Easy Baked Ranch Chicken Recipe
I’m gonna spill all the secrets on my go-to chicken recipe. It’s not fancy, but it’s freaking delicious and the kids actually eat it without complaining (much). This Easy Baked Ranch Chicken Recipe is a lifesaver on busy weeknights, and it tastes like comfort food, even though it’s secretly kinda healthy-ish. You seriously need this in your life.
My husband, bless his heart, isn’t the biggest fan of chicken. He thinks it’s boring. But THIS? This he devours. The first time I made it, he went back for seconds AND thirds. I’m pretty sure he licked the plate. The kids, well, they’re kids. They’re picky. But they love dipping this chicken in extra ranch (duh). There was this one time, though – I was so exhausted I forgot to add the ranch seasoning. I didn’t realize it until it was already in the oven! I panicked and just sprinkled some on top halfway through cooking. Surprisingly, it still turned out pretty good! But lesson learned: coffee first, THEN cooking.
Why You’ll Love This Easy Baked Ranch Chicken Recipe
- It’s ridiculously easy. Like, even I can’t mess it up (usually).
- Ranch. Need I say more?
- It’s a crowd-pleaser. Even picky eaters are usually on board.
- Minimal cleanup. One pan, baby!
- You probably already have most of the ingredients in your pantry. Which is always a win, right?
How to Make It
Okay, so first things first, grab your chicken breasts. If they’re super thick, I usually slice them in half lengthwise so they cook faster and more evenly. Nobody wants dry chicken!
Next, in a bowl (a big one!), whisk together some ranch dressing – the bottled kind, because ain’t nobody got time for homemade – and a packet of ranch seasoning. Yes, both. It’s ranch overload in the BEST way. Throw in a splash of milk just to thin it out a bit.
Now, dunk each chicken breast in the ranch mixture, making sure it’s totally coated. Don’t be shy! Get that ranch all over. Place the coated chicken on a baking sheet lined with parchment paper. Parchment paper is your friend! It makes cleanup a breeze.
Bake that glorious chicken in a preheated oven until it’s cooked through. I always check with a meat thermometer just to be sure. Nobody wants salmonella.
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That’s it! Seriously. Serve it up with your favorite sides and watch everyone devour it.
Ingredient Notes
- Chicken Breasts: Listen, sometimes I’m lazy and use frozen chicken. Just make sure you thaw it properly first! Nobody wants a soggy chicken situation.
- Ranch Dressing: Okay, so I usually use the regular kind, but sometimes I’m feeling wild and use the spicy ranch. It’s SO good! Just be warned, the kids might complain.
- Ranch Seasoning Packet: Don’t skip this! It’s what gives the chicken that extra ranchy punch. I once tried to make it without and it was just…sad.
- Milk: You can use any kind of milk you want. I usually use whatever’s in the fridge. Sometimes it’s whole milk, sometimes it’s skim. No biggie.
Recipe Steps:
- Preheat your oven to the specified temperature.
- Slice chicken breasts in half if they are too thick.
- Whisk together ranch dressing, ranch seasoning, and milk in a large bowl.
- Coat each chicken breast in the ranch mixture.
- Place coated chicken on a parchment-lined baking sheet.
- Bake in the preheated oven until cooked through.
- Check for doneness with a meat thermometer.
- Serve with your favorite sides.
What to Serve It With
Okay, this chicken is seriously versatile. I usually serve it with roasted veggies like broccoli or green beans. Sometimes I make a big salad. Mashed potatoes are always a hit, too! And if I’m feeling really lazy, I just throw it on a bun with some lettuce and tomato. Boom! Chicken sandwich.
Tips & Mistakes
- Don’t overcook the chicken! Dry chicken is the worst. Use a meat thermometer to make sure it’s cooked through but still juicy.
- If you’re using frozen chicken, make sure it’s completely thawed before cooking. Otherwise, it’ll be watery and weird.
- Don’t be afraid to experiment with different ranch dressings or seasonings. Get creative!
- I’ve accidentally used expired ranch seasoning before. It was fine. Don’t tell anyone.
Storage Tips
So, if you actually have leftovers (which is rare in my house), just store them in an airtight container in the fridge. They’ll last for a few days. You can reheat them in the microwave or oven, but honestly? I usually just eat them cold. Straight out of the fridge. For breakfast. Don’t judge me. Cold ranch chicken is surprisingly delicious.
Variations and Substitutions
Okay, so sometimes I’m out of ranch dressing (gasp!). In that case, I’ve used plain Greek yogurt mixed with ranch seasoning. It’s not quite the same, but it works in a pinch. You could also use sour cream. Or, if you’re feeling adventurous, try using a different kind of seasoning packet. BBQ ranch chicken, anyone? I’ve also skipped the milk before when I realized I was out – it’s a little thicker, but still works. Don’t stress too much about being perfect!
Frequently Asked Questions
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Easy Baked Ranch Chicken Recipe
Ingredients
Main Ingredients
- 4 pieces chicken breasts boneless, skinless
- 1 oz ranch seasoning mix
- 2 tbsp olive oil
- 0.5 tsp black pepper freshly ground
- 1 tsp paprika
- 2 tbsp parsley chopped, for garnish
Instructions
Preparation Steps
- Preheat the oven to 400 F (200 C).
- Place the chicken breasts in a baking dish.
- Drizzle olive oil over the chicken and rub with ranch seasoning, black pepper, and paprika.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.
- Garnish with chopped parsley before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
