Chicken with Ranch is my favorite. It’s great to dip in. I dipped it in Ranch for four days straight, and it was BOMB! Chicken with Ranch is awesome to dip in. You should try some of the ranch dip chicken because it’s awesome to dip in ranch. Chicken with Ranch has improved my life a lot. You should try some of the ranch chicken because it’s awesome to dip.
Baked Ranch Chicken with Bacon (Chicken Bacon Ranch)
Baked Ranch Chicken with Bacon (Chicken Bacon Ranch) is one of my favorite Chicken Breast Recipes! This Bacon Ranch Chicken is super simple (only FIVE ingredients!), absolutely fool-proof, and has so much flavor. Your baked chicken will come out juicy and tender every single time covered in the easiest and tastiest bacon ranch sauce. Ranch Chicken has never tasted better!
Ranch Chicken Recipe with Bacon
This Ranch Baked Chicken with Bacon is the type of easy recipe I built this site on. It’s perfect every time, loved by all, and oh so simple!
All hail the Baked Bacon Ranch Chicken! You guys made yourselves loud and clear when I posted our 4 Ingredient Creamy Caesar Chicken.
It quickly rose to one of the most popular recipes on The Cookie Rookie within weeks of when I published. I knew I had to think of some other easy options that were similar but with different flavors, and this Ranch Baked Chicken with Bacon was formed!
Just like the Caesar Chicken and Southwest Baked Chicken, this Bacon Ranch Chicken is a Melt in Your Mouth favorite with only a handful of ingredients and SO much flavor.
You cannot make this wrong…I promise you you’ll look like a 5 star chef with minimal effort! That’s my job.
Ranch Baked Chicken will be your family’s new favorite weeknight meal. This recipe will be requested again and again. I guarantee it!
- Pin this recipe for later!
Baked Ranch Chicken with Bacon
Baked Ranch Chicken with Bacon is a classic and EASY weeknight meal.
I love that this Bacon Ranch Chicken is the type of meal that everyone will love. It’s one of my favorite 30 minute meals! Everyone from my Dad down to my 1 year old son devoured their portions and asked for seconds.
IF there’s any leftover after dinner, it reheats like a dream for lunch the next day or even supper the following night. There’s no way to have a bad day when you know this Ranch Chicken is waiting for you.
I love that so many people have told me they love to make our Creamy Caesar Chicken for dinner parties. It’s fool-proof and so versatile; loved by all.
Don’t tell anyone, but I actually think I prefer this Baked Bacon Ranch Chicken. The flavors are so simple, yet so classic. You’re gonna love it!
How long does it take to Bake Ranch Chicken?
It should take about 20-30 minutes for this chicken to be cooked through. You’ll know chicken is done when it’s juices run clear when poked with a sharp knife and it’s no longer pink.
I’m always careful to make sure my chicken is fully cooked, but I also am very careful to not overcook. No one likes dry chicken!!
This recipe is fool-proof because of the sour cream sauce that covers as it cooks. Ranch and sour cream cover the chicken to keep it moist while it cooks. That’s why it’s fool proof! You cannot mess up this recipe.
What is the temperature for cooking chicken in the oven?
We chose to cook this recipe at 375°F. I like that temperature for ensuring the chicken stays tender while it cooks. You’ll see all kinds of variations online, and none are wrong, this is just our preference!
What is the internal temperature for Baked Chicken Breast?
The FDA is very clear that chicken should be cooked to 165°F.I always recommend people buy a quality quick digital meat thermometer to keep in the kitchen.
It’s one of my most used items in the kitchen! I like this one because it actually lists internal temps for different types of meat right on the thermometer, and it’s reasonably priced. WIN!
What kind of Ranch Dressing did you use for this recipe?
I always use a thick and creamy ranch dressing when I make this recipe. You really can’t go wrong with just picking your family’s favorite.
This time we used our own Homemade Ranch Recipe but if you want to use store bought, that’s okay too! Just pick a creamy option and go with it!
Are there any ways to make this healthier?
