Ranch Chicken
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Tender, juicy chicken breast is marinated in a creamy, zesty ranch marinade in this mouthwatering Ranch Chicken recipe. It’s not only delicious, but incredibly easy to make!
Easy Ranch Chicken Recipe
When my son took his first bites of this dinner he said, “This is quadruple thumbs up, Mom!” So, this recipe was immediately added to our rotation.
Ever since we started making our own homemade ranch dressing, my kids have been obsessed with everything ranch. I figured marinating chicken in the dressing would be a home run – and it was!
I love to grill chicken (and we share a ton of grilling recipes on our sister site), so grilling this ranch chicken felt natural to me. Just check the Variations section below if you’re interested in instructions for baking and stovetop cooking, too!
Why I Love This Recipe
- Ranch dressing has buttermilk, which contains both acid and fat. This help keep the chicken juicy as it cooks!
- It’s incredibly flavorful. The herbs and spices in the ranch dressing make this chicken dish irresistible.
- It is so versatile. You can serve ranch chicken with just about anything, from salads to grains to potatoes. And it’s gluten-free!
Ingredients
Here’s what you’ll need to make this easy ranch chicken:
- Ranch dressing: While we love using our homemade ranch dressing, store-bought dressing works just as well and tastes great!
- Olive oil: A splash of olive oil adds richness to the recipe and helps prevent the chicken from sticking to the grill.
- Lemon: The zest from 1 lemon gives this recipe an extra tangy, zippy flavor.
- Garlic: Adds extra depth of flavor to the recipe.
- Parsley: Makes the recipe light, fresh, and herbaceous.
- Chicken breast: This lean meat allows the flavor of the ranch dressing to shine, soaking up the marinade beautifully.
Substitutions and Variations
Chicken Thighs: If you like chicken thighs, give them a try in this recipe! I recommend using a boneless, skinless variety. They’ll take about 6-8 minutes per side over medium heat on the grill.
Sheet Pan: Rather than grilling, you can bake the chicken in the oven. Just cook at 375°F (190°C) for 25-30 minutes. If your chicken is very thick, you may need 5-10 more minutes. The chicken is done when the internal temperature reaches 165°F (74°C).
Chicken Cutlets: If you’d like to use chicken cutlets, try preparing them on the stovetop. Heat a little oil in a skillet over medium heat and cook them for around 3-4 minutes per side
How to Make Creamy Ranch Chicken
Here’s how to make this Ranch Chicken recipe:
- Mix marinade ingredients together in a jar or bowl.
- Cover chicken breasts with marinade in a zip top bag or large bowl. Marinate for 4 hours up to overnight.
Remove chicken from fridge about 30 minutes before you start grilling, if you can! This will help it to come more to room temperature and cook more evenly.
- Preheat your grill to medium heat on ONE side of the grill. If using a 3 burner grill, heat two elements and leave one unlit. When the grill is about 350°F (177°C), place chicken breasts on the heated side for 5 minutes.
- Flip the chicken to the indirect heat side (the unlit side) and continue cooking for 15 more minutes or until the chicken reaches 160°F (71°F). Sear the side that has been cooking on the unlit side for 2-3 minutes and then remove from heat.
- Let chicken rest for 3-4 minutes before cutting and serving.
Tips for Success
Here are some tips to make sure your chicken turns out perfectly:
- Let the chicken rest after grilling. Allowing the meat to rest for about 5 minutes lets the juices redistribute, keeping each bite moist and tender.
- Use an instant-read thermometer. Checking the internal temperature ensures your chicken is safely cooked to 165°F (74°C) without drying out.
- Ensure a thin marinade. Ranch dressing should be thin (not as thick as yogurt) for an even coating. If your dressing is too thick, add about ¼ cup of milk to thin it out and help the marinade penetrate the meat.
FAQ
Store leftovers an airtight container in the fridge. They will last for 3-4 days.
Reheat your chicken in an oven preheated to 350°F (177°C) for about 10 to 15 minutes, or reheat in the microwave until warmed through.
How do I know when my chicken is done?
The best way to check is by using an instant-read thermometer. Insert it into the thickest part of the chicken breast. When it registers 165°F (74°C), the chicken is fully cooked. If you don’t have a thermometer, ensure the juices run clear and the chicken is no longer pink in the center.
How to Serve Ranch Chicken
This easy ranch chicken is great with so many different sides. My family loves it with dairy free mashed potatoes or these golden brown roasted air fryer baby potatoes.
It's also delicious with a side of spinach, blue cheese and bacon salad, a serving of honey roasted parsnips and carrots or on top of Instant Pot Jasmine rice!
More Chicken Recipes
If you loved this recipe, be sure to try our other reader-favorite chicken recipes, like these grilled chicken drumsticks or this air fryer grilled chicken.
This bruschetta chicken is an ideal weeknight dinner. and you can never go wrong with this healthy orange chicken!
I'd love to hear about your experience making this recipe! Please leave a comment and rating below!
Ranch Chicken Recipe
Equipment
- Grill
Ingredients
- ½ cup ranch dressing premade or store bought
- 2 tablespoons olive oil
- 1 tablespoon lemon zest from about 1 lemon
- 1 tablespoon minced garlic
- 2 tablespoons fresh parsley chopped
- 2 pounds chicken breasts
Instructions
To marinate
- Mix marinade ingredients together in a jar or bowl.
- Cover chicken breasts with marinade in a zip top bag or large bowl.
- Marinate for 4 hours up to overnight.
To grill chicken
- Remove chicken from fridge about 30 minutes before you start grilling, if you can! This will help it to come more to room temperature and cook more evenly.
- Preheat your grill to medium heat on ONE side of the grill. If using a 3 burner grill, heat two elements and leave one unlit.
- When the grill is about 350°F (177°C), place chicken breasts on the heated side for 5 minutes. Flip the chicken to the indirect heat side (the unlit side) and continue cooking for 15 more minutes or until the chicken reaches 160°F (71°F).
- Sear the side that has been cooking on the unlit side for 2-3 minutes and then remove from heat. Let chicken rest for 3-4 minutes before cutting and serving.
