BAKED RANCH CHICKEN
Crispy Baked Ranch Chicken made easy! Using only 5 ingredients, you can create a yummy chicken dinner in just over 30 minutes. Simple, delicious and perfect for your weekly rotation.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 45m
Number Of Ingredients 5
Steps:
- Preheat the oven: Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
- Prep Dredge: In a shallow plate, combine the ranch dressing mix with the breadcrumbs and parmesan cheese. Place the mayo in another shallow plate.
- Coat Chicken: Dredge the chicken breasts first through mayo on both sides, then through the breadcrumb mixture. Place into the prepared baking dish.
- Bake: Transfer the baking dish to the preheated oven and bake for 40 minutes or until a thermometer reads 165°F when inserted into the thickest part of the chicken breast.
Nutrition Facts : ServingSize 1 breast, Calories 441 kcal, Carbohydrate 14 g, Protein 31 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 93 mg, Sodium 1140 mg, Fiber 1 g, Sugar 1 g
HIDDEN VALLEY BAKED RANCH CHICKEN
With a simple coating of ranch seasoning and butter, these roasted chicken breasts are an effortless yet satisfying main dish.
Provided by Hidden Valley Ranch
Categories Trusted Brands: Recipes and Tips Hidden Valley®
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F. Place chicken breasts into a Glad® sandwich bag and pound until they are 3/4 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, drizzle over the seasoned chicken.
- Place in the oven and bake for 18 to 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 181.7 calories, Carbohydrate 0.1 g, Cholesterol 82.4 mg, Fat 8.6 g, Protein 24.6 g, SaturatedFat 4.4 g, Sodium 112 mg
RANCHERO CHICKEN
This is a great recipe for a filling for tacos, nachos, enchiladas, tostadas or empanadas. excellent
Provided by barbara lentz
Categories Chicken
Time 7h20m
Number Of Ingredients 19
Steps:
- 1. For the sauce Tip: I use a food processor to mince the onion, peppers, and garlic. Heat the oil in a large pot.
- 2. Add the processed vegetable to the oil and saute about 5 minutes. Add the remaining ingredients except cilantro and bring to a boil. Reduce to a simmer and simmer about 20 minutes. Stir in the cilantro.
- 3. For the chicken Place the chicken breast in a slow cooker. Cover with salt, chicken stock, lime juice and half of the ranchero sauce. Cook on low for 6 hours. Remove the chicken and shred. Return the chicken to the slow cooker add the remaining ranchero sauce. cook 1 more hour.
- 4. use it for fillings for tacos, enchiladas, nachos or tostadas
BRAISED RANCHERO CHICKEN
Provided by Food Network
Categories main-dish
Time 4h35m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- For the ranchero sauce: On a gas range or under a broiler, roast the green, red and poblano peppers until well charred. Let cool. Stem and seed the charred peppers. Coarsely chop and set aside.
- In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.
- In a large saucepan, warm the oil over medium heat. Add the onions and cook, covered, 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.
- Add the tomatoes, green chiles and sugar. Stir and continue to cook until the sauce starts to simmer. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes. Taste and add additional salt and pepper as needed.
- For the ranchero chicken: Preheat the oven to 325 degrees F. In a small Dutch oven or medium sized roasting pan combine the chicken, stock, salt, chili powder, cumin, garlic powder and lime juice with 2 cups of the ranchero sauce. (Reserve remaining ranchero sauce for another use.) Stir and top with the lid or seal well with aluminum foil and braise in the oven, 2 1/2 hours. Remove from the oven and let cool enough to handle the chicken.
- Shred the chicken with two forks or your hands. Strain the braising liquid and add the strained solids back in with the shredded chicken. Reserve enough liquid to moisten the mixture. Return to the pan and keep warm in a low oven until ready to serve.
- For the tostada shells: Meanwhile, line a baking sheet with paper towels. In a small frying pan, heat 1/2-inch oil until hot. Add 1 tortilla and cook, flipping once a minute, until crispy and golden brown, 3 to 5 minutes. Transfer to the paper towels and repeat with remaining tortillas.
- Serve the chicken on the tostada shells and top with avocado and queso fresco.
BAKED RANCH CHICKEN
This is a recipe that I just made up.
Provided by drob212
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet with vegetable oil.
- Put bread crumbs and ranch dressing into separate bowls.
- Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto prepared baking sheet.
- Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 694.7 calories, Carbohydrate 41.5 g, Cholesterol 80.8 mg, Fat 43.5 g, Fiber 2.6 g, Protein 31.6 g, SaturatedFat 7.2 g, Sodium 1025.7 mg, Sugar 5.7 g
RANCHERO CHICKEN BREAST
This spicy chicken is good served with red beans and a crisp salad along with a good bottle of red wine such as Cabernet Sauvigon. The recipe is courtesy leaperrins.com.
Provided by Barb G.
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a frying pan; add garlic cloves and saute until golden brown.
- Add chicken and cook for 4 to 5 minutes on each side.
- In blender or food processor, process the chiles, cream and Worcestershire sauce.
- ADD to the chicken in the pan; bring to a boil; reduce heat and add the lemon juice; simmer for 4-5 minutes uncovered until chicken is firm and the sauce is reduced.
- Serve the sauce over the chicken, enjoy.
Nutrition Facts : Calories 362.2, Fat 23, SaturatedFat 9.9, Cholesterol 117.9, Sodium 192.2, Carbohydrate 9, Fiber 0.4, Sugar 1.9, Protein 30
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Reviews 3Category Main CourseCuisine MexicanTotal Time 30 mins
- Season chicken cutlets on all sides with salt, pepper, and granulated garlic. Let the chicken sit while you cut up veggies.
- Combine butter and avocado oil in large skillet over medium high heat to melt butter. When butter sizzles or oil is hot, add chicken. Cook for 2-3 minutes on each side or until golden. Remove chicken from pan and set aside. Chicken will cook the remainder of the way through in the sauce.
- Add onion, bell peppers and chopped or sliced jalapeno, if using, to same pan, seasing with 1/2 tsp. salt and saute over medium high heat for 5-7 minutes or until they begin to soften. Add garlic, cumin and paprika and cook for another minute, stirring constantly so garlic does not burn.
- Reduce heat to medium. Add chicken stock and crushed tomatoes stirring to loosen the bits on bottom of pan. Add chicken back to pan and simmer for 5-7 minutes or until sauce reduces and thickens up. If your using the jalapeno half, add it to the sauce with the chicken, simmer in the sauce and remove prior to serving. Taste the sauce and adjust salt and pepper as needed. Serve over cauliflower rice and garnish as desired.
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4.8/5 (13)Total Time 50 minsCategory Main CourseCalories 747 per serving
- On a large work surface, pat the chicken dry, drizzle with 1 tablespoon Canola oil and sprinkle with Tex-Mex seasoning. Rub all over to evenly adhere to both sides of the chicken breasts.
- Add 2 tablespoons of Canola oil to a large skillet over medium-high heat. Working in batches, sear the chicken for 2-3 minutes on each side, taking care not to overcrowd the pan. Transfer seared chicken to a large plate and set aside until ready to use.
- Add 1 cup of ranchero sauce to the bottom of the casserole dish. Nestle the chicken into the sauce. Ladle a generous spoonful of ranchero sauce over each breast, and top with Monterey Jack cheese. Cover with foil and bake for 20 minutes.
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