contrast.
Notes
- For juicier chicken, use boneless, skinless chicken thighs instead of breasts.
- If you don’t have ranch seasoning mix, you can substitute with a homemade blend of dried dill, parsley, onion powder, garlic powder, salt, pepper, and a pinch of dried chives.
- Ensure the skillet is oven-safe before baking the chicken in it; alternatively, transfer the chicken to a baking dish after searing.
- Resting the chicken after baking helps retain its juices and ensures tenderness.
- Panko breadcrumbs provide extra crispiness; regular breadcrumbs can be used but may yield softer crust.
