Description
This Crispy Buttered Ranch Chicken recipe features juicy chicken breasts coated in a flavorful ranch butter mixture and a crispy Parmesan panko breadcrumb crust. The chicken is first seared in a skillet and then finished in the oven to achieve a golden, crunchy exterior while remaining tender and moist inside. Perfect for a quick weeknight dinner or a satisfying family meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (or thighs for juicier meat)
Butter Ranch Mixture
- 1/4 cup unsalted butter, melted
- 1 packet (about 1 ounce) ranch seasoning mix (or homemade ranch seasoning)
Breading
- 1 cup panko breadcrumbs
- 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, thoroughly mix together the melted unsalted butter and the ranch seasoning mix. Set this flavorful mixture aside to coat the chicken later.
- Mix the Breading: In another bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, and salt and pepper. This mixture will provide the crunchy and savory coating for the chicken.
- Coat the Chicken: Dip each chicken breast into the ranch butter mixture, making sure it is fully coated on all sides. Then dredge the chicken in the breadcrumb mixture, pressing lightly to ensure the breadcrumbs adhere evenly and form a crispy crust.
- Sear the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. When the oil is hot, add the coated chicken breasts and sear them for about 2 to 3 minutes on each side, or until they turn a golden brown color. This step helps lock in flavor and create a crispy exterior.
- Bake to Finish: Transfer the skillet with the seared chicken directly into the preheated oven. Bake for 20 to 25 minutes, depending on the thickness of the chicken breasts, until the internal temperature reaches 165°F (75°C) and the coating is crispy and golden.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for a few minutes to retain its juices. Garnish with freshly chopped parsley and serve with lemon wedges for a fresh, tangy finish.
Notes
- You can substitute chicken thighs for breasts if you prefer juicier meat; cooking times may vary slightly.
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- If you don’t have ranch seasoning packets, you can make your own by combining dried dill, garlic powder, onion powder, dried parsley, salt, and pepper.
- Ensure the skillet you use is oven-safe when transferring from stovetop to oven.
- Letting the chicken rest after baking allows juices to redistribute, keeping the meat moist.
