Crispy BBQ Ranch Chicken Tacos are tender, slow-baked shredded chicken piled onto corn tortillas with cheddar, then baked until golden and finished with a tangy ranch-pickle sauce—all made on a single sheet pan without deep frying.
Delivery in as fast as one hour.*
Prices vary by store
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Preheat oven to 325°F (165°C). Place chicken breasts in a baking dish. Sprinkle generously with about 2 tablespoons of the dry ranch seasoning and top with barbecue sauce.
Cover the dish tightly with aluminum foil and bake for about 1 hour, or until the chicken is cooked through and tender.
Remove the chicken from the oven and shred it directly in the baking dish using two forks, mixing it with the sauce. Increase the oven temperature to 400°F (200°C).
Drizzle olive oil onto a large, rimmed baking sheet. Place the corn tortillas on the sheet, flipping to coat both sides in oil.
Bake the tortillas for 3-5 minutes to give them a head start on getting crispy.
Remove the baking sheet from the oven. Top each tortilla with the shredded BBQ ranch chicken, followed by a layer of shredded cheese.
Return the baking sheet to the oven and bake for 8-10 minutes, until the cheese is melted and bubbly and the tortillas are golden and crisp.
While the tacos are baking, prepare the sauce. In a small bowl, combine the sour cream, mayonnaise, the remaining 1 tablespoon of ranch seasoning, and the pickle juice. Stir until smooth.
Once baked, carefully fold the tacos in half. Top with shredded lettuce, a drizzle of the creamy sauce, and chopped pickles before serving.
Store cooled tacos in an airtight container for up to 3 days; reheat on a baking sheet at 350°F for 5–7 minutes until warm and crispy.
sheet pan (13x18 inch standard) · meat thermometer
Yes. Shred and season the chicken up to 2 days ahead, refrigerated. Assemble and bake the tacos the day of serving for best crispness.
Mix 1 tbsp dried parsley, 1 tsp dried dill, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp black pepper, and ¼ tsp salt per tablespoon of seasoning needed.
Bake until the internal temperature reaches 165°F (74°C) at the thickest part using a meat thermometer.
Yes, but they won't crisp up as much. Corn tortillas achieve better texture on the sheet pan due to their starch content.
Place on a baking sheet and warm at 350°F (175°C) for 5–7 minutes until the cheese softens and the tortillas are warm through.
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