By Kittencalskitchen on December 12, 2006
Photo by Calee
Photo by Calee
"There are plenty versions of this recipe, this is mine and can be on your table in less that an hour, my family loves this chicken! --- the ranch dressing is the secret it holds in all the flavor and moistness while the chicken is baking and also adds flavor, I find that Hidden Valley Ranch dressing works the best but Kraft or any other brand will do, I sometimes top the baked chicken with mozzarella cheese or cheddar, but that is optional --- although I have only made this using breasts I imagine that chicken pieces could be used although you would have to increase the breadcrumb mixture slightly, you can marinate the chicken breast in the ranch dressing for a few hours in the fridge, although you will need more than 1 cup of dressing if you are marinating .... *NOTE* to avoid a soggy bottom crust, place the chicken breasts onto a flat rack on top the baking sheet, also it is important not to bake the chicken in a small baking pan, if you do not have a rack bake on a large baking sheet so any juices in the pan will spread out and not accumulate under the chicken causing a soggy bottom --------------- FOR LOW-FAT OPTION: use low-fat Ranch dressing and omit the melted butter on top or use a healthy butter alternative such as Smart Balance 50/50 blend."
Serving Size: 1 (190 g)
Servings Per Recipe: 6
"I had chicken breasts to prepare for dinner and made this. I'm not afraid to rate a recipe appropriately. But, from experience Kittencal has always come through with terrific recipe results. I used panko (1 cup) and because I was getting bold with this adventure I added 1/4 cup of canned italian bread crumbs to the dry mixture. In response to those who have a "soggy" problem I would question the bread crumbs you are using. In the past I used bread crumbs I grated from sandwich bread and in doing so my breading never ever produced a crispy crust. Just a note Panko is sold at the grocery store in the canned bread crumb section or in the oriental food section and works GREAT. Kitten, the big test is always my husband. He is picky. And, I have him trained to tell me his honest opinion about my cooking. He raved about this chicken. He just kept saying "man this is good." And, I agree the taste is spectacular. During baking I turned each chicken piece a few times. They got cripsy and very moist and tasty. One more note, I added spray butter and I'm sure it was because of the Panko that still made it end up crispy. Thanks for another 10 star keeper recipe Kitten! Man it was good!"
"Wonderful and easy to make. Used Mrs. dash instead of seasoning salt because it's what I had on hand. Definitely recommend using Panko crumbs. Also pour out Ranch a little at a time so if you don't use it all you don't have to toss it because raw chicken was in it. Easy cleanup using foil too. My son who is 5 and is pretty much a vegetarian actually finished this off before his carnivorous 3 yr old brother. Will definitely make again!"
"I finally made this last night. My husband and I loved the recipe. Very simple and easy to make. He said the chicken had great flavor. I baked the chicken on a cookie sheet lined with foil, but used a cooling rack on top of the cookie sheets to bake the chicken. It was perfect. Thanks...."
"This was sooo good! I used 3 good sized chicken breasts and it was done in 30 mins! Thanks for the great recipe! :D"
"This was awesome! I made a few changes because of what I had on hand. I mixed a packet of ranch dip mix with light sour cream for the dressing. I omitted the salt. I did use the panko. I did not have grated parmasean cheese so I used shredded. Also, I did not use butter. I used olive oil cooking spray. OMG, this actually turned out to be kind of a light recipe, and so delicious!"
"As usual, a great recipe from Kitten! And while another review really isn't needed, I can't help it. We have been very rushed lately, so this chicken was the star in my attempt to get us a good weekday meal for once this month! If only the rest of my toss together dinner had been as wonderful--to quote DH "The mashed potatoes needed more milk, the broccoli was overdone, but the chicken!!!!" A keeper and our thanks!"
"Haven't made this, but I bet it's 5 stars as it's very similar to something I make with boneless skinless turkey breasts. Only difference is, I use a beaten egg & milk mixture instead of the ranch dressing, use italian seasoning plus salt instead of seasoning salt. I butterfly or smash the breasts to make them thin and then I fry the breaded breasts in a non-stick frying pan lightly seasoned with light extra virgin olive oil. No butter on afterwards either. My family loves it, especially my sons. Doing it this way makes them nice and crispy."
