Name: The 4‑Ingredient Ranch Chicken My Whole Family Loves
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 2 pounds); 1 tablespoon olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons ranch seasoning mix (store-bought or homemade); 2 tablespoons unsalted butter; Chopped fresh parsley, for garnish (optional)

Why You’ll Love The 4‑Ingredient Ranch Chicken My Whole Family LovesRecipe

Simple ingredients you likely already have on hand
Minimal prep and hands‑on time
Juicy, flavorful chicken with a golden cheesy top
Perfect for busy weeknights or casual dinners

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup mayonnaise‑based ranch dressing
1/2 cup grated Parmesan cheese
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds total)
Kosher salt and freshly ground black pepper, to taste
2 tablespoons dried seasoned breadcrumbs

Directions

Preheat your oven to 425 °F (220 °C) and line a baking sheet with parchment paper or foil.
In a small bowl, mix the ranch dressing and Parmesan cheese into a thick paste.
Pat the chicken dry with paper towels, then season both sides with salt and pepper.
Spread the ranch‑Parmesan paste evenly over each chicken breast, covering the tops and sides.
Sprinkle the seasoned breadcrumbs over the coated chicken, pressing gently so they stick to the paste.
Bake in the preheated oven until the tops are golden brown and the chicken reaches an internal temperature of 165 °F (74 °C), about 25–30 minutes.
Let rest a few minutes before serving.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Swap dried seasoned breadcrumbs for crushed crackers or panko for extra crunch.
Use a flavored ranch (like jalapeño ranch) for a spicy twist.
Try a sprinkle of smoked paprika or garlic powder in the breadcrumb mix.

Storage/Reheating

Refrigerate leftover chicken in an airtight container for up to 3 days. Reheat in the oven at 350 °F (175 °C) until warmed through, or microwave slices briefly on a microwave‑safe plate.

FAQs

What type of ranch dressing works best?

A creamy, mayonnaise‑based ranch dressing gives the best coating and helps create the crust.

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs can be used; adjust bake time slightly if pieces are thick.

Do I need to pound the chicken?

Not necessary, but pounding to even thickness helps ensure even cooking.

Can I make this in an air fryer?

Yes — cook at 400 °F for about 20 minutes, flipping halfway, until cooked through.

Are breadcrumbs essential?

They add texture and crunch, but you can skip them if needed or replace with panko.

Can this be made gluten‑free?

Yes — use gluten‑free breadcrumbs or crushed gluten‑free crackers.

How can I tell when the chicken is done?

Use an instant‑read thermometer; it should register 165 °F (74 °C) in the thickest part.

Can I prep this ahead?

You can assemble the coated chicken ahead and refrigerate for up to a day before baking.

What sides pair well with this dish?

Serve with roasted veggies, mashed potatoes, rice, or a simple green salad.

Can I add cheese on top?

Yes — a sprinkle of extra Parmesan or even mozzarella in the last 5 minutes adds cheesiness.

Conclusion

This 4‑ingredient ranch chicken breasts recipe proves that great flavor doesn’t require fuss. With a creamy ranch coating, crispy topping, and juicy chicken inside, it’s an easy dinner you’ll return to again and again.