I know, I know, EVERYONE makes baked chicken. Well, this one is good! Leave the skins on, at least while baking - or actually indulge and eat it with the skin on when baked!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Marinate the chicken in the ranch dressing overnight (or for at least 4 hours).

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  • Preheat the oven to 450 degrees F (230 degrees C).

  • Combine the bread crumbs, Parmesan cheese, black pepper, sage and salt and mix well. Coat the marinated breasts in the breading mixture and place in a 9x13 inch baking dish. Bake in the preheated oven for 20 minutes, then REDUCE HEAT to 350 degrees F (175 degrees C) and bake for 30 minutes or until done and juices run clear.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Partner Tip

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

Nutrition Facts

587 calories; 34.1 g total fat; 155 mg cholesterol; 761 mg sodium. 14.4 g carbohydrates; 52.2 g protein; Full Nutrition

Reviews (86)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/04/2003
I thought this recipe was very good. I used boneless skinless chicken breasts instead of the bone in and I cooked it at 400 degrees for 20 minutes. Since making this dish was a last minute decision I only had time to let it marinate in the ranch dressing for 30 minutes but it still came out with a nice flavor. I will make this recipe again. Read More
(76)

Most helpful critical review

Rating: 3 stars
01/07/2004
This was a good baked chicken recipe. The meat was tender and juicy. I was disappointed in the lack of Ranch flavor though. Since I was using boneless breasts I baked at 400 for 30 minutes. I may make again since it was easy. Only catch is remember to marinade the chicken. Read More
(39)
112 Ratings
  • 5 star values: 63
  • 4 star values: 30
  • 3 star values: 15
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
10/04/2003
I thought this recipe was very good. I used boneless skinless chicken breasts instead of the bone in and I cooked it at 400 degrees for 20 minutes. Since making this dish was a last minute decision I only had time to let it marinate in the ranch dressing for 30 minutes but it still came out with a nice flavor. I will make this recipe again. Read More
(76)
Rating: 5 stars
10/04/2003
I thought this recipe was very good. I used boneless skinless chicken breasts instead of the bone in and I cooked it at 400 degrees for 20 minutes. Since making this dish was a last minute decision I only had time to let it marinate in the ranch dressing for 30 minutes but it still came out with a nice flavor. I will make this recipe again. Read More
(76)
Rating: 4 stars
08/07/2003
Very good and fairly easy to make. I used fat free hidden valley ranch dressing and found the taste to be quite good. Read More
(42)
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Rating: 3 stars
01/07/2004
This was a good baked chicken recipe. The meat was tender and juicy. I was disappointed in the lack of Ranch flavor though. Since I was using boneless breasts I baked at 400 for 30 minutes. I may make again since it was easy. Only catch is remember to marinade the chicken. Read More
(39)
Rating: 5 stars
07/14/2004
I love this recipe...My boyfriend thinks it is OK...I mix 1/2 pkg of dry ranch mix with the parmesan cheese so you don't loose all the Ranch flavor...The mix adds a little ranch and a little salt flavor!!! Definitely not lacking flavor.... Read More
(31)
Rating: 4 stars
09/05/2007
Being that others said that the ranch dressing was kind of lost in the sauce I decided to marinate in Italian dressing instead. Because the chicken was being coated in the Panko bread crumbs I seasoned and chose to use I opted to take the skin off. Heather the chicken was so nice and moist and my whole family loved your recipe. Thank you!! Read More
(23)
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Rating: 4 stars
05/31/2007
Pretty good overall. I added half of a package of dry ranch mix to the ranch dressing itself to boost up the ranch flavor and marinated for 8 hours. The other half of the dry mix I added to the bread crumbs... this made quite a difference we could definitely taste the "ranch" flavors. I did cut back on the parmesan cheese and omitted the sage as I didn't have any on hand. It was tasty and very easy to make. Husband liked it and he normally prefers more complicated meals. Whew! Read More
(18)
Rating: 5 stars
04/07/2011
We loved this! We ate it with a salad that had strong flavors so this was perfect as is--i.e. not too bland for us. Husband says it's a keeper. I personally like the thick ranch dressing because it coats and stays on to really hold the crumbs on as opposed to a thinner Italian dressing. The chicken is deliciously moist and we will be enjoying this often! Thanks for sharing it! Read More
(13)
Rating: 3 stars
03/16/2008
im in collage ad didnt have any bread crumbs so i used crushed prentzles and more parmisan insted and it was pretty good Read More
(12)
Rating: 5 stars
03/01/2011
Great chicken! That's not something I say very often. It's hard finding a chicken recipe that I want to make again but this is one of them. I did make a few tiny changes. I used boneless skinless chicken breasts and baked them at 400 for 30 minutes. For the breading I used Panko bread crumbs and half a packet of dry Ranch dressing mix instead of the sage. The other half of the Ranch packet went in half a recipe of "Cream Cheese Ranch Potatoes." The two recipes seem made for each other and we thoroughly enjoyed our meal. Read More
(12)