Baked Ranch Chicken
Tasty baked ranch chicken is sure to become a low carb favorite with its cheesy topping and delicious sauce.
Servings: 4
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
Calories: 517kcal | Carbohydrates: 8g | Protein: 49g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 197mg | Sodium: 1259mg | Potassium: 744mg | Sugar: 3g | Vitamin A: 909IU | Vitamin C: 2mg | Calcium: 251mg | Iron: 1mg