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READY IN 50 mins

Monterey Ranch Chicken Bake

Read Reviews (32)

"This recipe yields delicious and juicy pieces of chicken which are bready on bottom and crusty on top - cheesy with a nice hint of flavor added by the ranch. I have taken this dish to several potluck functions, and always give the recipe out many times." — NJOANNEC

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Original recipe makes 6 servings Change Servings

1 cup dry bread crumbs
1 cup shredded Monterey Jack cheese
1 (1 ounce) package ranch dressing mix

1/2 cup milk
6 skinless, boneless chicken breast halves

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Directions

Preheat an oven to 350 degrees F (175 degrees C).
Combine the bread crumbs, Monterey Jack cheese, and ranch dressing mix in a large bowl; set aside. Pour the milk into another bowl, then dip the chicken breasts into the milk. Gently press the chicken into the bread crumb mixture. Arrange the chicken in a 9x13-inch baking dish.
Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Kitchen-Friendly View

PREP 10 mins
COOK 40 mins
READY IN 50 mins

Footnotes

Editor's Note
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

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Reviews More Reviews

Most Helpful Positive Review

Sep 08, 2011

I made this recipe exactly as written and it was good. However, next time I will not add the cheese to the coating mix but will add it on top 10 minutes before baking is finished. Also I would suggest drizzling butter on the coated chicken before baking to make it a little more juicy. Overall a very good recipe.

—JoyceB

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Most Helpful Critical Review

Feb 02, 2012

I thought this was just okay.

—abigail

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42 Ratings

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Sep 19, 2011

I thought I had a packet of dry ranch dressing mix but it was dry Italian dressing mix (oops) however I did have some regular ranch dressing, and this really looked good. SO, I decided to mix the ranch dressing (I eyeballed it, probably about 3/4 a cup) and the cheese, dip the chicken in that and then dredge in the bread crumbs. I only had the Italian seasoned bread crumbs, but I didn't think it mattered too much. My son, who can be picky about meat sometimes, LOVED this! It's a winner and will make again! Thanks for a great, and easy recipe!

—Brooke129

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Aug 24, 2011

We liked the flavor in this crispy baked chicken. I think its flavor would appeal to a lot of people and I could see where it would be popular at a pot luck. I used dry panko bread crumbs because they make it really crispy. I used a combination of shredded Monterey Jack and Cheddar because that is what I had on hand. The package of shredded cheese had the two mixed together. I did not have a package of the ranch dressing mix so I made some using Scotdog's Dry Buttermilk Ranch Mix recipe from this site. On the first couple of pieces of chicken the breading was not sticking to the chicken as well as I liked so I stirred an egg into the milk and that helped the breading stick a little better. I placed the chicken on a baking rack inside a baking dish to keep the bottom of the chicken crispy. I sprayed the chicken with cooking spray and then put it in the oven. I can't say the exact time as the power went out during a thunderstorm while it was in the oven. So it took longer than usual. The end result was a delicious flavorful crispy chicken. As I like spicy foods, next time I might use pepper jack cheese or add a little cayenne to give it a little heat. Thanks Joanne for a new recipe to try.

—Occasional Cooker

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Nov 03, 2011

Threw the extra breadcrumb/cheese mix over the tops of the chicken breasts and covered with foil before baking - delicious and easy.

—Chef Claire

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Nov 10, 2012

Made this tonight for dinner. It was very good and moist. I did sprinkle some garlic salt on the chicken breast before because I was thinking it might be low on salt with just the breading. It added a nice garlic flavor to it. Just use a little so it doesn't become too salty. I also used buttermilk instead of milk because it is what I had on hand. The buttermilk adds to the ranch flavor. Yum!

—Mama Mia's Cakes

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Sep 08, 2011

Very good! Bake for 50 minutes.

—Lesli

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Mar 01, 2012

SO good. Add Frank's Hot Sauce here and there before baking and you create a buffalo-ranch chicken. Making this tonight....can't wait!

—Laci

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Nutrition

Calories
294 kcal
15%

Carbohydrates
16.4 g
5%

Cholesterol
86 mg
29%

Fat
9.9 g
15%

Fiber
0.8 g
3%

Protein
32.2 g
64%

Sodium
626 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Monterey Ranch Chicken Bake

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 294
Calories from Fat: 89

% Daily Value *
Total Fat 9.9g 15 %
Saturated Fat 4.9g 24 %
Cholesterol 86mg 29 %
Sodium 626mg 25 %
Potassium 307mg 9 %
Total Carbohydrates 16.4g 5 %
Dietary Fiber 0.8g 3 %
Protein 32.2g 64 %
Sugars 2.2g
** Vitamin A 4 %
Vitamin C < 1 %
Calcium 26 %
Iron 18 %
** Thiamin 20 %
** Niacin 141 %
** Vitamin B6 32 %
** Magnesium 14 %
** Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.