Cheddar Ranch Chicken – Easy Oven Baked Chicken Recipe

Cheddar Ranch Chicken is juicy chicken breasts, cut in half and topped with creamy ranch dressing and a layer of shredded cheddar cheese and cracker crumbs. If you’re looking for a cozy dinner idea that’s super simple and delicious, this Easy Oven Baked Cheddar Ranch Chicken might just become a new family favorite!

Cheesy Crispy Cheddar Ranch Chicken Bake

And here’s what’s great about this recipe:

✅ Delicious flavors. The tangy ranch dressing pairs beautifully with the melty cheddar, creating a cozy, cheesy experience that’s satisfying from the first bite to the last.  

✅ Effortless and hands-off. This easy recipe requires minimal prep and mostly uses your oven to do the work, making it great for busy weeknights or when you want tasty food without standing over a stove. This cheddar ranch chicken recipe has turned into one of my go-to’s when I’m needing a super easy meat option! Add a side of baked potato halves and cooked green beans and you’ve got a delicious (and easy!) dinner.

✅ Great for all ages. This simple cheddar ranch chicken is great for the whole family, making it a hit whether you’re feeding picky eaters or hosting friends. It’s familiar and comforting but with enough flavor to avoid feeling boring.  

Six Simple Ingredients 

• Chicken breasts – skinless, boneless chicken breasts, cut in half the long way to make chicken breast halves.
  
• Ranch dressing – I like to use my own homemade ranch dressing, but store-bought is fine too!
  
• Cracker crumbs – you can use cracker or bread crumbs from the store or quickly make your own cracker crumbs by sticking some crackers in a Ziploc bag and crushing them with your hand or a rolling pin.
  
• Salt + pepper
  
• Cheese – it can be either mild, sharp or extra sharp cheddar and I like to shred my own cheddar cheese to use in this recipe, instead of using the bought stuff.

Find the full instructions and recipe on a printable recipe card at the bottom of this post!⬇️

Supplies we used:

• Cutting board and kitchen knife
  
• Small bowl – to mix up the crumb mixture
  
• Baking dish – a casserole dish of some sort. I like to use my glass Pyrex pans!
  
• A spatula or two
  
• Cheese grater
  
• Meat thermometer – I highly recommend using one of these to take the guesswork out of cooking chicken!

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How to make Cheddar Ranch Chicken

Pre-heat oven to 350°F.

Slice the boneless skinless chicken breasts in half lengthwise and place them in a greased baking dish.

Add a generous drizzle of ranch dressing to each piece of chicken and spread it around a little with a spatula.

Combine the cracker crumbs, shredded cheese, salt and pepper in a small mixing bowl and sprinkle on top of the ranch-coated chicken.

Bake for approximately 25-30 minutes or until the crumbs are turning golden brown and the internal temperature of the chicken reaches 165°.

Serve and enjoy!

Storage

Freezing: let cooked chicken cool completely, then store in an airtight container or freezer bag. Freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.  

Storing: refrigerate leftover chicken in an airtight container for up to 4 days. 

How To Reheat Cheddar Ranch Chicken 

Oven method (best for keeping the crispy edges): Preheat the oven to 350°F (175°C). Place chicken in a baking dish and add a splash of water, cover loosely with foil, and heat for 15-20 minutes until warmed through. For extra crispiness, remove the foil in the last 5 minutes.  

Microwave method (quick and convenient but may soften the crispiness): Place chicken on a microwave-safe plate and heat on high for 1-2 minutes.  

Add some extra flavor! 

Mix fresh herbs into the ranch. Toss in fresh parsley, dill, or chives into the ranch dressing before coating the chicken. It brightens up the flavors and gives a little fresh zing to every bite.  

Add garlic powder or onion powder to the cracker crumb and cheese mixture. These simple spices can add to the ranch dressing without overpowering it, adding a deeper flavor.  

Add smoked paprika. A hint of smoked paprika in the cracker mixture adds a subtle smoky warmth, pairing wonderfully with the sharp cheddar cheese.  

Tips, Tricks & Notes

• Pound the chicken thin. Place each chicken breast between two pieces of plastic wrap or wax paper and gently pound it to about a 1/2-inch thickness. This helps the chicken cook evenly and stay tender, helping prevent those frustrating dry edges. And no, I don’t always do this, since this is one of my favorite recipes to quickly make when I’m in a hurry!
  
• Use room temperature chicken. Taking the chicken out of the fridge about 15 minutes before cooking helps it bake more evenly. Cold chicken can lead to uneven cooking and sometimes more drying out.  
  
• Rest the chicken after baking. Let the chicken rest for a few minutes after it comes out of the oven to allow the juices to redistribute. This small step guarantees each bite is juicy and flavorful, making your effort totally worth it.  
  
• Lightly grease your baking dish. A little butter or cooking spray on your baking dish keeps the chicken from sticking and helps the cheese melt beautifully without burning on the edges.  
  
• Use sharp cheddar for the best flavor. Go for a sharp or extra sharp cheddar cheese to give the chicken an inviting and rich finish. Milder cheeses won’t provide the same depth of flavor.  
  
• Broil the cheese. Turn on the broiler for a few minutes at the end of the cooking time to get an even more golden crust! Keep a close eye on it—it can go from perfect to overly browned in seconds!

Side dishes to serve with Cheddar Ranch Chicken 

More easy dinners to try:

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