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 while keeping the chicken breast moist, and the bacon and cheese adds the best flavor. This is one of my go-to quick dinner recipes.
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. My family absolutely loves this chicken, but really who doesn’t love chicken bacon ranch.
- 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.
Variations
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.
How to Store and Reheat
I store leftovers in an airtight container, and keep it in the refrigerator up to 3 days. I reheat in the oven at 350F until the internal temperature reaches 165F.
How to 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.
What to Serve with Creamy Ranch Chicken
I find that 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.
5-Star Review
“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.” – Mark
Baked Ranch Chicken with Bacon (Chicken Bacon Ranch)
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!
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
More Ranch Chicken Recipes We Love
- Crockpot Ranch Chicken
- Chicken Bacon Ranch Pasta
- Crispy Ranch Chicken
- Bacon Ranch Chicken Salad
- Ranch Chicken Pasta Salad
- Cheesy BBQ Ranch Chicken
- Cheddar Bacon Ranch Chicken Tenders
It should take about 20-30 minutes to cook chicken breast in the oven at 375F.
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.
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.
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).
Made this for the first time today and it was a hit. Loved this recipe
Hi there! I’m out of sour cream and only have vanilla Greek yogurt. Can I use mayo instead?
We think it will work!
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.
That looks wonderful, Rose! Thanks so much for sharing what worked for you!