"i made this for 2 portions and used veggie chicken breasts, which are pre-cooked. i also added a bit of dill and onion flakes for more flavor since i only had regular salt. used real homemade butter and three cheese ranch dressing. this was browned and crispy in about 15 min so i let it sit on the oven vent while i made yorkshire puddings and put it back in the turned-off oven to keep warm and crispy while the puddings firmed up. served with a simple salad. this would have had more flavor had i marinated but was still quite tasty"
"I made this for the family this weekend and it was a hit! I left out the butter at the end but didn't miss it (I don't think). I used homemade bread crumbs so i needed more like a cup and an half. I added a little more cheese, seasoned salt and pepper to make it work. Some folks at work want the recipe so it will be shared even more! Thanks for posting."
"My Husband actually made this and it was great. If he can make it anybody can."
"Very good though I did not taste a lot of "ranch" flavor in it, though the chicken did stay very moist! We used the panko bread crumbs and they gave a wonderful crunch."
"I thought this was a great recipe, very easy and very yummy. I used chicken tenders and overcooked them some, but my boyfriend loved anyway!!!!"
"Had another really awesome meal tonight thanks to Kittencal! Used Panko, and this was super crunchy! I also marinated the chicken in the ranch for about an hour and a half, Dont know if it made a difference, but it was SO flavorful! YUM!"
""Delicious!" That is what my 6 year old said - and I have to agree! :) I used 1/2 cup Panko breadcrumbs and 1/2 cup Italian breadcrumbs. I cooked the chicken in my oven on my broiling pan - since I don't have a baking rack - and it worked really well. The juices drained into the bottom and the chicken remained crispy. I will be making this again! :)"
"I prepared it according to recipe except that I used 1 1/2 pounds of breast tenderloins instead of full size breast. It was really good. Everyone that tried it liked it. I did use the panko and the highest measure of spices called for. I also marinated it for 24 hours in the ranch dressing. Since I used the breast tenderloins it only took 14 minutes to cook (7 turn and 7 more). It was moist and not soggy at all."
"Amazing once again!!! Kittencal never steers me wrong with recipes. My 17month old daughter is pretty picky with the meats she eats and she LOVED this, so did we!!! I took Kitten's advice and used a cookie sheet which I put foil and PAM on, it worked great and the bottom of the chicken were not soggy at all. I used panko breadcrumbs just cause I had some leftover and I did use Smart balance butter to drizzle on top but it still tasted delicious!"
"This hardly needs another 5 star rating, but I couldn't resist! This was delicious! I used a mix (about 50/50) of panko and italian seasoned breadcrumbs, and for the dressing I used a Parmesan ranch. I cooked the chicken a little bit longer because it wasn't fully thawed. I placed a cooling rack on a baking sheet, but the bottom still was a little bit soggy. I'll find a way to fix that next time. But it was such a tasty chicken dish! Very moist chicken, good breading on the outside. I was a bit worried about having uncooked chicken (most of my attempts at baking chicken without a precook in a pan don't go exactly as planned) but this was wonderful! Next time I'll probably pound the chicken a little flatter so I don't brown the breading so much in an effort to cook it all the way through, and I'll probably add some shredded cheese the last couple of minutes."
"This chicken was ok, but personally I found it a little too soggy (and I did use a large baking sheet). It wasn't that the bottom got soggy, but the whole outer layer was kind of soggy, and it kind of slid right off the breast. The taste was still good, but I'm not sure this is a recipe I would repeat."
"This is in my regular rotation - I can't believe I never reviewed it! I use Italian seasoned breadcrumbs. I'm a fan of "easy," so I put the chicken in the baking dish (with aluminum foil lining the bottom of course), spread some ranch on top, flip the breast over, pour a little more ranch on that side, and then shake the bread crumb mix over the top of it! I omit the butter as I don't think it needs it. My other handy hint: if you make it my way, then the chicken has never touched the bread crumbs, and you can throw the crumb/cheese mix in a Tupperware and put it back in the fridge for next time. Trust me, you'll be wanting to make this again! Side note: I made this with pork chops one night - TO DIE FOR!"
"I made these today and they were delicious! No problems with sogginess here - the Panko bread crumbs really help that!"