This is a spontaneous creation of mine. If you like Reese’s®, you will enjoy this dish since it tastes exactly like a peanut butter cup. Using sugar-free pudding and fat-free cool whip, you can even make this dish relatively low in fat.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 cup Italian-seasoned bread crumbs
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
- 1 egg
- ¼ cup prepared ranch dressing
- 1 pound skinless, boneless chicken breasts, cut into 1-inch cubes
- ¼ cup ranch dressing
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease an 11×7-inch baking dish.
- Combine bread crumbs, Parmesan cheese, salt, black pepper, and garlic powder in a shallow bowl. Beat egg and 1/4 cup ranch dressing in another shallow bowl; toss chicken in egg mixture until coated. Press chicken into bread crumb mixture and transfer to prepared baking dish.
- Bake in preheated oven until chicken is no long pink in the center and juices run clear, 12 to 15 minutes. Serve with remaining 1/4 cup dressing as dipping sauce.
Nutrition Facts
| Calories | 450 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 2 g |
| Protein | 34 g |
| Saturated Fat | 6 g |
| Sodium | 1332 mg |
| Sugars | 3 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
I used whole chicken tenders on a rack over the baking sheet to allow them to crisp up more evenly. It’s a good base recipe but I thought it all could use more seasoning as I found it a bit bland. Next time I’ll maybe use more garlic powder/onion powder etc in the flour to jazz it up a bit.
Very good flavor but they were not crispy. Not sure if I just needed to cook them more although then the chicken would’ve been over cooked. Next time I think I’ll try a higher temperature.
Made exact to recipe. Flavor was good but coating did not stick well when chicken pieces were turned. (I cooked on baking sheet covered with tin-foil – next time will spray the foil with cooking spray). Also needed to cook longer than stated.
great recipe also made half with Frank’s hot ranch mix and awesome hotter taste.
It was ok. Good for a fast, easy meal
I used the whole chicken breast. Bake 30-40 minutes.
LOVED THIS. Try using chicken strips instead of bites.
Definitely a keeper! Rather than doing nuggets or strips, I halved a breast lengthwise then pounded the halves thin. Baked the halves for 30 minutes. Very good and easy, which is a must for our weeknight dinners.
Left the recipe for my husband and kids to make. I had them cold. Still good but the coating was way to thick for me. But I’m sure that is just technique. I wonder if half panko would help that? Def make again
I made a batch of 40 and ate them all in one sitting, I fell into a coma one star.
It tasted more like “Shake-n-Bake”. I thought this recipe sounded great and maybe for kids it would have been fine. I will try it once more but, I will consider frying the chicken so the coating sticks better.
YUM! Great kid food! After I made 3/4 of it per recipe, I added cayenne pepper to the egg/ranch for my husband. He’s not a huge nugget fan, but he liked these.
Made it exactly as written. 8/9 family members approved! (The 9th is too little to eat it yet!) DEFINITELY going in the recipe book!
I used Pancho bread crumbs too. really easy to make. so easy make, good for picky eaters.
I made these for lunch for my daughter. They were so delicious. I couldn’t stop eating them and we had left overs for the next day. 5 star for sure
Absolutely amazing! Super easy to make and extremely flavorful! A true delight for ranch lovers all over!
Used four skinned thighs, used Ken’s Caesar dressing instead of ranch. Added onion and herb Mrs. Dash. Dredged chicken in seasoned flour first. Preheated pan with oil for about 5 minutes. Baked for 35 minutes turning halfway through.
IM NEVER BUYING CHICKEN NUGGETS AGAIN! I LOVE YOU! I also love this website. I had leftover ranch from a veggie platter and chicken, so I put those two ingredients into this site and this recipe popped up! This was easy, cheap, and deliciously moist. The cooking time was perfect. I wouldn’t change a thing! Thank you, this will be used ALOT in the future!
The kids helped me make this and I’m pretty sure they are convinced these are the best chicken nuggets ever! We used Italian Panko Bread crumbs, which were perfect and we were out of parmasean, but didn’t feel like we missed it. They were so tender and moist.
I made these for my two grandkids and they loved them. My grandson said they were better than the fast food nuggets he always gets. They asked me to make them all the time. I didn’t have Italian bread crumbs so I just used plain. They were still great!
Very good. I fried them instead of baking them because I was short on time.