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Baked Ranch Chicken
Tasty baked ranch chicken is sure to become a low carb favorite with its cheesy topping and delicious sauce.
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
Author:
Easy Low Carb
Equipment
2.5 QT Baking Dish
Mixing Bowls
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:
517
kcal
|
Carbohydrates:
8
g
|
Protein:
49
g
|
Fat:
31
g
|
Saturated Fat:
16
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.02
g
|
Cholesterol:
197
mg
|
Sodium:
1259
mg
|
Potassium:
744
mg
|
Sugar:
3
g
|
Vitamin A:
909
IU
|
Vitamin C:
2
mg
|
Calcium:
251
mg
|
Iron:
1
mg