Best 5 Ranch Marinated Chicken Breasts Recipes

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Tantalize your taste buds with our succulent ranch marinated chicken breasts, a culinary delight that promises an explosion of flavors in every bite. These tender chicken breasts are immersed in a symphony of buttermilk, herbs, and spices, creating a marinade that infuses the chicken with a delectable tang and juicy tenderness. The buttermilk acts as a natural tenderizer, while the herbs and spices, including garlic, onion, paprika, and cayenne pepper, impart a savory and aromatic depth of flavor. This exceptional dish is accompanied by three tantalizing variations, each offering a unique twist on the classic ranch marinade. Discover the zesty kick of the spicy ranch marinade, the creamy richness of the bacon ranch marinade, and the tangy freshness of the lemon ranch marinade. These diverse flavor profiles cater to a range of palates, ensuring that every bite is an adventure in taste.

Let's cook with our recipes!

RANCH-MARINATED CHICKEN BREASTS



Ranch-Marinated Chicken Breasts image

The pub favorite pairing of ranch dressing and chicken comes home to your kitchen. With just a little prep time the night before, you can have these savory breasts ready in about half an hour! -Barbee Decker, Whispering Pines, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 10

2 cups sour cream
1 envelope ranch salad dressing mix
4 teaspoons lemon juice
4 teaspoons Worcestershire sauce
2 teaspoons celery salt
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon pepper
6 boneless skinless chicken breast halves (6 ounces each)
1/4 cup butter, melted

Steps:

  • Combine the first 8 ingredients in a large shallow dish. Add chicken; turn to coat. Refrigerate, covered, 8 hours or overnight., Drain chicken, discarding marinade. Place chicken in a greased 15x10x1-in. baking pan. Drizzle with butter. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 165°.

Nutrition Facts : Calories 421 calories, Fat 28g fat (15g saturated fat), Cholesterol 133mg cholesterol, Sodium 733mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 37g protein.

PARMESAN-RANCH CHICKEN



Parmesan-Ranch Chicken image

Adapted another recipe to create this. Made it several times and it's always a hit! The Parmesan-ranch flavor is amazing whether you marinate the chicken beforehand or do it on the fly!

Provided by Misa Yarmie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 10

1 cup Italian seasoned bread crumbs
½ cup panko bread crumbs
¼ cup Parmesan cheese
1 teaspoon seasoning salt (such as Mrs. Dash® garlic and herb)
1 teaspoon black pepper
1 teaspoon garlic powder
½ cup spicy ranch dressing, or to taste
½ cup buttermilk ranch dressing, or to taste
6 skinless, boneless chicken breasts
¼ cup melted butter

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Combine Italian bread crumbs, panko bread crumbs, Parmesan cheese, seasoning salt, pepper, and garlic powder in a bowl.
  • Combine spicy ranch dressing and buttermilk ranch dressing in a separate bowl. Dip chicken into dressing until both sides are coated, then coat in bread crumb mixture. Place chicken in a single layer on the prepared baking sheet, leaving space between pieces. Lightly drizzle chicken with melted butter.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 525.6 calories, Carbohydrate 24 g, Cholesterol 103.3 mg, Fat 35 g, Fiber 0.9 g, Protein 28.9 g, SaturatedFat 9.9 g, Sodium 990.3 mg, Sugar 2.9 g

PAN-SEARED RANCH CHICKEN



Pan-Seared Ranch Chicken image

In this recipe, America's favorite salad dressing serves double-duty: as a creamy, herbaceous sauce and as a marinade. But don't reach for bottled ranch. Instead, make your own brighter, tangier version using Greek yogurt. Unlike lemon or vinegar-based marinades, which can toughen meat, yogurt tenderizes even the leanest of chicken breasts. When the chicken is seared in a hot pan, the yogurt-mayo coating forms a flavorful, caramelized crust. (It also makes an excellent marinade for fish, pork, shrimp or sturdy vegetables.)

Provided by Ali Slagle

Categories     dinner, easy, quick, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 8

3/4 cup Greek yogurt
1/4 cup mayonnaise
3 tablespoons finely chopped fresh chives, or 1/2 teaspoon dried, plus more for serving
3 tablespoons finely chopped fresh dill or parsley (or 1/2 teaspoon dried), plus more for serving
3/4 teaspoon garlic powder
Kosher salt and black pepper
1 1/2 to 2 pounds boneless, skinless chicken breasts or thighs
2 tablespoons extra-virgin olive oil

Steps:

  • In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.
  • Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)
  • Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, chicken releases from the pan, and its juices run clear, 4 to 6 minutes per side.
  • If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table, and more herbs as desired.

