Made flavorful with sour cream, garlic, cheese, ranch seasoning and crispy bacon, this chicken ranch recipe combines the best of ALL worlds! I don’t know about you, but I don’t always have time to cook an elaborate meal. On those crazy weeknights with the kids, I want something easy, but also a dish that I know everyone will actually eat. That’s where this easy baked ranch chicken recipe comes into play. It’s easy, mess free, and most importantly – delicious! This ranch chicken recipe is a favorite in my house and a staple in my weeknight dinner routine.
What’s in baked ranch chicken?
Simple, budget-friendly ingredients make this chicken anything but boring!
Ranch Seasoning: Any brand will work! I’ve yet to meet a packet of ranch seasoning that I didn’t like. Bacon: Make sure it’s nice and crispy for the best texture. Cheeses: You’ll need both mozzarella and cheddar cheese for this recipe. If you really want to go the extra mile, consider getting them both freshly shredded.
How to Store and Reheat
Let your leftovers fully cool to room temperature prior to storing in an airtight container in the refrigerator for up to 3 days. You can use your microwave to reheat for just 30 seconds at a time until warmed all the way through. Be careful not to overheat it and dry it out!
Notes and Tips
Blend creamy ingredients first. Be sure to blend your mayo, sour cream, olive oil and ranch seasoning first before adding the cheese. It helps everything to blend evenly. Safely cut the chicken. Place your hand on top of the chicken breast to stabilize it with cutting into the center. Check the cheese. Make sure the cheese starts to bubble around the edges and turn a light golden color before removing from the oven. Double check your chicken. All ovens are different, so make sure the thickest part of your chicken has an internal temperature of 165℉.
How to Make Baked Ranch Chicken Step by Step
Make the ranch mixture: Add 1 cup mayonnaise, 1/4 cup sour cream, garlic, 2 tbsp olive oil and 1 oz ranch seasoning to a medium bowl; stir to combine. Add the cheese and bacon: Stir in ¾ of the bacon, ¾ of the cheddar cheese, ¾ of the mozzarella cheese, and 1/2 chopped onion then set aside. Prepare the chicken: Place one of the chicken breasts onto a plate and cut deep holes into it using a knife, then spread the ranch mixture onto the chicken and push some of it into the holes. Assemble the dish: Sprinkle on the remaining cheddar cheese, mozzarella cheese, and bacon; then loosely cover the pan with aluminum foil. Bake: Bake for 20 minutes then remove the aluminum foil and bake for another 10 minutes, or until the cheese starts to bubble around the edges and turn a light golden color. Let sit for 10 minutes before slicing.
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