BAKED RANCH CHICKEN BREAST RECIPE | HIDDEN VALLEY® RANCH
So easy. Yet so flavorful. It's an instant classic.
Provided by Hidden Valley
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 425°F. Place chicken breasts into a Glad® gallon bag and pound until they are ¾ of an inch thick (optional). Place the chicken breasts in a baking dish to fit. Brush with the melted butter or olive oil on both sides. Sprinkle or shake the ranch seasoning mix over the chicken on both sides. If there is any remaining butter or oil, drizzle over the seasoned chicken.
- Place in the oven and bake for 18–20 minutes, until cooked through and no longer pink in the center. Remove from the oven and let rest for a few minutes. Serve hot.
Nutrition Facts : Calories 0
ONE-SKILLET SAVORY RANCH CHICKEN RECIPE - HIDDEN VALLEY
One-Skillet Savory Ranch Chicken
Provided by Hidden Valley
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 8
Steps:
In a medium bowl, toss the chicken and seasoning mix together until well-coated.
Warm the oil in a large skillet over medium-high heat; when hot, add the chicken and cook until browned and cooked through (165°F).
Stir in the beans, salsa, rice, and water to the chicken; season with salt and pepper. Bring to a simmer, cover, reduce heat to low, and cook for 10 minutes, or until all of the liquid has been absorbed by the rice.
Let stand 5 minutes, then fluff and serve hot. (For a bit of freshness and added spice, garnish with fresh cilantro and diced jalapeño.)
Nutrition Facts : Calories 0
More about "chicken ranch sandwich recipe recipes"
3-INGREDIENT RANCH CHICKEN WINGS RECIPE - PILLSBURY.COM
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Reviews 5
Total Time 50 minutes
Calories 70 per serving
- Serve with ranch dressing.
BBQ CHICKEN SLIDERS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 04 hours 55 minutes
Category Lunch
Calories 376 calories per serving
- In a large bowl, mix brine ingredients, stirring to dissolve brown sugar. Reserve 1 cup brine for cooking chicken; cover and refrigerate., Place chicken in bowl with remaining brine; turn to coat chicken. Cover and refrigerate 18-24 hours, turning occasionally., Remove chicken from brine and transfer to a 3-qt. slow cooker; discard brine from bowl. Add reserved 1 cup brine and 1/3 cup liquid smoke to chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Discard cooking juices. Shred chicken with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns, with coleslaw if desired.
BAKED RANCH CHICKEN BREAST RECIPE | HIDDEN VALLEY® RANCH
From hiddenvalley.com
Total Time 25 minutes
Cuisine American
Calories 0 per serving
- Place in the oven and bake for 18–20 minutes, until cooked through and no longer pink in the center. Remove from the oven and let rest for a few minutes. Serve hot.
ONE-SKILLET SAVORY RANCH CHICKEN RECIPE - HIDDEN VALLEY
From hiddenvalley.com
Total Time 30 minutes
Cuisine Mexican
Calories 0 per serving
Let stand 5 minutes, then fluff and serve hot. (For a bit of freshness and added spice, garnish with fresh cilantro and diced jalapeño.)
3-INGREDIENT RANCH CHICKEN WINGS RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 5
Total Time 50 minutes
Calories 70 per serving
- Serve with ranch dressing.
BBQ CHICKEN SLIDERS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 04 hours 55 minutes
Category Lunch
Calories 376 calories per serving
- In a large bowl, mix brine ingredients, stirring to dissolve brown sugar. Reserve 1 cup brine for cooking chicken; cover and refrigerate., Place chicken in bowl with remaining brine; turn to coat chicken. Cover and refrigerate 18-24 hours, turning occasionally., Remove chicken from brine and transfer to a 3-qt. slow cooker; discard brine from bowl. Add reserved 1 cup brine and 1/3 cup liquid smoke to chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Discard cooking juices. Shred chicken with 2 forks and return to slow cooker. Stir in barbecue sauce; heat through. Serve on buns, with coleslaw if desired.
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