Take your baked chicken to the next level with this recipe for Baked Chicken With Dry Ranch Dressing Mix. I’m always looking for ways to spice up baked chicken by using different sauces and marinades, but this recipe is super simple. You probably already have all the ingredients in your kitchen!
RANCH BAKED CHICKEN BREASTS
If you’re looking for a different way to prepare chicken, this is it. Ranch baked chicken breasts made with homemade ranch dressing mix.
This is a recipe everyone in your family is going to love. MaryJo and I sure thought it was delicious.
This is definitely not your momma’s baked chicken. Not my mom’s anyway. The dry rubbed ranch dressing imparts a totally different flavor profile than what you are used to. In a very good way.
Seriously, it seems like everyone likes the flavor of ranch dressing and this is definitely a level up because the skin gets all crunchy and crispy and tangy and mouth-wateringly delicious.
MAKING THE RANCH DRESSING MIX
Ingredients in the ranch dressing rub are pretty simple and are probably items you have on hand. The only oddball is powdered buttermilk. It’s something I’ve never used in a recipe.
You can find it in your grocers baking aisle or next to regular powdered milk. It comes in a cardboard container like oatmeal, but smaller.
MaryJo always has it on hand and uses it for making biscuits, pancakes and waffles, cornbread, cakes, and Irish soda bread.
When a recipe calls for fresh buttermilk, just add 1/4 cup of the dry buttermilk powder to the dry ingredients and 1 cup of water to the wet ingredients for every cup of fresh buttermilk in the recipe. The dry buttermilk powder gets stored in the freezer for freshness.
Ingredients used in the ranch dressing dry rub mix.
BAKING THE CHICKEN BREASTS
The recipe makes a half cup of mix which is about right for 4 skin on breasts. Lightly coat your chicken breasts with olive oil and sprinkle the rub on them.
I also pulled up the chicken skin to get some next to the flesh. The chicken was baked in a glass casserole that had been sprayed with cooking oil.
The oven was preheated to 375° and timer set for 45 minutes. After 35 minutes the chicken was checked for temperature, which was 133° but it wasn’t browning as I wished.
Some additional olive oil was brushed on and the convection fan turned on. If you don’t have a convection oven, raise the temperature of your oven to 400° to brown.
After 45 minutes the skin had browned nicely and the internal temperature was 143°. I pulled them out of the oven and kept them in the baking dish covered with foil for 10 minutes.
The chicken turned out perfect with a flavorful, crunchy skin and moist, tender meat.
This is super easy to make and gives you another way to cook chicken. Give ranch baked chicken breasts a try. Here’s the printable recipe.
BAKED CHEDDAR RANCH CHICKEN TENDERS
This Baked Cheddar Ranch Chicken Tenders Recipe is a sponsored conversation written by me on behalf of Hidden Valley®. The opinions and text are all mine.
INCREDIBLY TENDER, JUICY FLAVORFUL BAKED CHEDDAR RANCH CHICKEN TENDERS COATED IN THE MOST AMAZING RANCH/CHEESE CRACKER BREADING! THESE CHICKEN TENDERS ARE SO FINGER-LICKIN’-GOOD THEY WILL FLY OFF THE PLATE!
I had seen the Hidden Valley dressing packets but never thought of having the Hidden Valley Original Ranch Seasoning & Salad Dressing Mix shaker on hand – but now I can’t live without it! You can add delicious ranch flavor to any dish (think chicken, popcorn, veggies, rice, etc.) with a couple shakes of Hidden Valley Ranch Seasoning without having to add any caloric ranch dressing and it’s made with no artificial preservatives !
This seasoning is convenient, pantry-friendly and easily transforms everyday meals into flavor bursting dishes. A few of my favorite recipes which are 100% not sponsored but I made with Hidden Valley® Original Ranch Seasoning & Salad Dressing Mix because I love the product so much are Cheesy Buffalo Chicken Foil Packets with Ranch Crema, Skinny Bacon Ranch Chicken Pasta, Lightened Up Bacon Ranch Chicken Chowder and Baked Fiesta Ranch Chicken Tacos.
