20 Delicious Ranch Chicken Recipes for Every Occasion

Are you ready to take your chicken dinners from mundane to magnificent? Ranch seasoning isn’t just for salads—it’s the secret ingredient that can transform your chicken into a mouthwatering masterpiece. Whether you’re craving quick weeknight meals, cozy comfort food, or dishes that dazzle at any gathering, we’ve got you covered. Dive into our roundup of 20 Delicious Ranch Chicken Recipes that promise to spice up your cooking routine!

Creamy Ranch Chicken Pasta

This Creamy Ranch Chicken Pasta is the ultimate comfort food, combining tender chicken, al dente pasta, and a rich, herby sauce that comes together in just 30 minutes.

Ingredients

• 8 oz penne pasta
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 packet (1 oz) ranch seasoning mix
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add the chicken pieces and cook until golden and no longer pink inside, about 5-6 minutes. Remove chicken and set aside.
3. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Pour in 1 cup heavy cream and 1/2 cup chicken broth, stirring to combine.
4. Whisk in 1 packet ranch seasoning mix, 1/2 cup grated Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 3-4 minutes until the sauce thickens slightly.
5. Return the cooked chicken and pasta to the skillet, tossing to coat everything in the sauce. Cook for another 2 minutes until heated through.
6. Garnish with 2 tbsp chopped fresh parsley before serving.

The magic of this dish lies in the ranch seasoning, which infuses the creamy sauce with a tangy, herbaceous flavor that pairs perfectly with the tender chicken and pasta.

Tip: For an extra kick, add a pinch of red pepper flakes to the sauce while it simmers.

Ranch Chicken Tacos

These Ranch Chicken Tacos are a creamy, tangy twist on taco night that’ll have everyone asking for seconds.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into strips
• 1 packet (1 oz) ranch seasoning mix
• 2 tbsp olive oil
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 8 small flour tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup shredded cheddar cheese

Instructions

1. In a large bowl, toss chicken strips with ranch seasoning until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes, stirring occasionally, until no longer pink in the center.
3. In a small bowl, whisk together sour cream, mayonnaise, and lime juice to create the ranch sauce.
4. Warm tortillas according to package instructions.
5. Assemble tacos by layering chicken, shredded lettuce, diced tomatoes, and cheddar cheese on each tortilla. Drizzle with ranch sauce.

The secret to these tacos is the homemade ranch sauce, which adds a fresh, zesty kick that store-bought versions just can’t match.

Tip: For an extra crunch, toast the tortillas in a dry skillet for 30 seconds on each side before assembling.

Grilled Ranch Chicken Skewers

These Grilled Ranch Chicken Skewers are a surefire way to bring smoky, herby flavors to your next barbecue with minimal fuss.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup ranch dressing
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together 1/2 cup ranch dressing, 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Add the chicken cubes to the bowl, tossing to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Thread the marinated chicken onto the soaked skewers, leaving a little space between each piece.
4. Grill the skewers for 6 to 8 minutes per side, or until the chicken is fully cooked and has nice grill marks.
5. Serve immediately, with extra ranch dressing on the side for dipping.

The magic of these skewers lies in the marinade—ranch dressing does double duty, tenderizing the chicken while packing it with flavor. Plus, they’re perfect for those who love to dip!

Tip: For an extra flavor boost, sprinkle the grilled skewers with a little chopped fresh dill or parsley before serving.

Ranch Chicken Salad Wraps

These Ranch Chicken Salad Wraps are the perfect blend of creamy, tangy, and crunchy, making them an irresistible lunch option that’s both easy to make and packed with flavor.

Ingredients

• 2 cups cooked chicken, shredded
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp ranch seasoning mix
• 1/2 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 4 large flour tortillas
• 1 cup lettuce, shredded
• 1/2 cup cheddar cheese, shredded

Instructions

1. In a large bowl, combine the shredded chicken, mayonnaise, sour cream, and ranch seasoning mix until well coated.
2. Add the diced celery and red onion to the chicken mixture, stirring until evenly distributed.
3. Lay out the flour tortillas on a clean surface. Divide the chicken salad mixture evenly among the tortillas, spreading it in the center of each.
4. Top each with shredded lettuce and cheddar cheese.
5. Fold the sides of the tortillas in, then roll them up tightly to enclose the filling.
6. Slice each wrap in half diagonally and serve immediately.

The secret to these wraps is the homemade ranch flavor that permeates every bite, offering a refreshing twist on the classic chicken salad.

