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!
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.
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.
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.
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!
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
Nutrition Information
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.
Made this for the first time today and it was a hit. Loved this recipe
I’m so happy to hear you loved it, Kavi!
Hi there! I’m out of sour cream and only have vanilla Greek yogurt. Can I use mayo instead?
I 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!
Van you tell me the net carb count.
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!
I was expecting this to be creamy. It had a gritty texture. I made my own ranch using the Greek yogurt and it was a bit salty with the kosher salt on top of parm cheese and ranch powder. Maybe with a few modifications it might be better for my liking. I loved the idea though so thank you.
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!
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).
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!
Looks amazing, Mark! Thanks so much for sharing!
looks really nice, its a pity all the ads on the page is killing the experience. there are sooooo many of them……
Unfortunately, the ads are what allow me to share these recipes with you all for free. Otherwise, I would have to charge for access to them in order to keep this site up and running! If you’d like to skip straight to the recipe, you can click on the “⬇ Recipe” button on the top right of the screen.
A fun, easy recipe that was enjoyed by our whole family. I substituted a 1/2 cup of Ranch dressing for mayonnaise to bring some creaminess to the recipe (so 1 cup Ranch Dressing and 1/2 cup mayonnaise). In addition, I threw in salt, pepper, parmesan cheese, parsley, and crumbled bacon into the mixture and let it sit in the refrigerator for 6 hours prior to cooking chicken. This thickened the mixture and let the flavors marinate with one another. SO YUMMY!
Those sound like great modifications, Alyzia! Glad you enjoyed it!
Not really a fan. If you think you’d enjoy eating a bowl of Ranch dressing this might be for you.
I am sorry this isn’t quite your taste!