chicken bacon ranch

Ranch Baked Chicken with Bacon 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!

Baked Ranch Chicken with Bacon (Chicken Bacon Ranch)

boneless (skinless chicken breasts)

Ranch dressing

sour cream

Parmesan cheese (divided)

Kosher salt

black pepper

bacon crumbles

fresh parsley

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.

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.

In a medium bowl, whisk together Ranch dressing and sour cream. Pour the mixture over the chicken breasts and sprinkle with remaining 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.

Garnish with diced parsley, if desired.

Enjoy!

https://embed.mediavine.com/videos/i5iDuwgoS

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 baked chicken

Feed a crowd or have yummy leftovers for the week's lunches with this Chicken Bacon Ranch Potato Bake! This hearty main dish is baked in one pan and loaded with bacon &amp; chunky ranch flavored chicken breast all over roasted potatoes!

Chicken Bacon Ranch Potato Bake

russet potatoes (about 6-7 medium), cut into 1 inch chunks

avocado oil or olive oil

hot sauce

garlic powder

(1 ounce) Ranch seasoning packet (divided)

salt

chicken breasts, cut into 1 inch chunks

bacon bits (homemade bacon bits are great!)

cheddar cheese

green onions

Prep potatoes

Preheat oven to 425F. Add the potato chunks to a large mixing bowl, then add oil, hot sauce, garlic powder, 1 tablespoon of the Ranch seasoning packet, salt, and pepper to the bowl. Mix well until oil and seasonings are evenly distributed. Using a slotted spoon (don&#8217;t pour them in), add the potatoes to a 9&#215;13 inch casserole dish. Save the bowl and leave any oil/seasonings that have collected in the bowl there for the chicken.

Cook potatoes

Roast the potatoes in the preheated oven for 45 minutes total, stirring every 15 minutes so the potatoes cook evenly.

Prep chicken

Cut chicken into 1 inch chunks if not already done, then add to the same bowl the potatoes were mixed in. Add the remainder of the Ranch seasoning packet to the chicken and stir until well mixed and chicken is coated in oil from the bowl. Set aside until the potatoes have cooked for 45 minutes.

Put it together

After the potatoes have cooked for 45 minutes, remove the dish from the oven and give the potatoes a final stir. Add a layer of bacon bits (about 2/3 of them) on top of the potatoes, followed by about 1/2 cup of cheese. Next, add ALL of the raw chicken to the casserole dish, in as much of a single layer as possible. On top of the chicken, add the remaining bits of bacon and the rest of the cheese.

Bake &amp; serve

Bake in the 425F degree oven for 15-20 minutes, until the chicken is completely cooked through and all the cheese is melty. Serve with salad or a side veggie if preferred. Store in an airtight container and enjoy within 4 days.

This was really tasty, but a bit on the greasy side.

I made this and my daughter loved it. I was pleasantly surprised because she's a very picky eater. I agree about it being too greasy, but I will cut the oil way down next time I make it.

I’m in New Zealand and made this. I had to google what ranch seasoning was and then google how to make that from scratch (can’t get it hereJ. I Then had to google how to make bacon bits and then I had to google what hot sauce was and then find an alternative for that lol. Despite it being a bit longer winded to make down under, it was delicious. Kids loved it.

I wasn't able to follow the recipe exactly, since I was using ingredients I already had, but I did follow it fairly closely - I left out hot sauce, since neither my son or I like it, and we did not use avocado sauce - I used olive oil instead and cut the amount in half.  My son, who has aversions to several things, loved it.  We will be making it again.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1567733434/kmj8rshpbxmogehgcew2.mp4

Chicken Bacon Ranch Potato Bake Recipe Video - Feed a crowd or have yummy leftovers for the week’s lunches with this Chicken Bacon Ranch Potato Bake! This hearty main dish is baked in just one pan and loaded with bacon and chunky ranch flavored chicken breast all over roasted potatoes!

Chicken Bacon Ranch Potato Bake Recipe Video

You’ll love this crowd pleasing easy dinner idea! This Chicken Bacon Ranch Pasta is made with a cream cheese sauce, served with sliced juicy chicken, and topped with crispy bacon bits.

Best Chicken Bacon Ranch Pasta Recipe

olive oil

Italian seasoning

onion powder

fine sea salt

chicken breasts (about 2 large breasts)

bacon*

butter

garlic (minced)

rotini pasta (300 grams)

chicken broth

milk**

ranch seasoning***

cream cheese

freshly grated old cheddar****

parsley

Using a sharp knife, cut the bacon into...

Using a sharp knife, cut the bacon into roughly 1/4 inch thick slices. Heat a large nonstick skillet over medium heat, then add the sliced bacon, and cook until crispy.

While the bacon is cooking, start the chicken....

While the bacon is cooking, start the chicken. In a medium bowl, combine the Italian seasoning, onion powder, fine sea salt, and pepper with the olive oil.

Carefully butterfly the chicken breasts all the way...

Carefully butterfly the chicken breasts all the way through so you have 4 even filets. Add the chicken to the bowl and coat it evenly in the spice and oil blend.

When the bacon is done, remove from the...

When the bacon is done, remove from the pan to cool, discard the grease and carefully wipe the pan out.

Heat the nonstick skillet over medium-high heat, then...

Heat the nonstick skillet over medium-high heat, then add the chicken to the pan and cook until golden brown (about 3 minutes per side, or until an instant read meat thermometer reads an internal temperature of 165 F). When the chicken is done, remove it from the pan and turn heat down to medium. Add the butter to the pan now so that the remaining flavorful bits and spices don’t burn.

