Chicken Ranch is a flavorful, easy-to-make dish that combines tender chicken with a creamy ranch dressing base. Perfect for busy weeknights or a casual gathering, this recipe is sure to please the whole family. The savory blend of ranch seasoning and chicken is a comforting and delicious meal.
Why You’ll Love This Recipe
I absolutely love this recipe because it’s simple to prepare and requires just a handful of ingredients. The creamy ranch dressing brings a zesty twist to the tender, juicy chicken, creating a perfect harmony of flavors. It’s also incredibly versatile, and you can pair it with sides like rice, veggies, or even a salad. I often make it when I need a quick, satisfying dinner without too much fuss. Plus, it’s a crowd-pleaser every time!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 packet of ranch seasoning mix
- 1 cup of sour cream
- 1 cup of ranch dressing
- 1 tablespoon of olive oil
- Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- First, I preheat the oven to 375°F (190°C). I then heat the olive oil in a large skillet over medium-high heat.
- I season the chicken breasts with salt and pepper on both sides and sear them in the skillet for about 4-5 minutes on each side, until they’re golden brown.
- While the chicken is cooking, I mix the ranch seasoning, sour cream, and ranch dressing together in a bowl until it’s smooth.
- Once the chicken is seared, I transfer it to a baking dish. Then, I pour the ranch mixture over the chicken breasts, making sure they’re all coated.
- I bake the chicken in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Once done, I let the chicken rest for a few minutes before serving. It’s now ready to enjoy!
Servings and Timing
This recipe serves 4 people and takes about 10 minutes to prep and 25 minutes to cook. So, in total, I’d say around 35 minutes from start to finish.
Variations
- Spicy Chicken Ranch: To add a bit of heat, I like to sprinkle some red pepper flakes or cayenne pepper into the ranch sauce before baking.
- Chicken Ranch Casserole: I sometimes layer the chicken in a casserole dish with shredded cheese and pasta, then bake it all together for a heartier meal.
- Grilled Chicken Ranch: Instead of baking the chicken, I’ve grilled it for a smoky flavor. It pairs wonderfully with the ranch sauce.
- Vegetarian Version: I’ve tried swapping the chicken with hearty vegetables like cauliflower or zucchini for a veggie-based option.
Storage/Reheating
I store any leftover Chicken Ranch in an airtight container in the refrigerator for up to 3 days. When I want to reheat it, I simply place it in the microwave for 1-2 minutes, or I heat it gently in a skillet on the stove over low heat, adding a little extra ranch dressing if needed to keep it moist.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, I’ve tried using chicken thighs in this recipe, and they turn out just as juicy and delicious! The cooking time might be slightly longer depending on the size of the thighs.
Can I make Chicken Ranch ahead of time?
Absolutely! I like to prep the chicken and ranch mixture ahead of time, then just bake it when I’m ready to serve. It’s perfect for meal prep.
Can I use a homemade ranch dressing for this recipe?
Yes, if I prefer homemade ranch, I often make my own dressing. It adds a personal touch and can be tailored to my taste.
Is this recipe gluten-free?
Yes, as long as the ranch seasoning mix you use is gluten-free, this recipe is naturally gluten-free.
Can I freeze Chicken Ranch?
I’ve frozen this dish before, and it works well! I let it cool completely, then place the chicken in a freezer-safe container. It can be frozen for up to 2 months. To reheat, I bake it from frozen at 350°F (175°C) for about 45 minutes or until heated through.
Conclusion
Chicken Ranch is one of those dishes that’s both comforting and full of flavor. It’s simple to make and doesn’t require much prep time, which is why I keep coming back to it when I want a no-fuss, satisfying meal. Whether served with rice, potatoes, or veggies, it’s always a hit at the dinner table!
PrintChicken Ranch
Chicken Ranch is a flavorful, easy-to-make dish that combines tender chicken with a creamy ranch dressing base. Perfect for busy weeknights or a casual gathering, this recipe is sure to please the whole family.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking, Searing
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts
- 1 packet of ranch seasoning mix
- 1 cup of sour cream
- 1 cup of ranch dressing
- 1 tablespoon of olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C) and heat the olive oil in a large skillet over medium-high heat.
- Season the chicken breasts with salt and pepper on both sides and sear them in the skillet for about 4-5 minutes on each side, until golden brown.
- Mix the ranch seasoning, sour cream, and ranch dressing together in a bowl until smooth.
- Transfer the seared chicken to a baking dish and pour the ranch mixture over the chicken breasts, ensuring they are well-coated.
- Bake the chicken in the oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Allow the chicken to rest for a few minutes before serving.
Notes
- This recipe serves 4 people and takes about 10 minutes to prep and 25 minutes to cook.
- For a spicy version, add red pepper flakes or cayenne pepper to the ranch mixture.
- To make a heartier meal, layer the chicken with shredded cheese and pasta for a casserole version.
- Grilled chicken can be used instead of baked for a smoky flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To freeze, let the dish cool completely and store it in a freezer-safe container for up to 2 months.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
