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By: Becky Hardin
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Baked ranch chicken with bacon is one of my favorite chicken breast recipes. Made with only about 5 ingredients, this chicken bacon ranch bake is so quick and easy. The ranch dressing makes it super creamy, and the bacon and cheese adds the best flavor. Dinner will be ready in just 30 minutes!
Table of Contents
What’s in this Ranch Chicken recipe
You only need a handful of ingredients to make this oven-baked chicken breast. It’s so creamy and flavorful, but still simple.
- Chicken Breasts: Use skinless, boneless chicken breasts. Pound them to an even thickness, ideally about 1 inch thick.
- Ranch Dressing: I recommend using a creamy ranch dressing. Use your favorite brand, or make homemade ranch dressing.
- Sour Cream: This helps to make the ranch sauce extra thick and creamy.
- Cheese: Grated Parmesan adds the perfect flavor and a bit of cheesiness.
- Bacon Crumbles: This adds savory flavor and texture.
Can I make this creamy baked chicken healthier?
If you want to lighten up this bacon ranch chicken breast, you can switch out some of the ingredients. Instead of using ranch dressing, combine a dry ranch seasoning mix with plain Greek yogurt. It will taste the same, with a thick and creamy texture that works perfectly. You can also use a light sour cream, or just use a bit more yogurt instead.
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How to Store and Reheat Chicken Bacon Ranch
Store leftovers in an airtight container, and keep it in the refrigerator up to 3 days. Reheat in the oven at 350F until the internal temperature reaches 165F.
How to Freeze Baked Chicken Breast
Store chicken breast in a freezer-safe container or resealable bag, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
What to Serve with Creamy Ranch Chicken
This creamy chicken with ranch dressing and bacon makes the best main dish for weeknight dinners. It goes well with any of your favorite side dishes, so you can’t go wrong! I love to serve it with bacon green beans, Air Fryer baked potatoes, Instant Pot scalloped potatoes, or cheesy baked zucchini.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Baked Ranch Chicken with Bacon (Chicken Bacon Ranch)
4.48 from 480 votes
Author: Becky Hardin
Prep: 10 minutes minutes
Cook: 20 minutes minutes
Total: 30 minutes minutes
Serves4
Print Rate
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These creamy ranch chicken breasts with bacon are so quick and easy to make for a delicious family dinner.
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Ingredients
- 4 boneless skinless chicken breasts
- 1½ cups Ranch dressing
- ½ cup sour cream
- 1-1½ cup grated Parmesan cheese divided
- Kosher salt
- Freshly grated black pepper
- 1/4 cup cooked bacon crumbles
- Garnish: diced fresh parsley
Instructions
Heat oven to 375°F and spray an 8 x 11-inch baking dish with cooking spray.
If the breasts are uneven in thickness, pound them to an even 1” thickness using a meat pounder.
4 boneless skinless chicken breasts
Sprinkle both sides of meat with half the grated Parmesan cheese, salt and freshly ground black pepper. Place the chicken in the prepared baking dish.
1-1½ cup grated Parmesan cheese, Kosher salt, Freshly grated black pepper
In a medium bowl, whisk together Ranch dressing and sour cream. Pour the mixture over the chicken breasts and sprinkle with remaining Parmesan cheese.
1½ cups Ranch dressing, ½ cup sour cream, 1-1½ cup grated Parmesan cheese
Bake at 375°F for 20-30 minutes or until a meat thermometer inserted in the thickest part of the breast reads 150°F.
Set oven to broil and broil the breast an additional 2-4 minutes or until the chicken turns golden. It will burn quickly so watch closely.
The chicken is cooked through when the thermometer reads 160°F when inserted in the thickest part of the middle breast.
Remove from the oven and sprinkle with cooked bacon crumbles. Allow the chicken to rest a few minutes before serving.
1/4 cup cooked bacon crumbles
Garnish with diced parsley, if desired.
Garnish: diced fresh parsley
Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Storage: Store leftovers in an airtight container in the fridge up to 3 days, or in the freezer for 2 months.
Nutrition Information
Calories: 943kcal (47%) Carbohydrates: 8g (3%) Protein: 66g (132%) Fat: 70g (108%) Saturated Fat: 19g (119%) Cholesterol: 229mg (76%) Sodium: 1964mg (85%) Potassium: 1015mg (29%) Sugar: 3g (3%) Vitamin A: 605IU (12%) Vitamin C: 6mg (7%) Calcium: 487mg (49%) Iron: 1.9mg (11%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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More Ranch Chicken Recipes We Love
- Crockpot Ranch Chicken
- Crispy Ranch Chicken
- Bacon Ranch Chicken Salad
- Ranch Chicken Pasta Salad
- Cheesy BBQ Ranch Chicken
- Cheddar Bacon Ranch Chicken Tenders
How long does it take to make ranch chicken?
