274 Reviews of Kittencal's Easy and Delicious Ranch-Parmesan Chicken

From: Mika G.

On Nov 15, 2007

Fantastic! Moist tender and very flavorful. I cooked mine on a rack on top of a foil covered cookie sheet so they wouldn't get soggy on the bottom. It worked great. My whole family loved this recipe. We will make it often. Thanks!

From: StacyW

On Mar 31, 2007

This is how I make my chicken strips, althoough I don't drizzle the butter on top. I make these ahead of time, flash freeze, and then pop in the oven frozen for about 8 minutes, and voila, chicken strips! The are a lot better for you than the prepackaged stuff, and a whole lot cheaper too! Oh, I sometimes use low-fat ranch dressing and don't notice a difference!

From: Squeaky104

On Jul 1, 2007

I used chicken strips and it was fabulous !! I ended up with a little too much crumb mixture for the amount of chicken I used so I drizzled some bite-sized broccoli pieces with melted butter then tossed them in the leftover mixture then put 'em on a cookie sheet and topped them with a little more parmesean and cooked them at the same time for about 20 minutes... the whole thing was outstanding !!!

From: cyaos

On Apr 12, 2007

We liked it. It came out moist. The butter was unnecessary and if I make it again I think I will omit it along with the seasoning salt. Thanks for sharing.

From: Schwabina

On Oct 15, 2007

I enjoyed this chicken very much, although a lot of grease seemed to accumulate in the bottom of the dish, making the breading on the bottom of the chicken soggy. I marinated the chicken in the ranch dressing, and used Panko for the breading. I ended up making more of the breading; the first batch only coated about 4 breasts. I think I will try skipping the butter on my next try.

From: Judikins

On Mar 14, 2007

I prepared this last night using chicken tenderloins and Italian breadcrumbs. DH said, "You should always fix chicken this way." So, I gave it 5 stars. I only wish mine had gotten a little crisper. Next time I will bump the oven up to 425. Thanks for posting another winner Kittencal!

From: Bratty Brina

On May 14, 2007

This was absolutely delicious and very easy. I can NOT believe how good this is!! The whole family enjoyed it, even two kids who are picky eaters. So much easier to make then fried chicken and let me tell you the clean up is easier too! Love the extra flavor the ranch salad dressing gives and helps keep the chicken moist. Thanks for anoter awesome dish! I plan to make this for our family get-together during 4th July holiday rather than fried chicken.

From: lilchris

On Apr 7, 2007

This chicken comes out so moist and tasty! I followed the recipe exactly and baked for 30 minutes. While it is cooking, you have plenty of time to get your side dishes going. My husband didn't care for the "soggy coating" so he scraped most of it off, but he still enjoyed the chicken. I am adding this recipe to my collection.

From: CoreyAnn

On Jan 12, 2008

Very good and very easy recipe to make. I would suggest adding some dry ranch dressing to the bread crumb mixture to amp up the ranch flavoring a bit.

From: Realtor by day, Chef by night

On Jan 17, 2009

YUM!!! This was great! My family loved this. It's a keeper!!! Thanks, Kittencal for a really easy, yummy recipe. I marinated my chicken in the dressing for an hour or so and I used Keebler Club crackers to make the crumbs. I added twice as much garlic plus a bunch of onion powder. I only used 2Tbsp. of butter and it was plenty. My oven temp was 475. I have another recipe that's baked like this and that's the temp called for in that one and it always turns out good so I knew I had to use 475 for this one too. They took about 30 minutes and were perfect. I can't wait to try more of your recipes, Kittencal.