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Baked ranch chicken with bacon is one of my favorite chicken breast recipes. I make it with chicken breasts, ranch dressing, sour cream, Parmesan cheese, and bacon. Just a handful of simple ingredients for a juicy and flavorful dish that comes together in half an hour. It’s one of my favorite weeknight dinners.
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“Recipe was awesome. Great dish that can be prepped ahead of time…The recipe was very good, I would definitely recommend.” -Mariah
Creamy Cheesy Baked Chicken
You only need a handful of ingredients to make this oven-baked chicken breast. It’s so creamy and flavorful, but still simple. My family absolutely loves it, but really, who doesn’t love chicken bacon ranch? It takes me minutes to combine the chicken with the ranch and sour cream sauce, and then I sprinkle it all with Parmesan cheese, and once it’s baked, I cover it with bacon crumbles and parsley. It really doesn’t get any easier than this for a quick and easy weeknight meal. This recipe perfectly feeds my family of 4.
Tips for Beginners
- Lighten it up. If you want to lighten up this recipe, you can swap the ranch dressing for Greek yogurt and add a dry ranch seasoning mix.
- Pound the breasts. If the breasts are uneven in thickness, pound them to an even 1” thickness using a meat pounder.
- Pat the chicken dry. Use a paper towel to pat the chicken dry before sprinkling with the cheese so it sticks to the chicken better.
Baked Ranch Chicken with Bacon (Chicken Bacon Ranch)
Ingredients
- 4 chicken breasts boneless, skinless
- 1½ cups ranch dressing
- ½ cup sour cream
- 1-1½ cups Parmesan cheese grated, divided
- kosher salt
- black pepper freshly grated
- ¼ cup cooked bacon crumbles
- diced fresh parsley optional garnish
Video
Instructions
- Heat oven to 375°F and spray an 8 x 11-inch baking dish with cooking spray.
- Sprinkle both sides of the chicken with half the grated Parmesan cheese, salt, and freshly ground black pepper. Place the chicken in the prepared baking dish.1-1½ cups Parmesan cheese, kosher salt, black pepper, 4 chicken breasts
- In a medium bowl, whisk together ranch dressing and sour cream. Pour the mixture over the chicken breasts and sprinkle with the remaining Parmesan cheese.1½ cups ranch dressing, ½ cup sour cream, 1-1½ cups 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 for 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 breast.
- Remove from the oven and sprinkle with cooked bacon crumbles. Allow the chicken to rest a few minutes before serving.¼ cup cooked bacon crumbles
- Garnish with diced parsley, if desired. Enjoy!diced fresh parsley
Becky’s Tips
- Use Greek yogurt and add a dry ranch seasoning mix for a lightened up version.
- Pound the chicken breasts to an even 1” thickness using a meat pounder so they are all the same size which helps them cook more evenly.
- Make sure the chicken is dry before seasoning it so the seasoning adheres better.
- Store leftovers in an airtight container in the fridge up to 3 days, or in the freezer for 2 months.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Baked Chicken Ranch With Bacon Step by Step
Get the oven going, prepare a baking dish, and season the chicken: Heat the oven to 375°F, spray an 8 x 11-inch baking dish with cooking spray, and sprinkle both sides of 4 chicken breasts with half the grated Parmesan cheese, salt, and freshly ground black pepper. Place the chicken in the baking dish.
Prepare the ranch seasoning: Combine 1½ cups ranch dressing and ½ cup sour cream in a medium bowl.
Pour it over the chicken. Sprinkle the remaining Parmesan cheese over the chicken.
Bake then Broil: Bake the chicken for 20-30 minutes or until a meat thermometer inserted in the thickest part of the breast reads 150°F.
Set the oven to broil and broil the breasts for another 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 into the thickest part of the breast.
Add the bacon: Take the chicken out of the oven and sprinkle ¼ cup cooked bacon crumbles. Let the chicken rest a few minutes before serving.
Garnish and serve: Garnish with diced parsley, if desired. Enjoy!
How to Store
I store leftovers in an airtight container, and keep it in the refrigerator up to 3 days.
Reheat
I reheat in the oven at 350°F until the internal temperature reaches 165°F.
Freeze
Store chicken breast in a freezer-safe container or resealable bag, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
I love to serve it with a side of grilled asparagus and roasted baby potatoes for a well-balanced plate. I’ll serve up a classic green goddess salad to get us started, and we’re all set for a nourishing weeknight meal. This recipe comes together in about 30 minutes or so, making it ideal for those busy days when I need to get something on the dinner table quickly.
More Ranch Chicken Recipes To Try
- This Crispy Ranch Chicken has a crispy, panko-based crust with tender, juicy chicken on the inside.
- Crockpot Ranch Chicken is made with ranch seasoning, chicken, and a creamy sauce to create tender, juicy chicken.
- For these Cheddar Bacon Ranch Chicken Tenders, I coat them in ranch, cheese, and bacon, and then oven-bake them to perfection.
I have made this a few times now because I enjoy it a lot. It’s not labor intensive and tastes amazing. I look forward to making it now because I know I’m in for a treat.
Delicious and so easy to make!
Nicely done Emily!
Is this 943 calories per serving? For one chicken breast?
Hi Brittany, Nutrition information is automatically calculated, so should only be used as an approximation.
My family loves this dish. Anything with Ranch and Parmesan is great! I might add some red pepper flakes next time.
Recipe was awesome. Great dish that can be prepped ahead of time. I used Greek yogurt instead of sour cream and would probably use more yogurt and less ranch dressing next time. The recipe was very good, I would definitely recommend.
Make This!! I marinated the chicken breasts in milk, yes sounds weird, for about an hour and a half, it makes the chicken so tender and juicy! 10/10! This will be in heavy rotation for easy weeknight meals!
can I make this with three pieces of chicken?
Absolutely!
“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!
That looks great! Thanks so much for sharing your meal; so glad we could be an inspiration for this delicious dish!
How would I go about reheating the chicken?
As per the recipe, reheat in the oven at 350°F until the internal temperature reaches 165°F.
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).