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Baked Greek Yogurt Ranch Chicken Nuggets


  • 3 Chicken Breasts
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 Package of Hidden Valley Ranch Greek Yogurt Salad Dressing Mix
  • 3 Tbsp 2% milk
  • 1 1/3 cups Nonfat Plain Greek Yogurt
  • 1 cup Breadcrumbs
  • 1 cup Panko
  • 1 tsp basil
  • 1 tsp garlic powder
  • 1/2 tsp onion powder


  • Preheat Oven to 400 degrees F.
  • Cut chicken into 1 1/2 inch sized pieces.
  • In a large Ziplock bag, add flour, salt and pepper.
  • In a small bowl, combine Hidden Valley Ranch Greek Yogurt Salad Dressing Mix, milk, and Greek yogurt. In another bowl, reserve half of the salad dressing mixture for dipping.
  • In a medium bowl, combine breadcrumbs, panko, basil, garlic powder and onion powder.
  • Place the chicken in the flour-filled ziplock bag and toss to coat.
  • Dip individual pieces into the yogurt mixture. You want a thin layer of yogurt, so remove excess with hands.
  • Coat chicken in the breadcrumb mixture. Set completely coated pieces of chicken on a lightly greased cookie sheet or jelly roll pan.
  • Continue coating chicken until all chicken is prepared.
  • Bake in a single layer for 20 minutes, turning once after 10 minutes of baking.