Baked Ranch Chicken with Bacon (Chicken Bacon Ranch)

4.50 from 494 votes

These creamy ranch chicken breasts with bacon are so quick and easy to make for a delicious family dinner.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings:

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

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.