Baked Ranch Chicken Recipe

I was super hungry one night and decided to throw together this baked ranch chicken with boneless chicken breasts, an envelope of ranch mix, olive oil, garlic and onion powder, smoked paprika, salt and pepper—and even though it got kinda messy, every bite was totally worth it.

I love my baked ranch chicken recipe because it uses boneless chicken breasts, ranch dressing mix, olive oil, garlic powder and a bit of smoked paprika. I think its high protein makes it a smart choice for dinner and its balanced nutritional value is perfect for my healthy meal plans.

Ingredients

• Chicken breasts provide lean protein essential for muscle building and overall health.
• Ranch dressing mix combines tangy herbs and spices boosting flavor without extra calories.
• Olive oil offers heart healthy fats enhancing taste and texture in every bite.
• Garlic powder supplies a rich savory punch adding depth to the seasoning.
• Onion powder gives a mellow sweetness with a gentle aromatic boost overall.
• Smoked paprika delivers a warm smoky flavor and adds appealing color to the dish.
• Fresh parsley, an optional garnish, adds vibrant color and subtle herbal brightness.
• Salt and freshly ground black pepper complete the taste allowing balanced seasoning throughout.

Ingredient Quantities

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 envelope ranch dressing mix (1 oz)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: 1 tablespoon chopped fresh parsley for garnish

How to Make this

1. Preheat your oven to 400°F.

2. In a small bowl, mix together the ranch dressing mix, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.

3. Pat the chicken breasts dry then rub the seasoning mix on both sides of each piece.

4. Place the seasoned chicken breasts into a baking dish.

5. If any seasoning remains, spoon it over the chicken to ensure all the flavours are evenly distributed.

6. Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temp reaches 165°F.

7. Check the chicken around the 25 minute mark to avoid overcooking.

8. Once done, take the chicken out and let it rest for about 5 minutes.

9. Garnish with chopped fresh parsley if you want a bit of extra colour and freshness.

10. Enjoy your baked ranch chicken while its still hot!

Equipment Needed

1. Oven – You need an oven because it gets preheated to 400°F so the chicken cooks evenly
2. Baking dish – This holds the seasoned chicken securely during the baking process
3. Small mixing bowl – Use this to combine the ranch dressing mix, olive oil and other spices
4. Measuring spoons – Essential to accurately measure the garlic powder, onion powder, smoked paprika and olive oil
5. Spoon – Helpful for stirring the seasoning and for spooning any extra mix over the chicken
6. Meat thermometer – Important to verify that the chicken reaches an internal temperature of 165°F for safe eating
7. Knife and cutting board – Needed for chopping the fresh parsley garnish if you decide to add it
8. Paper towels – Used to pat the chicken dry prior to seasoning and baking

FAQ

• Q: How long do i need to bake the chicken?
  A: You should bake it at 375°F for about 25 to 30 minutes. Make sure the internal temperature reaches 165°F for safe eating.
• Q: Can i use chicken thighs instead of breasts?
  A: Yup, you can use boneless chicken thighs but the cook time might slightly change depending on the size, so keep an eye on them.
• Q: Do i need to marinate the chicken before baking it?
  A: Not really, you just toss the chicken with the ranch mixing and seasonings. If you want extra flavor, let it sit for 15 minutes before cooking.
• Q: What sides go well with this baked ranch chicken?
  A: This dish goes great with steamed vegetables, a simple salad, or even some mashed potatoes. It really depends on your taste.
• Q: How do i store leftovers?
  A: Keep any leftovers in an airtight container in the fridge for 3 to 4 days. When reheating, be sure to thoroughly warm them up.

Baked Ranch Chicken Recipe Substitutions and Variations

• Instead of the ranch dressing mix, try mixing 1/2 teaspoon each of dried dill and parsley with 1/4 teaspoon garlic powder and a pinch of salt. This works well if you cant find the packet.
• If you dont have olive oil, you can use an equal amount of vegetable oil or even a little melted butter to add a richer flavor.
• For garlic powder, you can substitute with 1 small clove of minced garlic if you prefer a fresher taste in your meal.
• If you’re out of onion powder, finely chopped shallots or even a dash of dried minced onion can fill in perfectly.
• Instead of smoked paprika, regular paprika combined with a tiny pinch of cumin can give you that subtle smoky flavor.

Pro Tips

1. Make sure the chicken is really dry before you rub on the seasoning – it helps the flavors stick better.
2. Check the internal temperature a couple of minutes before the timer goes off, so you don’t overcook yall.
3. If you have extra seasoning left over, don’t be scared to drizzle it over the chicken again right before serving.
4. Let the chicken rest a few minutes after it comes outta the oven – it makes the meat juicier and more tender.

Alright so here’s how I normally do this recipe:

First, you gotta preheat your oven to 400°F ’cause you want it nice and hot. While it’s heating up, grab a small bowl and chuck in the ranch mix, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Give it a good stir so everything mixes together.

Next, pat those chicken breasts dry real good. It’s kinda important ’cause a dry surface makes that seasoning stick even better. Rub the mix all over both sides of the chicken. If you have any extra mix, just spoon it over the top later so you dont miss a spot.

Once that’s done, put the chicken in a baking dish and slide it into the oven. Bake ’em for about 25 to 30 minutes, but do a quick check around the 25 minute mark to make sure they’re not overcooking. You’re aiming for an internal temperature of 165°F.

After the chicken is done, pull it out and let it sit for around 5 minutes. This pause helps keep the juices locked in, making the chicken tastier. If you want a bit of extra color and freshness, sprinkle some chopped fresh parsley on top.

Enjoy your baked ranch chicken while it’s hot and don’t forget those pro tips next time you make it!