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.
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.
Very good and fairly easy to make. I used fat free hidden valley ranch dressing and found the taste to be quite good.
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.
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....
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!!
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!
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!
im in collage ad didnt have any bread crumbs so i used crushed prentzles and more parmisan insted and it was pretty good
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.
