Making this dish is simple and quick, and using fat-free dressing reduces calories and stops the chicken from burning.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 skinless, boneless chicken breasts
- 1 cup fat free ranch dressing
- 2 tablespoons chopped garlic
- 1 tablespoon chopped fresh basil
Instructions
- Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze out air and seal bag. Place in refrigerator for 1/2 hour.
- Preheat grill to medium heat.
- Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.
Nutrition Facts
| Calories | 232 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 1 g |
| Sodium | 779 mg |
| Sugars | 4 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
It was a very good recipe. It was even better that I used Siracha ranch instead of regular ranch. For a faster cook, you can substitute chicken tenderloins for the breasts. Just make sure you cook until you have some browning for beat flavor results.
Pretty good and easy if you like ranch dressing. I reserved some marinade to baste the chicken with while grilling.
Absolutely delicious. I did have regular ranch dressing so I used cheddar and bacon ranch dressing and it was great!
Loved it! I dumped the entire marinade bag with the chicken and mix into a casserole dish and baked at 400 for 40 minutes. The chicken was full of flavor and very juicy.
This was pretty good. I did mine under the broiler and they were done in no time.
Light ranch flavor, but the chicken breast was tender and juicy. I added the ranch and garlic, mixed and froze it. Then I yawed and grilled when I was ready.
Family loved it! Tweaked the recipe a little bit by soaking chicken breast for 10 minutes in water (read this somewhere online.. Key to a moist chicken breast!) Then drained the water and added garlic powder, ranch, BBQ sauce, Worcester sauce, franks red, a hint of sweet onion dressing, pepper and salt. Baked in oven at about 410 for 45 minutes – 1hour. Kept the left over sauce to baste the chicken with periodically Mmmmmm! So tender, so savory!
This recipe is delicious! I made a few changes simply out of necessity. I didn’t have any fresh basil on hand so I used parsley flakes and my grill was out of propane so I put the chicken (with all sauce/marinade) in a skillet and covered it and cooked it on medium heat until it was done. The chicken turned out nice and moist and so flavorful! I loved having the extra sauce as well. All of my picky eaters ate this meal so I definitely give it a thumbs up!
Marinated my chicken overnight, so I was expecting more of a burst of flavor. The flavor was light and would have been perfect as an addition to a salad, but on it’s own, it just didn’t have enough oomph to carry it as a main course! Served with Jules Braised Beans from AR and homemade caramelized onion bread. Thank you Trudi for the opportunity to try something new.
My kids kept saying how good it was and that they liked it. That’s a big deal because they are very pickey!
amazing! just used the marinade to season the chicken breast. combined it with whole wheat pasta and made ranch and garlic sauce to pour over the pasta!
Instead of grilling the chicken I baked in the oven, The flavour was different but overall enjoyed. It was so simply and delicious! will defiantly make again.
This wasn’t bad, I just didn’t get much of the ranch flavor. I was really hoping that it would come through more. If I make this one again, I’ll either leave to marinate overnight, or possibly rub with oil and a powedered ranch mix spice pack.
Sorry, but this chicken had almost no ranch flavor. Since cooking this recipe for the last time, I’ve started cutting the chicken in cubes before marinating in regular ranch (so little dressing sticks to the chicken I don’t think using fat free makes much of a difference), then sprinkling the chicken cubes with a ranch seasoning packet after threading them on skewers. The chicken has much more flavor that way.
I’m a vegetarian but I made this for my boyfriend and it turned out great! I’m a fan of quick and easy meals, so I skipped refrigerating the battered chicken and instead of making a mess coating the chicken in a bag I just did it with a baster. 🙂 I used the extra coating to baste the veggie burger I was having!
I would recommend using italian dressing instead of ranch
I goofed and made this 44 hours prior to grilling and it was tremendous! Yummy. I added a little Lawry’s Garlic Salt and Lawry’s Salt while grilling. Perfecto!
I like it! It was easy and very moist!
Just OK. A little dry when cooked on medium heat, but tried it again on low and the result was much better.
Made this for a dinner party and there were no leftovers.
A keeper. Had fresh basil from the garden, crushed the garlic instead of chopping. I used boneless thighs and chicken breast, baked it at 375. When the chicken was cooked I removed it and set it aside, added half a can of chicken broth and a couple of shakes of flour. Served over hot spaghetti with the sauce and we loved it. A great quick recipe for busy nights.