Bring a large pot of salted water to...

Bring a large pot of salted water to a boil, when the water is boiled, add the pasta and cook to al dente according to the package instructions.

Add the garlic to the buttered skillet and...

Add the garlic to the buttered skillet and saute until aromatic, about 2-3 minutes, then add in the chicken broth and milk and bring to a simmer. **It’s important to only simmer the sauce and not boil it (because boiling milk changes the taste and can cause it to separate).

Whisk in the ranch seasoning until dissolved, then...

Whisk in the ranch seasoning until dissolved, then add in the cream cheese and stir continuously until it’s fully melted, about 7 minutes. Stir in the shredded cheddar cheese until it’s melted, then add about 2/3 of the bacon, and let it simmer on low for about 5 minutes to thicken.

While waiting for the sauce to thicken, cut...

While waiting for the sauce to thicken, cut the chicken into thin slices.

One the sauce has thickened, stir in the...

One the sauce has thickened, stir in the pasta and sliced chicken, and garnish with the remaining crispy bacon pieces, some fresh parsley, and serve!

A savory and creamy chicken bacon ranch stuffed sweet potato. This recipe is Whole30, and Paleo compliant. In addition to a great weeknight dinner, it is a great meal prep option. 

Chicken Bacon Ranch Stuffed Sweet Potatoes

sweet potatoes

chicken

ranch

tsp garlic

salt pepper

bacon (chopped)

Brussels Sprouts

ghee

salt and pepper

Preheat the oven to 375°F. Pierce the potatoes several times with a fork. Rub down with the 2 tbsp of olive oil and season the skin with salt and pepper if desired. 

Set on a baking sheet and bake until tender, about 60 minutes.

Sweet Potatoes:

Preheat the oven to 400°F.Place the bacon on a baking sheet. Bake for 15 to 20 minutes, or until desired doneness.

Remove from the oven. Place on a paper towel to drain grease. Transfer to a cutting board and chop with a knife. 

Bacon:

Clean and shred Brussels sprouts. To shred, cut the ends off the sprouts and add to the food processor and pulse until desired consistency or use a cheese grater to shred. 

Heat a medium skillet over medium high heat and add 1 tbsp ghee along with the shredded sprouts. Let them cook 3-4 minutes or until tender. 

Brussels Sprouts:

Place chicken breast in a large pot and bring to a boil over medium-high heat. Once water is boiling, reduce heat to low and cover with a lid. Allow the chicken to continue cooking on low for 15 minutes or until chicken has reached temperature. Make sure to always check with a meat thermometer. For chicken, it should be 165 degrees Fahrenheit.

Remove the chicken from the hot water and allow to cool on a cutting board. Once cool, shred or chop the chicken.

Transfer the shredded or chopped chicken to a large mixing bowl along with the ranch dressing, garlic, salt/pepper to taste, parsley, and chopped bacon. Use a spoon and combine all ingredients until mixed evenly.

Slice each sweet potato and stuff each one with a spoonful of the cooked shredded Brussels sprouts along with a couple of large spoonfuls of the chicken salad.

Transfer the baking sheet with the stuffed sweet potatoes back to the oven for 8-10 minutes to warm the chicken.

Remove and drizzle with any extra ranch and garnish with bacon and parsley.

Ranch Chicken Salad:

Our one pan easy buffalo chicken skillet is a cheesy bacon cream cheese dish like a casserole, but FAST on the stove top

Keto Buffalo Chicken Skillet

chicken breast, diced

bacon, diced

Ranch Seasoning

almond milk (or diary of choice)

cheddar cheese, shredded (separated in ½s)

Buffalo Sauce

Preheat a skillet over medium heat for about...

Preheat a skillet over medium heat for about 1 minute.

Add chicken, bacon and ranch seasoning- sauté until...

Add chicken, bacon and ranch seasoning- sauté until golden and crispy. Chicken should not be pink in the middle at all. 165 internal temp.

Drain grease, I used a colander. Set chicken...

Drain grease, I used a colander. Set chicken and bacon aside.

Reduce heat to low and return the skillet...

Reduce heat to low and return the skillet to the burner.

Add butter, cream cheese and almond milk. Whisk...

Add butter, cream cheese and almond milk. Whisk until melted and fully combined.

Stir in half the cheese, whisk until melted....

Stir in half the cheese, whisk until melted. Gradually increase heat just until cheese sauce bubbles. Reduce to simmer.

Add chicken and bacon. Stir.

Drizzle buffalo wing sauce all over and top...

Drizzle buffalo wing sauce all over and top with more cheese or parmesan.

Cover and let simmer for about 5 minutes. Optional...

Cover and let simmer for about 5 minutes. Optional step- broil for 1-2 minutes

Slow cooker chicken bacon ranch sandwiches are so addicting that you might find this creamy, cheesy, bacon-filled chicken sandwiches on your meal plan for every week!

Slow Cooker Chicken Bacon Ranch Sandwiches

4-5 boneless, skinless chicken breasts

cream cheese (softened)

(1 ounce) packets dry ranch dressing mix

bacon ((cooked and crumbled))

rolls ((or buns, we used onion buns))

Colby Jack cheese

Lightly spray your slow cooker with non stick cooking spray. Place your chicken in the slow cooker.

In a medium sized bowl combine the cream cheese, bacon cream cheese, ranch dressing mix, and cooked bacon pieces,and spread over the chicken in the slow cooker.

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The most viewed chicken bacon ranch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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