Ranch-Marinated Chicken Breasts Recipe

4.5 4 3
Ranch-Marinated Chicken Breasts Recipe
Ranch-Marinated Chicken Breasts Recipe photo by Taste of Home
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Ranch-Marinated Chicken Breasts Recipe

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4.5 4 3
Publisher Photo
The pub favorite pairing of ranch dressing and chicken comes home to your kitchen. With just a little prep time the night before, you can have these savory breasts ready in about half an hour! —Barbee Decker, Whispering Pines, North Carolina
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Bake: 25 min.

Ingredients

  • 2 cups (16 ounces) sour cream
  • 1 envelope ranch salad dressing mix
  • 4 teaspoons lemon juice
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons celery salt
  • 2 teaspoons paprika
  • 1 teaspoon garlic salt
  • 1 teaspoon pepper
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 cup butter, melted

Directions

Combine the first eight ingredients in a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Place chicken in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with butter. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear. Yield: 6 servings.
Originally published as Ranch-Marinated Chicken Breasts in Simple & Delicious December/January 2013, p21

  • 2 cups (16 ounces) sour cream
  • 1 envelope ranch salad dressing mix
  • 4 teaspoons lemon juice
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons celery salt
  • 2 teaspoons paprika
  • 1 teaspoon garlic salt
  • 1 teaspoon pepper
  • 6 boneless skinless chicken breast halves (6 ounces each)
  • 1/4 cup butter, melted
  1. Combine the first eight ingredients in a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  2. Drain and discard marinade. Place chicken in a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with butter. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear. Yield: 6 servings.
Originally published as Ranch-Marinated Chicken Breasts in Simple & Delicious December/January 2013, p21

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Reviews forRanch-Marinated Chicken Breasts

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lurky27 User ID: 1251896 245303
Reviewed Mar. 12, 2016

"Yummy & unique! I used regular salt instead of celery salt & omitted the butter as it is unnecessary.

- Theresa"

MY REVIEW
annabear022 User ID: 6838282 149788
Reviewed Nov. 18, 2013

"This was really good, when I tried it. The ranch flavor wasn't as strong as I had thought it would be or hoped, but over all really good. It works great as leftovers in a wrap with some spinach and cream cheese."

MY REVIEW
TeresaWitt User ID: 4117537 193692
Reviewed Dec. 16, 2012

"easy to make; very tender and juicy. The taste wasn't as bold as I expected, but very good."

MY REVIEW
jmm123 User ID: 1293793 115777
Reviewed Nov. 9, 2012

"I made this last night and we did not like it at all! It came out of the oven an unappetizing beige color, and the flavor was just weird. We tried to scrape off the sauce, but since it was a marinade, of course it flavored all of the chicken. We ended up throwing half of it away. This is one of the few times I have been disappointed in a Simple & Delicious recipe."

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