Ranch Style Thighs And Breasts Recipes

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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.

Provided by Hidden Valley Ranch

Categories     Trusted Brands: Recipes and Tips     Hidden Valley®

Time 25m

Yield 4

Number Of Ingredients 3



Hidden Valley Baked Ranch Chicken image

Steps:

  • Preheat 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).
  • Place 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.
  • Place 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.

Nutrition Facts : Calories 181.7 calories, Carbohydrate 0.1 g, Cholesterol 82.4 mg, Fat 8.6 g, Protein 24.6 g, SaturatedFat 4.4 g, Sodium 112 mg

4 boneless, skinless chicken breasts
2 tablespoons melted butter
2 teaspoons Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix

PARMESAN-RANCH CHICKEN

Adapted another recipe to create this. Made it several times and it's always a hit! The Parmesan-ranch flavor is amazing whether you marinate the chicken beforehand or do it on the fly!

Provided by Misa Yarmie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 10



Parmesan-Ranch Chicken image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Combine Italian bread crumbs, panko bread crumbs, Parmesan cheese, seasoning salt, pepper, and garlic powder in a bowl.
  • Combine spicy ranch dressing and buttermilk ranch dressing in a separate bowl. Dip chicken into dressing until both sides are coated, then coat in bread crumb mixture. Place chicken in a single layer on the prepared baking sheet, leaving space between pieces. Lightly drizzle chicken with melted butter.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 525.6 calories, Carbohydrate 24 g, Cholesterol 103.3 mg, Fat 35 g, Fiber 0.9 g, Protein 28.9 g, SaturatedFat 9.9 g, Sodium 990.3 mg, Sugar 2.9 g

1 cup Italian seasoned bread crumbs
½ cup panko bread crumbs
¼ cup Parmesan cheese
1 teaspoon seasoning salt (such as Mrs. Dash® garlic and herb)
1 teaspoon black pepper
1 teaspoon garlic powder
½ cup spicy ranch dressing, or to taste
½ cup buttermilk ranch dressing, or to taste
6 skinless, boneless chicken breasts
¼ cup melted butter

SLOW COOKER RANCH CHICKEN

This is a fabulous slow-cooker ranch chicken recipe that we have passed around to all our friends, especially those who have young children. It's wonderful for a cold winter night or a hot summer day when you don't want to turn on the oven. Serve it as a weeknight family dinner or for a large group. -Sonya Stark, West Jordan, Utah

Provided by Taste of Home

Categories     Dinner

Time 7h10m

Yield 8 servings.

Number Of Ingredients 7



Slow Cooker Ranch Chicken image

Steps:

  • In a 4-5-qt. slow cooker, combine broth and dressing mix; add chicken. Cover and cook on low for 6 hours. Remove chicken to cutting board; shred with two forks and return to slow cooker. , Stir in soup and cream cheese. Cover and cook on low until cream cheese is melted, about 30 minutes. Serve over rice or noodles. Add optional toppings as desired.

Nutrition Facts : Calories 267 calories, Fat 15g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 776mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

2 pounds boneless skinless chicken breast halves
3/4 cup chicken broth
1 envelope ranch salad dressing mix
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) cream cheese, cubed and softened
Hot cooked rice or noodles
Optional: Shredded cheddar cheese, crumbled cooked bacon and chopped green onions

PAN-SEARED RANCH CHICKEN

In this recipe, America's favorite salad dressing serves double-duty: as a creamy, herbaceous sauce and as a marinade. But don't reach for bottled ranch. Instead, make your own brighter, tangier version using Greek yogurt. Unlike lemon or vinegar-based marinades, which can toughen meat, yogurt tenderizes even the leanest of chicken breasts. When the chicken is seared in a hot pan, the yogurt-mayo coating forms a flavorful, caramelized crust. (It also makes an excellent marinade for fish, pork, shrimp or sturdy vegetables.)

Provided by Ali Slagle

Categories     dinner, easy, quick, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 8



Pan-Seared Ranch Chicken image

Steps:

  • In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.
  • Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)
  • Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, chicken releases from the pan, and its juices run clear, 4 to 6 minutes per side.
  • If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table, and more herbs as desired.

3/4 cup Greek yogurt
1/4 cup mayonnaise
3 tablespoons finely chopped fresh chives, or 1/2 teaspoon dried, plus more for serving
3 tablespoons finely chopped fresh dill or parsley (or 1/2 teaspoon dried), plus more for serving
3/4 teaspoon garlic powder
Kosher salt and black pepper
1 1/2 to 2 pounds boneless, skinless chicken breasts or thighs
2 tablespoons extra-virgin olive oil

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