I’m always looking for quick and easy meals for my family, and my flaky Ranch Chicken uses pantry staples in a clever, time-saving twist you won’t expect.
I’m always chasing dinners that are fast but still feel special, and Flaky Ranch Chicken did that for me. The idea of boneless skinless chicken breasts tucked into flaky biscuits sounded ridiculous, but it surprised me, juicy, flaky, kinda addicting.
It’s one of those Chicken Dinner Recipes I keep coming back to when nothing else will do. I don’t know why it works so well, maybe the contrast or the way flavors hide in the crust, whatever it is my family disappears plates in minutes.
If you like Ranch Chicken, you’ll get why.
Ingredients
- Chicken breasts: Lean protein, builds muscle, low carb, can be dry if overcooked.
- Flaky biscuits: Rich in carbs, buttery layers add comfort but not very healthy.
- Ranch dressing mix: Savory herbs add big flavor, contains alot of salt and sodium though.
- Cheddar cheese: Provides calcium and protein, adds sharpness, higher in saturated fat.
- Butter: Intensely rich, give flakiness, mostly fat so use sparingly.
- Egg: Binds and gives color, adds protein, optional but handy for brushing tops.
- Salt: Enhances flavors, tiny amounts fine, dont use too much though.
- Freshly ground black pepper: Adds heat and aroma, low calorie, great simple seasoning.
Ingredient Quantities
- 4 boneless skinless chicken breasts (about 1 to 1 1/2 pounds)
- 1 (10 oz) can refrigerated flaky biscuits (8 count)
- 1 (1 oz) packet dry ranch dressing mix
- 1 cup shredded cheddar cheese (about 4 oz), give or take
- 2 tablespoons butter, melted
- 1 large egg, beaten (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
How to Make this
1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish or spray it with oil so the biscuits dont stick.
2. If breasts are thick, pound them to about 1/2 inch thickness so they cook evenly; pat dry with paper towels. Season both sides with salt, freshly ground black pepper and about half of the 1 oz packet of dry ranch dressing mix.
3. Arrange the chicken breasts in a single layer in the prepared dish. Sprinkle a little extra ranch on top if you like stronger flavor.
4. Open the 10 oz can of refrigerated flaky biscuits (8 count). Working one at a time, flatten each biscuit with your hands or a rolling pin until it will cover a chicken breast.
5. Divide the shredded cheddar (about 1 cup) among the 4 breasts, placing the cheese on top of each seasoned chicken breast.
6. Top each cheese-covered breast with a flattened biscuit, sealing the edges a bit if needed so the biscuit covers it. You can overlap or tuck under so it wont blow open while baking.
7. Mix the melted 2 tablespoons butter with the optional beaten egg, brush that mixture over the biscuits for a nice golden finish. If you skip the egg just brush butter. Sprinkle the remaining ranch mix over the biscuit tops and a little extra cheddar if you want.
8. Bake uncovered on the middle rack for 25 to 30 minutes, or until the biscuits are golden and the chicken reaches an internal temp of 165°F (74°C). If biscuits brown too fast loosely tent with foil.
9. Let the dish rest for 5 minutes after removing from oven so juices settle and the cheese wont run everywhere when you cut it.
10. Serve warm with a simple salad or steamed veggies. Tip: dont overwork the biscuits when flattening or theyll get tough, and try pounding the chicken between plastic wrap for an easy cleanup.
Equipment Needed
1. Oven (preheat to 375°F / 190°C)
2. 9×13 inch baking dish, greased or sprayed
3. Meat mallet or rolling pin for pounding chicken and flattening biscuits
4. Cutting board and a sharp knife for trimming breasts
5. Paper towels to pat the chicken dry
6. Small mixing bowl and a pastry brush (or spoon) for the butter/egg wash
7. Instant-read thermometer to make sure the chicken hits 165°F (74°C)
8. Can opener or kitchen shears to open the biscuit package
9. Spatula or tongs for serving, plus foil to tent if the biscuits brown too fast
FAQ
What’s Cooking: Flaky Ranch Chicken Recipe Substitutions and Variations
- Chicken breasts: swap for boneless skinless chicken thighs (cook a bit longer, about 25-30 min at 375°F), turkey cutlets (same as breasts) or firm tofu (press well and bake 20-25 min) — they all hold up well
- Refrigerated flaky biscuits: use crescent roll dough (8 pieces), one sheet of thawed puff pastry, or store bought pizza dough for a different but still tasty crust
- Dry ranch dressing mix: use 1 tbsp Italian dressing mix + 1 tsp dried dill, or make a quick mix from 2 tbsp mayo + 2 tbsp buttermilk + 1 tsp dried parsley + 1/2 tsp garlic powder + salt & pepper
- Shredded cheddar: swap with Colby Jack, Monterey Jack, mozzarella (milder, gooey) or pepper jack if you want some kick
Pro Tips
1) Pound the chicken to an even 1/2 inch so it cooks the same all the way through, season both sides well (half the ranch under the cheese, half on top), and use an instant-read thermometer so you pull it at 165°F (74°C). guessing by sight alone will give you dry or undercooked breasts.
