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!
Bryan 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!
- 4 chicken breasts
- 1 sleeve of crackers I used a sleeve of Town House.
- 1/2 cup shredded Mozzarella Cheese
- 1/2 cup grated or shredded Parmesan Cheese
- 1/2 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
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.
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.
Clean your chicken and then coat in a thin layer of ranch dressing.
Coat your chicken with the cracker and cheese mixture.
Place chicken in a 9x12 baking dish. I used a glass Pyrex.
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.
I am already planning on making this again soon! It was the perfect “comfort” meal for our first night home.