Eric's Baked Chicken

Eric's Baked Chicken

16 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 25 m
Recipe by  JUICY1492

“Boneless chicken breasts are smothered in a seasoned Ranch and vegetable mixture.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt 2 tablespoons butter in a skillet over medium heat, and saute the onions and mushrooms until tender. Mix in the wine, and continue cooking about 5 minutes, until heated through.
  3. In a large bowl, mix the Ranch dressing, garlic powder, oregano, Cajun seasoning, and cayenne pepper. Stir the skillet mixture into the bowl. Mix in remaining 2 tablespoons butter, eggs, and crackers.
  4. Dip the chicken breasts in the Ranch dressing mixture to coat. Arrange chicken in a medium baking dish. Cover with the remaining dressing mixture.
  5. Bake 1 hour in the preheated oven, or until chicken is no longer pink and juices run clear.

Share It

Reviews (16)

Rate This Recipe


I wanted to make a decent dinner but I was low on ingredients. I took a quick look around the kitchen, came back and plugged in some ingredients, and up this popped. To be honest, I didn't have mushrooms and I didn't have white wine. I went ahead and just doubled the onions and used red wine instead(I know). When everything was mixed together before baking I was a little worried that my "batter" mixture was like dipping the chicken in oatmeal. However, I shrugged off the texture and gave it a go. I was actually pleasantly surprised. It bakes up like a casserole and is excellent over rice. The chicken came out moist and the sauce was more like a tangy stuffing with all the crushed cracker. One addition made a big difference. Before I put the "casserole" in the oven I crushed half another packet of crackers over the top. At first I thought I made a mistake because these seemed to burn, but in the end it actually added a good crunch.



I made some changes. I can't have spices so I left off the cajun season and ground cayenne pepper. I didn't have any mushrooms so they were left off too. But the chicken came out DELICIOUS. I agree about cutting down on the butter and I would maybe add more cracker crumbs to make it a little crispier. The sauce that it makes is wonderful. My daughter who eats like a bird, had two helpings. I served it with rice.



I fixed Eric's baked chicken last night and my family told me it was the "best" chicken dish they've ever had and that I could fix it again anytime! And to top it off, it was EASY!!

More Reviews

Similar Recipes

Cheddar Baked Chicken

Cheddar Baked Chicken

Baked Lemon Chicken with Mushroom Sauce

Baked Lemon Chicken with Mushroom Sauce

Best Baked Chicken

Best Baked Chicken

Easy Baked Chicken

Easy Baked Chicken

Delicious Baked Chicken Kiev

Delicious Baked Chicken Kiev

Celery Wine Baked Chicken

Celery Wine Baked Chicken


Amount Per Serving (8 total)

  • Calories
  • 720 cal
  • 36%
  • Fat
  • 58.3 g
  • 90%
  • Carbs
  • 14.5 g
  • 5%
  • Protein
  • 29.9 g
  • 60%
  • Cholesterol
  • 186 mg
  • 62%
  • Sodium
  • 1261 mg
  • 50%

Based on a 2,000 calorie diet



previous recipe:

Cheddar Baked Chicken


next recipe:

Baked Lemon Chicken with Mushroom Sauce