Chicken With Ranch Dressing Recipe


Chicken with ranch dressing has to be one of my most favorite meals ever. I frequently make it and served it to guests as well. Chicken with ranch dressing is a delicious and tasty meal, yet so easy to make. The chicken breasts are rubbed with spices then grilled on the barbeque or placed under the broiler.




  • 4boneless chicken breasts
  • 0.5(1 ounce) package ranch dressing mix
  • 1cup dry breadcrumbs
  • 2eggs
  • salt
  • pepper
  • butter
  • cracker (optional)


  • Mix ranch dressing, salt, pepper and dry bread crumbs in 1 quart storage bag.
  • Beat 2 eggs in bowl.
  • Rinse and dredge chicken through egg then place in bag and shake until completely covered.
  • Place in buttered 13×9-inch glass baking dish.
  • Place a pat of butter on top of chicken.
  • Cook at 375°F for 1 hour.
  • Note: Can use already prepared ranch dressing.
  • Omit eggs and dredge through dressing and then trough dry bread crumbs or crackers.
  • Also can put crackers in dry bread crumbs to make crispier coating.
  • Time may vary depending on the size of the breasts.

Recipes with Ranch Dressing for Lunch and Dinner

Instant Pot shredded chicken with ranch piled on butter lettuce cups on a big plate. The chicken lettuce cups have avocado slices and sliced cherry tomatoes.

Recipes with ranch dressing remain perennially popular for dinner and lunch because they’re reliably easy, adored by all, and can spice up everyday produce and proteins. At the end of a long day when decision fatigue sets in, grab a bottle of ranch dressing and any vegetables, chicken, pork, or ground turkey you have in the refrigerator and bask in the knowledge that whatever you’re cooking with ranch dressing will get devoured happily.

Scroll to watch our video on four recipes using ranch dressing. Three out of the four recipes include chicken, which provides a neutral-tasting foundation to spotlight the zippy, tangy flavors of our ranch dressing, and all four recipes use bottled ranch dressing.

Some recipes use powdered ranch dressing packets as a dry rub for meats and seasoning for yogurt or sour cream to make dip. We prefer cooking with ranch dressing from a bottle because it adds creamy richness that you can’t get from salty powder.

How to Cook with Ranch Dressing

Six ranch baked chicken thighs in a large white casserole dish. Next to the dish is a bottle of Primal Kitchen Ranch Dressing.

Can you cook with ranch dressing? Yes, and we highly recommend it. Revive sprouting potatoes, inject life into bland chicken breasts, transform a weeknight casserole, and elevate pork loin to something elegant for dinner.

Check out these ways to cook with a bottle of ranch dressing:

  • Ranch roasted vegetables: Add any mostly uniform chunks of veggies to a sheet pan. Sprinkle with salt and pepper and drizzle with ranch dressing. Toss with clean hands. Bake in 425ºF oven for 40 minutes for root veggies; 25 minutes for cauliflower, broccoli, or Brussels; 20 minutes for squash or bell peppers; 20 minutes for green beans or asparagus.
  • Ranch-basted baked pork loin: Season pork loin with salt and pepper and place in an oven-safe baking dish. Drizzle with ranch dressing. Roast pork at 375ºF for 40–45 minutes, or until its internal temperature reaches 155ºF.
  • Ranch pork chops: Place a cast iron skillet on medium-high heat. Cook the sides of the pork chops to render the fat, about one minute. Remove the pork chops and dip each side of the pork chop in ranch dressing. Turn the burner down to medium. Season both sides of the pork chops with salt and pepper. Cook the pork chops for about 4–6 minutes on each side, turning each minute for even cooking. Cook time will vary depending on thickness of the pork chops.
  • Ranch fried chicken: Watch how we made Primal- and paleo-friendly fried chicken.
  • Ranch baked chicken breasts: Use a similar method for Baked Caesar Chicken Breasts, only swap ranch dressing for Caesar.

4 Recipes with Ranch Dressing for Lunch and Dinner

Perhaps not quite the iconic food pairing like chocolate and peanut butter or cinnamon sugar and apples, but ranch dressing and chicken should become the next all-American flavor combo. Our three chicken recipes using ranch dressing will make you a believer.

Instant Pot Shredded Chicken with Ranch Recipe

Instant Pot shredded chicken with ranch piled on butter lettuce cups with sliced cherry tomatoes and avocados. Primal Kitchen Ranch Dressing is next to the plate.