I buy my Hidden Valley Ranch Seasoning & Salad Dressing Mix shaker at my local super Walmart which makes shopping easy with everything I need all in one place.
But the recipe you want to make first are these Baked Cheddar Ranch Chicken Tenders! These Cheddar Ranch Chicken Tenders aren’t your ordinary chicken tenders. They are SO juicy and flavorful from first marinating in a Hidden Valley Ranch Seasoning buttermilk bath. They are then coated in a delectable breading of crushed butter crackers, cheese crackers, shredded cheese, more ranch seasoning, paprika and salt. Can we say AH-mazing?!
Yes, yes we can. The breading is bursting with such multidimensional texture and flavors you won’t be able to stop eating. I just couldn’t stop eating.
One quick note – because we are dealing with baked cracker crumbs instead of all panko, the breading will be layered with flavor but don’t expect it to be super crispy. Just expect it to be deeeeelicious.
The crowning glory of these already heavenly Baked Cheddar Ranch Chicken Tenders is the silky, creamy Ranch Dip. To make, it’s just a quick whisking of sour cream, mayonnaise, our Hidden Valley Original Ranch Seasoning & Salad Dressing Mix and a splash of milk. I am pretty sure this Ranch Dip is the secret to happiness. Or at least to deliciousness.
Baked Cheddar Ranch Chicken Tenders. Dip on.
Baked Ranch Chicken
This baked ranch chicken recipe is an easy and flavorful chicken dish that’s sure to spice up your busy weeknights dinner routine.
Suitable for gluten free diets. Post includes Weight Watchers points.
Chicken doesn’t have to be fried to be crispy, and it doesn’t have to be dredged in gluten-laden flour or breadcrumbs! Baking can give you incredibly crunchy chicken, especially when it’s coated in gluten free cornflakes.
BAKED RANCH CHICKEN BREAST
Classic Ranch seasoning gives this Ranch Chicken Recipe so much flavor, and it comes out juicy and tender every single time. And while you’re at it, sprinkle a bit of ranch seasoning mix on some steamed veggies or grilled veggies for a quick and healthy side dish!
This family favorite chicken with a golden brown, crunchy crust is great for busy weeknight dinners, dinner parties and more.
This kid-friendly Ranch Baked Chicken recipe cooks quickly and it’s so easy to double or triple. Freeze some for later or make this when your kids bring friends home. Everyone will love this recipe and full bellies equal happy kids!
Crispy Baked Ranch Chicken Breast with its delicious ranch dressing flavor is good all on its own, but you can easily make it a full meal by serving with rice and your favorite vegetables, or slice and serve it on top of a big green salad.
WHY MAKE THIS RECIPE
- Only 5 Ingredients – There are only a handful of ingredients which includes things you already have in your pantry.
- Flavorful – Not only is this ranch flavor chicken simple, it is incredibly tasty.
- Crispy and Juicy – Baking lets the coating get super crispy while the chicken stays nice and juicy!
INGREDIENT NOTES
- Chicken – We’ve selected boneless skinless chicken breasts, but boneless chicken thighs, tenders, and drumsticks would all be tasty options.
- Olive oil – or melted butter or whatever light oil you happen to have on hand.
- Crushed cornflakes – Use gluten free cornflakes if needed. You can also use Panko bread crumbs, gluten free breadcrumbs or crushed crackers.
- Ranch seasoning mix – Look for the packets in the salad dressing of your grocery store. You’ll need a one-ounce packet for this recipe. I used the hidden valley ranch seasoning packet.
- Grated parmesan cheese – Fresh or the kind in the shaker.
HOW TO MAKE BAKED RANCH CHICKEN
Get the full ingredients list and instructions from the recipe card below.
- Preheat the oven and brush the chicken with olive oil or spray with cooking spray.
