Tangy Ranch Chicken Recipes

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FRENCH'S TANGY RANCH CHICKEN (BAKED OR STIR-FRY)



French's Tangy Ranch Chicken (Baked or Stir-Fry) image

I found this in the coupon section of the Sunday paper. If you love mustard and ranch, this is for you! The brown sugar adds a sweet little kick. Our kids can't get enough of it, even when we serve it with veggies and rice as a "stir-fry"! I've included the instructions on how to make baked chicken breast. Stir-fry instructions are included below the full breast instructions. I've made it both ways and it's fantastic! (I've also used fat-free, light and full fat ranch and Splenda brown sugar I couldn't tell the difference.)

Provided by PSU Lioness

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 4

2/3 cup light ranch dressing
1/3 cup yellow mustard
3 tablespoons light brown sugar, packed
6 boneless skinless chicken breasts

Steps:

  • Mix ranch, mustard and brown sugar. Reserve 1/2 c of sauce.
  • With the reserved 1/2 c sauce, heat in a saucepan over Medium heat, stirring slowly, but constantly until it starts to get bubbly. Remove from heat. (This wasn't on the French's site but I always do it to get the brown sugar to blend into the recipe a little better. Use your own judgment.)
  • Coat chicken with remaining, uncooked sauce in a 3 qt baking dish.
  • Bake chicken at 350 for 30 minutes or until juices are no longer pink. Serve with cooked sauce.
  • STIR FRY INSTRUCTIONS:.
  • Mix the sauce ingredients the same but do not heat them.
  • Dice 4 chicken breasts and cook in olive oil over medium heat until no longer pink.
  • Add the sauce and heat until bubbly.
  • Serve over already cooked veggies and rice. (You may hold the sauce in pan over lowest heat setting on your stove while making the veggies and rice, just make sure you stir it occasionally.).

SPICY RANCH CHICKEN WINGS



Spicy Ranch Chicken Wings image

"My mother gave me this recipe more than 10 years ago," writes Tracy Peters of Corinth, Mississippi. "Since then, I've made these lip-smacking wings for all different occasions."

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield about 4 dozen.

Number Of Ingredients 6

4 pounds whole chicken wings
3/4 cup hot pepper sauce
1/4 cup butter, melted
3 tablespoons cider vinegar
1 envelope ranch salad dressing mix
1/2 teaspoon paprika

Steps:

  • Cut the chicken wings into three sections; discard wing tip sections. In a gallon-size resealable plastic bag, combine the hot pepper sauce, butter and vinegar. Add chicken wings; seal bag and toss to coat evenly. Refrigerate for 4-8 hours. , Place chicken on racks in two greased 15x10x1-in. baking pans. Sprinkle with dressing mix and paprika. Bake, uncovered, at 350° for 40-50 minutes or until juices run clear.

Nutrition Facts : Calories 175 calories, Fat 13g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 286mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein.

TANGY RANCH GRILLED CHICKEN



Tangy Ranch Grilled Chicken image

Make and share this Tangy Ranch Grilled Chicken recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

2/3 cup salad dressing, ranch
1/3 cup mustard (French's classic or honey)
1/4 cup sugar, dark brown
4 chicken breasts (boneless, skinless, seasoned with salt and pepper to taste)

Steps:

  • Mix salad dressing, mustard and sugar. Pour 2/3 c mixture over chicken.
  • Marinate Chicken in refrigerator 30 minutes or up to 3 hours.
  • Grill chicken on greased rack over medium heat for 15 minutes or until done. Serve chicken with remaining mustard mixture.
  • Tip: Boneless pork chops can be substituted.

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