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Easy Peasy Delicious Ranch Chicken

Updated on January 19, 2014
Easy Peasy Delicious Ranch Chicken
Easy Peasy Delicious Ranch Chicken | Source
5 stars from 1 rating of Easy Peasy Ranch Chicken

This is one of the easiest, but most delicious meals I make, next to my veggie meatloaf and my pot roast.

I think this might even be better than the pot roast.

I've covered chicken in Ranch dressing, Italian dressing, French, Catalina, even Bacon Tomato, and all sorts of vinaigrette for different flavors, colors, and uses in meals.

Try out my Tomato Bacon Chicken Tacos or this same ideas with my The Best Ever Avocado Chicken Tacos for an amazing dish with more flavor than you'd expect.

These can be eaten by themselves alongside a nice side of rice and a salad, sliced for tacos, for extra flavor in enchiladas, on top of a nice big salad, or just about any other use you can think of.

It sounds kind of weird, but boy does it taste delicious!

You'll have to give it a try yourself to truly understand. Let's look at how to make it!

Step One: Thaw your chicken
Step One: Thaw your chicken | Source
Step Two: Prepare your casserole dish
Step Two: Prepare your casserole dish | Source
Step Three: Pour a thin layer of Ranch in the bottom of your casserole
Step Three: Pour a thin layer of Ranch in the bottom of your casserole | Source
Step Four: Lay your thawed chicken into your casserole dish
Step Four: Lay your thawed chicken into your casserole dish | Source

Cook Time

Prep time: 5 min
Cook time: 1 hour
Ready in: 1 hour 5 min
Yields: Serves 2 people 1 chicken breast each

Ingredients

  • 2 medium chicken breasts
  • 1 bottle Ranch dressing

Instructions

  1. Preheat your oven to 400 degrees F. Prepare a square casserole dish by spraying it down with cooking spray thoroughly.
  2. Thaw your chicken breasts. You can see that I defrost mine in the microwave.
  3. You can also set them in the refrigerator the night before to thaw, or you could thaw them in room temperature water in the sink. I'm not quite so patient.
  4. While your chicken is thawing, pour a thin layer of Ranch dressing down into the bottom of the casserole for your thawed chicken to lay on.
  5. Once thawed, set your chicken breasts into the pan on top of the layer of Ranch you already poured.
  6. For especially large chicken breasts, or those that are rolled under before freezing, you'll want to lay them out flat when putting them in your casserole.
  7. I have even pounded them down flatter for previous dinners before putting them in my casserole so they cooked faster. These were relatively small this time, so it wasn't necessary.
  8. Cover your chicken breasts with a good layer of Ranch and let it pool on the sides.
  9. Bake for one hour.
  10. Don't worry about your chicken breasts burning. The Ranch dressing will seal in the juice for you.
  11. You will notice that your Ranch dressing is going to separate in the oven, leaving mostly a clear liquid in the bottom and "burnt" dressing along the edges of your dish. It all tastes amazing!
  12. We actually drizzle more of the liquid over our chicken breasts, over our rice, and anything else on our plates. The burned dressing on the edges actually tastes better than everything else in the pan, so you'll want to make sure to get some with your chicken.
  13. Enjoy!
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Step Five: Cover your chicken breasts with Ranch dressingStep Six: Bake for one hourStep Seven: I highly suggest that you marinate your chicken, rice, and anything else on your plate with the liquid in the pan.Enjoy!!
Step Five: Cover your chicken breasts with Ranch dressing
Step Five: Cover your chicken breasts with Ranch dressing | Source
Step Six: Bake for one hour
Step Six: Bake for one hour | Source
Step Seven: I highly suggest that you marinate your chicken, rice, and anything else on your plate with the liquid in the pan.
Step Seven: I highly suggest that you marinate your chicken, rice, and anything else on your plate with the liquid in the pan. | Source
Enjoy!!
Enjoy!! | Source

Nutritional Information

Nutrition Facts
Serving size: 1 chicken breast
Calories 232
Calories from Fat18
% Daily Value *
Fat 2 g3%
Carbohydrates 23 g8%
Fiber 1 g4%
Protein 28 g56%
Cholesterol 69 mg23%
Sodium 779 mg32%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
The Sign of a Good Meal
The Sign of a Good Meal | Source

When you cook your chicken, just know ahead of time that your dressing will separate in the pan.

With the Ranch dressing, there will be hardly no creaminess left over, but tons of a yellow translucent liquid.

All of the creaminess from the dressing has absorbed into the chicken itself.

It still tastes just likes Ranch, but better. We marinate it over the cooked chicken, spread it over our rice, veggies, or whatever else we have on our plate for an incredible taste.

An hour seems like a long time to cook the chicken, but my husband says that the high temperatures seem to sear the chicken and lock in all of the juices.

We you cut them open, you'll see how juicy they really are.

The only burnt part in the casserole will be the dressing around the edges, and that's okay.

In fact, that's some of the best tasting pieces in the entire pan. Don't be afraid to pull them away from the edge and toss them on your rice or chicken.

If you love this one, you'll most certainly want to try out my Italian Chicken.

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© 2014 Victoria Van Ness

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    • kidscrafts profile image

      kidscrafts 3 years ago from Ottawa, Canada

      This looks just delicious! I love your empty plate ;-)

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Thanks!! I figured that I was putting a picture of an empty plate at the end of all of my recipes anyway. Why not have my own picture! :) It definitely makes an impression, doesn't it?!

      This is one of those amazing recipes you just can't miss. Try Italian dressing on chicken breasts at 400 degrees F for an hour. You'll experience perfection on a plate. Let me know how it goes!!

    • kidscrafts profile image

      kidscrafts 3 years ago from Ottawa, Canada

      I will try those recipes but I have to do the dressing from scratches because I react to something since a while (I don't know yet what.... might be MSG). I usually start from the basic ingredients but even more so now after 3 food poisonings last summer.... not fun!

    • VVanNess profile image
      Author

      Victoria Van Ness 3 years ago from Prescott Valley

      Oh man. I would love to know how you make dressings from scratch. I may have to try that out myself!

      Good luck!

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