Best 6 Parmesan Ranch Chicken Recipes

PARMESAN-RANCH CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine Italian bread crumbs, panko bread crumbs, Parmesan cheese, seasoning salt, pepper, and garlic powder in a bowl.
• Combine spicy ranch dressing and buttermilk ranch dressing in a separate bowl. Dip chicken into dressing until both sides are coated, then coat in bread crumb mixture. Place chicken in a single layer on the prepared baking sheet, leaving space between pieces. Lightly drizzle chicken with melted butter.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BREADED PARMESAN RANCH CHICKEN

Steps:

• 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).

EASY RANCH-PARMESAN CHICKEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch glass baking dish.
• Mix crushed crackers, bread crumbs, Parmesan cheese, ranch dressing, salt, and pepper in a resealable 1-quart storage bag.
• Dip a chicken breast into the beaten eggs. Lift up so excess egg drips back in the bowl. Add chicken to the bag with the breading and shake until completely covered. Place in the prepared baking dish. Dredge remaining chicken breasts. Top each breast with a pat of butter.
• Bake in the preheated oven until chicken is golden brown on the outside and no longer pink on the inside, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CRISPY OVEN-BAKED PARMESAN CHICKEN WITH COOL RANCH SAUCE

Steps:

• Preheat oven to 450°F. Line a baking sheet with parchment paper or heavy-duty foil and place a rack on it. Spray the rack lightly with oil.
• Whisk together the mustard, vinegar, salt, and pepper in a large bowl until they are well blended. Cut the chicken into ⅔" thick pieces or strips (or use chicken tenders, which are already about the size you want for this recipe. If you prefer a larger serving size of chicken, you can also butterfly the chicken into two thinner cutlets.). Add the chicken to the bowl and coat well on all sides.
• In a separate, shallow bowl, mix together the breadcrumbs, grated Parmesan, and a pinch of black pepper (optional). Mix well and then stir in the melted butter.
• Dredge the chicken pieces in the breadcrumb mixture, gently pressing the breadcrumbs into the chicken pieces. Move the dredged chicken to the wire rack.
• Place the baking sheet on the center rack of the oven and bake until the chicken is golden-crisp and cooked through, about 15 minutes. Do not overcook it.
• To make the dipping sauce, combine all the ingredients for the cool Ranch sauce in a small bowl and refrigarate. (The sauce is best if made ahead of time).

BARLEY WITH CHICKEN AND PARMESAN CHEESE - CANYON RANCH RESORT

Steps:

• Bring water and barley to boil in heavy medium saucepan. Reduce heat, cover and simmer until barley is tender, stirring occasionally, about 45 minutes. Drain. Transfer to large bowl. Set aside.
• Preheat broiler. Season chicken with pepper and dried Italian herb blend. Broil chicken until cooked through, about 3 minutes per side. Transfer chicken to plate; cool. Shred chicken into pieces.
• Combine carrots, celery, leeks and onion in heavy large nonstick skillet. Cover and cook over low heat until tender, stirring frequently and adding small amount of water if vegetables begin to stick, about 25 minutes.
• Add barley, chicken, parsley, stock and half of Parmesan cheese; stir until heated through. Season with pepper. Divide barley mixture among plates. Sprinkle with remaining cheese and serve.

INSTANT POT PARMESAN RANCH CHICKEN AND POTATOES

Steps:

• Add chicken and potatoes to Instant Pot and drizzle with olive oil. Toss chicken and potatoes until they are coated with oil.
• In a small bowl, mix together salt, pepper, garlic powder, thyme, basil, oregano, and half of the dry ranch dressing mix. Sprinkle seasonings over chicken and potatoes, then toss gently to coat.
• Pour chicken broth into the Instant Pot (try to pour it to the sides of the chicken and potatoes so that you don't rinse off the seasonings).
• Place the lid on top of the Instant Pot and set the valve on top to sealing. Press the "MANUAL" button and set the timer for 16 minutes.
• Remember that it will take 10-15 minutes for the Instant Pot to come to pressure, so be sure to plan accordingly!
• When the Instant Pot is finished cooking, do a "quick release" of the pressure. Remove the chicken and potatoes to a large bowl or serving platter.
• In another small bowl, mix together remaining ranch dressing mix, Parmesan cheese, and melted butter. Drizzle butter/seasoning mix over the chicken and serve.