Baked Ranch Parmesan Crusted Chicken

Buttery Crackers, savory Ranch and Parmesan Cheese blend together to create the most juicy and delicious chicken you’ve ever tasted – everyone will be begging for seconds!

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Chicken breasts smothered in ranch dressing, with a crispy Parmesan and cracker crumb coating. So tender and juicy - it doesn't get much better than this!

This is one of those “why didn’t I think of that?” kinds of recipes. I whipped it up on a whim based on a similar recipe.

However, it was one of those rare experiences when BOTH of my children ask for seconds. And I can barely get my daughter to eat meat, let alone ask for seconds!

I shared this photo on Instagram (you’re following me there, right?) and I wasn’t planning to share it on the blog so I didn’t take a decent photo. But several people asked for the recipe, so I figured I better share it!

I used the bag of shredded Parmesan, not the grated in a can stuff, which is what gave that nice crispy texture. I imagine fresh grated would be even more delicious.

Baked Ranch Parmesan Crusted Chicken


  • *measurements are approximate. Use your own judgement based on what your family likes.
  • 4 chicken breasts
  • 1 cup crushed Ritz crackers (about 3/4 of a sleeve)
  • 1/2 cup shredded Parmesan Cheese
  • 1 Tbsp Parsley flakes
  • 2 Tbsp Ranch Dressing
  • 2 tsp garlic salt


  1. In a sealed ziploc bag, crush Ritz crackers by hand or with a rolling pin. Add Parmesan Cheese and parsley flakes.
  2. Rinse chicken breasts and pat dry. Arrange in a 9x12 dish. Sprinkle with garlic salt and then spread a thin layer of ranch dressing over the top. Sprinkle a handful of cracker/cheese mixture on each chicken breast and pat down.
  3. Bake in a 400 degree oven for about 20 minutes, or until the top is golden brown.


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Owner at Yellow Bliss Road
Hi! I'm Kristin, the creative mind behind Yellow Bliss Road where you will be inspired by tons of easy to follow recipes, lots of free printables, and a little sprinkling of life thrown in for good measure.

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  1. Dayna L says

    even After Cutting The Breasts In Half, 20 Minutes wasn’t Long Enough To Cook The Chicken. So I Put It In For Ten Minutes Longer, Except Everything Became Soggy. Any Hints For Next Time? Other Than That, The Taste Was great!

    • says

      So sorry to hear that! It might help to turn the oven up to a higher temp, maybe 425, and maybe try spreading the ranch a little thinner. Also maybe less crackers, more cheese. This recipe had worked great for me a number of times, but the measurements listed are approximate as I stated in the recipe. Good luck!

  2. My says

    I recommend cooking at 425, and cut little slits into the thicker parts of the chicken.Or cook the chicken for a couple minutes then put the ritz mix on top. Its best if there is a thin layer of ranch.

  3. Missy says

    Looks yummy! Always looking for new chicken breasts recipes for my family and this one has all ingredients my family loves. Thanks for sharing!

  4. says

    Just tried this tonight–fantastic and the whole family loved it! I went very thin on the Ranch, which made the chicken so juicy and perfect. I sliced my breasts in half to thin them out and did 25 minutes on 400. Worked great!

  5. jamie mcneil says

    i coated both sides of the chicken with ranch dressing. and coated both sides with bacon-ritz crackers/parm cheese. drizzled just a tiny bit of melted butter over the chicken and baked on a pan lined with non stick foil. crispy, not soggy and delicious =)

  6. Ellie Guhl says

    Oh my! Made this for dinner tonight! Amazingly good!! I used breasts (cut in half) and thighs. 425° for 20 minutes did it! Easy and delicious!

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