- Mix crush cornflakes, ranch seasoning and grated parmesan in a shallow medium bowl.
- Coat the chicken breasts in cornflakes mixture and put in a prepared baking dish or rimmed baking sheet.
- Cover loosely with foil and bake chicken for 30 minutes.
- Remove foil then bake for another 10-15 minutes till the chicken is fully cooked.
Note: Always check for doneness with a meat thermometer. The internal temperature should be 165F / 74C when inserted into the thickest part of chicken breasts.
TIPS FOR SUCCESS
- Purchase plain cornflakes. Do not use frosted flakes or this recipe will be too sweet.
- Crush the cornflakes very well. You don’t want a powder, but you do want to avoid large pieces of cornflakes.
- To ensure an even coating, gently press the chicken breast into the cornflake mixture.
- Be sure to cook chicken covered with foil for the first 30 minutes of cooking time. This will prevent the cornflakes from burning.
- Always check for doneness with a meat thermometer. Chicken should reach an internal temperature of 165F / 74C to be considered safe to eat.
- Remove the chicken from the oven as soon as it reaches the appropriate temperature to keep it juicy – otherwise you might end up with dry chicken.
VARIATIONS
- Use Other Seasonings – Swap out the ranch seasoning for your favorite seasoning blend such as taco, fajita, jerk seasoning, garlic, or whatever combination you create!
- Add extra flavor – dredge chicken in mayonnaise or greek yogurt or sour cream before covering in cornflakes or panko breadcrumbs.
- Use Different Cuts of Chicken – We used chicken breasts but you could use any cut of chicken. If you use skin on or bone in pieces you will need to adjust the cooking time and check for doneness with a meat thermometer.
- Top it Off – Top the cooked chicken with melted cheddar cheese, bacon or any of your favorite toppings.
- Even out the meat – if the chicken breasts are very uneven, then pound them into an even thickness before cooking.
- Vary the meat – this works well with pork chops
BUDGET-FRIENDLY TIPS
- Buy Chicken in Bulk – Stock up on chicken when it is on sale or buy it in bulk and store it in the freezer.
- Freeze Leftover Cornflakes – Don’t waste any of the cornflakes! Place unused cornflakes into a freezer bag and pop them in the freezer. They will keep well for about 6 months, so you can make this recipe over and over.
- Make Ranch Seasoning – It’s not difficult to make homemade ranch seasoning with a few spices and seasonings.
- Use Leftovers – Leftover chicken can be served over a salad or in a wrap for a flavorful lunch.
- Make it a Meal – Serve the chicken with rice, pasta, or mashed potatoes and steamed veggies or a salad to make it a complete meal.
MAKE AHEAD AND STORAGE
- Prep Ahead – Prepare the cornflake and ranch mixture in advance for easy prep or freeze the chicken for later.
- Store – Store leftovers in an airtight container for up to 4 days.
- Freeze – This ranch chicken recipe freezes well before and after it’s baked. Place the chicken breasts on a sheet pan and flash freeze for 1-2 hours. Put the frozen breasts into a freezer-safe container. Freeze for up to three months. Note: If you freeze pre-baked chicken, it may not be as crispy when reheated.
- Reheat – Thaw out as many pieces of chicken that you need. Bake uncooked chicken according to the recipe. To reheat previously cooked chicken, bake at 400F for 5 minutes or until heated through.
FAQS
Can You Make This With Bone-In Chicken?
Boneless, skinless chicken breast is convenient and cooks fast. We always have chicken breast in our freezer. Bone-in chicken is flavorful and will retain more moisture so it’s a good choice if you love super juicy chicken. Bone-in chicken will take longer to cook so be sure to check for doneness with a meat thermometer.
Can I Make Homemade Ranch Seasoning?
It is easy to make homemade seasoning. Ranch seasoning is usually a blend of onion powder, onion flakes, dill, parsley, garlic powder, salt, pepper, and dried chives. You probably have all of these ingredients in your pantry.