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Ranch Style Oven Baked Chicken Breast for Busy Weeknights - Simple, Juicy, and Flavorful

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 2 large boneless, skinless chicken breasts (about 1.5 lb total), evenly sized if possible
  • 1.5 tablespoons olive oil (or avocado oil)
  • 1 packet ranch seasoning mix (about 1 ounce) or the following homemade mix:
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1 teaspoon dried chives (optional but great)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • ¾ to 1 teaspoon kosher salt (to taste)
  • ½ teaspoon black pepper
  • 1 tablespoon grated Parmesan (optional, for a savory boost)
  • Lemon wedges, for serving (optional but bright and tasty)
  • Fresh parsley or chives, chopped, for garnish (optional)

Instructions

  • Preheat and prep: Heat your oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup. Lightly oil the surface or use a rack if you have one.
  • Even out the chicken: For even cooking, pound the thicker end of each chicken breast to about 3/4 to 1 inch thickness. A rolling pin or meat mallet works well. Pat dry with paper towels.
  • Oil and season: Rub the chicken with olive oil on both sides. Sprinkle the ranch seasoning evenly, coating all surfaces. If using Parmesan, dust it over the top for a light crust.
  • Arrange and bake: Place the chicken breasts on the prepared sheet with space between them. Bake for 16–20 minutes, depending on thickness.
  • Check doneness: Use an instant-read thermometer inserted into the thickest part. You’re aiming for 160–165°F. Pull at 160°F; carryover heat will bring it to 165°F.
  • Rest and serve: Let the chicken rest for 5 minutes. Slice against the grain. Finish with a squeeze of lemon and a sprinkle of fresh herbs if you like.