Chicken With Ranch Seasoning Recipe is so easy to make, and you can change the ingredients to use fresh herbs instead of dried, or choose a different nut. The flat of chicken fingers cook up in about 15 minutes in the oven, with ranch dressing for dipping.
Chicken With Ranch Seasoning Recipe – Homemade dressing for grilled chicken that is out of this world! The seasonings are so perfect, you will never want fast food again.
Hidden Valley Baked Ranch Chicken
With a simple coating of ranch seasoning and butter, these roasted chicken breasts are an effortless yet satisfying main dish.
4 chicken breasts
Original recipe yields 4 servingsIngredient Checklist
- 4 boneless, skinless chicken breasts
- 2 tablespoons melted butter
- 2 teaspoons Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix
- Step 1Preheat the oven to 425 degrees F. Place chicken breasts into a Glad® sandwich bag and pound until they are 3/4 of an inch thick (optional).
- Step 2Place the chicken breasts in a baking dish to fit. Brush with the melted butter or olive oil on both sides. Sprinkle or shake the ranch seasoning mix over the chicken on both sides. If there is any remaining butter, drizzle over the seasoned chicken.
- Step 3Place in the oven and bake for 18 to 20 minutes, until cooked through and no longer pink in the center. Remove from the oven and let rest for a few minutes. Serve hot.
Baked Ranch Chicken
Ranch chicken is the perfect dinner that everyone will love! Even your picky eater will be asking for seconds.
Baked Ranch Chicken Recipe
Ranch isn’t just for salad. I don’t know what it is about ranch, but it can quite literally go with anything! This ranch chicken is sure to have the whole family craving more. You’ll have to put it on your weekly menu.
Why You’ll Love this Easy Ranch Chicken:
- Simplicity. You don’t have to do much to have delicious and juicy chicken on the table. Add a little seasoning and plop it in the oven.
- Minimal ingredients. You won’t need to go to the store looking for off the wall ingredients. The ingredient list is short and simple.
- It’s delicious. The combination of ranch seasoning, crispy bacon, and juicy chicken is one that will have your taste buds drooling for more.
Seasoned with sour cream, garlic, cheese, ranch seasoning, and crispy bacon, this chicken ranch recipe combines the best of all worlds. I don’t know about you, but I don’t always have time to cook an elaborate meal.
I want something easy, but also a dish that I know everyone will eat. That’s where this easy baked ranch chicken recipe comes into play. It’s easy, mess free, and most importantly delicious!
How to make Ranch Chicken
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven to 400 degrees.
- Spray a baking pan with nonstick spray.
- Combine mayonnaise, sour cream, garlic, olive oil, and ranch seasoning in a medium bowl.
- Add in ¾ of the bacon, ¾ of the cheddar cheese, ¾ of the mozzarella, and all of the onion.
- Cut deep holes into the chicken breasts using a knife and spread the mixture into the chicken.
- Place the chicken in the baking pan.
- Sprinkle the remaining cheddar cheese, mozzarella cheese, and bacon on top of the chicken.
- Bake the chicken for 20 minutes, and then remove the aluminum foil.
- Bake for an additional 10 minutes or until cheese melts.
What Type of Chicken Do I Need for Ranch Chicken?
For this recipe, I recommend getting boneless, skinless chicken breasts. If you aren’t a fan of white meat, you could also do boneless, skinless chicken thighs. Whatever chicken you use, just make sure it’s boneless.
How Long Do I Bake Chicken Breasts?
This recipe requires you to take the foil off part of the way through the cooking process. The total baking time is 30 minutes. So, you can have dinner on the table in about 35 minutes if you choose.
Can I Use Homemade Ranch Seasoning?
Absolutely! If you want to make the ranch seasoning from scratch, you will need buttermilk powder, dried parsley, dried dill weed, freeze dried chives, garlic powder, onion powder, salt and pepper. Here’s a Homemade Ranch Seasoning Mix Recipe for you to use!
Recipe Tips and Notes
- Blend creamy ingredients first. Be sure to blend your mayo, sour cream, olive oil and ranch seasoning first before adding the cheese. It helps everything to blend evenly.
- Safely cut the chicken. Place your hand on top of the chicken breast to stabilize it with cutting into the center.
- Check the cheese. Make sure the cheese starts to bubble around the edges and turn a light golden color before removing from the oven.
- Double check your chicken. All ovens are different, so make sure the thickest part of your chicken has an internal temperature of 165℉.
This delicious baked ranch chicken is a favorite in my house. I hope it will be a favorite of yours as well. The creamy ranch and cheese topping makes this recipe mouth watering good!
BAKED RANCH CHICKEN THIGHS
The Best Easy Baked Ranch Chicken Thighs – delicious crunchy baked chicken thighs in a buttery rich ranch sauce with tender juicy chicken!
Low carb, mess free, a deliciously crunchy crust, in a huge family favorite that is sure to make anyone a fan of chicken thighs in under 40 minutes!
Here at Sweet C’s, we have lots of types of readers – those who like to get straight to the recipe, and those who would like more information, including tips and tricks to feeling more comfortable in the kitchen.