Tip: For an extra crunch, add a handful of crushed tortilla chips to the wrap before rolling it up.

Baked Ranch Chicken Thighs

These Baked Ranch Chicken Thighs are a weeknight hero, combining the creamy, herby goodness of ranch with juicy chicken for a dish that’s as easy as it is flavorful.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp dried dill
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with the olive oil.
2. In a small bowl, mix together the sour cream, mayonnaise, dried dill, garlic powder, onion powder, salt, and black pepper until well combined.
3. Arrange the chicken thighs in the prepared baking dish and spread the ranch mixture evenly over each piece, ensuring they’re fully coated.
4. Bake for 35-40 minutes, or until the chicken is cooked through and the skin is crispy and golden.

The magic here is in the ranch mixture doubling as a marinade and a crust, creating layers of flavor in every bite. Perfect for when you crave something comforting yet fuss-free.

Tip: For an extra crispy skin, broil the chicken for the last 2-3 minutes of cooking.

Slow Cooker Ranch Chicken and Potatoes

This Slow Cooker Ranch Chicken and Potatoes is a no-fuss, flavor-packed meal that practically cooks itself, leaving you with tender chicken and perfectly seasoned potatoes.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1.5 lbs baby potatoes, halved
• 1 packet (1 oz) ranch seasoning mix
• 1/4 cup olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth
• 2 tbsp chopped fresh parsley

Instructions

1. In a large bowl, toss the chicken breasts and halved baby potatoes with 1/4 cup olive oil, 1 packet of ranch seasoning mix, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Transfer the mixture to a slow cooker and pour 1/2 cup chicken broth over the top.
3. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and the potatoes are tender.
4. Sprinkle with 2 tbsp chopped fresh parsley before serving.

The magic of this dish lies in the ranch seasoning’s ability to infuse every bite with its herby, tangy flavor, making the chicken irresistibly juicy and the potatoes crave-worthy.

Tip: For an extra crispy finish, broil the chicken and potatoes on a baking sheet for 2-3 minutes after slow cooking.

Ranch Chicken Pizza

Who says pizza night can’t have a little Southern twist? This Ranch Chicken Pizza combines creamy ranch dressing with tender chicken and melty cheese for a crowd-pleasing dinner.

Ingredients

• 1 pre-made pizza crust (12-inch)
• 1/2 cup ranch dressing
• 1 cup cooked chicken, shredded
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried dill
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 425°F. Place the pizza crust on a baking sheet and brush lightly with 1 tbsp olive oil.
2. Spread 1/2 cup ranch dressing evenly over the crust, leaving a small border around the edges.
3. Top with shredded chicken, then sprinkle with 1 1/2 cups mozzarella and 1/4 cup cheddar cheese.
4. Scatter 1/4 cup diced red onion over the cheese, then sprinkle with 1/2 tsp garlic powder, 1/2 tsp dried dill, 1/4 tsp salt, and 1/4 tsp black pepper.
5. Bake for 12-15 minutes, or until the cheese is bubbly and the edges are golden brown.

The magic of this pizza lies in the ranch dressing base—it keeps the chicken moist and infuses every bite with herby, tangy flavor.

Tip: For an extra crispy crust, pre-bake it for 5 minutes before adding toppings.

Ranch Chicken Stuffed Peppers

These Ranch Chicken Stuffed Peppers are a creamy, tangy twist on a classic, packed with flavor and perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 4 large bell peppers, any color
• 2 cups cooked chicken, shredded
• 1 cup cream cheese, softened
• 1/2 cup ranch dressing
• 1/2 cup shredded cheddar cheese
• 1/4 cup green onions, chopped
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a large bowl, mix together the shredded chicken, cream cheese, ranch dressing, cheddar cheese, green onions, garlic powder, salt, and black pepper until well combined.
3. Spoon the chicken mixture evenly into the bell peppers, packing it down lightly.
4. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the filling is bubbly and slightly golden on top.

The creamy ranch and chicken filling contrasts beautifully with the sweet, crisp bell pepper, creating a dish that’s as satisfying to eat as it is colorful on the plate.

Tip: For an extra crispy top, broil the stuffed peppers for the last 2-3 minutes of baking.

