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Flavorful Ranch Baked Chicken Breast

This flavorful ranch baked chicken breast is tender, juicy, and coated in a delicious blend of ranch seasoning, garlic, and herbs. Baked until perfectly golden, this easy recipe delivers big flavor with minimal effort. It's ready in just 30 minutes and makes a great weeknight dinner or meal prep option. Serve it with mashed potatoes, roasted vegetables, rice, or a fresh salad.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2 people
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 teaspoons ranch seasoning mix
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon dried parsley
  • ½ teaspoon black pepper
  • ¼ teaspoon salt adjust depending on the saltiness of the ranch seasoning
  • 1 tablespoon unsalted butter melted
  • 1 tablespoon chopped fresh parsley optional, for garnish
  • Lemon wedges for serving (optional)

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Pat the chicken breasts dry with paper towels. If they are thick, pound them to an even thickness.
  3. In a small bowl, mix together the ranch seasoning, garlic powder, paprika, onion powder, dried parsley, black pepper, and salt.
  4. Rub the chicken breasts with olive oil, then coat both sides evenly with the seasoning mixture.
  5. Place the chicken breasts in a lightly greased baking dish or on a parchment-lined baking sheet.
  6. Brush the tops with the melted butter for extra flavor and a golden finish.
  7. Bake for 18 to 22 minutes, or until the internal temperature reaches 165°F (74°C).
  8. Remove the chicken from the oven and let it rest for 5 minutes before slicing.
  9. Garnish with fresh parsley and serve with lemon wedges if desired.

Notes

  • Use a meat thermometer to avoid overcooking and keep the chicken juicy.
  • If your ranch seasoning mix is salty, reduce or omit the added salt.
  • For a crispier finish, broil the chicken for 1 to 2 minutes after baking.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Serve with mashed potatoes, roasted broccoli, green beans, rice, or a fresh garden salad.