I turned a flaky ranch crust into Ranch Chicken with one unexpected pantry twist that completely changed my approach to quick family meals.
I’m always hunting for quick family dinners and this Flaky Ranch Chicken stopped me in my tracks. Imagine herby ranch dressing mix tucked inside flaky crescent roll dough, layers that surprise you when you bite in.
It looks like something from a fancy cafe but I made it in a weeknight brain fog, which made everyone suspicious in a good way. It gets messy in the best way, people grab a piece and then another, and you can’t really blame them.
I don’t know why I slept on this for so long, but now its a go-to when I want applause with minimal fuss. Ranch Chicken
Ingredients
- Chicken breasts: lean protein, fills you up builds muscle but can dry out if overcooked
- Crescent roll dough: flaky buttery carbs adds richness and texture its not whole grain
- Ranch dressing mix: tangy savory seasoning salty packs herbs and lots of flavor
- Cheddar cheese: melty gives savory sharpness adds fat and calcium high in calories
- Butter: adds golden browning and richness mostly saturated fat small flavor boost
- Olive oil: used for cooking chicken heart healthier fat mild fruity taste
- Parsley: fresh herb bright color and fresh flavor adds vitamin K and freshness
Ingredient Quantities
- 1 1/2 to 2 pounds boneless skinless chicken breasts about 3 medium
- 1 (8 oz) package refrigerated crescent roll dough (8 rolls)
- 1 (1 oz) packet ranch dressing mix
- 1 cup shredded cheddar cheese (or your favorite melty cheese)
- 2 tablespoons melted butter for brushing
- 1 tablespoon olive oil for cooking the chicken
- Salt and freshly ground black pepper to taste
- Optional fresh parsley chopped for garnish
How to Make this
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
2. Trim and cut 1 1/2 to 2 pounds boneless skinless chicken breasts into bite sized pieces or thin strips, then season with salt and freshly ground black pepper.
3. Heat 1 tablespoon olive oil in a skillet over medium high heat, add the chicken and cook until no longer pink and juices run clear, about 6 to 8 minutes depending on piece size; remove from heat and let it cool a minute.
4. Transfer the cooked chicken to a bowl, sprinkle the 1 ounce packet of ranch dressing mix over it and toss to coat evenly, then stir in 1 cup shredded cheddar cheese while the chicken is still a little warm so the cheese begins to melt.
5. Unroll the 8 count refrigerated crescent roll dough and separate into 8 triangles; if the seams are perforated press them gently to seal into full triangles.
6. Spoon an even amount of the chicken and cheese mixture onto the wider end of each triangle (about 2 to 3 tablespoons), then roll up toward the point, tucking and pinching the ends to help seal so filling doesnt ooze out.
7. Place the filled crescents seam side down on the prepared baking sheet, brush the tops with 2 tablespoons melted butter to help them brown and get flaky.
8. Bake in the preheated oven until the crescents are puffed and golden, about 12 to 15 minutes; if your oven runs hot check at 10 minutes.
9. Let them rest a couple minutes before serving so the cheese settles, then sprinkle with chopped fresh parsley if you want, and serve warm.
10. Pro tips: use shredded rotisserie chicken to save time, shred the cooked chicken for easier filling, dont overfill the dough or it will leak, and if you want extra crisp brush with a little more melted butter or an egg wash before baking.
Equipment Needed
1. Oven (preheat to 375°F)
2. Baking sheet and parchment paper or a little oil to grease it
3. Large skillet or frying pan
4. Cutting board
5. Sharp knife
6. Mixing bowl and a spoon or spatula for tossing the chicken and cheese
7. Pastry brush or a spoon to brush melted butter on the crescents
8. Measuring cup for the cheese and measuring spoons for the oil/butter
9. Tongs or a slotted spatula for cooking and transferring the chicken
(Optional: cheese grater if you buy a block instead of pre-shredded)
FAQ
What’s Cooking: Flaky Ranch Chicken Recipe Substitutions and Variations
- Crescent roll dough: swap with 1 sheet frozen puff pastry (thaw and roll a bit), a tube of biscuit dough for a thicker, breadier crust, or large flour tortillas for a quick handheld version.
- Ranch dressing mix: use a quick homemade mix like 2 tsp dried parsley, 1 tsp garlic powder, 1 tsp onion powder and a pinch of salt and pepper, or stir 2 tbsp mayo + 1 tbsp sour cream with those seasonings for a creamy fix.
