Best 5 Pioneer Woman Ranch Style Chicken Recipes

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Pioneer Woman Ranch Style Chicken is a flavorful and easy-to-make dish that's perfect for busy weeknights. The chicken is marinated in a mixture of buttermilk, spices, and herbs, then coated in seasoned flour and pan-fried until golden brown. The result is a crispy, juicy chicken that's packed with flavor.

This recipe also includes instructions for making a creamy ranch dressing, which is the perfect complement to the chicken. The dressing is made with mayonnaise, sour cream, buttermilk, herbs, and spices, and it's incredibly easy to whisk together.

If you're looking for a simple but satisfying meal, Pioneer Woman Ranch Style Chicken is the perfect choice. It's also a great recipe for feeding a crowd, as it can easily be doubled or tripled.

In addition to the main recipe, the article also includes instructions for making:

* **Pioneer Woman Ranch Style Chicken Strips:** These chicken strips are perfect for dipping in the creamy ranch dressing. They're made with the same marinade and coating as the chicken breasts, but they're cut into strips before they're fried.
* **Pioneer Woman Ranch Style Chicken Nuggets:** These chicken nuggets are a great option for kids. They're made with the same marinade and coating as the chicken breasts, but they're cut into small pieces before they're fried.
* **Pioneer Woman Ranch Style Chicken Salad:** This chicken salad is a light and refreshing meal. It's made with cooked chicken, celery, onion, mayonnaise, and spices.

Whether you're looking for a simple weeknight meal or a special occasion dish, Pioneer Woman Ranch Style Chicken is sure to please everyone at your table.

Here are our top 5 tried and tested recipes!

PIONEER WOMAN RANCH-STYLE CHICKEN



Pioneer Woman Ranch-Style Chicken image

Make and share this Pioneer Woman Ranch-Style Chicken recipe from Food.com.

Provided by Boomette

Categories     Chicken Breast

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup Dijon mustard (I used grainy mustard)
1/2 cup honey
1/2 lemon, juice of
1/2 teaspoon paprika
1/2 teaspoon salt
crushed red pepper flakes (optional To Taste)
6 boneless skinless chicken breasts
1 lb thick cut bacon
bacon grease
sharp cheddar cheese (to Taste)
canola oil

Steps:

  • To begin, make the marinade. In a large bowl mix together 1/2 cup Dijon or country/grainy mustard with 1/2 cup honey, juice of 1/2 lemon, 1/2 teaspoon paprika, and 1/2 teaspoon salt and whisk until smooth. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy. Set aside.
  • Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around 1/2 to 3/4 inch thick with a mallet. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours.
  • While the chicken marinates, fry up some bacon. When finished cooking, reserve 1/4 cup of the bacon grease and clean out the skillet.
  • When the chicken is done marinating, preheat the oven to 400 degrees. Remove the chicken from the fridge and pour off excess marinade. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high heat. When the grease is nice and hot add two or three pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 1/2 minutes per side. Remove chicken to a large baking sheet. If cooking many pieces of chicken, repeat skillet process and remove finished chicken to baking sheet. Place chicken in preheated oven and cook for about 10 minutes. Remove from over.
  • Lay a few pieces of bacon over each chicken breast. Sprinkle shredded sharp cheddar cheese over the top of the chicken as generously as you like. Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling. Serve immediately.

Nutrition Facts : Calories 582.5, Fat 38, SaturatedFat 12.1, Cholesterol 126.9, Sodium 1197.3, Carbohydrate 25.4, Fiber 0.9, Sugar 23.5, Protein 34.9

RANCH CHICKEN SANDWICHES



Ranch Chicken Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 11

4 whole boneless, skinless chicken breasts
1/2 cup honey
1/2 cup Dijon mustard (or country/grainy mustard)
1 teaspoon paprika
1/2 teaspoon salt
Freshly ground black pepper
Juice of 1 lemon
Crushed red pepper, for sprinkling, optional
1 pound thick-cut bacon, sliced in half
2 cups grated sharp Cheddar
8 soft whole grain buns

Steps:

  • With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.
  • Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.
  • Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.
  • While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).
  • When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.)
  • When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).
  • Halve the rolls and immediately load with the bacon-and-cheese covered chicken.

