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Buttery Crackers, savory Ranch and Parmesan Cheese blend together to create the most juicy and delicious chicken you’ve ever tasted – This Baked Ranch Parmesan Crusted Chicken will have everyone will be begging for seconds!
When I first made this Parmesan Ranch Baked Chicken recipe a couple of years ago, I wasn’t planning on posting it because I didn’t know how it would turn out. But after posting a quick pic I snapped with my phone on Instagram, lots of people wanted the recipe. So I went ahead and posted it with that crummy iPhone photo, figuring I’d make it again and get some better shots. That was two and a half years ago and that crummy photo has been pinned nearly 300,000 times!
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.
My daughter loved this the first time I made it, but my son wasn’t as convinced. In fact, he hated it. This time around however, he must have a more evolved palate because he LOVED it. After he gobbled it down I reminded him that he hated it the first time I’d made it. His response? “I’m in second grade now so my tastebuds have changed.” Touché.
Doesn’t that look delicious. I love what Chef Anne Berell says – “Brown food tastes good!” It’s definitely true here. This chicken is tender and juicy, and the topping is slightly crunchy. I’ve seen a lot of recipes for Parmesan Ranch Chicken, but they all call for dry Ranch seasoning, which is super salty and really gives an overpowering Ranch flavor. Which is fine if that’s what you’re after, but I prefer a subtle Ranch flavor taking a backseat and letting the Parmesan be the star. Enjoy!
This Baked Ranch Parmesan Crusted Chicken recipe has been updated and reposted from 2013.
Baked Ranch Parmesan Crusted Chicken
Ingredients
- 4 boneless skinless chicken breasts (about 2 pounds)
- 1 cup crushed Ritz crackers about 24 crackers
- 4 ounces Parmesan Cheese shredded
- 1 tablespoons dried parsley flakes
- 2 tablespoons Ranch Dressing
- 2 teaspoons garlic salt
Instructions
- In a seal-able plastic bag, gently pound chicken until it's uniform in thickness. Slice breasts in half, if desired.
- In a food processor, pulse together crackers, shredded Parmesan and dried parsley. (alternatively, you could crush the crackers by hand and stir together with the cheese and parsley.
- Spray a 9"x13" pan with cooking spray to prevent sticking. Place chicken in the pan and sprinkle with garlic salt.
- Brush chicken evenly with Ranch dressing, then sprinkle cracker mixture on top. Press the cracker mixture into the chicken lightly with your hands.
- Bake in a preheated 400 degree oven for about 20 minutes. Tops should be golden brown. If additional browning time is needed, place chicken under the broiler for a couple minutes.
- Serve hot.
Notes
Nutrition
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For another easy baked chicken recipe we love try this one:
Easy Oven Baked Chicken Drumsticks
For more easy Baked Chicken recipes, try these:
- Roasted Lemon Garlic Chicken
- Barbecue Ranch Cheddar Baked Chicken
- Crispy Baked Barbecue Chicken Wings
Hi, do you have the nutritional info for this recipe? Before I started WW, I didn’t really care what it was. But this is one of my favorite recipes and I’d like to make it work with my points. Thank you 🙂
Hi April, Unfortunately since I am not a nutritionist I am not always able to provide nutritional information for each recipe. However there are great sites out there, like myfitnesspal.com, that can help.
Loved this recipe! Used Mexican seasoning instead of garlic salt. Also used whole wheat Ritz and fresh thyme. Yummy
what did you serve for sides with this?
It goes great with pretty much anything! That particular night we have some plain buttered pasta and a big salad. If you have the time, these Parmesan Garlic Potatoes would be fantastic!
Love this updated twist on a simple favorite! Going to give it a try for my kids. It is a also a great quick meal on a busy day and for my teens who are in and out. Thanks! Linda
We’ve eaten this before and my family LOVED it. I have it saved on my pinterest board, but the recipe isn’t pulling up and I would like to make it this week! 🙂
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I am not seeing the recipe on here, am I missing something?!
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The recipe isn’t on the website. You need to correct that. Thanks!! =)
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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!
Do you think it would be possible to use the same coating on pork chops?
I think it would work!
Can you share the nutrient information?
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 =)
i also used chicken tenders and baked at 425 for 20 min.
Just made this for dinner and omg it was yummy 🙂
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!
Mmm, sounds delicious! We will be trying this for dinner tonight. 🙂
Looks yummy! Always looking for new chicken breasts recipes for my family and this one has all ingredients my family loves. Thanks for sharing!
Is the ranch in this recipe actual dressing or the dry ranch packet seasoning??
It’s the pre-made dressing in a bottle.
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.
This looks yummy! I think my kids would love it, too. My 2 year old is majorly addicted to ranch dressing!
Well that sounds absolutely amazing!! I will be making this over the weekend.
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!
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!
Dayna, maybe if you pound and flatten your chicken breast they will cook in the 20 minutes.
Would boiling the chicken first , then adding all the stuff to it the baking it work too?
I wouldn’t boil it first. Chicken dries out rather quickly.
I made it last night and I had the same isssue. We just turned the oven up and it turned a perfect golden. Also, we used Ritz Garlic Butter crackers and it was absolutely to die for!!
This looks delicious, Kristin! Thanks for sharing.