GRILLED BUTTERMILK RANCH MARINATED CHICKEN BREAST



Grilled Buttermilk Ranch Marinated Chicken Breast image

This came out of the Sunday newspaper coupon flier. Sounded simple and yummy so I wanted to save it.

Provided by Kim127

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breasts, split, skin on with ribs
1 (12 ounce) container heluva good buttermilk ranch dressing (dip)
1 lemon, juice and zest of
2 garlic cloves, minced
1/4 cup olive oil
1/2 teaspoon fresh ground pepper
2 tablespoons fresh savory, chopped (or other fresh herb)

Steps:

  • Wash and dry the chicken breasts and set aside.
  • In the bowl of a food processor or blender, put in the ranch dip, lemon zest and juice, garlic, olive oil and fresh ground pepper. Process until well blended. Stir in the herbs.
  • Place the chicken in a large zip loc bag and pour in the marinade to coat the chicken well. Close bag tightly and place in the refrigerator for at least 4 hours or overnight.
  • Preheat grill and when well heated, reduce to low.
  • Lay the chicken on the grill, cover and check frequently to make sure chicken does not burn. It is important to cook the chicken slowly about 25-30 minutes turning once.

Nutrition Facts : Calories 786, Fat 70.7, SaturatedFat 12.6, Cholesterol 120.9, Sodium 1022.5, Carbohydrate 7.2, Fiber 0.7, Sugar 2.4, Protein 31.3

RANCH MARINATED OVEN-FRIED CHICKEN



Ranch Marinated Oven-fried Chicken image

I made this for our dinner tonight. I'm sure I've seen similar recipes on here, but couldn't find one exactly the same. I had a cup of buttermilk, and a half envelope of ranch dressing mix, and as I hate waste, I went from there to create this. Prep time doesn't include marinating the chicken.

Provided by JustJanS

Categories     Chicken

Time 55m

Yield 3-6 serving(s)

Number Of Ingredients 12

6 chicken thighs, cutlets bone in,skin off,about 700 g total
1 cup buttermilk
1/2 envelope original ranch dressing mix
4 teaspoons hot sauce (more if you wish)
1 cup dry breadcrumbs
1/2 cup grated parmesan cheese
2 teaspoons paprika
1 teaspoon garlic salt
1/2 teaspoon cayenne
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
cooking spray, to cook

Steps:

  • Prick the thigh cutlets all over with a fork.
  • Mix together the buttermilk, ranch dressing mix and hot sauce.
  • Marinate the chicken for at least 1 hour and overnight if you wish.
  • Preheat your oven to 200C.
  • Mix together the remaining ingredients (except spray oil) in a large bowl and dip the marinated chicken pieces into this, pressing on well.
  • Place on a baking sheet, spray with oil and cook for about 40 minutes or until the juices run clear, reducing the oven to 180 after about 10 minutes.
  • We ate this with a garden salad, and oven baked wedges.

Nutrition Facts : Calories 650.2, Fat 36.4, SaturatedFat 12.1, Cholesterol 175.8, Sodium 913.3, Carbohydrate 31.8, Fiber 2.4, Sugar 6.6, Protein 46.7

Tips:

  • Use a glass or ceramic dish to marinate the chicken breasts. Metal dishes can react with the marinade and alter the flavor of the chicken.
  • Allow the chicken breasts to marinate for at least 30 minutes, but no longer than 24 hours. Marinating the chicken for too long can make it tough.
  • Preheat your oven before cooking the chicken breasts. This will help ensure that the chicken cooks evenly.
  • Bake the chicken breasts at 400 degrees Fahrenheit for 20-25 minutes, or until they are cooked through. The internal temperature of the chicken should be 165 degrees Fahrenheit.
  • Let the chicken breasts rest for 5-10 minutes before serving. This will help the juices redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Ranch marinated chicken breasts are a delicious and easy-to-make dish that can be enjoyed by people of all ages. The marinade is made with a combination of buttermilk, ranch dressing, and spices, which gives the chicken a rich and flavorful taste. The chicken is then baked in the oven until it is cooked through, resulting in a juicy and tender dish. Ranch marinated chicken breasts can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a salad. This dish is also a great option for meal prepping, as it can be cooked ahead of time and reheated when ready to serve.

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