Breaded Ranch Chicken

Breaded Ranch Chicken

with Potato Coins and Green Beans

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Everyone's favourite dip, ranch, plays double duty in this satisfying supper! We've snuck some of the flavourful ranch under the breadcrumb topping for the chicken!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

360 g

Yellow Potato

1 tsp

Garlic Salt

3 tbsp

Sour Cream


7 g


4 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

¼ cup

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé)

170 g

Green Beans

½ tbsp

White Wine Vinegar


Not included in your delivery

1 tbsp

Unsalted Butter*


2 tbsp


½ tsp


0.06 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat50 g
Saturated Fat12 g
Carbohydrate48 g
Sugar7 g
Dietary Fiber6 g
Protein48 g
Cholesterol165 mg
Sodium1180 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Medium Bowl
Small Bowl
Paper Towel
Large Non-Stick Pan
Parchment Paper
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch rounds. Add potatoes, 1/2 tsp garlic salt and 1 tbsp oil to a baking sheet. Season with pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets with 1/2 tsp garlic salt and 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and the bottom of the oven, rotating sheets halfway through.)


Thinly slice chives. Add sour cream, mayo, half the chives, half the vinegar (use all for 4 ppl), 1/2 tsp sugar and 1/4 tsp garlic salt (dbl both for 4 ppl) to a medium bowl. Season with pepper, then stir to combine. Reserve 2 tbsp ranch (dbl for 4 ppl) in a small bowl and set aside (this will be used to coat chicken in step 4).


Combine breadcrumbs and 1/2 tbsp oil (dbl for 4 ppl) in another small bowl. Pat chicken dry with paper towels. Carefully slice each chicken breast in half, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl.) Season with salt and pepper.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to a parchment-lined baking sheet. Spread reserved ranch (in the small bowl) evenly over tops of chicken. Divide breadcrumb mixture over tops of chicken, pressing gently to adhere. Roast chicken in the top of the oven until cooked through, 10-12 min.


While chicken roasts, trim, then halve green beans. Heat the same pan over medium. When hot, add green beans, remaining garlic salt and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Add remaining chives and 1 tbsp butter (dbl for 4 ppl). Cook, stirring often, until butter melts, 1 min. Season with pepper.


Thinly slice chicken. Divide chicken, potatoes and green beans between plates. Serve remaining ranch on the side for dipping.