Recipe by Abbey1969
"Easy and delicious chicken dish. The tangy sauce flavors the whole dish if desired. Serve over angel-hair pasta and a green vegetable (green beans are a good choice)."
Watch video tips and tricks
skinless, boneless chicken breast halves - trimmed and pounded thin
salt and ground black pepper to taste
dry white wine
angel hair pasta
chopped fresh parsley, or to taste
Loved this dish! My husband said this dish tasted great and I could make it anytime. I did tweak it a little since we like bold flavors, I added blackened seasoning to the chicken instead of just salt and pepper. Also I used light ranch dressing. I didn't measure and estimated the amounts of dijon, ranch dressing and white wine in the sauce. I probably added a little more white wine and a little less dijon. After tasting the sauce it was really tangy so I added about a tablespoon of sugar to offset that and it was perfect. This is such a wonderfully delicious and easy recipe. We will be making it again. Thanks for sharing.
My husband thought this was great. I couldn't eat it. I literally had two bites and couldn't handle the tangyness of the dish. I tasted the sauce after making it (followed the recipe exactly) and it was so strong that I decided to add some sugar like Occasional Cooker did. It slightly improved but I still did not like it. My husband did enjoy it so I will make it again but will greatly reduce the amount of dijon in the sauce.
My hubby liked this a lot! I made it with the exact ingredients but in a little different proportion plus a little olive oil to mix with the butter when cooking the chicken.. I used a Costco packet of boneless skinless chicken breasts, a mix of 4 tablespoons of ranch dressing and 2 tablespoons of Dijon, and all the wine. It was very easy to put together and very easy to serve. He thanks you very much for the recipe!
I made this recipe without the pasta, just wanting a dressing for the chicken. It was great. This is a simple recipe to adjust according to your taste buds, so keep that in mind when mixing the dijon mustard and ranch dressing. There's no way it shouldn't turn out if you taste as you go. I also got ahead of myself and mixed in the wine with the mustard/dressing mixture, but it didn't matter as it still turned out great. Will make again for days when "just" chicken sounds boring!
This is a good recipe. I made it as is - more eyeballing the sauce ingredients bc I was using 6 cx breasts and wanted enough sauce. Definitely needed sugar to cut the sour/tangy taste! I thru some in and would taste as I went along to get the right amt, around 2 tablespoons. 4 of six of us really enjoyed it. The others are extra picky, and don't like mustard in general.
The success of this recipe depends on which ranch dressing you use. Many ranch dressing have way too much "bite" for this recipe. I'll try this again with a much milder ranch. First attempt was just ok but not great. I'll try one more time.
My husband and I tried this recipe and we loved it. I used home made butter milk ranch so it was to or liking, I agree with sweetening the sauce, rather than sugar I had honey, I also used bl/SL chicken thighs, they are more moist than breasts and you can get a huge batch individually packaged at Costco for $15. We will be making this again
When I read the reviews, I was hopeful for this recipe to be a hit at my house. Neither my husband, my 19 year old, my 13 year old, or myself cared for this. Definitely not a repeat recipe at my house!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Ranch Dijon
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 387
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make extra-easy and delicious barbequed chicken kabobs.
See how to make a rosemary and ranch-dressing marinade for chicken kabobs.
See how to make a cheesy chicken and corn tortilla casserole.