- Cheddar cheese: use Monterey Jack, mozzarella, Colby or pepper jack if you want a little kick, same amount works fine.
- Olive oil: cook the chicken in avocado oil, vegetable oil, or a little extra melted butter, it’s all ok.
Pro Tips
– Use rotisserie chicken if you want to skip cooking, it’s a total time saver. If you cook your own, shred or slice small so every crescent gets a bit of chicken, and keep the chicken a little warm so the cheese starts to melt into it.
– Don’t overfill the triangles. 2 tablespoons is plenty, otherwise they leak everywhere. Press the seams well and tuck the ends, and if the filling seems watery stir in a teaspoon of cornstarch or squeeze out excess juices so it doesn’t make the dough soggy.
– Work with slightly chilled crescent dough and a light dusting of flour on your board so it rolls easy and doesn’t stick. For extra color brush with melted butter or an egg wash right before baking, but not too much or the bottoms will burn.
– Watch your oven, every oven’s different. Check at 10 minutes if yours runs hot, rotate the pan halfway for even browning, and let them rest a couple minutes after baking so the cheese sets and you don’t burn your mouth.
What's Cooking: Flaky Ranch Chicken Recipe
I turned a flaky ranch crust into Ranch Chicken with one unexpected pantry twist that completely changed my approach to quick family meals.
8
servings
375
kcal
Equipment: 1. Oven (preheat to 375°F)
2. Baking sheet and parchment paper or a little oil to grease it
3. Large skillet or frying pan
4. Cutting board
5. Sharp knife
6. Mixing bowl and a spoon or spatula for tossing the chicken and cheese
7. Pastry brush or a spoon to brush melted butter on the crescents
8. Measuring cup for the cheese and measuring spoons for the oil/butter
9. Tongs or a slotted spatula for cooking and transferring the chicken
(Optional: cheese grater if you buy a block instead of pre-shredded)
Ingredients
-
1 1/2 to 2 pounds boneless skinless chicken breasts about 3 medium
-
1 (8 oz) package refrigerated crescent roll dough (8 rolls)
-
1 (1 oz) packet ranch dressing mix
-
1 cup shredded cheddar cheese (or your favorite melty cheese)
-
2 tablespoons melted butter for brushing
-
1 tablespoon olive oil for cooking the chicken
-
Salt and freshly ground black pepper to taste
-
Optional fresh parsley chopped for garnish
Directions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
- Trim and cut 1 1/2 to 2 pounds boneless skinless chicken breasts into bite sized pieces or thin strips, then season with salt and freshly ground black pepper.
- Heat 1 tablespoon olive oil in a skillet over medium high heat, add the chicken and cook until no longer pink and juices run clear, about 6 to 8 minutes depending on piece size; remove from heat and let it cool a minute.
- Transfer the cooked chicken to a bowl, sprinkle the 1 ounce packet of ranch dressing mix over it and toss to coat evenly, then stir in 1 cup shredded cheddar cheese while the chicken is still a little warm so the cheese begins to melt.
- Unroll the 8 count refrigerated crescent roll dough and separate into 8 triangles; if the seams are perforated press them gently to seal into full triangles.
- Spoon an even amount of the chicken and cheese mixture onto the wider end of each triangle (about 2 to 3 tablespoons), then roll up toward the point, tucking and pinching the ends to help seal so filling doesnt ooze out.
- Place the filled crescents seam side down on the prepared baking sheet, brush the tops with 2 tablespoons melted butter to help them brown and get flaky.
- Bake in the preheated oven until the crescents are puffed and golden, about 12 to 15 minutes; if your oven runs hot check at 10 minutes.
- Let them rest a couple minutes before serving so the cheese settles, then sprinkle with chopped fresh parsley if you want, and serve warm.
- Pro tips: use shredded rotisserie chicken to save time, shred the cooked chicken for easier filling, dont overfill the dough or it will leak, and if you want extra crisp brush with a little more melted butter or an egg wash before baking.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 149g
- Total number of serves: 8
- Calories: 375kcal
- Fat: 18.6g
- Saturated Fat: 7g
- Trans Fat: 0.4g
- Polyunsaturated: 3.8g
- Monounsaturated: 7.5g
- Cholesterol: 107mg
- Sodium: 381mg
- Potassium: 307mg
- Carbohydrates: 13.8g
- Fiber: 0.8g
- Sugar: 2g
- Protein: 36.5g
- Vitamin A: 225IU
- Vitamin C: 0.5mg
- Calcium: 114mg
- Iron: 1.1mg
