Buttermilk ranch dressing serves as both a marinade and savory sauce in this easy-to-make chicken and potato bake.
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Buttermilk Ranch Dressing, divided
4 bone-in chicken breast s (1-1/2 lb.)
1-1/2 lb. baking potato (about 5), cut into thin wedges
1 large red pepper, cut into strips
1/2 tsp. thyme
1/2 cup frozen peas
1/4 cup KRAFT Shredded Parmesan Cheese, divided
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Let's Make It
Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
Heat oven to 400°F. Drain chicken; discard marinade. Toss potatoes and peppers with remaining dressing in 13x9-inch baking dish sprayed with cooking spray; top with chicken. Sprinkle chicken with thyme; cover.
Bake 30 min. Top with peas and 2 Tbsp. cheese; bake, uncovered, 30 min. or until chicken is done (165ºF). Sprinkle with remaining cheese.
Prepare as directed, adding 1 Tbsp. lemon juice to both the 1/4 cup dressing used as marinade and the remaining 1/4 cup dressing. In addition, sprinkle ingredients in baking dish with 1 minced garlic clove and 1 tsp. dried oregano leaves before the initial 30-min. baking time.
This delicious recipe can also be prepared using boneless skinless chicken breasts. Just prepare as directed, except add the chicken to the vegetables in baking dish along with the peas and 2 Tbsp. cheese.
Serve a mixed green salad tossed with your favorite KRAFT Dressing.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.