Ingredients
4
4 servings
- •2 pounds skinless, boneless chicken breasts
- •1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)
- •1 cup sliced and drained pepperoncini peppers
- •1/4 cup pepper juice (from jar of peppers)
- •4 tablespoons unsalted butter, sliced
- •1/4 cup water
Instructions
- Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).
- Season chicken with ranch seasoning mix; place in bottom of a medium Dutch oven.
- Add pepperoncini peppers and 1/4 cup reserved pepper juice; top with sliced butter and pour in 1/2 cup water. Cover with a tight fitting lid, and bake in preheated oven until chicken is fork tender, 1 hour to 1 hour 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
- Let stand 5 minutes. Shred chicken using two forks.
Nutritional Facts
Per 4 servings
- Calories: 503
- Carbohydrate: 6g
- Fat: 20g
- Fiber: 1g
- Protein: 72g
- Sugar: 2g
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