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Texas Ranch Chicken

Texas Ranch Chicken

"This is a baked chicken recipe I created as a single mother one night when the cupboard seemed bare. The kids love it, and have created their own variations. Variation: In place of dressing and mozzarella cheese, use sour cream and Cheddar cheese - slices or shredded."
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45 m servings 543 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 543 kcal
  • 27%
  • Fat:
  • 45.8 g
  • 70%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 863 mg
  • 35%

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). Spread the olive oil in a 9x13 inch baking dish.
  2. Arrange chicken in the dish, and cover with the dressing. It's best to place chicken pieces close together so that the cheese and the dressing do not burn on the bottom of the pan.
  3. Bake for 20 minutes in the preheated oven. Remove from heat, top with mozzarella cheese, and return to the oven. Continue cooking for about 15 minutes, until the cheese is melted and lightly browned and the chicken is no longer pink and juices run clear.


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

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Read all reviews 237
  1. 290 Ratings

Most helpful positive review

I have a recipe almost identical to this one. For those who had problems or disappointments; This is what you do: Season all sides of chicken pieces(and yes bone in chicken works!!) with salt p...

Most helpful critical review

Blah. For this to taste better, it would need too many changes. Not worth repeating.

Most helpful
Most positive
Least positive

I have a recipe almost identical to this one. For those who had problems or disappointments; This is what you do: Season all sides of chicken pieces(and yes bone in chicken works!!) with salt p...

After some modifications, we really enjoyed this recipe. The first time I made it, I followed the recipe exactly, and we weren't very fond of it. We thought it was rather greasy and the ranch ...

I make this recipe once a week, combining many of the suggestions of other raters. I use a quick spray of Pam, then put chicken breast tenders in my baking dish, or if I'm cooking for more than...

REALLY GOOD w/ a few changes. Spray w/Pam, not oil . Before I added Cheddar, I layed a slice of Armour Dried Beef(in the small jar). It made for a real boost in taste. Use 1/2 sour cream/Ranch....

I have always made a recipe similar to this using 4 to 6 boneless skinless chicken breast. I fry my chicken in a skillet on top of the stove with ranch dressing poured on top. I don't measure an...

This was a very EASY & tasty dish! I took a suggestion from the other reviewers and used a bit of cooking spray to coat the pan rather than olive oil. I also used turkey tenderloins instead of...

Good taste and very easy to make. I use low-fat ranch and skim mozarella, otherwise the recipe is LOADED with fat!

I thought that this recipe was pretty good. I think next time I make it I will change it up just a little though. I recommend using pretty small/thin chicken pieces, I used breasts and they were...

After reading the recipe, I thought it needed some color (everything was white) so I browned the chicken just a bit on both sides, and threw in some green pepers and 1/2 jalepeno to saute with t...

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