Monterey Ranch Chicken Bake

Monterey Ranch Chicken Bake


"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."
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50 m servings 294 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 626 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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).


  • 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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 76 Ratings

Most helpful positive review

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...

Most helpful critical review

I didn't change anything and followed directions exactly. The cheese didn't melt and I didn't care for it at all.

Most helpful
Most positive
Least positive

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...

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 t...

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 beca...

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. I...

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

Very good! Bake for 50 minutes.

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!

I made this for dinner and it was good. The breading was crispy. I put the cheese on the chicken the last 10 minutes of baking.

This is a nice way to jazz up baked chicken breasts. I made this and then sliced the breasts and served it on a salad, very tasty!

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