Quick and easy breaded ranch chicken.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • Combine corn flakes, Parmesan cheese, and ranch dressing mix in a bowl. Dip chicken in melted butter; roll each chicken breast in corn flake mixture until evenly coated. Place coated chicken in the prepared baking dish.

  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

278 calories; 16.4 g total fat; 102 mg cholesterol; 517 mg sodium. 4.3 g carbohydrates; 26.8 g protein; Full Nutrition


Reviews (229)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/20/2012
This is also good if you use crushed Ritz crackers. I like to use a homemade dry ranch dressing mix instead of pre-packaged so that I can control the salt. I like to serve this with alfredo pasta. Read More
(295)

Most helpful critical review

Rating: 2 stars
06/10/2013
I used cheddar and panko vs parmesan and cereal- it came out incredibly salty. Not very ranch-like. Read More
(10)
310 Ratings
  • 5 star values: 218
  • 4 star values: 76
  • 3 star values: 15
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/20/2012
This is also good if you use crushed Ritz crackers. I like to use a homemade dry ranch dressing mix instead of pre-packaged so that I can control the salt. I like to serve this with alfredo pasta. Read More
(295)
Rating: 5 stars
11/09/2012
GENIUS! This was delish and super easy to make! Only change I made to the recipe was using actual parmesan cheese rather than the grated stuff. The grated cheese comes packed with sodium which leaves the final product too salty for me. I changed it up and used real parmesan cheese and about 2 cups of corn flakes (prior to crushing). This made for a more crispy chicken which is what I prefer. Thanks for the recipe!! Read More
(234)
Rating: 5 stars
10/02/2012
This was so easy to make and so delicious! the only thing i would do different is the cooking time. I would bake it for aprox 30 min...mine came out a little dry. Read More
(209)
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Rating: 5 stars
10/10/2012
Made this with panko instead cuz that's what I had. REALLY good and super easy. It's a keeper. Read More
(27)
Rating: 5 stars
11/10/2012
This is a delicious dish! I didn't have corn flakes so I used crushed ritz crackers. That was the only change I made. I love this! Oh and I used freshly grated parmesan cheese. Read More
(27)
Rating: 5 stars
10/19/2012
My whole family loved this (even my picky tween daughter):) I used the Hidden Vally Ranch "spicy ranch" packet mix. This added just a little bit of a kick to it. Amazing! Will make again:) Read More
(26)
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Rating: 5 stars
10/26/2012
My family wasn't yay about me doing the recipe but when I cooked it. They LOVED it. When I did it for a second time I cut back on the ranch dressing mix because the flavor of the ranch mix was little on the strong side for me. So I put half of the mix. Still came out GOOD. For my family to like it I was shocked because everyone likes different things and a few are REALLY REALLY picky. Read More
(19)
Rating: 4 stars
09/08/2013
Good starting recipe! I used mayo instead of butter amd mixed in the ranch seasoning garlic powder crushed red peppers and parmesan cheese. I didn't have any cornflakes on hand so I used panko instead. Cooked for 40 minutes the chicken was nice and juicy! Served with parmesan rice and green salad. Read More
(18)
Rating: 5 stars
05/15/2013
Have made this for my parents a couple times and they have loved it. Couldn't be simpler (lifelong bachelor who is just learning how to cook --if I can do this well and you are a conscious human being...you have no worries here). I did put a mix of the ranch mix and Parmesan alone aside to coat the bottom of the breast with and then the mix with the cereal to coat the tops --worked out better not having the cereal turn gunky on the bottom. Also seemed to help to grate the Parmesan pretty finely (just mixed better). And used generic all bran flakes --tasted great! I also have felt like I should go by the thermometer reading rather than the 45 minutes to avoid a little overcooking. Thanks for this recipe! Read More
(17)