Like black heels and red lipstick, shredded chicken matches with just about anything. Inspire myriad easy dinner recipes and leftover chicken lunch recipes by using this versatile shredded chicken recipe on pizzas, sandwiches or wraps, on salads, in tacos, stirred into soups or stews, or as filling for baked potatoes.

Time: 20 minutes

Servings: 6


  • 4 chicken thighs, boneless and skinless
  • 2 chicken breasts
  • 2 Tbsp. Primal Palate Taco Seasoning
  • Primal Kitchen Avocado Oil Spra
  • 1 cup Primal Kitchen Ranch Dressing


  • Season both sides of all pieces of chicken with taco seasoning.
  • Spray the inside of the Instant Pot bowl with avocado oil spray. Place chicken pieces inside the Instant Pot. Drizzle with ranch dressing.
  • Place the Instant Pot top on and cook chicken on poultry setting, or on manual for 15 minutes. Release the pressure naturally.
  • Shred chicken with two forks.

Instant Pot Shredded Chicken with Ranch Serving Ideas

Wondrous for weekly meal prep or a lifesaver for feeding a crowd, Instant Pot Shredded Chicken with Ranch reverses bland and boring. Check out our serving ideas:

  • Whole30 shredded chicken tacos: Place a spoonful of the shredded chicken on top of a butter lettuce cup. Top with avocado slices, quartered cherry tomatoes, and an extra drizzle of ranch dressing.
  • Shredded chicken pizza: Use a pre-made cauliflower pizza crust or sweet potato pizza crust drizzled with olive oil or avocado oil. Preheat oven to 425ºF. Remove crust from the freezer and top with shredded chicken, whole-milk mozzarella (if desired), and chopped sun-dried tomatoes. Bake pizza for 15–18 minutes, or until the crust is golden and the cheese is melted. Top with fresh baby arugula, if desired, before slicing.
  • Baked sweet potatoes with shredded chicken: Preheat oven to 425ºF. Poke holes in sweet potatoes and place on a baking sheet. Bake potatoes for 45–50 minutes, or until fork tender. Remove and cool for five minutes. Cut a slit halfway through each sweet potato and load a couple of spoonfuls of shredded chicken inside. Top with more ranch dressing, chopped green onions, and fresh cilantro.

Nutrition info (per serving):

Calories: 383

Carbs: 6 grams

Fat: 26 grams

Protein: 31 grams

Nutrition info calculated using Cronometer.

Chicken Bacon Ranch Collard Wrap Recipe

Two collard wrap halves filled with chicken, bacon, sprouts, carrots, bell peppers, and ranch dressing on a white plate. A ramekin of more ranch dressing is on the plate.

This handheld salad makes an appetizing rainbow-colored multitasking lunch special. Cook the chicken and bacon ahead of time and this wrap comes together in a snap.

Time: 10 minutes

Servings: 1


  • 2 large collard green leaves
  • ½ cup chicken, cooked and cubed
  • 2 slices bacon, cooked
  • ¼ cup shredded carrots
  • ¼ cup red bell peppers, sliced
  • ¼ cup yellow bell peppers, sliced
  • ¼ cup sprouts
  • 2 Tbsp. Primal Kitchen Ranch Dressing, plus more for dipping


  • Cut the stem of each collard leaf and shave off the roughest part of the stem at the bottom of the leaf by angling your knife sideways and slicing downwards.
  • Place each collard leaf in boiling water for 30 seconds. Remove collard leaf and place in cold water with ice for 20 seconds.
  • Assemble the collard wrap: Place two prepared collard leaves on a cutting board. Add about ½ cup cooked cubed chicken, two slices cooked bacon, ¼ cup shredded carrots, ¼ cup sliced red bell peppers, ¼ cup sliced yellow bell peppers, ¼ cup sprouts. Drizzle with ranch dressing.
  • Fold the wrap: Start rolling one side of the collard leaf over the ingredients while you fold in the bottom and top edges. Keep rolling the collard leaf over top of the filling while tucking in the top and bottom parts until completely wrapped.
  • Cut wrap in half and serve with more ranch dressing for dipping.

Nutrition info (per serving):

Calories: 416

Carbs: 13 grams

Fat: 25 grams

Protein: 36 grams

Nutrition info calculated using Cronometer.

Wedge Salad with Ranch Dressing Recipe

Iceberg wedge salad topped with sliced cherry tomatoes, crumbled bacon, blue cheese crumbles, and ranch dressing on a white plate with a silver fork. A bottle of Primal Kitchen Ranch Dressing is next to the plate.

