Reviewed: Jul. 26, 2009

I've made this for a few years now, and my husband and I have always loved it. The breading mix does make more than necessary, so I pour the breading mix over the chicken and pat it in, then save the rest to use again the next time I make this.

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AshlieLeAnne

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Reviewed: Jul. 8, 2009

I made this lat night for my husband and me and it was fantastic!!! I followed the recipe as is, except for the cornflakes... I had bread crumbs in the pantry. There is one thing I may alter in the future, and that is the amount of butter. It called for a tad too much butter for me, but it was still great. The chicken was super easy to throw together and get into the oven last minute! While the chicken was cooking I whipped up some pasta and green beans for the sides and viola, dinner was done. We will definitely be saving this recipe and using it over and over again!

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catcash11282008

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Reviewed: May 14, 2009

This was really easy, my family loved it, and baked in the oven instead of fried so I liked it. I wasn't a fan of the ranch flavor on this, but I would eat it again if it were served. My guys liked this quite a bit. I was out of corn flakes so I used panko bread crumbs instead.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Mar. 23, 2009

We all loved it!!! All I had was chicken tenders, they came out great after baking 28 minutes. Wish I would have made more. This recipe will be used again. Thanks, it was so quick and easy.

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ReneeFS

Living In: Hinckley, Ohio, USA

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Reviewed: Feb. 24, 2009

This was excellent, easy to make and everyone enjoyed

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jo1977

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Reviewed: Feb. 12, 2009

This was pretty good, but the ranch flavor was pretty subdued. I only made 3 breasts so I set aside half the breading in the fridge to use at another time. I think the chicken did not need to cook QUITE that long, maybe 35 minutes would have been enough. It was good, but not very moist and juicy.

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fuzzball420

Cooking Level: Intermediate

Home Town: Plymouth, Minnesota, USA

Living In: Brooklyn Center, Minnesota, USA

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Reviewed: Nov. 30, 2008

This recipe was a nice change from regular old baked chicken. It was very flavorful but I will cut the amount of parm cheese in half next time.

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jujubee123

Cooking Level: Beginning

Home Town: Avon, Connecticut, USA

Living In: Winsted, Connecticut, USA

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Reviewed: Nov. 5, 2008

One of the best recipes ever. Quick and easy to prepare, and so yummy. The chicken is always moist and full of flavor. I never have leftovers. I always use less butter called for (by a few tablespoons) and also substitute olive oil too. So I might do 3T olive oil and 3T butter. I also like to drizzle the leftover OO and butter over the chicken before baking. Be sure to check your chicken after about 40 minutes, because mine always cooks in a lot less time than an hour.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Nov. 4, 2008

This recipe is the reason my husband married me. It's fast, easy, and oh so good! I usually cut the chicken breasts into strips, or use tenders.

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R. Andersen

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Reviewed: Jun. 17, 2008

Although this was edible, it wasn't nearly as good as I thought it would be. It was far too salty, and otherwise tasted like any other baked, breadded chicken.

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IFEANDINDY

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Saint Clair, Michigan, USA

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Reviewed: Apr. 7, 2008

This is SO good! The first time I made it, I had to make it again within a couple of days! I've also tried it with Italian dressing mix and another time with taco seasoning. Both were also really good!

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Diane A.

Cooking Level: Intermediate

Home Town: Mason City, Iowa, USA

Living In: Rockford, Illinois, USA

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Reviewed: Feb. 15, 2008

Two days after making this recipe, my boyfriend requested I make it again. The combination of cornflakes and ranch was so yummy. It created a soft breading underneath with crispy edges ontop. I made three chicken breasts in a glass pie dish. The chicken came out wonderful. I can't wait to make this again! I've already shared it with my other family members. The best part is, all the ingredients were already in the kitchen. Yum!

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A.Lynn

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2008

Delicious! I made this gluten free by using gluten-free cornflakes bought from Whole Foods. I also didn't have a Ranch packet on hand, so I just used the spices from the Ranch Dressing II recipe on this site. It turned out great! Though if I make it without the ranch packet again, I might add a little more salt since the original recipe is allowing for the sodium content of the packet.

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EasyPeasy

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2007

Just tried it for the 1st time - loved it! Next time I will nix the butter and cut back on the parmesan - I think it will be just as tasty.

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cprn07

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Reviewed: Sep. 30, 2007

So good! My husband and I usually don't like breaded food but this is so good. I marinated the chicken breast in ranch dressing for a couple of hours, then followed the recipe. Probably could have nixed the butter. It made way too much breading though, it could have been halved for our liking.

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Mallery

Cooking Level: Intermediate

Living In: Noblesville, Indiana, USA

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Reviewed: Sep. 30, 2007

The ranch dressing gave it too much of a kick according to my kids. Other than that, I thought the coating came off rather easily. I will cut down on the butter next time, or cut the chicken into smaller pieces.

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Karin B.

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Dallas - Ft. Worth, Texas, USA

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Reviewed: Sep. 17, 2007

Very good and very moist be careful that you don't layer the pieces if you want it to be crispy..but other than that would have on a regular basis

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cook4fun

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Aug. 18, 2007

Loved this recipe. Was easy and great tasting. Even picky husband liked the taste of the chicken. Will definatly use again.

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Terra

Cooking Level: Beginning

Living In: Everglades City, Florida, USA

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Reviewed: Aug. 15, 2007

Have made this twice- and hubby always loves it. Good for a quick, warm weeknight meal. Served with the "Easy Mushroom Rice" from this site. Quite good. Will likely continue to make again, especially b/c of its ease.

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EMT

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Miami, Florida, USA

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Reviewed: Aug. 10, 2007

Love this chicken!! I am a health nut, so I nixed the parmesan (though I'm sure that would be great and if I had some lowfat parmesan I would add it) and I used italian breadcrumbs instead of cornflakes because it was all I had. It was SO tender and the ranch gave it such a kick! I just mixed the breadcrumbs and ranch powder in a bowl, sprayed the chicken with cooking spray, and pressed them in the mixture. Then I baked it as directed. It was easy, healthy and de-lish! Try this one!

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