Ranch Dressing Melt-in-your-Mouth Chicken with Red Onions

READY IN: 35mins




  • The NIGHT BEFORE you plan to serve this: Thoroughly rinse chicken and cut off any fat.
  • Pound chicken just for the purpose of letting off some steam- we're not making scallopini here; just loosening up the chicken.
  • Get a big plastic baggie and put chicken and about 3/4 of the bottle of ranch dressing in; seal and smoosh around to coat the chicken in the bag.
  • Put flat in fridge and forget about it until tomorrow night!
  • You can turn it over in the morning if it makes you feel better.
  • The NEXT NIGHT (to prepare): Heat oil in non stick skillet over medium high heat.
  • In another saucepan (with a lid), melt butter over medium heat.
  • Slice onions into wedges or rings (about 1/2 to 1 inch thick) and add to melted butter.
  • Sprinkle your favorite seasoning (lemon pepper, etc) over onions; stir and cover.
  • My favorite spice to use comes from a restaurant called the Melting Pot (fondue place)- they sell their Garlic& Wine Seasoning.
  • Heaven!
  • If you live near a Melting Pot, I highly recommend you eat there and pick up a bottle of their spice!
  • I use it for just about everything!
  • Flip the chicken over and brown on both sides until done.
  • Chicken will take 10-15 minutes to cook and so will the onions.
  • You just want to get the onions semi-soft, not sauteed.
  • Of course, if you'd like them softer, go for it.
  • To Serve: You could either plate the chicken and onions and drizzle the remaining dressing in the bottle over the top, or serve the remaining dressing in a ramekin on the side for dipping.
  • VARIATION: Slightly precook a few slices of bacon before you add the oil and chicken to the skillet.
  • Wrap the bacon around the chicken and secure with toothpicks, and then cook the chicken!