Ranch Chicken and Rice Casserole

This Ranch Chicken and Rice Casserole is the ultimate comfort food, blending creamy, tangy ranch flavors with tender chicken and fluffy rice for a dish that’s sure to become a weeknight favorite.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup uncooked long-grain white rice
• 1 (10.5 oz) can cream of chicken soup
• 1 cup milk
• 1 (1 oz) packet ranch dressing mix
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken pieces, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Cook until the chicken is no longer pink, about 5-7 minutes.
3. In the prepared baking dish, combine the uncooked rice, cooked chicken, 1 can cream of chicken soup, 1 cup milk, and 1 packet ranch dressing mix. Stir until well mixed.
4. Cover the dish with foil and bake for 45 minutes. Remove the foil, stir in 1/2 cup sour cream and 1 cup shredded cheddar cheese, then bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.

The magic of this casserole lies in the ranch dressing mix, which infuses every bite with its signature herby, tangy flavor without any extra effort. It’s a one-dish wonder that’s as easy to make as it is satisfying to eat.

Tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking.

Ranch Chicken Quesadillas

These Ranch Chicken Quesadillas are a creamy, crunchy twist on the classic, perfect for a quick dinner or game day snack.

Ingredients

• 2 cups cooked chicken, shredded
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup diced red bell pepper
• 1/4 cup diced green onions
• 4 large flour tortillas
• 2 tbsp butter, melted

Instructions

1. In a large bowl, mix the shredded chicken with 1/2 cup ranch dressing until evenly coated.
2. Heat a large skillet over medium heat. Place one tortilla in the skillet and sprinkle with 1/4 cup cheddar cheese, 1/4 cup Monterey Jack cheese, 1/4 of the chicken mixture, 1 tbsp diced red bell pepper, and 1 tbsp diced green onions.
3. Top with another tortilla and brush the top with 1/2 tbsp melted butter. Cook for 3-4 minutes until the bottom is golden and the cheese begins to melt.
4. Carefully flip the quesadilla and cook for another 3-4 minutes until the second side is golden and the cheese is fully melted. Repeat with remaining tortillas and filling.
5. Cut into wedges and serve warm. The combination of creamy ranch and melted cheese with the crisp tortilla creates a irresistible texture contrast.

Tip: For an extra crispy quesadilla, press down lightly with a spatula while cooking.

Ranch Chicken Burgers

These Ranch Chicken Burgers are a juicy, flavorful twist on the classic burger, infused with the creamy, herby goodness of ranch dressing right in the patty.

Ingredients

• 1 lb ground chicken
• 1/4 cup ranch dressing, plus extra for serving
• 1/4 cup breadcrumbs
• 1 tbsp dried parsley
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 hamburger buns
• Lettuce leaves and tomato slices for serving

Instructions

1. In a large bowl, mix together the ground chicken, 1/4 cup ranch dressing, breadcrumbs, dried parsley, garlic powder, onion powder, salt, and black pepper until well combined.
2. Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick.
3. Heat a grill or skillet over medium heat. Cook the patties for 5-6 minutes on each side, or until the internal temperature reaches 165°F and the outside is golden brown.
4. Toast the hamburger buns lightly if desired. Serve each patty on a bun with lettuce, tomato, and an extra drizzle of ranch dressing.

The secret to these burgers’ irresistible flavor is the ranch dressing mixed right into the patty, ensuring every bite is moist and packed with taste.

Tip: For an extra kick, add a pinch of cayenne pepper to the patty mixture.

Ranch Chicken and Broccoli Alfredo

This Ranch Chicken and Broccoli Alfredo is a creamy, dreamy dish that combines the tangy zest of ranch with the rich comfort of Alfredo sauce, all tossed with tender chicken and crisp broccoli.

Ingredients

• 8 oz fettuccine pasta
• 2 cups broccoli florets
• 1 lb chicken breast, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 packet (1 oz) ranch seasoning mix
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the chicken pieces and cook until no longer pink, about 5-7 minutes.
3. Add the broccoli florets to the skillet with the chicken. Cook for an additional 3-4 minutes until the broccoli is bright green and slightly tender.
4. Sprinkle the 1 oz ranch seasoning mix over the chicken and broccoli, stirring to coat evenly.
5. Pour in the 2 cups heavy cream, stirring constantly. Bring to a simmer and let cook for 2-3 minutes until the sauce begins to thicken.
6. Stir in the 1/2 cup grated Parmesan cheese, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Continue to cook for another 2 minutes until the cheese is melted and the sauce is creamy.
7. Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce. Season with salt and pepper to taste.
8. Serve hot, garnished with additional Parmesan cheese if desired.

