Parmesan Ranch Chicken

I always forget how amazing this chicken is. We usually have it with twice baked potatoes, and everyone loves it. And the house smells so amazing. I think this recipe originally came from a lady at church where I grew up. But Mom loved it, and I even remember when we had a Young Women’s party for Leap Year, and my mom was in charge of the dinner, so she made this chicken. And everyone loved it. By the way, this is great boneless or not boneless.

If you’re making this gluten free, just crush up some Corn Chex and switch it out for the corn flake crumbs. (Corn Flakes have malt flavoring, which has gluten.)

Parmesan Ranch Chicken

  • Servings: 8
  • Difficulty: medium
  • Print

Amazingly delicious for a weeknight dinner or special occasion.


  • ¾ c. melted Butter
  • ¾ c. Crushed Corn Flakes (or crushed Corn Chex)
  • ¾ c. Parmesan Cheese
  • 3 Tbsp. Ranch Dressing Powder (1 pkg.)
  • 8-10 boneless, skinless Chicken Breasts


Mix Corn Flake crumbs, ranch dressing, and cheese in shallow dish. Rinse chicken and pat dry. Dip chicken in melted butter. Coat with crumb mixture. Bake, covered at 350° for 20 minutes. Uncover and bake 20-25 minutes longer.

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