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READY IN 55 mins

Breaded Parmesan Ranch Chicken

Read Reviews (44)

"Quick and easy breaded ranch chicken." — Aurah

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

3/4 cup crushed corn flakes
3/4 cup grated Parmesan cheese
1 (1 ounce) envelope ranch salad dressing mix

8 (4 ounce) skinless, boneless chicken breast halves
1/2 cup butter, melted

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Combine corn flakes, Parmesan cheese, and ranch dressing mix in a bowl. Dip chicken in melted butter; roll each chicken breast in corn flake mixture until evenly coated. Place coated chicken in the prepared baking dish.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Kitchen-Friendly View

PREP 10 mins
COOK 45 mins
READY IN 55 mins

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Reviews More Reviews

Most Helpful Positive Review

Sep 20, 2012

This is also good if you use crushed Ritz crackers. I like to use a homemade dry ranch dressing mix instead of pre-packaged so that I can control the salt. I like to serve this with alfredo pasta.

—Sarah Jo

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Most Helpful Critical Review

Jan 10, 2013

This is a fairly simple recipe and I used Ritz crackers. The chicken was nice and juicy, not overly juicy and I will use this recipe again. Thanks Aurah!!!

—Susan

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52 Ratings

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Nov 09, 2012

GENIUS! This was delish and super easy to make! Only change I made to the recipe was using actual parmesan cheese rather than the grated stuff. The grated cheese comes packed with sodium which leaves the final product too salty for me. I changed it up and used real parmesan cheese and about 2 cups of corn flakes (prior to crushing). This made for a more crispy chicken, which is what I prefer. Thanks for the recipe!!

—shayda

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Oct 02, 2012

This was so easy to make, and so delicious! the only thing i would do different, is the cooking time. I would bake it for aprox 30 min...mine came out a little dry.

—tylersmom

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Oct 19, 2012

My whole family loved this (even my picky tween daughter):) I used the Hidden Vally Ranch "spicy ranch" packet mix. This added just a little bit of a kick to it. Amazing! Will make again :)

—NurseJess

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Nov 10, 2012

This is a delicious dish! I didn't have corn flakes, so I used crushed ritz crackers. That was the only change I made. I love this! Oh, and I used freshly grated parmesan cheese.

—Jacolyn

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Oct 10, 2012

Made this with panko instead, cuz that's what I had. REALLY good and super easy. It's a keeper.

—Erin

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Oct 26, 2012

My family wasn't yay about me doing the recipe, but when I cooked it. They LOVED it. When I did it for a second time, I cut back on the ranch dressing mix because the flavor of the ranch mix was little on the strong side for me. So, I put half of the mix. Still came out GOOD. For my family to like it, I was shocked because everyone likes different things and a few are REALLY, REALLY picky.

—Emmaraye

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Nutrition

Calories
278 kcal
14%

Carbohydrates
4.3 g
1%

Cholesterol
102 mg
34%

Fat
16.4 g
25%

Fiber
0.1 g
< 1%

Protein
26.8 g
54%

Sodium
517 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Breaded Parmesan Ranch Chicken

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 278
Calories from Fat: 147

% Daily Value *
Total Fat 16.4g 25 %
Saturated Fat 9.4g 47 %
Cholesterol 102mg 34 %
Sodium 517mg 21 %
Potassium 227mg 6 %
Total Carbohydrates 4.3g 1 %
Dietary Fiber 0.1g < 1 %
Protein 26.8g 54 %
Sugars 0.4g
** Vitamin A 9 %
Vitamin C < 1 %
Calcium 12 %
Iron 16 %
** Thiamin 9 %
** Niacin 125 %
** Vitamin B6 34 %
** Magnesium 9 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.