The magic of this dish lies in the ranch seasoning’s ability to elevate the Alfredo sauce with its herby, tangy notes, creating a flavor profile that’s both familiar and excitingly new.

Tip: For an extra crispy texture, try broiling the chicken for the last 2 minutes of cooking before adding the sauce.

Ranch Chicken Nachos

These Ranch Chicken Nachos are the ultimate crowd-pleaser, combining the creamy tang of ranch with the hearty satisfaction of loaded nachos.

Ingredients

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 1 tbsp olive oil
• 1 packet (1 oz) ranch seasoning mix
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1 bag (13 oz) tortilla chips
• 2 cups shredded cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup sliced green onions
• 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 375°F. In a bowl, mix the shredded chicken with olive oil and 1 tbsp of the ranch seasoning until well coated.
2. In another bowl, combine sour cream, mayonnaise, lime juice, and the remaining ranch seasoning to create the ranch dressing.
3. Spread the tortilla chips on a large baking sheet. Top evenly with the seasoned chicken and shredded cheddar cheese.
4. Bake for 10-12 minutes, or until the cheese is fully melted and bubbly.
5. Drizzle the ranch dressing over the nachos, then sprinkle with diced tomatoes, green onions, and cilantro.

The magic of these nachos lies in the homemade ranch dressing, which adds a fresh, zesty twist to every bite.

Tip: For an extra kick, add a sprinkle of jalapeños or a dash of hot sauce to the ranch dressing before drizzling.

Ranch Chicken Sliders

These Ranch Chicken Sliders are the perfect bite-sized treat for your next gathering, combining juicy chicken with the creamy, tangy flavors of ranch in every bite.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1/2 cup ranch dressing
• 1/2 cup shredded cheddar cheese
• 1/4 cup finely chopped green onions
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 12 slider buns

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with the olive oil.
2. Season the chicken breasts with garlic powder, onion powder, salt, and black pepper, then place them in the prepared baking dish.
3. Bake for 25 minutes or until the chicken is fully cooked. Let it cool slightly, then shred using two forks.
4. In a large bowl, mix the shredded chicken with ranch dressing, cheddar cheese, and green onions until well combined.
5. Spoon the chicken mixture onto the bottom halves of the slider buns, then cover with the top halves.
6. Wrap the sliders in foil and bake for 10 minutes at 375°F until the buns are warm and the cheese is melted.

The magic of these sliders lies in the melty cheese and ranch dressing seeping into the warm buns, creating a irresistibly gooey texture with every bite.

Tip: For an extra crunch, toast the slider buns lightly before assembling.

Ranch Chicken and Corn Chowder

Warm up your evening with this creamy Ranch Chicken and Corn Chowder, a comforting bowl that combines the heartiness of chicken with the sweet pop of corn, all brought together with a hint of ranch seasoning.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon ranch seasoning mix
• 4 cups chicken broth
• 2 cups frozen corn
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add diced chicken, onion, and garlic. Cook until the chicken is no longer pink, about 5 minutes.
2. Season with salt, black pepper, and ranch seasoning mix. Stir to combine.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. Add frozen corn and continue to simmer for another 5 minutes.
5. In a small bowl, whisk together heavy cream and flour until smooth. Stir into the pot and cook until the chowder thickens, about 5 minutes.
6. Garnish with chopped fresh parsley before serving.

The magic of this chowder lies in the ranch seasoning, which adds a depth of flavor that’s both unexpected and utterly addictive.

Tip: For an extra creamy texture, blend half of the chowder before adding the cream and flour mixture.

Ranch Chicken Flatbread

This Ranch Chicken Flatbread is a quick, flavor-packed meal that’s perfect for busy weeknights or casual gatherings.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into thin strips
• 1/2 cup ranch dressing
• 1/4 cup buffalo sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup crumbled blue cheese
• 2 pre-made flatbreads
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped green onions for garnish

Instructions

1. Preheat your oven to 400°F. Brush each flatbread lightly with olive oil and place on a baking sheet.
2. In a bowl, toss the chicken strips with ranch dressing, buffalo sauce, garlic powder, onion powder, salt, and black pepper until well coated.
3. Spread the chicken mixture evenly over the flatbreads, then top with mozzarella and blue cheese.
4. Bake for 15-20 minutes, or until the cheese is bubbly and the edges of the flatbread are golden.
5. Garnish with chopped green onions before serving.

