Baked Ranch Chicken with Homemade Ranch Seasoning

Name: Baked Ranch Chicken
Prep time: 10 min
Cook time: 32 min
Total time: 42 min
Cuisine: American
Ingredients: 1 tablespoon dried parsley; 2 teaspoons dried dill; 1 teaspoon dried chives; 1½ teaspoons garlic powder; 1½ teaspoons onion powder; 1 teaspoon kosher salt; ½ teaspoon black pepper; 2½ lb boneless, skinless chicken thighs (about 10); ⅓ cup mayonnaise or plain Greek yogurt; 1 cup panko breadcrumbs; ½ cup grated Parmesan; 1 large head broccoli, cut into florets (about 5 cups); 2 tablespoons olive oil; Pinch of salt for the broccoli

By Jenna Brooks · Published October 26, 2026 · 4 Comments

↓ Jump to Recipe Print Recipe 4.8 from 387 reviews

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Juicy chicken thighs with a crunchy, cheesy ranch crust, baked on one sheet pan with homemade ranch seasoning straight from the spice cabinet.

Herb-crusted baked chicken in a pan with broccoli

This is the most-made recipe in my house, hands down. My oldest, Maddie, asked for it for her birthday dinner two years in a row, which is either a compliment to the chicken or a sign that I need to take that kid to more restaurants. Either way, it's ten minutes of work, one sheet pan, and a whole lot of happy faces.

Let me tell you how it started. A few years back, our oven was the only appliance that worked during a very long kitchen remodel. No stovetop, no sink (we washed dishes in the bathtub, it was a whole thing). I had a bottle of ranch dressing, a bag of chicken thighs and a block of Parmesan. I mixed it all up, threw it in the oven, and crossed my fingers. The kids still talk about "bathtub chicken." I've just made it a lot better since then.

Raw chicken thighs on a wooden board with peppers — Boneless, skinless chicken thighs are my go-to. They stay juicy even if you get distracted by homework questions.

The biggest upgrade was ditching the bottled dressing for a homemade ranch seasoning. Grandma Ruth always said, "If you can make it from the cupboard, make it from the cupboard," and she was right. Dried dill, parsley, chives, garlic powder, onion powder, salt and pepper. That's it. I mix up a big jar of it every month and use it on everything from popcorn to roasted potatoes. It tastes fresher than the packets, and I know exactly what's in it.

Then I coat the chicken in a thin layer of mayo (trust me), press on a mix of panko, Parmesan and ranch seasoning, and bake it hot. The mayo keeps the chicken juicy and makes the crust brown and stick like glue. You don't taste mayo at all. I promise. My husband Dave swore he hated mayo for fifteen years and ate this every week without knowing.

Why you'll love this baked ranch chicken

Ten minutes of hands-on time. The oven does the rest.
Homemade ranch seasoning. Seven spices from your cupboard, no packets.
One sheet pan. Chicken and broccoli cook together.
Crunchy outside, juicy inside. The mayo trick works every time.
Family favorite. Requested for birthday dinners. Twice.

Roasted chicken drumsticks in a glass baking dish — Drumsticks work too! Bake them in a dish like this one and add about 10 minutes.

Ingredient notes

Chicken thighs: Boneless, skinless thighs are forgiving and juicy. Chicken breasts work too: cut them in half lengthwise so they cook evenly, and start checking at 20 minutes.
Mayonnaise: Full-fat mayo or plain Greek yogurt. It's the glue for the crust and it keeps the meat juicy. You won't taste it.
Ranch seasoning: My homemade blend: dried parsley, dill, chives, garlic powder, onion powder, salt and pepper. A store-bought packet works if you're in a hurry.
Panko and Parmesan: Panko gives the crunch and Parmesan gives the salty, golden crust. Use the grated Parmesan in the green can if that is what you have. No judgment here.
Broccoli: Fresh florets roast best. Green beans or halved Brussels sprouts are good swaps.

See the recipe card below for the full ingredient amounts.

How to make baked ranch chicken

Scroll down to the recipe card for the full amounts. Here are the steps with photos.

Dry and season the chicken
Heat the oven to 425°F. Pat the thighs dry, then toss them with mayo and a tablespoon of the ranch seasoning until every piece is coated.
Coat and arrange
Press each piece into the panko, Parmesan and ranch mixture and lay it on a parchment-lined sheet pan. Toss the broccoli with oil and salt and scatter it around the chicken.
Bake until golden
Bake 28 to 32 minutes, until the crust is deep golden. Cut into the thickest piece to check: no pink and juices running clear. Rest 5 minutes before serving.

Tips for the crispiest crust

Pat the chicken really dry with paper towels before the mayo goes on. A wet surface means the crust slides off.
Line the pan with parchment and give the chicken some space. If the pieces touch, the edges steam instead of crisp.
For extra color, switch the oven to broil for the last 2 minutes and watch it like a hawk.
To check that it's done, cut into the thickest thigh. You want no pink in the middle and juices that run clear. If you see any pink, give it 5 more minutes.

What to serve with it

The broccoli roasts right on the same pan, so that's dinner as far as I'm concerned. On hungrier nights I add a pot of buttered egg noodles or a bag of microwave rice. A simple cucumber and tomato salad is lovely in the summer.

A golden roasted chicken leg on a white plate — Bone-in pieces get extra crispy, they just take a little longer.

Make ahead and storing

You can coat the chicken in the morning, cover the pan and refrigerate it until dinner. Just add 3 to 5 minutes to the bake time. Leftovers keep in the fridge for 3 to 4 days. Reheat in a 375°F oven for about 10 minutes until steaming hot all the way through. Cold leftover ranch chicken, sliced over a salad, is my favorite work-from-home lunch.

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