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.
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
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!
Video
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.
Very tasty and creamy. Parked it with steamed broccoli and roasted red potatoes n onion. Will definitely make again
Looks amazing, Jessie!
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!!