Description
This Crispy Buttered Ranch Chicken recipe features juicy chicken breasts coated in a flavorful ranch butter mixture and a crispy panko-Parmesan breadcrumb crust. Searing the chicken on the stovetop and finishing it in the oven ensures a golden, crunchy exterior while locking in moisture. This easy-to-make dish is perfect for a delicious, family-friendly dinner served with fresh parsley and lemon wedges.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (or thighs for juicier meat)
Butter Ranch Coating
- 1/4 cup unsalted butter, melted
- 1 packet (about 1 ounce) ranch seasoning mix (or homemade ranch seasoning)
Breadcrumb Mixture
- 1 cup panko breadcrumbs (for extra crispiness)
- 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 prevent sticking and allow for easy cleanup.
- Prepare the Butter Ranch Mixture: In a small bowl, combine the melted butter and ranch seasoning mix thoroughly. This mixture will infuse the chicken with rich flavor and help the breadcrumb coating adhere.
- Mix the Breadcrumb Coating: In another bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. This mixture provides a crispy, flavorful crust.
- Coat the Chicken: Dip each chicken breast into the ranch butter mixture, ensuring it is evenly coated on all sides. Then dredge the chicken in the breadcrumb mixture, pressing lightly to make sure the crumbs stick well and create an even coating.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the coated chicken breasts and cook for 2-3 minutes per side until golden brown and crispy. This step seals in juices and adds texture.
- Bake to Finish: Transfer the skillet to the preheated oven and bake for 20-25 minutes, depending on chicken thickness, until the internal temperature reaches 165°F (75°C) and the crust is crispy and browned.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for a few minutes to allow juices to redistribute. Garnish with freshly chopped parsley and serve with lemon wedges to add a burst of freshness and color.
Notes
- You can substitute chicken thighs for breasts if you prefer juicier meat.
- If you don’t have ranch seasoning mix, a blend of dried dill, garlic powder, onion powder, salt, pepper, and dried parsley works well.
- Using panko breadcrumbs ensures a crispier coating than regular breadcrumbs.
- Make sure the skillet is oven-safe before placing it in the oven.
- The olive oil helps achieve a golden sear before baking but can be substituted with another cooking oil if desired.
- For an extra crispy crust, broil the chicken for an additional 1-2 minutes at the end of baking, watching carefully to avoid burning.
