Time 25m Yield 4 Number Of Ingredients 3 Steps:
Preheat the oven to 425 degrees F. Place chicken breasts into a Glad® sandwich bag and pound until they are 3/4 of an inch thick (optional). Place the chicken breasts in a baking dish to fit. Brush with the melted butter or olive oil on both sides. Sprinkle or shake the ranch seasoning mix over the chicken on both sides. If there is any remaining butter, drizzle over the seasoned chicken. Place in the oven and bake for 18 to 20 minutes, until cooked through and no longer pink in the center. Remove from the oven and let rest for a few minutes. Serve hot.
Time 35m Yield 4 Number Of Ingredients 4 Steps:
Preheat oven to 400°F. Line a rimmed baking sheet with parchment. In a medium bowl, combine mayonnaise and seasoning mix until well-blended. Place the breadcrumbs in a shallow bowl or plate. Dip each breast in the mayonnaise mixture, turning on all sides until well-coated, shaking off any excess. Lay the chicken in the breadcrumbs and turn until evenly coated. Arrange chicken on the prepared baking sheet and bake approximately 25 minutes, or until an internal temperature of 165°F or until juices run clear. (For chicken breasts weighing 6 to 8 ounces, increase cooking time to 40 to 45 minutes.)
Time 25m Yield 4 Number Of Ingredients 3 Steps:
Preheat the oven to 425°F. Place chicken breasts into a Glad® gallon bag and pound until they are ¾ of an inch thick (optional). Place the chicken breasts in a baking dish to fit. Brush with the melted butter or olive oil on both sides. Sprinkle or shake the ranch seasoning mix over the chicken on both sides. If there is any remaining butter or oil, drizzle over the seasoned chicken. Place in the oven and bake for 18-20 minutes, until cooked through and no longer pink in the center. Remove from the oven and let rest for a few minutes. Serve hot.
Time 45m Yield 4 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet with vegetable oil. Put bread crumbs and ranch dressing into separate bowls. Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven’t stuck can fall away. Arrange onto prepared baking sheet. Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 45m Number Of Ingredients 5 Steps:
Preheat the oven: Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray. Prep Dredge: In a shallow plate, combine the ranch dressing mix with the breadcrumbs and parmesan cheese. Place the mayo in another shallow plate. Coat Chicken: Dredge the chicken breasts first through mayo on both sides, then through the breadcrumb mixture. Place into the prepared baking dish. Bake: Transfer the baking dish to the preheated oven and bake for 40 minutes or until a thermometer reads 165°F when inserted into the thickest part of the chicken breast.
Time 30m Yield 4 servings Number Of Ingredients 4 Steps:
Preheat the oven to 400 degrees F. In a shallow bowl, mix the mayonnaise with the Ranch Dressing Mix. In a second shallow bowl, place the breadcrumbs. Dip each chicken breast in the ranch dressing mixture, removing any excess, and then dip in breadcrumbs. Place them on a parchment-lined baking sheet until chicken is cooked through, about 25 minutes.;
Time 30m Yield 4 servings. Number Of Ingredients 8 Steps:
Flatten chicken slightly; set aside. In a shallow bowl, combine milk and garlic. In another shallow bowl, combine the flour, salad dressing mix and pepper. Dip chicken in milk mixture, then coat with flour mixture., In a large cast-iron or other heavy skillet, cook chicken in oil and butter over medium heat until no longer pink, 6-8 minutes.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Mix ranch dressing, salt, pepper and dry bread crumbs in 1 quart storage bag. Beat 2 eggs in bowl. Rinse and dredge chicken through egg then place in bag and shake until completely covered. Place in buttered 13x9-inch glass baking dish. Place a pat of butter on top of chicken. Cook at 375°F for 1 hour. Note: Can use already prepared ranch dressing. Omit eggs and dredge through dressing and then trough dry bread crumbs or crackers. Also can put crackers in dry bread crumbs to make crispier coating. Time may vary depending on the size of the breasts.
Time 40m Yield 4 Number Of Ingredients 5 Steps:
Preheat oven to 400 degrees F. Pour the Hidden Valley® Original Ranch® Dressing into a large bowl. Add the chicken to the bowl of dressing and mix until the chicken is evenly coated. In a shallow bowl, add the breadcrumbs, Cheddar and Parmesan cheeses and stir until well combined. Dredge each breast in the bread crumb and cheese mixture. Arrange the chicken on a parchment-lined baking sheet. Bake the chicken for 20 to 25 minutes until the chicken is crisp and an internal temperature of 165 degrees F is reached.
Time 55m Yield 8 servings. Number Of Ingredients 5 Steps:
Preheat oven to 350°. Place butter in a shallow bowl. In another shallow bowl, combine the cornflakes, cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. , Place in a greased 13x9-in. baking dish. Bake, uncovered, until a thermometer reads 165°, about 45 minutes.
More about “baked ranch chicken recipes”
Time 55m Yield 8 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine corn flakes, Parmesan cheese, and ranch dressing mix in a bowl. Dip chicken in melted butter; roll each chicken breast in corn flake mixture until evenly coated. Place coated chicken in the prepared baking dish. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
