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- 1.5 lbs chicken tenders - 1 cup BBQ sauce - 1/2 cup ranch dressing - 1 cup panko breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon black pepper - 1 cup cherry tomatoes, halved - 1 small red onion, thinly sliced - 1 bell pepper, sliced into strips - 1 tablespoon olive oil - Fresh parsley for garnish The first step in making BBQ Ranch Chicken Tenders is gathering your ingredients. I like to keep everything visible so I can work efficiently. Main Ingredients form the base of our dish. You'll need 1.5 lbs of chicken tenders. These cook quickly and stay juicy. For flavor, 1 cup of BBQ sauce and 1/2 cup of ranch dressing will bring the dish to life. Next, we have the Coating Ingredients. The crispy coating is key! Use 1 cup of panko breadcrumbs for crunch. 1 teaspoon each of garlic powder, onion powder, and smoked paprika adds depth. Finally, don't forget 1/2 teaspoon of black pepper for a bit of heat. Now, let’s not forget the Vegetable Ingredients. Fresh veggies make this meal colorful and healthy. Grab 1 cup of cherry tomatoes, 1 small red onion, and 1 bell pepper. Slice them to your liking. A drizzle of 1 tablespoon of olive oil will help them roast nicely. Lastly, have some fresh parsley ready for garnish. With these ingredients in hand, you're set to create a delicious BBQ Ranch Chicken Tenders Sheet-Pan Delight! - Preheat oven to 425°F (220°C) - Line a large sheet pan with parchment paper Start by heating your oven. This step is key for crispy chicken. While it heats, take your sheet pan and line it with parchment paper. This will help with easy cleanup and prevent sticking. - Mix BBQ sauce and ranch dressing - Combine panko breadcrumbs and spices In a mixing bowl, blend your BBQ sauce and ranch dressing. Stir well until smooth. This mix adds a tasty layer to the chicken. In another bowl, mix panko breadcrumbs with garlic powder, onion powder, smoked paprika, and black pepper. This will create a crunchy coating that makes the tenders extra special. - Dip chicken tenders in the BBQ ranch sauce - Roll in the breadcrumb mixture and place on sheet pan Now, take each chicken tender. First, dip it in the BBQ ranch sauce. Make sure it’s well-coated. Next, roll the tender in the breadcrumb mixture. Press lightly so the crumbs stick well. Place each coated tender on the prepared sheet pan, leaving space between them. - Toss cherry tomatoes, red onion, and bell pepper with olive oil - Spread the vegetable mixture around the chicken In the same bowl you used for the sauce, toss the halved cherry tomatoes, sliced red onion, and bell pepper strips with olive oil. This adds flavor to the veggies. Spread this mixture around the chicken on the sheet pan. This way, everything cooks together and shares flavors. - Bake for 20-25 minutes - Check internal temperature of chicken - Allow cooling before serving Place the sheet pan in your preheated oven. Bake for 20-25 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C). The veggies should be tender and slightly caramelized. After baking, take the pan out and let it cool for a few minutes. This helps the juices settle before serving. - How to achieve the perfect crispy coating To get a great crunch, use panko breadcrumbs. They are lighter than regular breadcrumbs. Mix them with garlic powder, onion powder, smoked paprika, and black pepper. This mix adds flavor. Make sure to coat the chicken well in the BBQ ranch sauce first. Press the chicken into the breadcrumbs for more sticking power. - Ensuring chicken is cooked through Use a meat thermometer to check the chicken. It should reach 165°F (74°C) inside. This ensures it’s safe to eat and juicy. If you don't have a thermometer, cut the thickest piece. The meat should be white with no pink inside. - Presentation tips for serving Serve directly from the sheet pan for a laid-back style. You can also plate the chicken and veggies for a fancier touch. Add extra chopped parsley on top to brighten the dish. This gives it a fresh look. - Pairing ideas for sides or dips This dish goes great with coleslaw or a simple green salad. You can also serve it with extra BBQ sauce or ranch dressing for dipping. Corn on the cob or baked potatoes are nice sides too. - Importance of using quality photos Good pictures make food look tasty. Bright, natural light works best. Take photos from different angles to show off the dish. Close-ups highlight the details, like the crispy coating. - Ideas for capturing the final dish Use a clean white plate to make colors pop. Garnish with parsley or some sliced veggies for a splash of color. Capture the dish while it's fresh and hot to show its appeal. {{image_4}} You can switch up the BBQ sauce for a fun twist. Try a spicy BBQ sauce for heat. If you like sweet flavors, use a honey BBQ sauce. You can even make your own BBQ sauce at home for a more personal touch. For the ranch dressing, consider adding herbs like dill or chives. This can change the flavor profile and give it a fresh taste. You could also try a yogurt-based ranch for a lighter option. Feel free to get creative with your veggies. Seasonal vegetables work great in this dish. Try zucchini, asparagus, or carrots for a colorful mix. You can also use broccoli florets or cauliflower for added crunch. Roasting different veggies alongside the chicken makes for a complete meal. Just keep cooking times in mind so everything cooks evenly. If you want to swap out the chicken, there are many options. Tofu is a great choice for a plant-based meal. Simply press it to remove extra moisture and cut it into strips. Fish like salmon or cod can also work well. Just be sure to adjust cooking times. Fish usually cooks faster than chicken, so check for doneness around 15 minutes. This way, you still get that crispy texture you love. Store your BBQ Ranch Chicken Tenders in the fridge for up to four days. Use an airtight container to keep them fresh. Make sure to let the chicken cool before sealing. This helps avoid condensation that can make the chicken soggy. To reheat chicken tenders, use an oven or air fryer. Preheat your oven to 350°F (175°C). Place the tenders on a baking sheet. Bake for about 10-15 minutes. This method keeps them crispy. If you use a microwave, cover them with a damp paper towel. Heat in short bursts to prevent drying out. To freeze leftovers, let the chicken cool completely. Place them in a freezer-safe container or bag. Remove as much air as possible. This prevents freezer burn. You can freeze them for up to three months. When ready to eat, thaw the chicken in the fridge overnight. Reheat as mentioned above for the best taste and texture. You can use many great BBQ sauces. Popular brands include Sweet Baby Ray's and Stubbs. These sauces mix sweet and tangy flavors well. If you want to make your own, mix ketchup, brown sugar, apple cider vinegar, and spices. This gives you control over the taste. Yes, you can prepare this dish ahead of time. Coat the chicken tenders and store them in the fridge. Keep the veggies separate until you bake. This way, they stay fresh. You can also freeze the chicken for later use. Just remember to thaw it before cooking. Cooking chicken tenders takes about 20-25 minutes at 425°F (220°C). Always check the internal temperature. It should reach 165°F (74°C) for safety. If you want them crispy, bake a little longer, but watch closely to avoid burning. Yes, this recipe can be gluten-free. Use gluten-free panko breadcrumbs instead of regular ones. Look for gluten-free BBQ sauce and ranch dressing. Many brands offer these options. Always check the labels to be sure they fit your needs. This blog post shared a simple, tasty recipe for BBQ Ranch Chicken Tenders. I broke down the main ingredients, coating, and vegetable choices. I also included clear steps for cooking and helpful tips for success. You can customize this dish with different sauces or proteins. Store leftovers easily for future meals. Try out this recipe to enjoy a delicious and fun dinner. It’s fast, simple, and packed with flavor. Happy cooking!