RANCH CHICKEN TACOS



Ranch Chicken Tacos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 45

4 boneless, skinless chicken breasts
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon crushed red pepper
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/4 cup vegetable oil
6 small corn tortillas
6 small flour tortillas
Avocado Lime Crema, recipe follows
Basic Brown Beans, recipe follows
Grilled Mini Peppers, recipe follows
Mango de Gallo, recipe follows
Salsa Diablo, recipe follows
2 avocados
1 cup chopped fresh cilantro
1 cup sour cream
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Zest and juice of 2 limes
4 cups dried pinto beans, rinsed
2 tablespoons chili powder
Kosher salt and freshly ground black pepper
12 red and yellow mini peppers
3 jalapenos, seeded and finely diced
3 Roma tomatoes, diced
1 large red onion, diced
Two 15-ounce cans diced mangoes, drained
2 cups chopped fresh cilantro
Juice of 1 lime
1/2 teaspoon salt
Two 10-ounce cans diced tomatoes with green chiles, such as Rotel
One 28-ounce can whole tomatoes in juice
1/2 cup fresh cilantro leaves
1/4 cup chopped onion
1 clove garlic, minced
1 habanero chile, seeded and chopped
1 jalapeno, quartered and sliced thin (with seeds and membrane)
1 canned chipotle in adobo sauce
1 teaspoon hot sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
Juice of 1 lime

Steps:

  • Preheat the oven to 350 degrees F.
  • For the chicken: Put the chicken in a resealable bag. In a bowl, mix together the cumin, chili powder, crushed pepper, garlic powder and 1/2 teaspoon each salt and pepper; pour over the chicken. Seal the bag and smush to coat.
  • Add the oil to a skillet and heat it up over medium-high heat. Add the chicken and cook until cooked through, about 4 minutes per side. Remove the chicken to a cutting board, cut into cubes, and then return to the skillet; keep warm over low heat, covered in foil.
  • For the tortillas: Wrap the tortillas in foil and warm them in the oven for 15 minutes. Serve the chicken with the tortillas as part of a taco bar.
  • Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.
  • Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.
  • Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.
  • Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing.
  • In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving.

KING RANCH CHICKEN



King Ranch Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 8 to 12 servings

Number Of Ingredients 17

Butter, for the baking dish
One 10.5-ounce can cream of chicken soup
One 10.5-ounce can cream of mushroom soup
One 10-ounce can diced tomatoes with chiles, such as Rotel
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups chicken broth
16 corn tortillas, torn into pieces
1 roasted whole chicken (rotisserie chicken works great!), cooled and torn into chunks
1 large white or yellow onion, finely diced
1 red bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1 jalapeno, finely diced
1 1/2 cups grated sharp Cheddar
1 1/2 cups grated Monterey Jack cheese

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  • Make the soup/tomato mixture, which is very bizarre and might scare you off. But please: Be brave and stick with me through this challenging time. You won't be sorry! In a large bowl, combine the soups and diced tomatoes and chiles. Add the chili powder, cumin, salt, pepper and chicken broth. Then--this is the time to be strong--stir it all together. Trust me!
  • Line the bottom of the baking dish with half of the torn tortillas. Layer on half the chicken. Add half the onion, bell pepper and jalapeno. Sprinkle on half the cheese and pour on half the wacky soup mixture. Then repeat the layers, beginning with the rest of the tortillas, and ending with the rest of the you-know-what.
  • Cover with foil and bake for 45 minutes, then uncover and bake until bubbling, another 15 minutes.
  • Look at that! Serve it with a salad and a dang hearty appetite.
  • To make ahead and freeze: Fold foil over the unbaked casserole and freeze until solid. Then, lift the foil-topped casserole out of the pan, wrap the whole thing in plastic wrap and freeze until needed. When ready to bake, remove the plastic wrap, put the foiled-topped casserole back into a 9-by-13-inch baking dish and thaw. Bake at 350 degrees F following the baking instructions above.

