This three-ingredient Easy Grilled Ranch Chicken is fuss-free and delicious. Enjoy this flavorful chicken on its own or add it to salads or sandwiches.
This post was originally published in May 2020 and has been updated.
Grilled Ranch Chicken
There's no need to wait until summer to enjoy this ranch-marinated chicken. With an indoor grill pan, you can cook up incredibly juicy and flavorful chicken with ease!
Why you will love this chicken
- Two-ingredient marinade - This grilled chicken couldn't be easier. Just two ingredients (plus chicken) and some marinating time stand between you and a delicious, fuss-free meal. Delicious food doesn't need to be complicated!
- Minimal clean-up - I love grilling because there are always fewer dishes to clean afterward. Marinate the chicken in a zipper-top plastic bag for even less clean-up.
- Extremely versatile - This grilled chicken can be served as a main dish with a variety of sides such as Summer Pasta Salad, Buffalo Potato Salad, or Grilled Fingerling potatoes. This recipe is also perfect for meal prep. Grill a large batch and use it throughout the week in salads, sandwiches, soups, or casseroles. Make Chicken Salad Croissant Sandwiches, Chicken Tortellini Cobb Salad, or Chicken Caesar Pasta Salad.
Ingredients
- Chicken breasts - Use boneless skinless chicken breasts or tenders for this recipe. If using chicken breasts, slice them in half lengthwise to create smaller strips. The smaller pieces cook faster, and the marinade can penetrate the smaller pieces more quickly.
- Italian salad dressing - Italian salad dressing infuses the chicken with tons of flavor and helps to keep the chicken moist while it cooks. For added ease, use bottled dressing. Reach into your pantry for your favorite variety. If you prefer homemade, go for it!
- Ranch seasoning mix - This store-bought packet is loaded with flavor and adds ease to this recipe. Homemade ranch seasoning can also be used.
How to make grilled ranch chicken
Whisk together the salad dressing and ranch seasoning mix. Add it to a plastic zipper-top bag along with the chicken. Seal the bag and massage the chicken to make sure it is evenly coated with the marinade. Refrigerate for up to two hours.
Allow the chicken to come to room temperature before grilling. Preheat a grill pan over medium heat. Grill the chicken for 5-6 minutes per side until the internal temperature reaches 165 degrees. Serve immediately or cool and store in the refrigerator for up to five days.
Grilling tips
- For beautiful grill marks, place the chicken on the hot grill and let it be. Don't attempt to move it. When the chicken is ready to be turned, it will release from the grill.
- If using sauces with high sugar content (such as barbecue sauce), wait to baste the chicken with the sauce until the last few minutes of grilling. Otherwise, the sugars in the sauce will burn.
Ways to use grilled chicken
Grilled chicken works beautifully for meal prep. Make a double batch to use throughout the week.
- Slice and add to salads, like Mexican Cobb Salad
- Use for sandwiches or wraps, like Caprese Chicken Sandwich
- Add to Chicken Taco Salad Bowls
- Use as a topping for make-your-own pizza night
- Make Barbecue Chicken Nachos
- Use in Hot Chicken Salad
- Add to Fettuccine Alfredo with Mushrooms or Pesto Pappardelle
Serving ideas
This ranch chicken goes with just about anything. These are some of my favorite side dishes for serving.
- Easy Creamy Coleslaw
- Greek Lemon Orzo Salad
- Broccoli and Cauliflower Salad
- Ultimate Baked Beans
- Mango Pineapple Salsa
- Corn, Tomato and Avocado Salad
- Roasted Broccolini with Pistachios and Lemon
- Roasted Green Beans with Orange Butter and Crispy Pancetta
Common questions
If you don't have an outdoor grill or an indoor grill pan, a cast-iron skillet works great. The chicken can also be baked in the oven.
The grill temperature should be around 350 degrees. This temperature will cook the chicken evenly without drying it out. The chicken should be cooked until its internal temperature reads 165 degrees on an instant-read thermometer.
Yes, room-temperature meat cooks more evenly and will retain more of its juices. Cold meat will dry out on the outside before the inside is cooked.
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📖 Recipe Card
Easy Grilled Ranch Chicken
EQUIPMENT
Ingredients
- ½ cup Italian salad dressing
- 1 ounce ranch seasoning mix
- 1¼ pounds boneless skinless chicken breasts
Instructions
- Cut each chicken breast in half lengthwise (Note 1). Add to a large zipper-top bag.
- Stir together the Italian dressing and ranch dressing mix. Pour the dressing mix over the chicken. Seal the bag and massage the chicken to ensure it is completely coated with the marinade. Refrigerate for up to two hours.
- Preheat an indoor grill pan (or outdoor grill) over medium heat.
- Cook the chicken over medium heat for 5-6 minutes on each side until the internal temperature reaches 165 degrees. (Note 2)
- Serve immediately or cool and store in an airtight container in the refrigerator for up to five days.
Notes
- Cutting the chicken breasts in half lengthwise creates smaller strips like tenders. These smaller pieces cook faster and more evenly.
- After placing the chicken on the grill, let it be. The chicken will release from the grill when it is ready to be turned.
- If using sauces high in sugar (such as barbecue sauce), wait until the last few minutes of cooking to baste the chicken. Sauces high in sugar burn easily.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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