Best 6 The Yogurt Shoppe Cafe Ranch Chicken Recipes

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Stand by and prepare to indulge in a culinary journey that will transport your taste buds to a realm of creamy, savory bliss as we embark on a quest to discover the best recipe for "The Yogurt Shoppe Cafe Ranch Chicken." This tantalizing dish has garnered a devoted following among food enthusiasts, captivating hearts with its delectable combination of tender chicken, tangy ranch dressing, and a symphony of herbs and spices. Whether you're a seasoned chef or a novice in the kitchen, this article will guide you through the process of creating this mouthwatering masterpiece in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

YOGURT RANCH



Yogurt Ranch image

Provided by Molly Yeh

Categories     condiment

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 10

1 1/2 cups plain Greek yogurt
Ranch Seasoning, recipe follows
1 teaspoon dried parsley
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon sugar
Freshly ground black pepper

Steps:

  • Add the yogurt and Ranch Seasoning to a bowl and mix until evenly combined. Serve as a dip with vegetables or whatever you like!
  • Add the parsley, salt, garlic powder, onion powder, basil, thyme, sugar and some black pepper to a small jar with a lid. Secure the lid and shake until combined.

PAN-SEARED RANCH CHICKEN



Pan-Seared Ranch Chicken image

In this recipe, America's favorite salad dressing serves double-duty: as a creamy, herbaceous sauce and as a marinade. But don't reach for bottled ranch. Instead, make your own brighter, tangier version using Greek yogurt. Unlike lemon or vinegar-based marinades, which can toughen meat, yogurt tenderizes even the leanest of chicken breasts. When the chicken is seared in a hot pan, the yogurt-mayo coating forms a flavorful, caramelized crust. (It also makes an excellent marinade for fish, pork, shrimp or sturdy vegetables.)

Provided by Ali Slagle

Categories     dinner, easy, quick, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 8

3/4 cup Greek yogurt
1/4 cup mayonnaise
3 tablespoons finely chopped fresh chives, or 1/2 teaspoon dried, plus more for serving
3 tablespoons finely chopped fresh dill or parsley (or 1/2 teaspoon dried), plus more for serving
3/4 teaspoon garlic powder
Kosher salt and black pepper
1 1/2 to 2 pounds boneless, skinless chicken breasts or thighs
2 tablespoons extra-virgin olive oil

Steps:

  • In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer half the ranch to a medium bowl.
  • Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)
  • Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, chicken releases from the pan, and its juices run clear, 4 to 6 minutes per side.
  • If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table, and more herbs as desired.

THE YOGURT SHOPPE CAFE RANCH CHICKEN



The Yogurt Shoppe Cafe Ranch Chicken image

The Yogurt Shoppe Cafe is in Columbus Georgia and was established in 1987. Ranch Chicken is one of the popular items on the menu amongst many other delicious home cooked meals. One of my friends came upon the recipe in a local magazine and was kind enough to share it with me so I just couldn't wait to share it with you. I hope you enjoy it as much as I do.

Provided by Bay Laurel

Categories     Chicken

Time 1h

Yield 6 chicken breasts, 6 serving(s)

Number Of Ingredients 8

4 -6 chicken breasts, boneless skinless
2 cups buttermilk
2 1/2 cups mayonnaise
2 (1 ounce) packages hidden valley ranch dressing mix
1 cup Italian seasoned breadcrumbs
pepper
paprika
parsley

Steps:

  • Preheat oven to 375ยบ.
  • In a large bowl, mix mayonnaise, buttermilk, and ranch with wire wisk until smooth. It should be thicker than salad dressing.
  • Place chicken in a 13 x 9-inch baking dish that has been coated with non-stick spray and cover with mixture.
  • Top with bread crumbs, pepper, paprika, and parsley to taste.
  • put in oven and bake 30-45 minutes.
  • Serve over mashed potatoes or rice.
  • Enjoy.

BREADED RANCH CHICKEN



Breaded Ranch Chicken image

This recipe is from Tammy Landsiedel a fellow Tennyson Lancer and great friend. She says this recipe is "Very Yummy!"

Provided by Kerena

Categories     Chicken Breast

Time 55m

Yield 8 pieces, 8 serving(s)

Number Of Ingredients 5

3/4 cup corn flakes, crushed
3/4 cup parmesan cheese, grated
1 (1 ounce) envelope ranch dressing mix
8 boneless chicken breasts
1/2 cup butter or 1/2 cup margarine, melted

Steps:

  • In a shallow bowl, combine the cornflakes, parmesan cheese and salad dressing mix.
  • Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 9x13 pan.
  • Bake uncovered at 350 degrees for 45 min or until juices run clear.

