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Garlic Ranch Chicken

Garlic Ranch Chicken

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Trudi Davidoff

This is very easy and fast to make; using fat free dressing keeps the calories down and helps prevent the chicken from burning.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 779 mg
  • 31%

Based on a 2,000 calorie diet


  1. 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.
  2. Preheat grill to medium heat.
  3. Grill chicken breasts for 6 to 8 minutes on each side, turning occasionally, until juices run clear when pierced with a fork.
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Lowfat and delicious! I use light ranch dressing and rosemary instead of basil plus a little salt and cracked black pepper. I also add a little olive oil to tenderize the chicken and reserved 1/4 of the marinade to baste the chicken with while grilling. I cut the chicken into cubes for kabobs and put everthing into a ziploc bag to marinate for a few hours. Very moist!


***WOW*** My family LOVES this recipe! I've been using Allrecipes for well over a year, and I just joined so I can finally rate this recipe! I've used this SO many times, and it is the BEST! I use regular Ranch dressing (not non-fat), more fresh basil,(about 1/2 cup chopped),and fresh ground pepper to taste. I also pound the chicken first, then marinate. The longer the better, sometimes overnite, but a few hours works as well. It is fork tender, cooks quickly, and does not get any easier than this. TRY IT!! For those that thought it was bland (?) try a pinch of cayenne possibly. :-)


Very easy to prepare. I was not overly impressed with the taste so I don't think I will make it again.