Ranch dressing was invented in 1972 by a plumber who mixed mayo with dried herbs at his Alaska dude ranch.
Parmesan Ranch Chicken
Get ready to elevate your dinner game with this irresistible Parmesan Ranch Chicken! Coated in a zesty blend of ranch seasoning and rich Parmesan cheese, this dish is a breeze to whip up. Serve it alongside fluffy rice or twirly pasta for a satisfying meal that your family will ask for time and time again!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 green onions, thinly sliced
🥩Meat & Seafood(1)
- 6 skinless, boneless chicken cutlets
🥛Dairy & Eggs(2)
- 1 cup grated Parmesan cheese (240 ml)
- 1/2 cup plain yogurt (120 ml)
🧂Spices & Seasonings(3)
- 1/2 teaspoon freshly ground black pepper (2.5 ml)
- 2 tablespoons ranch seasoning mix (30 ml)
- 1/4 teaspoon kosher salt (1.25 ml)
🍯Sauces & Condiments(1)
- 1/2 cup mayonnaise (120 ml)
👨🍳 Instructions
- 1
Preheat the oven to 400 degrees F (200 degrees C). If using whole chicken breasts, cut them in half lengthwise to form 6 chicken cutlets.
- 2
Arrange chicken in a single layer in the bottom of a lightly greased baking dish.
- 3
In a medium bowl, stir together mayonnaise, yogurt, Parmesan, ranch seasoning, salt, and pepper until well combined.
- 4
Spread mayonnaise mixture over in a thick layer evenly over the chicken and bake about 17 minutes or until chicken is cooked through.
- 5
Without removing the chicken from the oven, turn the oven temperature to Broil and cook until browned and bubbly on top, another 1 to 2 minutes.
- 6
Let stand 5 minutes; sprinkle with green onions before serving.
💡 Pro Tips
- ✓Pound chicken cutlets to uniform 3/4-inch thickness before coating because uneven thickness causes dry edges while thicker portions remain undercooked at 17 minutes.technique3/4-inch thickness
- ✓Use full-fat mayonnaise (80% fat content) rather than light versions because the fat creates a protective barrier that prevents moisture loss during the 400°F baking process.ingredient80% fat content
- ✓Switch to broil only after internal temperature reaches 160°F because the Maillard reaction for browning occurs optimally at 280-300°F surface temperature, which broiling achieves in 1-2 minutes.timing160°F internal, 280-300°F surface
- ✓Let the mayo-ranch mixture sit for 10 minutes before spreading to allow the ranch seasoning to hydrate and prevent gritty texture in the final coating.technique10 minutes hydration
- ✓Use freshly grated Parmesan rather than pre-shredded because it contains 2-4% cellulose anti-caking agents that prevent proper melting and browning under the broiler.ingredient2-4% cellulose
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Ranch dressing was invented in 1972 by a plumber who mixed mayo with dried herbs at his Alaska dude ranch.
Parmesan Ranch Chicken
Get ready to elevate your dinner game with this irresistible Parmesan Ranch Chicken! Coated in a zesty blend of ranch seasoning and rich Parmesan cheese, this dish is a breeze to whip up. Serve it alongside fluffy rice or twirly pasta for a satisfying meal that your family will ask for time and time again!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 green onions, thinly sliced
🥩Meat & Seafood(1)
- 6 skinless, boneless chicken cutlets
🥛Dairy & Eggs(2)
- 1 cup grated Parmesan cheese (240 ml)
- 1/2 cup plain yogurt (120 ml)
🧂Spices & Seasonings(3)
- 1/2 teaspoon freshly ground black pepper (2.5 ml)
- 2 tablespoons ranch seasoning mix (30 ml)
- 1/4 teaspoon kosher salt (1.25 ml)
🍯Sauces & Condiments(1)
- 1/2 cup mayonnaise (120 ml)
👨🍳 Instructions
- 1
Preheat the oven to 400 degrees F (200 degrees C). If using whole chicken breasts, cut them in half lengthwise to form 6 chicken cutlets.
- 2
Arrange chicken in a single layer in the bottom of a lightly greased baking dish.
- 3
In a medium bowl, stir together mayonnaise, yogurt, Parmesan, ranch seasoning, salt, and pepper until well combined.
- 4
Spread mayonnaise mixture over in a thick layer evenly over the chicken and bake about 17 minutes or until chicken is cooked through.
- 5
Without removing the chicken from the oven, turn the oven temperature to Broil and cook until browned and bubbly on top, another 1 to 2 minutes.
- 6
Let stand 5 minutes; sprinkle with green onions before serving.
💡 Pro Tips
- ✓Pound chicken cutlets to uniform 3/4-inch thickness before coating because uneven thickness causes dry edges while thicker portions remain undercooked at 17 minutes.technique3/4-inch thickness
- ✓Use full-fat mayonnaise (80% fat content) rather than light versions because the fat creates a protective barrier that prevents moisture loss during the 400°F baking process.ingredient80% fat content
- ✓Switch to broil only after internal temperature reaches 160°F because the Maillard reaction for browning occurs optimally at 280-300°F surface temperature, which broiling achieves in 1-2 minutes.timing160°F internal, 280-300°F surface
- ✓Let the mayo-ranch mixture sit for 10 minutes before spreading to allow the ranch seasoning to hydrate and prevent gritty texture in the final coating.technique10 minutes hydration
- ✓Use freshly grated Parmesan rather than pre-shredded because it contains 2-4% cellulose anti-caking agents that prevent proper melting and browning under the broiler.ingredient2-4% cellulose