Three Cheese Ranch Chicken

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After being away from home for a week and eating out so much, I was excited to get home and have some home-cooked meals. I didn’t want to go grocery shopping though. No thank you! So I started digging around in the cabinets and fridge to see what we had on hand, and I came up with this recipe. I’ve had a Parmesan Ranch chicken before in a restaurant, but I wanted to try to add a little bit more flavor to the dish with other cheeses (plus, I am a cheese addict). I also wasn’t sure what else I wanted for a crust but realized I had a sleeve of crackers left over from something else, so that seemed perfect to use. This Three Cheese Ranch Chicken came out better than I could have ever imagined!

Baked Three Cheese Ranch Chicken - An immediate favorite for my family! {The Love Nerds} #recipe #chickenrecipe #ranchchickenBryan is normally happy with what I make for dinner, but he kept saying over and over again how good this was. That means this recipe has immediately become a fam fave.

I feel like the ranch flavor in recipes can easily get lost, so I wanted to make sure that didn’t happen with this recipe. Therefore, you will see that I used both a dry ranch mix in the crust mixture and ranch salad dressing as the wet coating for the crust. You obviously don’t need to do both, but I think it had the perfect ranch flavor!Baked Three Cheese Ranch Chicken - An immediate favorite for my family! {The Love Nerds} #recipe #chickenrecipe #ranchchicken

Three Cheese Ranch Chicken
 
Author:
Recipe type: Main
Ingredients
  • 4 chicken breasts
  • 1 sleeve of crackers (I used a sleeve of Town House.)
  • ½ cup shredded Mozzarella Cheese
  • ½ cup grated or shredded Parmesan Cheese
  • ½ cup cheddar cheese or another cheese of choice
  • 1 Tbsp Italian Seasoning
  • 2 tsp garlic salt
  • Pepper to taste
  • Dry Ranch Dressing/Seasoning Packet
  • 2 Tbsp Ranch Dressing
Instructions
  1. Crumble your crackers into a fine mixture. After hand crumbling in a Ziploc bag, I took my rolling pin to the cracker bag to finish. The finer the crackers, the more likely they will stick to the chicken.
  2. Add the cheese, seasonings and dry ranch packet to the crackers. Keep in bag if you want to toss your chicken or move to a bowl/pan if you want to coat chicken that way.
  3. Clean your chicken and then coat in a thin layer of ranch dressing.
  4. Coat your chicken with the cracker and cheese mixture.
  5. Place chicken in a 9x12 baking dish. I used a glass Pyrex.
  6. Bake at 400 degrees F for around 20 minutes. Always check that your chicken is completely cooked as cooking time can vary based on the size and thickness of the chicken.

Baked Three Cheese Ranch Chicken - An immediate favorite for my family! {The Love Nerds} #recipe #chickenrecipe #ranchchicken

I am already planning on making this again soon! It was the perfect “comfort” meal for our first night home.

Comments

  1. Could you please format your recipes so that they could be printed on one page rather than using so many pages.
    I love your recipes and am so anxious to try them; but printing them is a challenge.

    • Sharon, I am sorry you are having a hard time printing the recipes. Are you pressing the print button under the picture within the recipe card? It is next to the SAVE button. When I press that print button, the recipe will print on one piece of paper for me. If it’s coming up different for you, I definitely want to look into that.

  2. The only critique I have about this recipe is that the cheese does not stick to the chicken when adding it to the rest of the seasoning. I would suggest sprinkling the cheese on the top of the chicken once in the pan. Otherwise, great recipe.

  3. Is “all of them” an acceptable answer to your question of which cheese is my favorite to use? There are only a few cheeses that I don’t like and if we can find way to incorporate ANY cheese into a recipe, I’m all for it. You knocked it out with 3 of them! LOL

  4. Those must be great pictures because I am starving now! I would love to make this dish, it looks and sounds delicious!
    Mitch

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