Cool, creamy, salty, smoky, tangy… the iceberg wedge salad stood the test of time on steakhouse menus for good reason. Sometimes dressed with blue cheese dressing, we opt for our thick ranch dressing and a sparse spattering of blue cheese crumbles.

Time: 10 minutes

Servings: 4


  • 1 head iceberg lettuce
  • 1 cup Primal Kitchen Ranch Dressing
  • 16 cherry tomatoes, quartered
  • 8 slices bacon, cooked and sliced
  • 4 Tbsp. blue cheese crumbles


  • Wash and dry the lettuce. Cut the lettuce in half and cut out the stem. Cut each lettuce half in half so you have four wedges.
  • Place each iceberg lettuce wedge on a plate. Drizzle with a bit of ranch dressing. Add chopped cherry tomatoes, cooked bacon slices, and blue cheese crumbles. Add a bit more ranch dressing, if desired.

Nutrition info (per serving):

Calories: 423

Carbs: 13 grams

Fat: 39 grams

Protein: 10 grams

Baked Ranch Chicken Thighs

Baked ranch chicken thighs

Prep:10 mins

Cook:30 mins

Total:40 mins

Servings:4 to 6 servings

Nutrition Facts (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)SAVE RECIPE

These tender, juicy chicken thighs develop an amazingly crispy seasoned outer skin in the oven, and are surprisingly easy to fix; this recipe only has five ingredients. Olive oil, garlic, and a packet of dry ranch dressing mix are all you need to make this recipe, which takes only about 40 to 45 minutes to prep and cook, from start to finish.

The ranch dressing mix gives them extraordinary flavor, and they brown beautifully in the oven. You can finish them under the broiler for even crispier skin, but that probably won’t be necessary. The recipe calls for bone-in chicken thighs with skin, but whole chicken legs or drumsticks would be excellent as well. You can also use boneless thighs, but keep in mind they will cook a little bit faster.

Feel free to change the seasonings to suit your taste. For extra garlic flavor, use 2 to 3 pressed cloves of garlic. And if you don’t have a packet of ranch dressing mix, you can make it from scratch (see below).

The chicken is great for any night of the week and would be fabulous for a picnic. The recipe can be easily scaled up for more people if needed. 

Click Play to See This Baked Ranch Chicken Thighs Recipe Come Together


  • 6 bone-in skin-on chicken thighs
  • 2 tablespoons olive oil
  • Freshly ground black pepper, to taste
  • 1 (1-ounce) packet dry ranch salad dressing mix
  • 1 clove garlic, pressed

Steps to Make It


  1. Gather the ingredients.Ingredients for baked ranch chicken thighs
  2.  Heat the oven to 400 F. Line a rimmed baking sheet or baking pan with foil.Foil lined pan
  3. Place the chicken thighs in the pan, skin side up, and then sprinkle them lightly with freshly ground black pepper.Chicken thighs on baking sheet with black pepper
  4. In a small bowl combine the dressing mix with the olive oil and the pressed or finely minced garlic. Blend well.Garlic and dressing mix for chicken thighs
  5. Brush the dressing and oil mixture over the chicken thighs.Brushing dressing mix on chicken thighs
  6. Bake the chicken for 25 to 30 minutes, or until the thighs register a temperature of at least 165 F/74 C, the minimum safe temperature for poultry (according to the USDA).Chicken thighs in the oven
  7. To check the temperature, use an instant-read food thermometer inserted into the thickest part of a few of the largest chicken thighs, not touching bone.Baked Ranch Chicken Thighs on a plate garnished with parsley


  • If you are cooking the chicken in advance for a picnic or to take to an event, let them cool and refrigerate them until you are ready to pack the cooler. (It’s important to keep food at 40 F or colder. An insulated cooler with ice packs or ice should be sufficient, but don’t open it until you’re ready to eat.)
  • Alternatively, if you plan on serving them hot, keep the cooked chicken above 140 F for transportation and serving.

Recipe Variation

  • Quick Homemade Ranch Dressing Mix Substitute: In a small bowl combine 2 tablespoons of buttermilk powder, 2 teaspoons dried parsley, 1/2 teaspoon of onion powder, 1/2 teaspoon dried dill weed, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt.

How to Store and Freeze Ranch Chicken Thighs

These chicken thighs will keep in the fridge for 3 to 4 days if covered. You can reheat them, wrapped in foil, in the oven, or use them cold, shred them and put them in a salad with ranch dressing. You can freeze cooked chicken for 3 to 4 months. Defrost in the refrigerator and reheat in a low oven so as to not dry them out.

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