Best Simple Baked Ranch Chicken

Simple baked ranch chicken is one of those no-fuss recipes I turn to when I want something comforting, flavorful, and easy to throw together. With just a handful of ingredients and minimal prep, this dish delivers juicy, tender chicken coated in the rich, herby flavor of ranch seasoning. It’s a dinner that practically makes itself.

Why You’ll Love This Recipe

I love this recipe because it takes all the guesswork out of dinner. I just season the chicken, pop it in the oven, and let it bake to golden perfection. The ranch seasoning adds so much flavor, I don’t need a complicated marinade or sauce. It pairs with everything—from mashed potatoes and green beans to rice or a crisp salad—making it one of my most reliable weeknight favorites.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Ranch seasoning mix (dry packet)

• Olive oil or melted butter

• Garlic powder (optional)

• Paprika (optional, for color)

• Salt and black pepper

• Optional: shredded cheese or chopped parsley for topping

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking dish.

2. I pat the chicken dry and place it in the dish.

3. I drizzle olive oil or melted butter over the chicken, making sure it’s evenly coated.

4. I sprinkle the ranch seasoning over the chicken, adding a little garlic powder and paprika if I want extra depth.

5. I gently rub the seasonings into the meat for even coverage.

6. I bake the chicken uncovered for 25–30 minutes, or until the internal temperature reaches 165°F.

7. If I’m adding cheese, I sprinkle it on during the last 5 minutes of baking.

8. Once done, I let the chicken rest for a few minutes before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 25–30 minutes
Total time: 30–35 minutes

Variations

Sometimes I use chicken thighs for extra juiciness. I’ve also coated the chicken with ranch seasoning and breadcrumbs for a baked crispy version. When I want a creamy touch, I mix a bit of sour cream or ranch dressing into the seasoning before baking. For a one-pan meal, I add diced potatoes or broccoli right into the dish and let them roast alongside the chicken.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the microwave or a skillet over low heat. If I want to keep the chicken from drying out, I add a splash of broth or water when reheating. It also freezes well—just wrap each piece tightly and thaw in the fridge before reheating.

FAQs

Can I use homemade ranch seasoning?

Yes, I’ve made it with a mix of dried herbs like parsley, dill, garlic powder, and onion powder. It works just as well as store-bought.

Is this recipe good for meal prep?

Definitely. I bake several pieces at once and keep them in the fridge to use throughout the week in wraps, salads, or sandwiches.

Can I make this recipe with bone-in chicken?

Yes, I’ve made it with bone-in thighs and legs—just increase the cooking time by 10–15 minutes and check for doneness.

What sides go well with baked ranch chicken?

I usually pair it with roasted vegetables, mashed potatoes, rice, or a simple side salad. It’s really flexible.

Does this recipe work in the air fryer?

Yes, I’ve cooked it in the air fryer at 375°F for about 18–20 minutes. It turns out juicy with a nice crust on the outside.

Conclusion

Simple baked ranch chicken is one of those effortless recipes I keep coming back to. It’s packed with flavor, easy to customize, and perfect for busy nights or laid-back weekends. Whether I serve it with classic sides or slice it up for salads and wraps, it always makes a satisfying, no-stress meal.