this Roast Ranch Chicken The recipe is easily the most perfect and delicious dinner for a busy workweek meal or dinner party. Chicken breasts are coated with sour cream ranch mixture, topped with panko, cheddar, parmesan and more ranch seasoning and grilled until golden brown.this Ranch Chicken Recipe It tastes great, one of the best you’ll ever eat, and it’s quickly becoming a family favorite!
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As a busy mom, I’m always looking for ease and directness Chicken Breast Recipe. this Sheet Pan Chicken and Vegetables, Baked Chicken Parmesan, Sheet Pan Chicken Fajitasand One Pot Chicken Rice Always rotate on meal plans.
If you’re looking for another simple but super tasty treat, Healthy Chicken Recipes Add to your busy weeknight and then this Roast Ranch Chicken recipe is just it.
Reasons why you will love this recipe!
- A 30-minute meal. This is the perfect easy chicken recipe for a busy work week.
- Kid friendly. No Begging or Threatening to Get Kids to Eat This Ranch Chicken Recipe
- It goes with everything. Enjoy this roast chicken ranch recipe with roasted potatoes, brown rice or vegetables and a salad.
- Can be made ahead of time. You can prepare ingredients 1-2 nights in advance to save time and clean up during the week. Or make thoroughly and store in the refrigerator for up to 3 days. I’ll provide more meal prep tips below.
- Boneless skinless chicken breasts. I prefer to use high quality boneless chicken breasts for fat and calorie control and reasonable cooking time. However, you can use any chicken nuggets you have on hand. See below for more cooking tips.
- sour cream. Opting for full-fat, light or nonfat sour cream will change the consistency and flavor of the recipe.
- Ranch seasoning mix. I recommend doing mine Homemade Ranch Seasoning For the best ranch flavor. However, store-bought ranch packets will work too – we love a simple organic ranch dressing mix. You can also make a quick and easy DIY ranch dressing with a mix of garlic powder, onion powder, dill, and parsley.
- Panko breadcrumbs (easy) – I’ve made this recipe many times – sometimes, I use panko breadcrumbs, other times I use regular breadcrumbs. It depends on what I have on hand. Either will work, but I prefer to use regular panko breadcrumbs. Panko provides a thicker, crispier crust that goes well with this recipe.
- Sharp cheddar cheese. If you can shred the cheese yourself for the best flavor.
- Parmesan cheese. Grated fresh Parmesan will give the recipe the best flavor.
How to Make Roast Ranch Chicken
- Start by placing the chicken between two sheets of parchment paper or plastic wrap, then beat the chicken breasts with a meat mallet until they are 1/4-inch thick. Sprinkle salt and pepper on both sides of the chicken breasts.
- Next, bring the sour cream mixture together.
- Combine sour cream and a few tablespoons of ranch seasoning in a bowl.
- Add the chicken breasts to the sour cream mixture.
- Cover the chicken and marinate for at least 1 hour.
- Now is the time to put the panko ingredients together.
- Combine panko, rest of ranch seasoning, grated Parmesan, and shredded cheddar.
- When you’re ready to cook the chicken, set the oven to 425 degrees and coat a pan or griddle with melted butter, olive oil, or cooking spray.
- Then, dip each chicken breast into the panko mixture, making sure the chicken is fully coated.
- Place each chicken breast on a greased baking sheet. If there is any leftover panko topping, divide it among each chicken breast.
- Roast for 25 – 30 minutes or until chicken is cooked through. When the chicken is fully cooked, the internal temperature should be 165 degrees.
- Serve with salad, rice or vegetables.
- Chicken thighs will add more fat to the recipe without changing the flavor.
- Bone-in chicken will work, but you will have to adjust the cooking time as this chicken will take longer than boneless chicken breasts. Typically, bone-in chicken breasts take about 30 minutes to cook, depending on size.
- If you’re not sure if the chicken is cooked, I highly recommend getting a meat thermometer. It’s great to have this on hand, especially if you’re just starting out with chicken breast recipes.
- The best way to evenly roast chicken breasts is to make sure they are the same size and thickness before making the recipe. Use a meat mallet to pound the chicken breasts to about 1/4 inch thick, which is great for quickly and evenly roasting the chicken.
- Mixing the chicken into the sour cream mixture does get a little messy at this step. I recommend mixing them with pliers or your hands. You want to coat the chicken with the sour cream mixture.
- If you can, marinate the chicken in the sour cream mixture the night before. The longer the chicken marinates, the more tender, juicy and flavorful it will be. This will also reduce your prep time the night you cook.
- Store leftovers in a glass container and refrigerate for up to three days. Serve in salads or with vegetables for lunch of the week. You can eat the chicken cold, but if you want to warm it up to crisp the crust, bake it in a 375 degree oven for 10 minutes. Alternatively, heat in the microwave for 45 seconds.
- To prepare this Roast Ranch Chicken recipe, you can marinate the chicken up to 2 days in advance, then continue using the recipe the night of your meal plan.
Use Greek yogurt instead of sour cream. Sour cream provides a creamy texture that is milder than Greek yogurt. Greek yogurt has a stronger flavor, however, both work well for this recipe. You can also use mayo to reduce the creaminess.
Turn the cheese up – hands down, sharp cheddar is my favorite for this roasted farm chicken recipe. However, any cheese will do, so use your favorite.
Use gluten-free breadcrumbs – if you’re gluten-sensitive, you can switch to gluten-free breadcrumbs or crushed gluten-free cookies.
Use bottled ranch dressing instead of sour cream mixture – I prefer to prepare homemade sour cream and ranch mixture. However, if you only have a bottle of Hidden Valley Ranch seasoning or other ranch seasoning, you can certainly grill chicken in it.
Instead of adding sour cream and ranch dressing to the recipe, I recommend marinating the chicken in ¾ cup of ranch dressing.
You’ll still need some ranch seasoning (about a tablespoon) to make the crumb mixture.
Healthier Chicken Recipes
If you’re looking for some healthier chicken recipes, check out this list:
View all our Healthy Chicken Recipes.
Roast Ranch Chicken
This Roast Ranch Chicken is the perfect delicious easy weeknight meal. Chicken breasts are coated with sour cream ranch mixture, topped with panko breadcrumbs, cheddar, parmesan, more ranch dressing, and grilled until golden brown. This is one of the best chicken breast recipes you’ll ever eat and will quickly become a family favorite.
Serving Size: 8 people
- 4 6 oz Boneless Skinless Chicken Breast about 1.5 lbs
- 1 teaspoon Salt
- 1 teaspoon black pepper
- 3 spoon Homemade Ranch Seasoning Or use 3 tablespoons store-bought seasoning packets.
- ¾ cup sour cream
- 1 cup regular panko breadcrumbs
- ¾ cup shredded cheddar cheese
- ¼ cup grated parmesan cheese
- 1 spoon Extra virgin olive oil
Place chicken between parchment paper or plastic wrap, then mash chicken breasts with a meat mallet or rolling pin until each breast is 1/4-inch thick. This allows the chicken to cook quickly and evenly. Sprinkle salt and pepper on both sides and set aside.
In a medium bowl, combine sour cream and 2 tablespoons ranch seasoning.
Toss the chicken breasts into the sour cream mixture and mix together with tongs or your hands until the chicken is completely coated.
Cover and let the chicken marinate for at least an hour. If you can prepare this step in the morning or the night before.
Preheat oven to 425 degrees.
In a medium bowl combine 1 tablespoon ranch seasoning, panko breadcrumbs, parmesan and shredded cheddar cheese.
Dip the marinated chicken breasts in the panko mixture, then place in a skillet or roasting pan and coat with olive oil.
Divide the remaining panko mixture between the chicken breasts.
Roast for 25 – 30 minutes or until chicken is cooked through. When the chicken is fully cooked, the internal temperature should be 165 degrees.
Serve with salad, rice or vegetables.
How to store
To store leftovers, I would use Glass Meal Prep Containers Put the chicken in the refrigerator.
I keep leftovers in the fridge and use them in salads or with veggies at lunches throughout the week. Normally, I eat chicken cold, but if I want it to heat up and crisp up the crust, I’ll put it in the oven for 10 minutes. Alternatively, I heat it in the microwave for 45 seconds.
To prepare this Roast Ranch Chicken recipe, you can marinate the chicken up to 2 days in advance, then continue using the recipe the night of your meal plan.
Serve: 1chicken breast | Calories: 251kcal | carbohydrate: 10G | protein: 29G | fat: 11G | Saturated fat: 6G | sugar: 2G
did you try this Roast Ranch Chicken Recipe? If so, I would like you to rate this recipe and leave a comment below. We all learn from each other’s experiences.Also, it would be great if you could share a photo on Instagram And tag it #organizeyourselfskinny. I can’t wait to see it!