Teriyaki Ranch Chicken Recipe

We had this delicious chicken for our dad’s birthday dinner a few weeks ago!  It was a huge hit with the entire clan! It’s so easy to make and tastes like you worked long and hard in the kitchen.  You can easily prepare this in the morning and then stick it in the fridge until you are ready to cook it up.

Serves: 6

Teriyaki Ranch Chicken Recipe

10 minPrep Time

35 minCook Time

45 minTotal Time

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  • 6 boneless skinless chicken breasts
  • 1 1/2 cups teriyaki sauce (or teriyaki marinade)
  • 3/4 cup ranch salad dressing
  • 1 1/2 cups shredded Monterey Jack cheese
  • 6 slices bacon (cooked and crumbled)
  • 3 green onions (diced)


  1. Heat oven to 350 degrees F.
  2. Brush each chicken breast on both sides with the teriyaki sauce.
  3. Arrange them in a 9 x 13 inch baking dish.
  4. Carefully spoon ranch dressing over each chicken breast. (About 1/8 cup on top of each piece of chicken.)
  5. Bake for 25 - 30 minutes or until chicken is no longer pink and juices run clear.  
  6. Sprinkle cheese on each chicken breast. Add crumbled bacon and green onions on top.  
  7. Stick back in the oven for about 5-7 minutes to melt the cheese and heat the bacon all the way through.



2003 cal


82 g


49 g


237 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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7 Responses to “Teriyaki Ranch Chicken Recipe”

  1. Andrea G
    Just made tonight-- so delicious!! Something magical happens when teriyaki and ranch dressing mix and bake together. The only MINOR issues I had was that first, my chicken breast halves were a wee bit too small to hold all of the saucy goodness, cheese, & bacon. Second, the ranch dressing really didn't like staying on top of the chicken-- it liked to slip right off. Half way through cooking I scooped it back on top, and then I just used the remaining saucy juice on my carrots. Wonderful recipe!

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