Baked Ranch Chicken Recipe

4.48 from 78 votes

These baked ranch chicken breasts are a crowd-pleaser, smothered in a creamy ranch sauce and topped with plenty of crispy bacon and gooey melted cheese. An easy, one-pan meal that’s perfect for busy weeknights!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Servings: people

Calories: 1106kcal

Author: Becky Hardin

Equipment

9x13-inch Baking Dish

Ingredients

1 cup mayonnaise
¼ cup sour cream *
2 cloves garlic finely minced
2 tablespoons olive oil
1 ounce ranch seasoning 1 packet
6 slices bacon cooked and crumbled
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
½ onion diced
4 boneless, skinless chicken breasts **

Instructions

Preheat the oven to 400℉ and spray a 9x13-inch baking dish or casserole dish with nonstick spray and set aside.
Add the mayonnaise, sour cream, garlic, olive oil, and ranch seasoning to a medium bowl; stir well to combine.
1 cup mayonnaise, ¼ cup sour cream, 2 cloves garlic, 2 tablespoons olive oil, 1 ounce ranch seasoning
Stir in ¾ of the bacon crumbles, ¾ cup of cheddar cheese, ¾ cup of mozzarella cheese, and all of the onion then set aside.
6 slices bacon, 1 cup shredded cheddar cheese, 1 cup shredded mozzarella cheese, ½ onion
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.
4 boneless, skinless chicken breasts
Place the chicken breast into the baking pan and repeat the process with the remaining chicken breasts and ranch mix.
Sprinkle on the remaining ¼ cup of cheddar cheese, ¼ cup of mozzarella cheese, and bacon; then loosely cover the pan with aluminum foil.
1 cup shredded cheddar cheese, 1 cup shredded mozzarella cheese, 6 slices bacon
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 the chicken rest for 10 minutes before serving with freshly chopped chives and additional bacon for garnish if desired.

Video

Notes

*For a healthier swap, use plain Greek yogurt.

**You can use boneless, skinless chicken thighs if you prefer, although the sauce may turn out a bit greasier due to the extra fat.

Tips:

Pat the chicken breasts dry to make them easier to work with and to help the seasonings stick better.
Place your hand on top of the chicken breast to stabilize it while cutting into the center.
Be careful not to cut all the way through to the bottom of the breast. If you do, the cheese and mayo will leak out onto the pan and burn before the chicken is done.
Be sure to blend your mayo, sour cream, olive oil and ranch seasoning first before adding the cheese. It helps everything to blend evenly.
For softer, less sharp onions, briefly sauté them in a pan for 3-5 minutes, or until translucent, before stirring them into the ranch mix.
Do not add extra salt to the chicken before topping it. If you want more flavor, add cracked black pepper, but let the ranch seasoning do the heavy lifting for the salt.
Make sure the cheese starts to bubble around the edges and turn a light golden color before removing the dish from the oven.
All ovens are different, so make sure the thickest part of your chicken has an internal temperature of 165℉.

To Use Ranch Dressing: Use approx. ¾-1 cup of bottled ranch dressing in place of the ranch packet, mayonnaise, and sour cream. This will be saucier, with a less intense ranch flavor.

Crockpot Method: Place the chicken and onions in the crockpot, spread the combined mayo, sour cream, garlic, and ranch seasoning on top (skip the olive oil), and cook on LOW for 3-4 hours. Stir in the cheese and bacon during the last 20 minutes so they melt perfectly without becoming greasy.

Make-Ahead: You can prepare the chicken up to 24 hours in advance. Cover the dish tightly with plastic wrap or a lid and keep it in the refrigerator. Take it out of the fridge 20-30 minutes before you plan to bake.

Storage: Store baked ranch chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition