Chicken breast topped with a creamy ranch aioli and a 0 carb breading, then baked in the oven until crispy and golden brown. In just 30 minutes you’ll have a fantastic Keto dinner.

Keto Crispy Ranch Chicken

On Sunday I shared 50 Keto Chicken Recipe Ideas to help you switch things up in your lunch/dinner rotations, but I couldn’t just stop there! In addition to that awesome list, I have one more recipe for you! Juicy and flavorful, Keto Crispy Ranch Chicken is my newest chicken obsession!

This dinner was such a hit with my family. Let me tell you, there is NOTHING better than Shawn, the big boys, and the baby gobbling up this meal and finding a new favorite to put in the rotation!

Made with ranch aioli and crispy pork panko, you will love how much flavor is packed into each bite! Also, the kids will eat it. And if you’re like me, that’s the biggest win!

Watch The Recipe Video

Note: You can also watch this recipe video on YouTube.

ingredients for keto crispy ranch chicken in two white bowls and two silver sheet pans with a white background

Tips & Tricks

Chicken: I prefer chicken breast for this recipe since they can really use the extra fat. You could use boneless, skinless chicken thighs as well. Or pork chops!

Mayonnaise: If you’re like me, the idea of baking mayo on top of chicken seems weird? I swear to you it is so amazing! It becomes like a thick and creamy layer on top of the chicken. I always love my homemade mayonnaise, but store bought works also.

Herbs: I actually prefer using dried herbs in this recipe because I always have them on hand, and it’s less work chopping them. You could use fresh also if you have them! Same quantities needed.

Lemon zest: Don’t skip the lemon zest! It adds brightness that this chicken really needs.

Pork Free: I’m obsessed with pork rind panko, best 0 carb breading. You would never guess it was made from pork rinds. But! If you need this to be pork free, you could use almond flour. It won’t get as crispy, but would work as a breading. If you don’t need it to be keto you could use GF or regular panko bread crumbs, or regular bread crumbs.

No Wire Rack: You can bake this directly on a rimmed baking sheet if you don’t have a wire rack. I love using a wire rack because it keeps the chicken up out of the juices as it’s baking, and gives you a crispier topping. This is my favorite rimmed baking sheet that comes with a wire rack. Very affordable!

Reheat: I’d honesty eat this cold chopped over salad. I don’t love microwaved chicken. But! If you’re ok with it you could reheat this in the microwave. I’d do about 3-4 minutes, or until warm.

keto crispy ranch chicken with green beans and lemon garnish on a white plate with a white background

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keto crispy ranch chicken with green beans and lemon garnish on a white plate with a white background

Keto Crispy Ranch Chicken

Chicken breast topped with a creamy ranch aioli and a 0 carb breading, then baked in the oven until crispy and golden brown.
5 from 17 ratings

Ingredients 
 

Instructions 

  • Preheat your oven to 425ºF. Line a rimmed baking sheet with parchment paper and set in the wire rack.
  • Make the ranch aioli. In a small bowl, combine the mayonnaise, dried parsley, dried chives, dried dill, garlic powder, onion powder, kosher salt and lemon zest. Stir to combine.
  • Season the chicken breast with a few pinches of kosher salt. Place the chicken breast in an even layer on the wire rack.
  • Top the chicken with the ranch seasoned aioli. Then sprinkle on the pork panko, and press lightly to help it adhere to the ranch seasoned mayo.
  • Bake for 20-25 minutes, until the chicken has an internal temperature of 165ºF.
  • Rest the chicken for a few minutes, then serve warm. I love mine with sautéed green beans.
  • Leftovers will keep in an airtight container refrigerated for at least 5 days.
  • See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

Notes

Chicken: I prefer chicken breast for this recipe since they can really use the extra fat. You could use boneless, skinless chicken thighs as well. Or pork chops!
Mayonnaise: If you’re like me, the idea of baking mayo on top of chicken seems weird? I swear to you it is so amazing! It becomes like a thick and creamy layer on top of the chicken. I always love my homemade mayonnaise, but store bought works also.
Herbs: I actually prefer using dried herbs in this recipe. I always have them on hand, and it’s less work chopping them. You could use fresh also if you have them! Same quantities needed.
Lemon zest: Don’t skip the lemon zest! It adds brightness that this chicken really needs.
Pork Free: I’m obsessed with pork rind panko, best 0 carb breading. You would never guess it was made from pork rinds. But! If you need this to be pork free, you could use almond flour. It won’t get as crispy, but would work as a breading. If you don’t need it to be keto you could use GF or regular panko bread crumbs, or regular bread crumbs.
No Wire Rack: You can bake this directly on a rimmed baking sheet if you don’t have a wire rack. I love using a wire rack because it keeps the chicken up out of the juices as it’s baking, and gives you a crispier topping. This is my favorite rimmed baking sheet that comes with a wire rack. Very affordable!
Reheat: I’d honesty eat this cold chopped over salad. I don’t love microwaved chicken. But! If you’re ok with it you could reheat this in the microwave. I’d do about 3-4 minutes, or until warm.
Calories: 439, Total Carbs: 1g, Protein: 27g, Fat: 36g, Fiber: 1g, Net Carbs: 0g
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