Baked Ranch Chicken with Bacon (Chicken Bacon Ranch) is one of my favorite Chicken Breast Recipes! This Bacon Ranch Chicken is super simple (only FIVE ingredients!), absolutely fool-proof, and has so much flavor. Your baked chicken will come out juicy and tender every single time covered in the easiest and tastiest bacon ranch sauce. Ranch Chicken has never tasted better!
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Ranch Chicken Recipe with Bacon
This Ranch Baked Chicken with Bacon is the type of easy recipe I built this site on. It’s perfect every time, loved by all, and oh so simple!
All hail the Baked Bacon Ranch Chicken! You guys made yourselves loud and clear when I posted our 4 Ingredient Creamy Caesar Chicken.
It quickly rose to one of the most popular recipes on The Cookie Rookie within weeks of when I published. I knew I had to think of some other easy options that were similar but with different flavors, and this Ranch Baked Chicken with Bacon was formed!
Just like the Caesar Chicken and Southwest Baked Chicken, this Bacon Ranch Chicken is a Melt in Your Mouth favorite with only a handful of ingredients and SO much flavor.
You cannot make this wrong…I promise you you’ll look like a 5 star chef with minimal effort! That’s my job.
Ranch Baked Chicken will be your family’s new favorite weeknight meal. This recipe will be requested again and again. I guarantee it!
Baked Ranch Chicken with Bacon
Baked Ranch Chicken with Bacon is a classic and EASY weeknight meal.
I love that this Bacon Ranch Chicken is the type of meal that everyone will love. It’s one of my favorite 30 minute meals! Everyone from my Dad down to my 1 year old son devoured their portions and asked for seconds.
IF there’s any leftover after dinner, it reheats like a dream for lunch the next day or even supper the following night. There’s no way to have a bad day when you know this Ranch Chicken is waiting for you.
I love that so many people have told me they love to make our Creamy Caesar Chicken for dinner parties. It’s fool-proof and so versatile; loved by all.
Don’t tell anyone, but I actually think I prefer this Baked Bacon Ranch Chicken. The flavors are so simple, yet so classic. You’re gonna love it!
Check out our Baked Chicken Guide for more EASY baked chicken recipes!
Serving Suggestions
This baked chicken pairs beautifully with so many side dishes, from a simple Caesar Salad to Easy Roasted Vegetables or Steamed Rice. Here are some other sides we love to serve with this Ranch Chicken:
- Baked Sweet Potato Chips
- Grilled Asparagus
- Perfect Baked Potatoes
- Mandarin Orange Salad
- Garlic Mashed Cauliflower
- Roasted Brussels Sprouts
- Melting Potatoes
- Cheesy Baked Tomatoes
- Avocado Fries
- BLT Pasta Salad
- Twice Baked Potatoes
How long does it take to Bake Ranch Chicken?
It should take about 20-30 minutes for this chicken to be cooked through. You’ll know chicken is done when it’s juices run clear when poked with a sharp knife and it’s no longer pink.
I’m always careful to make sure my chicken is fully cooked, but I also am very careful to not overcook. No one likes dry chicken!!
This recipe is fool-proof because of the sour cream sauce that covers as it cooks. Ranch and sour cream cover the chicken to keep it moist while it cooks. That’s why it’s fool proof! You cannot mess up this recipe.
What is the temperature for cooking chicken in the oven?
We chose to cook this recipe at 375°F. I like that temperature for ensuring the chicken stays tender while it cooks. You’ll see all kinds of variations online, and none are wrong, this is just our preference!
What is the internal temperature for Baked Chicken Breast?
The FDA is very clear that chicken should be cooked to 165°F.I always recommend people buy a quality quick digital meat thermometer to keep in the kitchen.
It’s one of my most used items in the kitchen! I like this one because it actually lists internal temps for different types of meat right on the thermometer, and it’s reasonably priced. WIN!
What kind of Ranch Dressing did you use for this recipe?
I always use a thick and creamy ranch dressing when I make this recipe. You really can’t go wrong with just picking your family’s favorite.
This time we used our own Homemade Ranch Recipe but if you want to use store bought, that’s okay too! Just pick a creamy option and go with it!
Are there any ways to make this healthier?
Yes! Here are a few tips to make this baked chicken recipe healthier:
- Make your own creamy ranch (linked above) to cut calories. Homemade always makes things a little bit better for you.
- Or make a low cal ranch dip by using powdered ranch seasoning and greek yogurt.
- You can also use lite sour cream or even greek yogurt in the sauce.
- If you are really committed to health, you can skip the bacon completely for a delicious ranch chicken recipe. (But of course I recommend you leave the bacon just where it is!)
If you’re craving more Chicken Recipes, we’ve got you covered!
- Chicken Tacos
- Oven Fried Chicken
- Buttermilk Fried Chicken
- Chicken Burgers
- Chicken Parmesan Pasta
- Chicken Nachos
- Whole Grilled Chicken
- Creamy Basil Chicken
- Chicken Pot Pie Casserole
- Spinach Dip Stuffed Chicken
- Easy Chicken Cordon Bleu
- Caprese Chicken
- Butter Baked Chicken and Cream
- Sweet and Sour Russian Chicken
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
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.
- 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.
- In a medium bowl, whisk together Ranch dressing and sour cream. Pour the mixture over the chicken breasts and sprinkle with remaining 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.
- Garnish with diced parsley, if desired.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
This recipe is delicious and KID approved!!!
I didn’t have any sour cream so I subbed in cottage cheese and it tasted AMAZING!!!!
Will definitely make this again!
What a success! Thanks for sharing, Sarah!
Love it! I added fresh mushrooms. I wasn’t sure if it needed to be covered for the first 30 minutes.
Looks delicious!!
Just made this. I used powder ranch and mixed in with sour cream and cheese then spread it on the chicken. Also added extra shredded parm cheese on top when it was done and let it melt. It was amazing
I love the modifications!!
This was delicious and easy to make. It presented beautifully
Thanks for stopping by, Della!
Just made this. Looking for new ideas and this is awesome!! Next time I’m going to make homemade ranch. Thanks for the idea
Let us know how it goes, Vickie!
It looks amazing. I made it today. It smells and taste very good. But I don’t know why there was some liquid around it. I mean it’s sauce was not thick, it was like watery. I don’t know what I did wrong. Thanks
Sometimes it happens. I would recommend letting the mixture set across the chicken in the fridge while you preheat the oven. Sometimes having it sit in a colder environment helps it keep the thicker consistency in the oven.
I will try this tip next time. BTW, we had some leftover and the sauce got thick. I guess bc it stayed in the fridge. Any way, it was very tasty and everybody loved it even my picky eater kids. I sent it to my friends too bc sometimes it’s hard to find a good chicken recipe that everybody likes it. Thanks
I’m not big on cooking or measuring when I do cook. This recipe was a breeze. I was fairly accurate with the ranch and sour cream but just sprinkled the cheese on until I thought it looked good. All eaters thought it was excellent. Used the sauce left over in the pan on the mixed vegetables (peas, corn, carrots and beans) also tasted great. Will more than likely make it again, and again.
That’s great! Honestly, the fewer dishes to clean the better so “eyeballing” is the way to go!
Could this be made with boneless chicken thighs?
You can sure give it a whirl!
Wow! Totally mouth-watering hit with all 7 of us! Even my vegan had to have the sauce on her pasta! I made this dairy-free (for my lactose-intolerant husband) by using a dairy-free homemade ranch dressing and cultured coconut cream in place of sour cream. AMAAAZING!
Thanks for sharing, Julie!!
Is it fresh parmesan or the stuff in the can with green lid?
Whichever you have on hand!