Best 9 Garlic Ranch Chicken Recipes

GARLIC RANCH CHICKEN

Steps:

• Flatten chicken slightly; set aside. In a shallow bowl, combine milk and garlic. In another shallow bowl, combine the flour, salad dressing mix and pepper. Dip chicken in milk mixture, then coat with flour mixture., In a large cast-iron or other heavy skillet, cook chicken in oil and butter over medium heat until no longer pink, 6-8 minutes.

GARLIC RANCH CHICKEN

Steps:

• Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour.
• Preheat grill to medium heat.
• Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.

GARLIC RANCH CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees.
• Rinse wings in cold water.
• Place on foil lined baking sheet.
• Season with salt and pepper as desired.
• Bake 45 minutes turning once so that wings are brown and crispy on both sides.
• Place wings in a bowl with lid.
• Add melted butter, garlic, and dry ranch dressing mix.
• Place lid on bowl and shake them for 1 minute.
• Serve with Ranch Dressing on the side.

LOADED CHICKEN OR TUNA SALAD WITH GREEK YOGURT GARLIC RANCH "MAYO" RECIPE - (4.6/5)

Steps:

• Make the Salad Combine the first 7 ingredients in a large bowl. Mix in as much of the Greek Yogurt ranch mayo as you desire. The Secret - Cover the bowl with plastic wrap and refrigerate for at least 2 hours (I refrigerate it overnight) before serving to allow the flavors of the chicken salad and yogurt ranch to really blend or shall I say 'sing'? Because it really does sing! You'd be amazed at the difference it makes, not unlike beef stew eaten the day after it's cooked. Season it with extra salt and pepper after letting it chill, if need be. Serve as sandwiches, slightly mashing an avocado on top or spreading the avocado on one or both slices of bread, then layering boston or butter lettuce and tomato, if desired, or roll into whole wheat flour tortilla wraps or flatbread. Keep it low-carb and gluten-free by serving as is on a salad plate or spooned into a ripe avocado half. Make The Greek Yogurt Garlic Ranch: Place Greek yogurt in a strainer lined with cheesecloth (or a paper towel) over a bowl. Cover the strainer and allow excess liquid to drain for about 1 to 2 hours. You'll be replacing the liquid with buttermilk to make it 'ranch'. (While it's draining, start roasting the peppers and prepping the rest of the vegetables for the salad). If you're using all mayonnaise, obviously you can skip the above step. In a medium bowl, stir together strained Greek yogurt, mayonnaise, parsley, chives, dill, garlic paste,, garlic powder, and onion powder. Stir in buttermilk. Add more or less buttermilk for desired taste and consistency. I like it thick, like, well..mayo. Season to taste with salt and pepper. Wrap and refrigerate for several hours before adding it to salad, if you have the time. Even more flavor! Notes: *Double or add another half of the Garlic Ranch recipe for more 'mayo' ** You can usually find buttermilk powder in the baking or dried milk aisle in supermarkets. If not, you can order it online.

GARLIC RANCH BEER-CAN CHICKEN

Steps:

• Heat gas or charcoal grill for indirect cooking. Remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels. Carefully loosen skin at top of breast. Place butter and garlic evenly under skin of breast, without removing skin.
• In small bowl, mix vegetable oil and ranch dressing mix. Rub all over outside of chicken. Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use. Place half-full can of beer in ungreased shallow 8x8- or 13x9-inch aluminum grill pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
• Place on grill over medium heat, making sure chicken is balanced. Cover grill; cook 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F.
• With tongs and flat metal spatula, carefully remove chicken and can from pan on grill; place on clean cutting board or serving platter. Carefully remove pan and drippings; let cool, then discard. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with remaining ingredients.
• To bake chicken, place oven rack in lowest position and heat oven to 375°F. Place prepared chicken on can in lightly sprayed 8-inch square (2-quart) baking dish. Bake 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Serve carved chicken with remaining ingredients.

GARLIC RANCH HONEY DIJON CHICKEN

Steps:

• 1. Wash chicken and pat dry. Put chicken in big mixing bowl with all the spices and seasonings. Mix together so all chicken is coated with the spices.
• 2. In separate bowl, mix together the dressings, 1/4 cup olive oil and balsamic vinegar.
• 3. Pour dressing mixture over chicken. Cover bowl with plastic wrap or plastic plate; let marinate in fridge for about 3-4 hours.
• 4. (You can also put chicken in big ziplock bag and let it marinate in fridge that way. I like doing this because I can take out the chicken every once in a while and squeeze the bag to "mix the marinade").
• 5. When ready to bake, preheat oven to 375*. Pour 1/4 cup olive oil into casserole dish, and put it in the oven to heat it up.
• 6. In the meantime, pour breadcrumbs onto plate.
• 7. After about 5-7 minutes, take out hot pan. Set aside.
• 8. Take chicken out one by one with tongs, roll in breadcrumbs to coat lightly, and set into casserole pan.
• 9. Bake uncovered for 35-40 minutes (till juices run clear). Enjoy!

GARLIC RANCH CHICKEN

Steps:

• Combine the dressing, garlic and basil in a large resealable plastic bag.
• Add chicken pieces, turning them to coat.
• Seal bag and place in the refrigerator for 1/2 hour.
• Preheat grill to medium heat.
• Remove chicken from marinade; discard marinade.
• Grill chicken breasts for 6 to 8 minutes on each side or until juices run clear when pierced with a fork.
• OAMC - To freeze: Place chicken and marinade ingredients into a large freezer bag. Seal, pushing out as much air as possible. Label and freeze. To serve: Thaw in fridge overnight. Grill as directed in recipe.

GARLIC RANCH PANKO CRUSTED CHICKEN LEGS

Steps:

• Preheat oven to 400°.
• Remove skin from legs, generously salt and pepper.
• Add 1/4 cup Ranch Dressing and the minced garlic to a shallow dish. Add the panko and the rosemary to another shallow dish.
• Coat chicken generously with Dressing, shaking off excess, then coat with panko. Arrange chicken in baking pan with rack. Lightly spray the drumsticks with the vegetable oil.
• Bake 40 minutes turning once or until chicken is thoroughly cooked.

GARLIC RANCH CHICKEN

Steps:

• Put chicken, cream of chicken soup, ranch mix and garlic in a bag. Combine thoroughly. Freeze. Put frozen chicken/soup mixture in a crockpot and cook on high for 3 hours or low for 5-6. When the chicken is done cooking take the chicken out and put it on a plate. Cover so it stays warm. Use all of the broth in the crockpot. It should be just less than 2 cups. Add water to make it equal two cups. Then cook the rice in 4 cups chicken broth and 2 cups crockpot broth.