Full of savory flavor, cheesy baked ranch chicken goes from the oven to the table in 30 minutes.
Tender chicken breasts are oven-baked in a creamy Ranch sauce and topped with bacon bits and a crispy, two-cheese topping.
You are going to love making baked ranch chicken recipe because…
- The fresh and elegant combo of savory chicken and tangy Ranch flavors is heavenly.
- This kid-friendly chicken dinner is great for using what’s on hand or sneaking in leftover veggies to make a new recipe every time.
- This recipe is easy to prep ahead, cover and chill until ready to bake.
Ingredients
Chicken: Boneless, skinless chicken breasts, thighs, or cutlets all work in this recipe. So will shredded chicken, turkey, or leftover chunks of beef or pork.
Sauce: Buy a packet or make your own dry ranch seasoning mix and always have it on hand for low-carb dips and dressings! Room-temperature cream cheese blends easier and faster, so set it out before prepping the rest of the mixture. Greek yogurt can be used instead of sour cream if you like.
Cheese: Mozzarella and parmesan cheese make this dish super tasty.
Variations
Make a zesty buffalo ranch chicken using buffalo sauce and blue cheese instead of mozzarella, if desired. Or, instead of a packet of Ranch dressing mix, try a packet of French Onion dip mix, just be sure it is keto-friendly without excess sugar added.
Cheddar cheese could also be used successfully in this recipe.
How to Make Baked Ranch Chicken
- Place prepared chicken in a casserole dish.
- Combine sauce ingredients and spread over chicken breasts.
- Top with mozzarella, parmesan, and bacon crumbles.
- Bake (recipe below) until the sauce is bubbly.
- Garnish with fresh herbs before serving.
Tips for Success
- For the best results, be sure chicken is evenly pounded so it cooks properly, and always use a meat thermometer to check for doneness.
- Internal temperature of chicken should reach 165°F.
- Bacon should be cooked to extra crispy so it stays crunchy in the sauce (and save the bacon grease for future recipes)!
Serving and Storing Baked Ranch Chicken
- Serve baked Ranch chicken over a bed of zoodles, spinach, kale, or next to roasted veggies like radishes, or a pepper and zucchini medley.
- Keep leftovers in an airtight container in the refrigerator for up to 3 days and reheat portions in the microwave. Freeze chicken and sauce in zippered bags for up to one month. Once thawed, whisk sauce with a little milk on medium heat until it’s creamy.
Sides for Ranch Chicken
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Baked Ranch Chicken
Equipment
Ingredients
- 4 boneless skinless chicken breasts 5-6 ounces each
- salt and pepper to taste
- 4 ounces cream cheese softened
- 1 ounce ranch seasoning 1 packet
- ¾ cup sour cream
- ¼ cup cooked and crumbled bacon 4 slices
- 1 cup shredded mozzarella cheese divided
- 2 tablespoons parmesan
- fresh chopped parsley or dill for serving, optional
Instructions
- Preheat oven to 375℉.
- Pound chicken breasts to an even ¾" thickness. Season with salt and pepper. Place in a single layer in a 2.5 QT casserole dish.
- In a bowl, combine softened cream cheese, sour cream, ranch seasoning, and ½ cup of mozzarella cheese using a hand mixer. Spread over chicken breasts.
- Sprinkle the remaining mozzarella, parmesan, and bacon crumbles over the chicken.
- Bake for 25-30 minutes until the sauce is bubbly and the chicken reaches 165℉ at the thickest part. Serve topped with fresh chopped herbs.
Notes
- Larger chicken breasts will take longer to cook.
- Pound chicken to an even thickness for they cook at the same rate.
- Be sure the internal temperature of chicken reaches 165°F for safe consumption.
- Cook bacon extra crispy so it stays crunchy in the sauce.
- Refrigerate leftovers in an airtight container for up to 3 days and reheat portions in the microwave.
- Freeze in zippered bags for up to one month.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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