Reviewed: Nov. 10, 2009

This was a delicious marinade. I pounded my chicken breasts flat, then let them sit in the marinade. Instead of broiling, I dredged them in bread crumbs and sauteed them in olive oil. The were nice and crispy, and much lighter than if I marinated them in prepared ranch dressing.

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gdw

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Reviewed: Oct. 29, 2009

So easy and so good! Very moist chicken with only 1.5 hours of marinating time. I broiled 5 min, turned the pieces and broiled another 2-3 min. Very yummy with pasta and alfredo sauce.

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hooked on recipes

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2009

This was absolutely delicious!!! At first, I really didn't think it was going to be enough to add flavor to the chicken, but it came out perfect! This is going to be a regular in our house. Grilled these instead of broiled, but I'm sure you can't go wrong with this one.

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mandalin84

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Aug. 23, 2009

This was delicious! I added a little extra olive oil and it was amazing!

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Ashvoice

Cooking Level: Intermediate

Home Town: Woodbridge, Virginia, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Aug. 5, 2009

This recipe was exactly what I was looking for. Something out of the ordinary to do for dinner. My boyfriend loved the chicken! Instead of red wine vinegar I used Balsamic, and also added a half teaspoon of liquid smoke. Cut up the chicken and scewered with onions and broiled for about 20 minutes. Tasted like kabobs right off the grill! Thanks for the great recipe!

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Kara

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Reviewed: Jul. 16, 2009

This was great and extremely easy. I made it gluten free for me by using Hidden Valley ranch mix. My 12 year old daughter couldn't get enough. I marinated the first batch then had to make more immediatly. Both marinated and not were great.

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DJDAUBE

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Reviewed: Jun. 8, 2009

The marinade was nice and thick and really coated the chicken. I didn't take the time to pound the chicken to an even thickness (prepared early while people were sleeping elsewhere in the house) so I didn't broil the whole time - I baked about 20 mins at 350 and broiled for 4 or 5 mins at the end to brown the top of a parmesean cheese/italian breadcrumb coating I had applied. I put the coating on because I have occasionally overcooked chicken when I bake it as opposed to grilling or sauteing - this marinade turned out to not need that precaution, it was very tender and juicy. The flavors stand well enough on their own, I don't think the cheese or seasonings in the crumbs were needed and actually detracted from the delicious marinade. I look forward to getting this recipe onto the grill - thanks for sharing :)

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Jun. 8, 2009

I played around with this since I didn't have all the ingredients. I used Italian seasoning mix, apple cider vinegar, and cut the olive oil in half. I rubbed the mixture on chicken pieces, and then backed it on 400 for nearly an hour, broiling the last few minutes for a crispy finish. The family loved it.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Apr. 29, 2009

Let the marinate in the fridge overnight. Pounded them to uniform size before putting them on the grill. Served them as grilled chicken sandwiches. The chicken was moist and the flavor wasn't too bad, tasted the tiniest bit salty, perhaps because of the ranch mix I used. I think this may taste better as a beef marinade.

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Sweetiekins

Cooking Level: Intermediate

Home Town: North Adams, Michigan, USA

Living In: East Lansing, Michigan, USA

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Reviewed: Mar. 4, 2009

YOu know, a long time ago the Ranch packets used to have a recipe on them for Ranch Chicken. A way my college roomies and I made it was to just use: chicken breast + Ranch mix. No vinegar. 250 degrees, bake for 2 hours with foil cover and the natural juices and the ranch make it so tender you dont need anything but a fork.

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WilliamsSowers

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Reviewed: Feb. 18, 2009

As someone suggested I halved the dressing so not so salty, and cooked in the oven at 350 for 15-20 minutes (I used boneless strips so they were thin) and it tasted very good. Tasty fast meal. 5 stars for ease!

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MHBMHB

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Reviewed: Jan. 11, 2009

Very simple and sooo good. I've made this on several occasions, and the recipe always gets rave reviews.

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Kate

Cooking Level: Intermediate

Home Town: Clarkston, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Dec. 5, 2008

I used pieces from a whole chicken, so for that reason I baked at 350 for an hour instead of broiling. I marinated for about 1 1/2 days as well--had other chicken recipes to try first! Bf enjoyed it very much--nice ranch flavor, and the chicken is very moist. Thanks for the recipe.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Oct. 11, 2008

This was so quick and easy, and the taste was wonderful.

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Toni : )

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Reviewed: Oct. 8, 2008

I LOVE this recipe. My husband loved it even more. He ate all the leftovers cold from the fridge, and there wasn't much of that either. Definitately recommend this.

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e

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Reviewed: Sep. 3, 2008

Sorry, two stars is the best we can offer. It was a very easy dish to prepare however the flavor was very bland. We will not add this one to the rotation.

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Cathie

Cooking Level: Expert

Home Town: Decatur, Georgia, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Aug. 8, 2008

Delicious!! A little high in sodium though...does anyone know if they make a low-sodium ranch mix and where to get it?? :) Very tasty recipe!

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laural80

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Reviewed: Jun. 30, 2008

This was really simple and sooo good. I did ad some extra oil and vineger to make more of a marinade and turned out great!

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erinmarie

Cooking Level: Intermediate

Home Town: Holbrook, Massachusetts, USA

Living In: Groton, Connecticut, USA

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Reviewed: Jun. 10, 2008

This chicken is absolutely delicious! Very moist and flavorful. I substituted the olive oil for FF italian dressing, and I forgot to add in the vinegar (although I suspect the vinegar would make the chicken even more tender and juicy). Next time (and I will be making this often) I will add in the vinegar. Thanks for the recipe!

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HB

Cooking Level: Beginning

Living In: New Orleans, Louisiana, USA

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Reviewed: May 8, 2008

This was easy, fast, and tasted great. The only reason i'm giving four instead of five stars is that the flavor was a bit overpowering. I used tenderloins instead of whole breasts and that made a difference. Next time I will either reduce the amount of the seasoning or increase the amount of chicken. I also used regular vinegar and it worked fine.

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Angie

Cooking Level: Beginning

Living In: Tampa, Florida, USA

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Marinated Ranch Broiled Chicken

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