The combination of creamy ranch, spicy buffalo sauce, and tangy blue cheese creates a bold flavor profile that’s irresistibly delicious.

Tip: For an extra crispy crust, place the flatbread directly on the oven rack for the last 5 minutes of baking.

Ranch Chicken Meatballs

These Ranch Chicken Meatballs are a crowd-pleaser, blending the creamy tang of ranch with juicy chicken for a bite-sized treat perfect for any gathering.

Ingredients

• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup ranch dressing, plus more for serving
• 1 large egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, 1/4 cup ranch dressing, egg, garlic powder, onion powder, salt, and black pepper. Mix until just combined.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Drizzle the olive oil over the meatballs and bake for 20 minutes, or until golden and cooked through.
5. Serve warm with additional ranch dressing for dipping.

The secret to these meatballs’ irresistible flavor is the ranch dressing mixed right into the meat, ensuring every bite is packed with that signature creamy, herby taste.

Tip: For an extra crispy exterior, broil the meatballs for the last 2-3 minutes of baking.

Ranch Chicken and Avocado Salad

This Ranch Chicken and Avocado Salad is a creamy, crunchy delight that’s perfect for a quick lunch or a light dinner. Packed with flavors and textures, it’s a crowd-pleaser that comes together in no time.

Ingredients

• 2 cups cooked chicken, shredded
• 1 large avocado, diced
• 1/2 cup ranch dressing
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, diced
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large bowl, combine the shredded chicken, diced avocado, and ranch dressing. Gently mix until everything is evenly coated.
2. Add the red onion, celery, cilantro, lime juice, salt, and black pepper to the bowl. Stir gently to combine all the ingredients without mashing the avocado.
3. Let the salad chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld together.

The creamy avocado and crisp celery create a delightful contrast, while the ranch dressing adds a tangy kick that ties everything together.

Tip: For an extra crunch, serve this salad on a bed of lettuce or with a side of tortilla chips.

Ranch Chicken Pot Pie

Nothing says comfort like a creamy, hearty Ranch Chicken Pot Pie, with its flaky crust and rich filling that’s bursting with flavor. It’s the perfect dish to warm up your dinner table any night of the week.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1/2 cup ranch dressing
• 1/2 cup chicken broth
• 1/4 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 refrigerated pie crust
• 1 tablespoon butter, melted

Instructions

1. Preheat your oven to 375°F. In a large bowl, mix the shredded chicken, frozen mixed vegetables, ranch dressing, chicken broth, all-purpose flour, garlic powder, onion powder, salt, and black pepper until well combined.
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish. Pour the chicken mixture into the crust.
3. Cover the filling with the second pie crust or create a lattice top. Brush the top with melted butter for a golden finish.
4. Bake at 375°F for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

The secret to this pot pie’s irresistible flavor is the ranch dressing, which adds a tangy twist to the classic creamy filling. It’s a simple swap that makes all the difference.

Tip: For an extra crispy crust, place the pie dish on a baking sheet in the oven to ensure even heat distribution.

Ranch Chicken and Bacon Mac and Cheese

Get ready to dive into a bowl of creamy, dreamy Ranch Chicken and Bacon Mac and Cheese that’s packed with flavor and perfect for any weeknight dinner.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded cheddar cheese
• 1 cup cooked chicken, diced
• 4 slices bacon, cooked and crumbled
• 2 tbsp ranch seasoning mix
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a baking dish.
2. Cook the macaroni according to package instructions, then drain and set aside.
3. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
4. Gradually add the milk, whisking constantly until the mixture thickens, about 5 minutes.
5. Stir in the ranch seasoning mix, salt, and pepper. Remove from heat and add the cheddar cheese, stirring until melted.
6. Combine the cheese sauce with the cooked macaroni, chicken, and bacon. Pour into the prepared baking dish.
7. Sprinkle breadcrumbs over the top and bake for 20 minutes, or until bubbly and golden.

The ranch seasoning gives this mac and cheese a tangy twist, while the bacon adds a smoky crunch that’s irresistible.

Tip: For an extra crispy topping, broil the mac and cheese for the last 2 minutes of baking.

Conclusion

We hope this roundup of 20 Delicious Ranch Chicken Recipes inspires your next meal, no matter the occasion! From weeknight dinners to special gatherings, there’s something for everyone. Don’t forget to try your favorites, leave a comment sharing which one you loved, and pin this article on Pinterest to keep these tasty ideas handy. Happy cooking!