Nutrition Facts : Calories 401, Fat 27.6, SaturatedFat 12.8, Cholesterol 131.6, Sodium 355, Carbohydrate 2.7, Fiber 0.1, Sugar 0.4, Protein 34.1

YOGURT CHICKEN



Yogurt Chicken image

This is the most tender grilled chicken you'll ever have. The live cultures contained in the yogurt break down the proteins and leave it juicy and tender.

Provided by Steve_G

Categories     Chicken

Time 20m

Yield 1 batch, 4 serving(s)

Number Of Ingredients 7

2 lbs chicken breasts
1 cup plain yogurt (be sure it contains live cultures!)
1/4 cup olive oil
1/2 teaspoon ground black pepper (more or less)
1/2 teaspoon salt (more or less)
1 teaspoon garlic powder (more or less)
1/2 teaspoon sumaq (optional)

Steps:

  • In a small bowl combine all ingredients except chicken-- adjust seasoning to taste (but don't get it too salty), place in a 1 gal zip-lock bag with the chicken.
  • Toss to coat chicken Marinate for 48 hrs, turning over a couple times each day.
  • Grill chicken on a clean, lightly greased grill over medium heat for 5 min a side, or until done.
  • Remove from heat and let it set in a covered bowl for 5-10 minutes before serving.
  • Can also be done under a broiler on a rack.

WENDY'S GARDEN RANCH CHICKEN PITA



Wendy's Garden Ranch Chicken Pita image

Make and share this Wendy's Garden Ranch Chicken Pita recipe from Food.com.

Provided by Timothy H.

Categories     Chicken Breast

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 23

2 chicken breasts, skinned and boned
salt and pepper
6 cups sliced roman lettuce
1/4 cup sliced red cabbage
1/4 cup grated carrot
4 pita breads
4 teaspoons finely grated fresh parmesan cheese
1/2 cup cold water
1/8 teaspoon dry unflavored gelatin
1/3 cup vinegar
2/3 cup oil
1/2 cup finely chopped sweet red pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground pepper
1 pinch parsley flakes
1 pinch oregano
1 pinch thyme
1 pinch basil
1 tablespoon finely grated fresh romano cheese
1 tablespoon finely grated fresh parmesan cheese
2 tablespoons egg substitute

Steps:

  • For the salad dressing, mix together gelatin and cold water. Microwave on 'HIGH' for approximately 2 minutes, until just hard boiling.
  • Mix in vinegar then whip in oil. Mix in finely chopped red sweet pepper, salt, garlic powder, Worcestershire sauce, grossly ground black pepper, parsley flakes, oregano, thyme and basil.
  • Refrigerate for approximately 15 minutes before mixing in grated fresh Romano cheese, grated fresh Parmesan cheese and egg substitute, until thick. Refrigerate overnight to thicken mixture even more.
  • Preheat kitchen barbecue to medium heat. Salt and pepper chicken whites. Grill chicken whites for 5 minutes on each side, until no longer pink inside.
  • Meanwhile, well mix together Roman lettuce slices, red cabbage slices and grated carrot into a large bowl.
  • Remove done chicken whites from grill; dice chicken whites.
  • Heat each pita bread into microwave oven for 20 seconds. Fill the middle of each pita bread length wise, as a taco, with 1 1/2 cups of lettuce mixture.
  • Top lettuce mixture with approximately 1/3 cup chicken dices. Pour 1 tablespoon salad dressing on top chicken dices. Evenly sprinkle with finely grated Fresh Parmesan cheese. Roll, and serve.

Nutrition Facts : Calories 666.8, Fat 45.9, SaturatedFat 8, Cholesterol 53.2, Sodium 652.5, Carbohydrate 37.8, Fiber 2.7, Sugar 2.8, Protein 25

Tips:

  • Use a good quality ranch dressing: The flavor of the dressing is key to this recipe, so be sure to use a brand that you enjoy.
  • Marinate the chicken for at least 30 minutes: This will help the chicken to absorb the flavors of the dressing and cook evenly.
  • Cook the chicken over medium heat: This will help to prevent the chicken from drying out.
  • Use a meat thermometer to ensure that the chicken is cooked through: The internal temperature should reach 165 degrees Fahrenheit.
  • Serve the chicken with your favorite sides: Some popular options include mashed potatoes, roasted vegetables, or a salad.

Conclusion:

This Ranch Chicken recipe is a quick and easy weeknight meal that is sure to please the whole family. The chicken is tender and juicy, and the ranch dressing adds a delicious flavor. Plus, it's a healthy meal that is low in calories and fat. So next time you're looking for a simple and satisfying meal, give this Ranch Chicken recipe a try.

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