Ranch Chicken and Brussels Sprouts Caesar Salad Recipe
One of Jeff’s favorite ways to unwind after a long day at work is spending time in the kitchen. He loves anything and everything that has to do with cooking and one of the things I love most about Jeff’s cooking is that he’s creative and comes up with recipes on the fly. For years now, I have featured my family in stories and on the blog – and Jeff’s recipes have been always a fan favorite. Recently, Marie’s reached out and asked if we would like to create a couple of recipes featuring some of their most popular dressings, and partner on a post together. We were thrilled.
Jeff was OVER THE MOON! For those who don’t know, Jeff is a cyber security nerd by day and never could have dreamt that he would be asked to concoct a fun recipe by one of his staple brands. We have been using Marie’s dressings for years in a multitude of ways.. as a dressing, marinade, dip, and in some of our favorite dishes. So this was right up our alley.
To prepare for a few fun recipes, Jeff and I spent time brainstorming different ideas for something easy yet super tasty. Ranch Chicken immediately popped into both of our minds as it’s a family favorite and Jeff felt that the thick and delicious Creamy Ranch Dressing from Marie’s would be the perfect compliment. He also thought it would be fun to try something new – so we went with a Brussels Sprouts Caesar Salad as a side.
Jeff loved the fresh bread selection.
On Saturday, we headed to our local Farmer’s Market to pick up fresh and organic produce for our dishes. I of course headed immediately to the floral section. If you followed my stories on Saturday I shared the huge selection of fall flowers they were selling. I ended up selecting beautiful sunflowers and zinnias in my favorite autumn colors. Jeff picked up a loaf of fresh bread, Brussels Sprouts, tomatoes, and more items we needed for the week.
Such bold colors.. I was in heaven.
Some of the delicious treats we found at the farmer’s market.
Put together a quick floral arrangement with my Farmers’ Market finds..
Once we got home from the market, Jeff began whipping up his magic.. Before I knew it a delicious warm dinner was created. Jeff has made Ranch Chicken in the past.. but it tasted nothing like this. The chicken was moist, yummy, and full of flavor. We were DYING over this meal and there weren’t any leftovers either.. I can tell you hands down that Marie’s Creamy Ranch Dressing made the difference.
Jeff chopping up Brussels sprouts into small pieces.
As for the side salad, the warm Brussels Sprouts Caesar Salad was the perfect compliment to our chicken. I loved seeing this recipe made for the first time.. it took less than 20 minutes and it’s something that everyone can make last minute on a weeknight. Plus, during the cooler weather, a warm side dish is always welcoming. The best part? The kids won’t even know they are eating Brussels sprouts.. It’s that good! ;)
Jeff plating in his favorite line-up mode
Featuring Marie's Creamy Ranch Dressing
- 12 oz Marie's Creamy Ranch Dressing
- 4 medium Chicken breasts
- 2 cups All-purpose flour
- 4 medium Eggs
- 2 cups Panko bread crumbs
Pre-heat oven to 375 degrees and coat a 9" x 13" baking dish generously with olive oil.
Butterfly the chicken breasts and trim so that each piece is similar in size and shape. This helps to ensure the chicken cooks evenly.
Whisk eggs to a smooth consistency.
Place each of the following ingredients into separate bowls for dredging: Marie's Creamy Ranch Dressing, flour, eggs and bread crumbs.
Dredging and coating the chicken breasts:
1. Start by covering the breast throughly with flour.
2. Dunk in the eggs until well coated.
3. Move it back into the flour, covering completely.
4. Dip the breast in the Marie's Creamy Ranch Dressing rolling several times to ensure a think coating.
5. Put it into the bread crumbs, cover completely and allow to rest for at least 1 min for the crumbs to adhere.
6. Place into the pre-greased baking dish.
Repeat steps 1 through 6 for each chicken breast.
Tip: Leave space between each breast to ensure even toasting of the bread crumbs and shorter cooking time.
Baking and Serving:
Bake 40 - 45 minutes or until throughly cooked. Chicken should be cooked to 165 degrees.
Tip: If the bread crumbs are not toasted as dark as you like, place the fully cooked breasts under your broiler for a few minutes to darken. Note: Be sure to watch the breasts continuously to ensure they don't burn!
Serve hot and don't forget to offer more Marie's Creamy Ranch Dressing on the side!
Featuring Marie's Caesar Dressing
- 3 oz Marie's Caesar Dressing
- 3 cups Chopped Brussels sprouts
- 1/4 cup Crumbled bacon pieces
- 1 oz Olive oil
- 4 Romaine lettuce leaves
- 2 oz Parmesan cheese
Cook and chop 4-6 slices of bacon or you can use pre-cooked and crumbed.
Clean and finely chop Brussels sprouts.
In a medium sized saute pan, over medium-low heat, warm olive oil then add Brussels sprouts and bacon pieces stirring constantly for 4-5 minutes.
Add Marie's Caesar Dressing and continue to stir another 2-3 minutes until the dressing is completely mixed in.
Remove from heat and serve on a Romaine lettuce leaf and top with thin slices of Parmesan cheese.
Don't forget to offer additional Marie's Caesar dressing on the side!
I hope this recipe inspires you as much as it has me.. If you’re looking for something new for lunch or dinner that is quick and easy you’ll have to give Jeff’s Ranch Chicken and Brussels Sprouts Caesar Salad recipe a try. It’s a great Fall and Winter weeknight dish… Easy to make and great for the entire family.
Let us know if you give this recipe a try and what you think of it.. We always love hearing back from all of you!
This recipe was extra delicious because of the Marie’s Dressings we used. Click here to find all of Marie’s dressings in a store near you!
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This post is sponsored by Marie’s Dressing – but all opinions are our own. Thank you for supporting the brands that keep kristywicks.com running.