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    You are in: Home / Recipes / Breaded Ranch or Ranchero Chicken Recipe
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    Breaded Ranch or Ranchero Chicken

    Average Rating:

     86 Total Reviews

    Showing 1-20 of 86

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    • on July 25, 2010

      Very yummy. Think I might use less of the Ranch packet though - a little too tangy. But otherwise was great, DH ate HEAPS!

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    • on July 12, 2010

      We loved this chicken. I usually drown my chicken tenders/ nuggets in sauce, but I didn't want any sauce with this dish! It was so moist and flavorful all on its own. I made nugget size for my toddler and froze them for later.

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    • on June 20, 2010

      Delish,Delish,Delish is all I can say this came out amazing! The chicken was nice and tender and juicy and it had the right amount of seasoning !! I will be making this again!! Thanks so much!!!

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    • on May 21, 2010

      Thumbs-up and hands-down, a winner! Everyone at the dinner table gave this an enthusiastic 5 star rating. Like another reviewer, I used chicken tenders and cut baking time down to 25 minutes. Served with potato pancakes made with leftovers from Make Ahead Mashed Potatoes. Thanks for sharing this recipe!

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    • on January 20, 2010

      Delicious! I used 2 lbs. of chicken breast tenders, and cut the time down to 25 mins. Besides that, I followed it exactly... this is a keeper! Thank you for posting this recipe!!! :)

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    • on October 22, 2009

      My Family Loved this recipe. However, I did use Frosted flakes instead of corn flakes and chicken tenders because thats all I had and it still came out wonderful. Keeper. Thanks so much!

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    • on July 28, 2002

      This was very good. I'm always looking for different ways to do chicken and the ranch dressing mix along with the parmesan cheese was a nice touch. I added a bit of fresh tarragon from my garden just because I have it. Thanks for a great dish. I've added it to my notebook. :-)

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    • on July 01, 2011

      Delicious!

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    • on April 27, 2011

      Giving this 5 stars because even my very picky 5 yr old liked this. I used 1 egg and 2 egg whites instead of the butter and replaced the parmesan cheese with about 1/2 c. shredded cheddar. (All I had.) The breasts I had were huge so I cut them into strips before coating them. I probably should have cooked them about 30 minutes instead of 45 as they were a bit overcooked but the flavor was still fantastic! I will be making this again.

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    • on May 28, 2010

      I'm not going to rate the recipe because I had to make it gluten free and I'm sure it's just not the same. I used gluten free Corn Checks and a few teaspoons of white rice flour instead of the corn flakes (they have wheat in them). The flavor was great and it was sooo easy, but I just couldn't get them to become crisp or browned without overcooking the chicken. If anyone has tried making this recipe with gluten free ingredients, please let me know what you used instead of corn flakes.

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    • on April 06, 2010

      A great, simple recipe for chicken! ty for posting. I will be making this again. My family and friends gobbled it right up, served with rice.

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    • on November 22, 2009

      Excellent! Will use often!

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    • on October 05, 2009

      Been wanting to try this & finally did. I used my own ranch mix & we all really enjoyed it. Thanks for an easy & quick weeknight dish.

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    • on June 27, 2009

      Delicious! We loved it, very juciy and flavorful!

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    • on April 18, 2009

      Excellent! Quick and easy prep. We didn't have cornflakes so I used panko bread crumbs... awesome!! We JUST got done eating this and I'm stuffed and satisfied! Thanks for sharing this recipe.

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    • on September 11, 2008

      *****10 STAR WORTHY***** I first found this recipe in the 2001 Taste of Home Annual Recipes book and have been making it ever since. My family requests "Ranch Chicken" ALL the time!! It is absolutely delicious...and the best part - it rewarms well, which is always a plus for hubby! :) Make this, you won't be sorry!!

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    • on September 10, 2008

      This is an *excellent* easy-fix recipe w/sure cross-generation appeal & I got a *great* result w/a chg to reduce fat content. I mixed the powder variety Parm cheese w/breadcrumbs + the Ranch dressing mix in a sml plastic bag. Chicken breasts are very lrg here, so I pounded them to cutlet thickness. Using a pastry brush, I liberally brushed both sides w/olive oil, shook them 1 at a time in the coating mix & put them in a PAM-sprayed baking dish. The lack of butter certainly did not appear to sacrifice flavor. The chicken was moist, full of flavor & cooked to perfection at 50 min. Thx for sharing this *keeper* recipe w/us. :-)

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    • on July 09, 2008

      This was a great recipe for my family. Lots of flavor for the grown-ups, but the kids liked it too. We made it with chicken tenders in a 450 oven for about 12 minutes. Cheap, easy, and everyone liked it. That's a winner in my book!

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    • on June 24, 2008

      I thought with all the good reviews this was going to be good. Nope, not so much. I followed directions exactly and it didnt turn out at all. The bottom stuck to the pan which i did spray with pam, and the whole thing was soggy. It also had a funky taste maybe it would be better with Italian Breadcrumbs.

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    • on February 17, 2008

      Very tasty recipe! My family gobbled it up and will put into the regular rotation. I put our a variety of dipping sauces and served them in chicken finger size but hubby and mom said that the flavor was so good that sauce was not necessary.

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    Nutritional Facts for Breaded Ranch or Ranchero Chicken

    Serving Size: 1 (139 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 281.0
     
    Calories from Fat 154
    54%
    Total Fat 17.1 g
    26%
    Saturated Fat 9.5 g
    47%
    Cholesterol 111.3 mg
    37%
    Sodium 395.2 mg
    16%
    Total Carbohydrate 2.6 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.3 g
    1%
    Protein 28.0 g
    56%

    The following items or measurements are not included:

    ranch dressing mix

    Detailed Nutrition Values About Nutrition Info
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