Yes! Here are a few tips to make this baked chicken recipe healthier:
- Make your own creamy ranch (linked above) to cut calories. Homemade always makes things a little bit better for you.
- Or make a low cal ranch dip by using powdered ranch seasoning and greek yogurt.
- You can also use lite sour cream or even greek yogurt in the sauce.
- If you are really committed to health, you can skip the bacon completely for a delicious ranch chicken recipe. (But of course I recommend you leave the bacon just where it is!)
- Prep5 Min
- Total20 Min
These breaded chicken breasts are crispy and brown on the outside and tender and juicy on the inside. The seasoned crumbs add extra flavor.
- 4boneless skinless chicken breast halves (1 lb)
- 1/4cup ranch dressing
- 1/3cup Progresso™ dry bread crumbs (any flavor)
- 2tablespoons olive or vegetable oil
- 1Dip chicken into dressing, then coat with bread crumbs.
- 2In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.
Tips from the Betty Crocker Kitchens
- tip 1Try to test for doneness only once or twice to keep juices inside and chicken juicy.
- tip 2Sliced or shredded leftover chicken breasts are perfect on sandwiches. Spread bread with a dab of cranberry relish for a sweet-tart flavor accent.
Baked Ranch Chicken
This Baked Ranch Chicken Recipe is easily the most perfect and delicious dinner to serve during the busy work week meal or at dinner parties. Chicken breasts are coated with a sour cream ranch mixture, topped with panko, cheddar cheese, parmesan cheese, and more ranch seasoning, and baked until golden brown. This ranch chicken recipe has so much flavor and is one of the best you’ll ever eat and has quickly become a family favorite!
MY OTHER RECIPES
This mini meatloaf recipe is baked on a sheet pan alongside potatoes and veggies to make for a quick and delicious weeknight dinner! You can make this mini meatloaf with ground beef or ground turkey- so you have options. Either way, you’ll get a healthy filling dinner that’s portioned-out for the perfect serving!
As a busy mom, I always look for easy, straightforward chicken breast recipes. This Sheet Pan Chicken and Veggies, Baked Chicken Parmesan, Sheet Pan Chicken Fajitas, and One Pot Chicken and Rice are always in the meal plan rotation.
If you’re looking for another easy yet super tasty, healthy chicken recipe to add to your busy weeknights, then this baked ranch chicken recipe is it.
Reasons you’ll love this recipe!
- A 30-minute meal. This is the perfect easy chicken recipe to have on the meal plan during a busy work week.
- Kid-friendly. There’s no begging or threatening to get the kiddos to eat this ranch chicken recipe
- It goes with everything. Enjoy this baked chicken ranch recipe with roasted potatoes, brown rice, or alongside veggies and salad.
- Can be made ahead of time. You can prep the ingredients 1-2 nights in advance to save on time and clean up during the week. Or make it thoroughly and store it in the refrigerator for up to 3 days. I’ll give more meal prep tips below.
- Boneless skinless chicken breasts. I prefer using high-quality boneless chicken breast to keep fat and calories in check and cooking time reasonable. However, you can use any cut of chicken you have on hand. See below for more cooking tips.
- Sour cream. choose full-fat sour cream, and light or fat-free sour cream will change the consistency and flavor of the recipe.
- Ranch seasoning mix. I recommend making my homemade ranch seasoning for the best ranch flavor. However, a store-bought ranch packet will work, too – we like the Simply Organic ranch dressing mix. You can also make a quick and simple DIY ranch seasoning with a blend of garlic powder, onion powder, dill, and parsley.
- Panko breadcrumbs (plain) – I’ve made this recipe so many times – sometimes, I use panko breadcrumbs, and other times I use regular breadcrumbs. It depends on what I have on hand. Both will work, but I prefer to use plain panko breadcrumbs. Panko gives a thicker, crunchy crust that goes well with this recipe.
- Sharp cheddar cheese. If you can shred the cheese yourself for the best flavor.
- Parmesan cheese. Grating the parmesan cheese fresh will give the best taste to the recipe.
