Easy Cheesy Baked Ranch Chicken

My husband’s favorite food is Ranch Dressing.  OK, maybe Indian curries and vanilla cupcakes are up there too, but Ranch is pretty high on the list.  At our house, it’s not so much a salad dressing, but more of a mandatory all-purpose condiment.  When we got married, I was always in the kitchen trying to find new recipes that he would love (I had a lot more time then).  Somewhere along the way, I found a couple recipes for baked chicken that was dipped in Ranch dressing.  Truthfully, I thought I would end up eating a grilled cheese the night I made it.  Chicken covered in Ranch dressing did not sound appetizing.  But I actually ended up fighting with him for the last piece!  The Ranch flavor was not overwhelming, but it helped keep the chicken super moist and gave it incredible flavor.

After I made it once, it was established as part of our regular weeknight rotation.  It’s super easy, I always have the ingredients on hand, and it makes everyone happy.  You can’t ask for much for than that.

Start by preheating the oven to 350º and line a baking sheet with parchment paper.  You don’t have to use parchment paper, but I love it because it makes clean up super simple.

In a shallow bowl, combine the dressing and the flour.  Add just enough flour to thicken the dressing, but not enough to make a paste.  Dip the chicken tenderloins in the dressing mix and place on the lined baking sheet.  The goal is to have a batter that will adhere to the chicken and not run off everywhere while cooking.  You can see in this picture that it’s doing just that, coating the chicken and not just dripping off.


Spread them out relatively evenly on a baking sheet.  I had one too many pieces for my little sheet and had to move mine around, hence the smeared dressing all over the parchment. 🙂  They can be close but ideally not touching.


Sprinkle chicken with shredded cheddar and grated Parmesan.  You can add as much cheese as you would like.


Bake for 20-30 minutes, or until chicken is cooked through.  If you’re worried about whether or not your chicken is done, you can check with a meat thermometer (should be 165º) or just cut a slit in the middle of thickest piece.  It should be all white with no pink.  Since I use the small chicken tenderloins, mine cooks in about 20 minutes.  But if you use chicken breast halves or full breasts, your cooking time will be longer.


Just look at that golden cheesy crust…. Mmmmm….

Serve with your favorite sides or try one of ours, like Baked Brussels Sprouts**FIX**,  Southwestern Mango Quinoa Salad**FIX**, or (my personal favorite) Roasted Smashed Potatoes.

Easy Cheesy Baked Ranch Chicken

Prep Time: 5 minutes
Cook Time: 20-30 minutes


1 pound boneless, skinless chicken breast tenderloins
1 cup Ranch dressing
1-2 Tablespoons all-purpose flour
1/4 cup grated Parmesan cheese
1/4 cup shredded Cheddar cheese

Step 1: Preheat oven to 350º and line a baking sheet with parchment paper.

Step 2: In a shallow bowl, combine dressing and enough flour to thicken.

Step 3:  Dip the chicken in the dressing mix to completely coat and arrange, evenly spaced, on lined baking sheet.

Step 4: Sprinkle cheeses over chicken and bake 20-30 minutes, or until chicken is cooked through.


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