Baked Ranch Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3–4 chicken breasts (boneless and skinless)
02 -
1 teaspoon paprika
03 -
1 teaspoon garlic powder
04 -
Salt and pepper, adjust to your taste
05 -
1 ranch seasoning packet
06 -
2 tablespoons olive oil
# Instructions:
01 -
Set your oven to 400°F (200°C). Make sure it’s fully heated before baking starts!
02 -
Use a baking pan that comfortably fits all the chicken without it being too crowded. Coat it lightly with olive oil or a spritz of cooking spray.
03 -
Arrange the chicken breasts in the pan. If any piece is much thicker than the rest, flatten it out a bit so everything cooks evenly.
04 -
Pour olive oil over the chicken to help lock in moisture and get the seasonings to stick nicely.
05 -
Evenly coat the chicken with ranch mix, garlic powder, paprika, salt, and pepper. You’ll want them packed with flavor!
06 -
Toss or flip the chicken with your hands—or use tongs—so it’s completely smothered with all the spices and oil.
07 -
Put the baking pan in your oven. Cook the chicken for 25–30 minutes or until it hits a gorgeous golden shade and a meat thermometer reads 165°F (74°C).
08 -
Once out of the oven, give the chicken about 5 minutes to rest before slicing. This keeps all those yummy juices locked inside! Slice it up and enjoy.
# Notes:
01 -
Serve this chicken with rice and veggies for a full meal, or slice it up for sandwiches or salads—your call!
02 -
If the chicken breasts seem super thick, try cutting them into thinner pieces horizontally for quicker, even cooking.
03 -
Keep leftovers in the fridge for 3–4 days—they’re perfect for no-fuss lunch prep during the week!