Garlic Parmesan Ranch Chicken With Potatoes Recipes

PARMESAN-RANCH CHICKEN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine Italian bread crumbs, panko bread crumbs, Parmesan cheese, seasoning salt, pepper, and garlic powder in a bowl.
• Combine spicy ranch dressing and buttermilk ranch dressing in a separate bowl. Dip chicken into dressing until both sides are coated, then coat in bread crumb mixture. Place chicken in a single layer on the prepared baking sheet, leaving space between pieces. Lightly drizzle chicken with melted butter.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GARLIC PARMESAN RANCH CHICKEN WITH POTATOES

Steps:

• Preheat the oven to 400°F.
• In a large bowl add the chicken thighs, garlic and olive oil. Season the chicken with the salt, pepper and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Toss to evenly coat the chicken and remove to one side of a baking sheet.
• For the Vegetables: In a separate large bowl add the potatoes and broccoli rabe. Drizzle with olive oil and season with salt, pepper and red chili flakes. Toss to combine and place on the other side of the baking sheet.
• Roast for 25-30 minutes, until the chicken is golden brown and a meat thermometer registers 165°F. Be sure to flip the vegetables half way through roasting.
• Remove from the oven. Toss the potatoes and broccoli rabe with parmesan and serve alongside the chicken with a squeeze of lemon juice to finish. Tip: Serve any leftover chicken on top of a bed of greens or as a topper to your favorite pizza.

PARMESAN RANCH CHICKEN AND POTATO BAKE

Steps:

• Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
• Heat oven to 400°F. Drain chicken; discard marinade. Toss potatoes and peppers with remaining dressing in 13x9-inch baking dish sprayed with cooking spray; top with chicken. Sprinkle chicken with thyme; cover.
• Bake 30 min. Top with peas and 2 Tbsp. cheese; bake, uncovered, 30 min. or until chicken is done (165ºF). Sprinkle with remaining cheese.

INSTANT POT PARMESAN RANCH CHICKEN AND POTATOES

Steps:

• Add chicken and potatoes to Instant Pot and drizzle with olive oil. Toss chicken and potatoes until they are coated with oil.
• In a small bowl, mix together salt, pepper, garlic powder, thyme, basil, oregano, and half of the dry ranch dressing mix. Sprinkle seasonings over chicken and potatoes, then toss gently to coat.
• Pour chicken broth into the Instant Pot (try to pour it to the sides of the chicken and potatoes so that you don't rinse off the seasonings).
• Place the lid on top of the Instant Pot and set the valve on top to sealing. Press the "MANUAL" button and set the timer for 16 minutes.
• Remember that it will take 10-15 minutes for the Instant Pot to come to pressure, so be sure to plan accordingly!
• When the Instant Pot is finished cooking, do a "quick release" of the pressure. Remove the chicken and potatoes to a large bowl or serving platter.
• In another small bowl, mix together remaining ranch dressing mix, Parmesan cheese, and melted butter. Drizzle butter/seasoning mix over the chicken and serve.