Ranch Chicken Recipe

We are sharing one of our favorite and most amazing chicken recipes ever. You will love the crispy and flavorful outside layer. Then when you cut into the chicken breast it so juicy and tender. And the best part - it is the EASIEST recipe to make.

Usually when you taste an amazing chicken recipe, your first thought is that it must be so hard to make. That is so far from the truth. Our Ranch Chicken is simple and easy with very little prep time.

The crispy outside coating with seasoning adds so much extra flavor. Take that first cut into the ranch chicken and you will see how moist the chicken is on the inside.

This recipe is one of our family favorites.  When our mom made this chicken for us while we were growing up, there were never any leftovers.  It is so easy to make and tastes amazing.

Good substitute for chicken breasts in this recipe

No chicken breasts on hand? Don’t even worry. You can also use other cuts of chicken and this recipe will still taste just as great.

We have often used chicken breast tenders or chicken cutlets. They are thinner than your regular chicken breasts, so the cooking time will need to be reduced. Keep a close eye on them.

If your chicken breasts are really thick, slice them in half lengthwise so they are more like a chicken cutlet. They will also cook faster when sliced in half.

We have had some of our readers say that they have tried this coating mixture on their pork chops. The end result was amazing. So that is another option you could try if you are out of chicken.

best baking dish for ranch chicken

We like to use a glass 9 x 13 inch baking dish for our Ranch Chicken. We lightly spray it with non stick cooking spray and it works great.

If we double or triple this Ranch Chicken recipe for a family party, we will line a 13 x 18 inch cookie sheet with aluminum foil and lightly spray it with non stick cooking spray. Then we will lay all of the chicken breasts on this sheet.

You could easily cook it in 2 9 x 9 inch pans. Whatever you have on hand that will fit all of your chicken breasts will be great. This recipe is so easy and convenient and gives you some flexibility.

substitute for corn flakes

This recipe is great for using ingredients you may or may not have on hand. No corn flakes? Don’t worry. You can find some easy substitutes and the Ranch Chicken will still taste great.

Crushed Ritz crackers gives Ranch Chicken a buttery flavor with a little crunch. It’s simple to crush them in a bag and use in place of the corn flakes.

Panko breadcrumbs or seasoned breadcrumbs are also a good substitute for corn flakes. They add a delicious flavor too.

how to make ranch chicken

  • Preheat oven to 350 degrees.
  • Crush the corn flakes. We poured the corn flakes in a food storage bag and crushed them with a rolling pin.
  • In a medium sized bowl, mix the crushed corn flakes, shredded Parmesan cheese, and ranch dressing mix together until well combined.

  • Dip the thawed chicken breasts in the melted butter, and then roll in the corn flake mixture.
  • Place coated chicken in a greased 9 x 13 inch pan or any baking sheet that you have. You can also line the pan with foil.

  • Bake for about 40 – 45 minutes or until chicken is cooked through and the coating starts to brown.

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more delicious chicken recipes for dinner

We love having chicken for dinner. It’s a family favorite. Here are some popular family chicken recipes:

Serves: 6

Ranch Chicken Recipe

10 minPrep Time

40 minCook Time

50 minTotal Time

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Ingredients

  • 1 cup corn flakes (finely crushed)
  • 3/4 cup shredded Parmesan cheese
  • 1 (1 ounce) package ranch dressing mix
  • 6 boneless skinless chicken breasts
  • 1/2 cup butter (melted)

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix corn flakes, cheese, and dressing mix together in a bowl until blended.
  3. Dip thawed chicken in butter, then roll in corn flake mixture.
  4. Place coated chicken in 9 x 13 inch greased baking dish.
  5. Bake for about 40 - 45 minutes or until chicken is cooked through.

Notes

If the chicken breasts are really thick, cut them in half so they will cook all they way through with no pink in the middle.

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Comment on this Recipe

20 Responses to “Ranch Chicken Recipe”

  1. I've been making this for years... got it out of my SIL's ward cookbook. I rarely use the butter and instead I soak the chicken pieces in buttermilk or plain yogurt for an hour or two before preparing the recipe - then I just pull out the pieces and dredge it in the cereal/ranch/cheese mixture.... it's a great recipe. Oh and one other tip - I usually cook it on a cookie sheet - I can get more chicken on it - and I line the sheet with aluminum foil so clean-up is a breeze!
    • You can use the kind on the plastic tube container or it also can be found in the cheese section of the store. It is bagged and already shredded. That's the kind of parmesan cheese we use, already shredded. You will love this recipe! So easy and the chicken is moist!
      • Sandy_of_WV
        Sorry... but I am a bit confused on what type of Parmesan cheese. Did you use the one in the "plastic container" OR the bag of "shredded" cheese? You mentioned in ingredients "grated" but in the comment above, you said "shredded" -- could you clarify/correct what you used on the recipe. Thx... love your page/site! :)
        • Hi Sandy, So sorry to confuse you. I use the bagged shredded cheese. Some packages say grated and some say shredded. I have used the Parmesan cheese in the plastic container that is also kind of shredded. But I like bagged the best. I hope this helps you. Let me know if you have anymore questions. :)
  2. Melanni Chunn
    We had this for dinner last night (family of 8). It smelled so good while it was cooking and the chicken was nice and fork tender. I did slice the chicken breasts in half so they would cook faster. I cooked everything the max. amount of time and the underside of the chicken was mushy. The flavor was really good so I'll make it again, I'll just flip the chicken part way through so both sides are crispy. Or maybe I could bake it on a wire rack. Also, I found pre-crushed Corn Flakes at my grocery store! I didn't even know that was a thing! It made this recipe even easier :)

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