BBQ Ranch Chicken Tenders Sheet-Pan

Create a delicious BBQ Ranch Chicken Tenders Sheet-Pan delight that the whole family will love! This easy recipe combines tender chicken, colorful veggies, and a mouthwatering BBQ ranch sauce, all baked on one pan for effortless cleanup. Perfect for a weeknight dinner, join in on the fun and discover how to prepare this tasty dish with just a few simple steps. Click to explore more recipes and elevate your meal game! #BBQRanchChicken #SheetPanDinner #EasyRecipes #FamilyFriendlyMeals
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Ingredients
  

1.5 lbs chicken tenders

1 cup BBQ sauce (your choice of brand)

1/2 cup ranch dressing

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1 tablespoon olive oil

1 cup cherry tomatoes, halved

1 small red onion, thinly sliced

1 bell pepper (any color), sliced into strips

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by preheating your oven to 425°F (220°C). As it heats, line a large sheet pan with parchment paper to facilitate easy cleanup after cooking.

    In a medium mixing bowl, combine the BBQ sauce and ranch dressing, stirring until the mixture is smooth and well blended.

      In a separate bowl, mix together the panko breadcrumbs, garlic powder, onion powder, smoked paprika, and black pepper to create your flavorful crunchy coating.

        Take each chicken tender and dip it first into the BBQ ranch sauce mixture, ensuring it's fully coated. Then, roll it in the breadcrumb mixture, pressing lightly to make sure the breadcrumbs stick well. Arrange the coated tenders neatly on the prepared sheet pan.

          Utilizing the same bowl from the sauce, add the halved cherry tomatoes, sliced red onion, and bell pepper strips. Drizzle the vegetables with olive oil, then toss them gently to ensure they are evenly coated in oil. Spread the veggie mixture around the chicken tenders on the sheet pan.

            Place the sheet pan in the preheated oven and bake for 20-25 minutes. The chicken tenders are done when they are fully cooked, showing an internal temperature of 165°F (74°C), and the vegetables should be tender and slightly caramelized.

              After baking, carefully remove the sheet pan from the oven and allow it to cool for a few minutes. Just before serving, sprinkle freshly chopped parsley over the dish to add a burst of color and freshness.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve directly from the sheet pan for a rustic appeal, or plate the chicken tenders and veggies individually. Add extra chopped parsley as a garnish for a pop of color!