Reviewed: Feb. 9, 2012

This was really good and had lots of flavor. I marinated this for 15hrs. I used panko and added paprika because usually my baked chicken never browns?? Anyway this came out really juicy, flavorful and brown!! This is my new go to recipe for baked chicken!! I did use chicken breast, 400 degrees for 35 minutes(used meat thermometer)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Karla

Reviewed: Jan. 19, 2012

This is quite a good go to recipe! Very flavorful and simple. I will use this one again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LRogers77

Cooking Level: Intermediate

Home Town: Troy, Ohio, USA

Living In: Dayton, Ohio, USA

Reviewed: Dec. 30, 2011

This got rave reviews from everyone at dinner last night. Definately a keeper. I didnt have any sage, so instead used italian bread crumbs. Also boneless skinless chicken breast since thats what I had on hand.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jenn9503

Cooking Level: Intermediate

Reviewed: Sep. 19, 2011

Follow the recipes exactly...absolutely amazing, great flavor and really juicy

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

arieman

Cooking Level: Expert

Living In: West Harrison, Indiana, USA

Reviewed: Jun. 23, 2011

Excellent recipe! Nice and easy, very flavourful and it was very moist and delicious. I followed the recipe exactly except that I only marinated for 3 hours or so. But it was perfect! Thanks for this one. I'll definitely be making it again soon!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ANGEL207

Cooking Level: Professional

Home Town: Smiths Falls, Ontario, Canada

Living In: Peterborough, Ontario, Canada

Reviewed: Jun. 12, 2011

This chicken smelled so good as it was baking!!! I like how the ranch dressing was thick and the "crust" stuck nicely!! Very moist. It did need a little more spice or kick of some kind. I might try and use skinless breasts next time, so I can enjoy the "crust". Will def make again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

4DeMo's

Reviewed: Apr. 7, 2011

We loved this! We ate it with a salad that had strong flavors, so this was perfect as is--i.e. not too bland for us. Husband says it's a keeper. I personally like the thick ranch dressing because it coats and stays on to really hold the crumbs on, as opposed to a thinner Italian dressing. The chicken is deliciously moist and we will be enjoying this often! Thanks for sharing it!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

JOYKENNEL

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Terre Haute, Indiana, USA

Reviewed: Feb. 28, 2011

Great chicken! That's not something I say very often. It's hard finding a chicken recipe that I want to make again, but this is one of them. I did make a few tiny changes. I used boneless, skinless chicken breasts and baked them at 400 for 30 minutes. For the breading, I used Panko bread crumbs and half a packet of dry Ranch dressing mix instead of the sage. The other half of the Ranch packet went in half a recipe of "Cream Cheese Ranch Potatoes." The two recipes seem made for each other and we thoroughly enjoyed our meal.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Feb. 25, 2011

Very good and easy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

EVM

Reviewed: Feb. 5, 2011

Awesome chicken, Heather! I only had a few hours to marinate, but 3 hours was enough. Left out sage, since I had none, added some crushed potato chips, since generally my breaded baked chicken comes out a little soggy. It was truly wonderful. Moist and tasty!

Was this review helpful? [ YES ]
1 user found this review helpful