- Meat Tenderizer. This tool I use to pound chicken to the desired thickness to cook quickly and evenly.
- Sheet Pan. I have this set by Nordic Ware.
- Mixing Bowls. This is my favorite cheap mixing bowl set by Pyrex.
- Meat Thermometer. This Thermo Pro is my favorite easy-to-use meat thermometer.
How to Make Baked Ranch Chicken
- Start by placing the chicken between two pieces of parchment paper or plastic wrap, and using a meat mallet, pound the chicken breasts until they are ¼ inch thick. Sprinkle both sides of the chicken breasts with salt and pepper.
- Next, put the sour cream mixture together.
- Mix the sour cream and a couple of tablespoons of the ranch seasoning mix in a bowl.
- Add the chicken breasts to the sour cream mixture.
- Cover the chicken and let it marinate for at least 1 hour.
- Now it’s time to put together the panko topping.
- Mix the panko, rest of the ranch seasoning, grated parmesan, and shredded sharp cheddar cheese.
- Set the oven to 425 degrees and grease a sheet pan or baking dish with melted butter, olive oil or cooking spray when you’re ready to cook the chicken.
- Then, dip each chicken breast in the panko mixture, making sure the chicken is completely coated.
- Lay each chicken breast on the greased baking sheet. If there’s leftover panko topping, divide it on each chicken breast.
- Bake for 25 – 30 minutes or until the chicken is cooked through. The internal temperature of the chicken should be 165 degrees when it’s cooked completely.
- Serve with a salad, rice, or vegetables.
- Chicken thighs will add more fat to the recipe, but it won’t change the flavor.
- Bone-in chicken will work, but you’ll have to adjust the cooking time because this cut of chicken takes a little longer than boneless chicken breasts. Typically, a bone-in chicken breast will need to cook for about 30 minutes, depending on the size.
- If you’re unsure whether or not the chicken is cooked thoroughly, I strongly recommend investing in a meat thermometer. This is great to have on hand, especially when you’re just starting to cook chicken breast recipes.
- The best way to bake chicken breasts evenly is to make sure they are the same size and thickness before putting together the recipe. Use a meat mallet to pound the chicken breasts to be about ¼ inch thick, this thickness works excellent for baking the chicken quickly and evenly.
- Mixing the chicken into the sour cream mixture does get a little messy in this step; I recommend using tongs or your hands to mix it all. You want to coat the chicken with the sour cream mixture.
- If you can, marinate the chicken in the sour cream mixture the night before. The longer the chicken can marinate, the more tender, juicy, and flavorful it will be. This will also reduce prep time on the night you’re cooking it.
- Store leftovers in glass containers and refrigerate for up to three days. Use in a salad or eat with vegetables for lunch during the week. You can eat the chicken cold, but if you want to warm it up and crisp the crust, stick it in a 375 degree oven for 10 minutes. Or, warm it up in the microwave for 45 seconds.
- To meal prep this baked ranch chicken recipe, you can marinate the chicken up to 2 days beforehand and then continue with the recipe on the night it’s on the meal plan.
Swap the sour cream for Greek yogurt. Sour cream provides a creamy texture and is milder than Greek yogurt. You get more of a tangy flavor with Greek yogurt, and however, both will work in this recipe. You can also use mayonnaise for a creamy less tangy flavor.
Switch up the cheese – Hands down, sharp cheddar cheese is my favorite in this baked ranch chicken recipe. However, any cheese will work, so use your favorite.
Use gluten-free breadcrumbs – if you have gluten sensitivity, you can swap in gluten-free bread crumbs or crush gluten-free crackers.
Use bottled ranch dressing instead of the sour cream mixture – I prefer preparing the homemade sour cream and ranch mixture. Still, If you only have a bottle of Hidden Valley Ranch dressing or another ranch dressing, then you certainly can bake the chicken in it.
I recommend leaving the sour cream and ranch seasoning out of the recipe and, instead, marinating the chicken in ¾ cup of ranch dressing.
You’ll still need some ranch seasoning mix (about a tablespoon) for the breading mixture.