Breaded Ranch Chicken
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Breaded Ranch Chicken

Breaded Ranch Chicken

with Potato Coins and Green Beans

Everyone's favourite dip – ranch – plays double duty in this satisfying supper! It adds zing to a side of potatoes, and we've also snuck some 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 Time35 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

360 g

Yellow Potato

1 tsp

Garlic Salt

3 tbsp

Sour Cream

(Contains Milk)

4 tbsp


(Contains Egg, Mustard)

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

170 g

Green Beans

½ tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


½ tsp


0.06 tsp


¼ tsp



Nutrition Values

Calories820 kcal
Fat48 g
Saturated Fat11 g
Carbohydrate49 g
Sugar8 g
Dietary Fiber6 g
Protein47 g
Cholesterol160 mg
Sodium1160 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Medium Bowl
Small Bowl
Paper Towel
Large Non-Stick Pan
Parchment Paper


Roast potato coins

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 an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets with 1/2 tsp garlic salt and 1 tbsp oil per sheet.) Season with pepper, then toss to coat. Roast potatoes in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-22 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Make ranch

Add sour cream, mayo, 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. (NOTE: Reserved ranch will be used to coat chicken in step 4.)

Prep chicken

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 chicken with salt and pepper.

Cook chicken

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 evenly over tops of chicken. Top with breadcrumb mixture, pressing down gently to adhere. Roast chicken in the top of the oven, until cooked through, 10-12 min.**

Cook green beans

Meanwhile, 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 green beans are tender-crisp, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl). Cook, stirring often, until butter melts and coats green beans, 1 min. Season with pepper, to taste.

Finish and serve

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