2) Don’t overwork the biscuits. Flatten them gently between parchment or plastic wrap, less handling = flakier, lighter crust. If a biscuit tears, just patch it instead of reworking the whole thing, it’ll still bake up fine.
3) Keep the cheese amount reasonable and shred it fresh if you can, pre-shredded cheese has anti-caking stuff that stops it melting smooth. Also tuck or press the biscuit edges under and pop a toothpick in if one wont stay, otherwise the cheese will bubble out and make a mess.
4) Brush with melted butter (or butter mixed with the beaten egg) for color, and watch the tops while baking. If they brown too fast, loosely tent with foil, and always let the dish rest 5 minutes after baking so the juices settle and the cheese stops running everywhere.
What's Cooking: Flaky Ranch Chicken Recipe
I'm always looking for quick and easy meals for my family, and my flaky Ranch Chicken uses pantry staples in a clever, time-saving twist you won't expect.
4
servings
742
kcal
Equipment: 1. Oven (preheat to 375°F / 190°C)
2. 9×13 inch baking dish, greased or sprayed
3. Meat mallet or rolling pin for pounding chicken and flattening biscuits
4. Cutting board and a sharp knife for trimming breasts
5. Paper towels to pat the chicken dry
6. Small mixing bowl and a pastry brush (or spoon) for the butter/egg wash
7. Instant-read thermometer to make sure the chicken hits 165°F (74°C)
8. Can opener or kitchen shears to open the biscuit package
9. Spatula or tongs for serving, plus foil to tent if the biscuits brown too fast
Ingredients
-
4 boneless skinless chicken breasts (about 1 to 1 1/2 pounds)
-
1 (10 oz) can refrigerated flaky biscuits (8 count)
-
1 (1 oz) packet dry ranch dressing mix
-
1 cup shredded cheddar cheese (about 4 oz), give or take
-
2 tablespoons butter, melted
-
1 large egg, beaten (optional)
-
Salt, to taste
-
Freshly ground black pepper, to taste
Directions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish or spray it with oil so the biscuits dont stick.
- If breasts are thick, pound them to about 1/2 inch thickness so they cook evenly; pat dry with paper towels. Season both sides with salt, freshly ground black pepper and about half of the 1 oz packet of dry ranch dressing mix.
- Arrange the chicken breasts in a single layer in the prepared dish. Sprinkle a little extra ranch on top if you like stronger flavor.
- Open the 10 oz can of refrigerated flaky biscuits (8 count). Working one at a time, flatten each biscuit with your hands or a rolling pin until it will cover a chicken breast.
- Divide the shredded cheddar (about 1 cup) among the 4 breasts, placing the cheese on top of each seasoned chicken breast.
- Top each cheese-covered breast with a flattened biscuit, sealing the edges a bit if needed so the biscuit covers it. You can overlap or tuck under so it wont blow open while baking.
- Mix the melted 2 tablespoons butter with the optional beaten egg, brush that mixture over the biscuits for a nice golden finish. If you skip the egg just brush butter. Sprinkle the remaining ranch mix over the biscuit tops and a little extra cheddar if you want.
- Bake uncovered on the middle rack for 25 to 30 minutes, or until the biscuits are golden and the chicken reaches an internal temp of 165°F (74°C). If biscuits brown too fast loosely tent with foil.
- Let the dish rest for 5 minutes after removing from oven so juices settle and the cheese wont run everywhere when you cut it.
- Serve warm with a simple salad or steamed veggies. Tip: dont overwork the biscuits when flattening or theyll get tough, and try pounding the chicken between plastic wrap for an easy cleanup.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 267g
- Total number of serves: 4
- Calories: 742kcal
- Fat: 39.3g
- Saturated Fat: 18.3g
- Trans Fat: 0.13g
- Polyunsaturated: 2.5g
- Monounsaturated: 7.5g
- Cholesterol: 197mg
- Sodium: 1013mg
- Potassium: 619mg
- Carbohydrates: 37.8g
- Fiber: 2.1g
- Sugar: 4.5g
- Protein: 57.5g
- Vitamin A: 325IU
- Vitamin C: 0mg
- Calcium: 235mg
- Iron: 4.45mg