It should take about 20-30 minutes to cook chicken breast in the oven at 375F.
What is the internal temperature for baked chicken breast?
Chicken should always be cooked to an internal temperature of 165F before consuming. Use an instant read meat thermometer to check the temp at the thickest part of the breast.
How do you even out chicken breasts?
Cover the chicken breasts with plastic wrap, then use a meat pounder (or another heavy utensil) to even out the thickest parts of the chicken until everything is roughly even. I recommend pounding them to about 1 inch thick.
Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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114 Comments
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Faith Trout
Posted on 10/1/2023
can I make this with three pieces of chicken?
Reply
Samantha Marceau
Posted on 10/9/2023
Reply to Faith Trout
Absolutely!
Reply
Cheri
Posted on 9/23/2023
“Chef” Hubby made this using all of your basic recipe ingredients and the same amounts for the most part.
He did add Philadelphia Cream Cheese in place.of 3/4 cup of the Ranch dressing to reduce the dominant ranch flavor.
He also used one whole slab (dozen thick sliced) of bacon….mixing 4 crumbled pieces directly into the Ranch/Sour Cream/Cream Cheese mixture. Just before the Broiling period, he completely covered the dish with the remaining 8 pieces of crumbled bacon, a thin layer of White Extra Sharp Cheddar Cheese, freshly grated from a block…and then covered each chicken breast with fresh chopped parsley! GOOD LORD IT WAS AWESOME!
1
Reply
Samantha Marceau
Posted on 9/26/2023
Reply to Cheri
That looks great! Thanks so much for sharing your meal; so glad we could be an inspiration for this delicious dish!
Tabitha
Posted on 6/8/2023
How would I go about reheating the chicken?
Reply
Samantha Marceau
Posted on 6/9/2023
Reply to Tabitha
As per the recipe, reheat in the oven at 350°F until the internal temperature reaches 165°F.
1
Reply
samantha vaughn
Posted on 5/20/2023
why would you expect it to be creamy using greek yogurt? zero dairy fat (= creaminess) in greek yogurt. dairy fat is also what reduces curdling (grittiness).
1
Reply
Kavi
Posted on 5/4/2023
Made this for the first time today and it was a hit. Loved this recipe
Reply
Natasha
Posted on 4/18/2023
Hi there! I’m out of sour cream and only have vanilla Greek yogurt. Can I use mayo instead?
Reply
Samantha Marceau
Posted on 4/18/2023
Reply to Natasha
We think it will work!
Reply
Rose England
Posted on 3/16/2023
Used your recipe as a guide and put my own twist on it. Being a military spouse one has to add their own perspective with what is available. Added hatch green chili on top of chicken, used shredded, sharp cheese. For the sauce use yours recipe, but added my own twist. I added a package of ranch mix, cup of milk, topped it with shredded sharp cheese, and I prefer to bake mine with bacon on top for the flavor.
Last edited 11 months ago by Rose England
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Reply
Samantha Marceau
Posted on 3/16/2023
Reply to Rose England
That looks wonderful, Rose! Thanks so much for sharing what worked for you!
Reply
Kathy Ramirez
Posted on 1/26/2023
Van you tell me the net carb count.
Reply
Samantha Marceau
Posted on 1/30/2023
Reply to Kathy Ramirez
Hi Kathy, if you click on “Nutritional information” at the bottom of the recipe card, it will show you all of the nutrition facts. Total carbs is 8 grams!
Reply
Samantha Marceau
Posted on 1/25/2023
Hi, if you’re noticing grittiness, try adding a tablespoon of flour to the dressing mixture. It helps the dairy to resist curdling in the oven!
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Reply
Mark
Posted on 9/5/2022
One of the few recipes I have tried that actually came out looking almost like the pictures in the article haha!…This came out amazing. I did do a coupkle things different….I used some thinner chicken fryer strips and did sprinkle a little shredded mozzarella on top for the last few minutes and broiled on low…..came out awesome!
Reply
Samantha Marceau
Posted on 9/6/2022
Reply to Mark
Looks amazing, Mark! Thanks so much for sharing!
Reply
