Baked Ranch Chicken

Baked Ranch Chicken

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45 m servings 695 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 695 kcal
  • 35%
  • Fat:
  • 43.5 g
  • 67%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1026 mg
  • 41%

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.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet with vegetable oil.
  2. Put bread crumbs and ranch dressing into separate bowls.
  3. Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto prepared baking sheet.
  4. Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the breading ingredients and oil. The actual amount of the breading consumed will vary.


  1. 36 Ratings

Most helpful positive review

marinated the chicken breasts in the ranch for awhile before cooking them! yummy!!

Most helpful critical review

easy recipe, but only so so

marinated the chicken breasts in the ranch for awhile before cooking them! yummy!!

Quick and easy fix. I mixed in crushed corn flakes with my bread crumbs. Delicious and crunchy. A nice way to get the crunch without having to fry.

The only thing I did differently was half the breasts instead of pounding them flat. Chicken came out moist and delicious. Big hit with picky eaters.

It really doesn't get much easier than this... I used light Hidden Valley Ranch dressing and panko breadcrumbs that I seasoned with a little grated Parmesan cheese and dried parsley, The chicke...

used on chicken breasts (not pounded) cooked 360 for 40mins and was perfect, stupidly to keep them warm while waiting for hubby to get home i left in the warm oven and that over cooked so dried ...

This recipe is awesome. Just made it for supper and the boyfriend loved it as well. Too add just a little something, once it was finished I added a little mozzarella on top then put in the war...

Perfect portions..and yummy, didnt change a thing and the tots' loved it!!!!

I've made this recipe a couple times now and it is delicious as is, but this time I mixed some Mexican style shredded cheese in with the breadcrumbs. The cheese really kicked up the flavor. I al...

If you want easy and good! This is it. I did not use the oil it called for, instead I sprayed the baking dish with canola cooking spray. Same effect with less use of oil and I found it keeps the...