There are many nights that I enjoy getting in the kitchen and preparing an elaborate meal for my family. Other nights, I just need to get something on the table to feed us all as we are going a million miles an hour. On those crazy nights, I turn to one pan or sheet pan meals for easy prep and easy clean.
This meal came from one of those nights. And it was the night before we were going grocery shopping, so food was a bit sparse in the kitchen. I had some chicken thawed but had no clue what I was going to do with it. I started searching around the kitchen and found some bbq sauce and ranch and started to experiment.
Preheat the oven to 375F. In a small mixing bowl, I combined bbq sauce and ranch dressing at about a 3:1 mixture.
Pat the chicken breast dry and place it on a baking sheet. I like to line the sheet with either parchment paper or aluminum foil to make it easy to clean up. Use a pastry brush to coat the chicken with the bbq-ranch sauce. Apply it liberally, then flip the chicken over and cover the other side as well.
Bake the chicken for about 25-45 minutes, depending on how thick the chicken breasts are. We like to fillet our chicken, so they are half the thickness and cook much quicker. Since we were almost out of food, I didn’t have much to go with this, but next time I plan to make some roasted vegetables or potatoes with this, also coated in a little bit of the sauce. I had corn muffin mix, and the boys were so excited to get muffins for dinner!
- 1 cup bbq sauce
- 1/3 cup ranch dressing
- 1 lb chicken breast boneless, skinless
- Preheat oven to 375F
- In a small mixing bowl, combine the bbq sauce and ranch dressing
- Pat the chicken dry and place it on a baking sheet lined with either parchment paper or foil for easy cleanup
- Liberally coat the chicken with the sauce
- Flip chicken and coat the other side
- Bake for about 25-45 minutes, until chicken is cooked through
- Serve warm with roasted vegetables, potatoes, or corn muffins
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