Entrees · Recipes

Crunchy Ranch Chicken with Lemon Cream Sauce

This is number one on my list of favorite dinners to cook. It’s easy, quick, and you can usually throw it together with stuff you already have on hand. I cannot stress the immense yumminess that is this dish.

You Will Need:

  • 1 packet dry ranch salad dressing & seasoning mix (e.g., Hidden Valley)
  • 1 cup mayonnaise
  • ¾ cup Italian breadcrumbs
  • 4 boneless, skinless chicken breast halves (thin)
  • 4 ounces cream cheese
  • 2 tbs. olive oil
  • 1/2 packet dry Italian dressing mix
  • 1/2 cup white wine
  • 1 lemon, juiced
  • 1/4 cup chopped parsley


  1. Preheat the oven to 400°F.
  2. In a bowl, add the mayonnaise and Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix and stir until well blended.
  3. In a shallow bowl or plate, place the bread crumbs. Dip each breast in the dressing mixture turning on all sides until well-coated, Shake off any excess dressing. Lay the chicken in the bread crumbs and turn until evenly coated.
  4. Arrange the chicken on a pan. Bake for 20 to 25 minutes until an internal temperature of 165°F or until juices run clear.
  5. While the chicken is baking, warm cream cheese, oil, white wine, and lemon juice in a saucepan over low heat. Stir in dry Italian seasoning.
  6. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.
  7.  To serve, pour sauce over chicken and garnish with parsley.

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