Easy Ranch Baked Chicken Thighs Recipe
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RANCH DRESSING CHICKEN THIGHS
There is something about the tangy, zippy, bright, and salty ranch seasoning herbs that are totally addictive and crave-able – I can’t get enough! If you’re like me and can’t get enough of ranch flavor, this Easy Baked Ranch Chicken Thighs Recipe will become your newest favorite one pot dinner! These chicken thighs bake up to a delicious crispy crunch on the outside, with tender, juicy meat and a tasty tangy ranch flavor.
I love ranch dressing seasonings in soups and casseroles, on pork chops and pasta, and on chicken thighs. These Baked Ranch Chicken Thighs are bursting with delicious ranch dressing flavor – and are a snap to make, and also work into a low carb diet!
These easy ranch chicken thighs are melt in your mouth delicious, and so easy – perfect for meal prep, dinner parties, potlucks, or busy weeknight dinners. They are great with rice or pasta, grilled veggies, or on their own! And they also taste delicious in sandwiches and salads for a truly versatile and easy chicken thigh recipe you will add to your weekly rotation time and time again!
HOW TO BAKE CHICKEN THIGHS
If you’re bored with baked chicken thighs, and looking for a way to make them crunchier, juicier, and with more flavor – these tips will help you to bake perfect chicken thighs every time right in your oven!
If you’re loving the crunch, be sure to also check out my crackle chicken recipe – it tastes deep fried, with absolutely NO breading whatsoever – just pan fried chicken thighs with an amazing crunch!
This baked ranch chicken thigh recipe is incredibly easy – but there are a couple things you’ll need to make the most delicious, flavor-packed chicken thighs straight from the oven!
The following are my go-to tools for perfect chicken thighs from the oven!
- -Baking sheet
- -Parchment Paper Sheet
- -Mixing bowl
- -Ranch Dressing packet or 2 tbsp ranch seasoning mix
- -Olive Oil
- -Lemon Juice
- -Chicken Thighs
- -Salt and pepper
TIPS TO PERFECT RANCH CHICKEN THIGHS & FAQS
If you’re looking for the absolute best baked chicken thighs, you need to go off the chicken’s temperature – NOT the time listed in this recipe. Chicken thigh sizes can vary wildly, and differences in oven effectiveness, altitude, humidity in the air – they can all impact your cooking time, making it shorter or longer.
Don’t overcook. To avoid undercooked or dry chicken, its imperative to cook chicken to 160 degrees in the oven, and let it carryover cook to 165. Chicken is safe to eat at 165 degrees internal temperature. Check your chicken thighs regularly as they cook to monitor temperature.
Let chicken rest. Let chicken rest for 5-10 minutes before cutting or serving to continue carryover cooking and help chicken rest so juices don’t all rush out. To measure, be sure to insert thermometer in fattest part of meat – without getting too close to bone as it will throw off temperature.
Pat chicken thighs dry. Extra liquid and moisture on the chicken will keep the thighs from crisping – pat chicken thighs dry with paper towels before cooking to remove any excess liquid. This will help the fat to stick to the chicken better, and help the ranch seasoning sink into chicken for flavor.
If your chicken thighs are wet, the oil won’t have a chance to really sink in, so remove any excess packaging liquid/water with paper towels.
Dont trim fat. While you might want to trim off excessive fat, some fat is good on chicken thighs, even if you don’t usually like chicken fat. We’re cooking these chicken thighs long enough for the fat to render out and help make a crispy, crunchy outer crust – so don’t over-trim your chicken thighs.
This will allow the chicken to naturally crisp and add to the flavor of your chicken, so don’t trim too much away.
Let skin crisp. If you’re looking for additional crunchy chicken (especially important since we’re using skinless, boneless chicken thighs), you can pop the chicken thighs under the broiler for 2-4 minutes – be careful and watch the chicken closely to make sure it doesn’t burn. I always crisp mine a bit at the end for extra crunch – it makes this baked chicken thigh recipe crave worthy!
Unroll chicken thighs. If you’re often not a fan of chicken thigh texture, unroll the chicken thighs so they lay flat. This will cook the chicken thighs more evenly, and ensure a crunchy surface on the entire thigh – which makes it completely irresistible, and a bit easier for people who usually shy away from dark meat chicken. This makes your chicken thighs look a little weird – I have one friend who says they look like aliens – but chicken thighs taste SO much better unrolled, so consider trying it yourself!
When you add to the surface area of the baked chicken thighs, more of it can get a lovely brown crisp, and the chicken cooks faster, to prevent drying out. Adjust cooktime a bit if unrolling thighs.
My dressing mix clumped up, what do I do?
Depending on your ranch dressing packet, it can sometimes be thick when mixing, and/or clump up. Simply add a teaspoon of water at a time to loosen mixture if too thick until it is easy enough to spread over chicken.
What type of chicken thighs should I use?
This recipe was designed to work for both skin-on or skinless chicken thighs – as well as boneless or bone-on thighs. The method you will use is the same overall (you might want to pan fry chicken skin a few minutes longer for more crunch if using skin-on thighs), but just know you’ll need to plan on a slightly increased cook time for bone-in thighs. Check your thighs while cooking and keep in oven until the fattest part of the thigh reaches an internal temperature of 165 degrees Fahrenheit.
What temperature do I cook chicken thighs to?
Chicken thighs are cooked when the fattest part of the thigh reaches 165 degrees internal temperature.