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Ranch-Marinated Chicken Breasts

 Ranch-Marinated Chicken Breasts
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
6 ServingsPrep: 10 min. + marinating Bake: 25 min.


  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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Ranch-Marinated Chicken Breasts (continued)

Wine (continued)