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Melt In Your Mouth Ranch Chicken Bake - Creamy, Tender, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 boneless, skinless chicken breasts (about 2 pounds total) or 6–8 boneless, skinless chicken thighs
  • Mayonnaise: 1/2 cup
  • Plain Greek yogurt or sour cream: 1/2 cup
  • Dry ranch seasoning mix: 1 (1 oz) packet or about 2–3 tablespoons
  • Grated Parmesan cheese: 1/2 cup (plus extra for topping, optional)
  • Garlic powder: 1 teaspoon
  • Onion powder: 1/2 teaspoon
  • Paprika: 1/2 teaspoon (smoked or sweet)
  • Black pepper: 1/2 teaspoon
  • Kosher salt: Optional—taste your ranch mix first
  • Olive oil or cooking spray: For the baking dish
  • Fresh parsley or chives: For garnish (optional)
  • Lemon wedges: Optional, for serving

Method
 

  1. Preheat and prep. Heat the oven to 400°F (200°C). Lightly oil or spray a 9x13-inch baking dish. Pat the chicken dry with paper towels so the topping sticks well.
  2. Even out the chicken. If your chicken breasts are thick, slice them horizontally into cutlets or pound them to an even 3/4-inch thickness. Even thickness means even cooking and no dry edges.
  3. Mix the topping. In a bowl, combine mayonnaise, Greek yogurt (or sour cream), ranch seasoning, Parmesan, garlic powder, onion powder, paprika, and black pepper. Taste a tiny bit. If it needs more salt, add a small pinch.
  4. Assemble. Arrange the chicken in a single layer in the baking dish. Spoon the ranch mixture over the top of each piece. Spread it to fully coat the surface. Sprinkle a little extra Parmesan on top if you want a more golden crust.
  5. Bake. Place on the center rack and bake for 20–25 minutes for cutlets or 25–30 minutes for full breasts. Chicken thighs may need 30–35 minutes. Cook to 165°F (74°C) internal temperature.
  6. Optional broil. For a deeper golden top, switch to broil for the last 1–2 minutes. Watch closely so it doesn’t burn.
  7. Rest and garnish. Let the chicken rest for 5 minutes. Sprinkle with chopped parsley or chives and a squeeze of lemon for brightness.
  8. Serve. Pair with roasted veggies, a green salad, buttered noodles, or mashed potatoes. Spoon any pan juices over the chicken.