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Ranch Chicken

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Ranch Chicken
  • Prep 5 min
  • Total 20 min
  • Servings 4
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These breaded chicken breasts are crispy and brown on the outside and tender and juicy on the inside. The seasoned crumbs add extra flavor.
Updated Sep 21, 2006

Ingredients

  • 4 boneless skinless chicken breast halves (1 lb)
  • 1/4 cup ranch dressing
  • 1/3 cup Progresso™ dry bread crumbs (any flavor)
  • 2 tablespoons olive or vegetable oil
Make With
Make With
Progresso Breadcrumbs

Steps

  • 1
    Dip chicken into dressing, then coat with bread crumbs.
  • 2
    In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try to test for doneness only once or twice to keep juices inside and chicken juicy.
  • tip 2
    Sliced or shredded leftover chicken breasts are perfect on sandwiches. Spread bread with a dab of cranberry relish for a sweet-tart flavor accent.

Nutrition

305 Calories, 18 g Total Fat, 28 g Protein, 8 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
305
Calories from Fat
160
Total Fat
18 g
Saturated Fat
3 g
Cholesterol
80 mg
Sodium
290 mg
Potassium
240 mg
Total Carbohydrate
8 g
Dietary Fiber
0g
Protein
28 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1/2 Starch; 4 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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