RANCH CHICKEN TAQUITOS



Ranch Chicken Taquitos image

Provided by Ree Drummond : Food Network

Time 50m

Yield 18 taquitos

Number Of Ingredients 21

2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs
1 tablespoon minced garlic
1 small onion, sliced
2 tablespoons ancho chile powder
1 tablespoon ground cumin
1 teaspoon kosher salt
One 8-ounce can tomato sauce
Juice of 1 lime
1 cup sour cream
1/2 cup mayonnaise
3 tablespoons milk
1 tablespoon minced fresh cilantro, plus more for garnish
1 tablespoon minced fresh dill
1/2 teaspoon ancho chile powder
1 clove garlic, grated
Dash of hot sauce
Pinch of kosher salt
Vegetable oil, for frying
1 1/2 cups grated Colby jack cheese
18 small corn tortillas

Steps:

  • For the chicken: Heat the olive oil in a medium skillet over medium-high heat. Sear the chicken until browned well, 1 to 2 minutes per side; set aside. Add the garlic and onions to the skillet and cook briefly. Add the chile powder, cumin, salt, tomato sauce, 2/3 cup water and the seared chicken back to the skillet. Bring to a boil, reduce to a simmer and cook until the sauce has reduced by about half, 12 to 15 minutes.
  • For the sour cream ranch dip: Meanwhile, whisk together the sour cream, mayonnaise, milk, cilantro, dill, chile powder, garlic, hot sauce and salt in a mixing bowl until smooth. Cover and place in the refrigerator to chill until ready to serve.
  • Once the sauce for the chicken is reduced, remove the chicken to a cutting board with a slotted spoon. Using 2 forks, shred the chicken, then return it to the skillet and toss to coat thoroughly. Stir in the lime juice and adjust the seasoning as needed. Set aside and allow to cool slightly, 10 to 12 minutes.
  • For the taquitos: Fill a large Dutch oven halfway with vegetable oil and heat to 375 degrees F.
  • Mix the cooled chicken with the Colby jack cheese. Divide the mixture among the tortillas, then roll the tortillas tightly, securing them with a toothpick.
  • Add the taquitos to the hot oil in batches of 8 to 10 and fry until golden brown, 2 to 3 minutes per batch. Remove the taquitos to a paper towel-lined plate and repeat with the remaining taquitos. Remove the toothpicks and serve alongside the sour cream ranch dip.

Tips:

  • To achieve crispy, golden brown chicken, ensure the chicken pieces are not overcrowded in the pan. Overcrowding prevents even cooking and results in soggy chicken.
  • For a flavorful and savory dish, use a combination of olive oil and butter to cook the chicken. Butter adds a rich flavor, while olive oil provides a healthier cooking option.
  • Season the chicken generously with salt, pepper, garlic powder, onion powder, and paprika. This spice blend adds a classic ranch flavor to the chicken.
  • Use a good quality store-bought ranch dressing or make your own homemade ranch dressing. A flavorful dressing elevates the taste of the chicken.
  • For a crispy coating, dredge the chicken pieces in a mixture of flour and bread crumbs before pan-frying. This coating helps the chicken achieve a golden brown exterior.
  • If you prefer baked chicken, preheat the oven to 400°F (200°C) and bake the chicken for 20-25 minutes or until cooked through.

Conclusion:

The Pioneer Woman Ranch Style Chicken is a flavorful and versatile dish that can be enjoyed as a main course or as part of a larger meal. With its crispy coating, tender chicken, and tangy ranch flavor, this dish is sure to be a hit with family and friends. Whether you pan-fry or bake the chicken, the result is a delicious and satisfying meal. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad, for a complete and satisfying meal. Bon appétit!

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