Baked Ranch Chicken with Bacon and Parmesan
Tender chicken breasts baked in a creamy ranch and sour cream sauce with Parmesan, then topped with crisp bacon.
Equipment
- 9x13 inch baking dish
- Meat mallet
- Instant read thermometer
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts about 1 1/2 lb total, pounded to 1 inch thick
- 1 cup ranch dressing
- ½ cup sour cream
- 1 cup grated Parmesan cheese divided, freshly grated
- ½ tsp ground black pepper
- ¼ cup cooked bacon crumbles about 4 slices
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Prep. Heat the oven to 375 degrees F and grease a 9x13 inch baking dish. Pound the chicken to an even 1 inch thickness and arrange it in the dish.
- Season. Sprinkle the chicken with the pepper and half of the Parmesan.
- Sauce. Whisk the ranch and sour cream, pour it over the chicken, and top with the remaining Parmesan.
- Bake. Bake 20 to 30 minutes until a thermometer reads 165 degrees F, then broil 2 to 4 minutes until golden.
- Finish. Rest 5 minutes, then top with the bacon and parsley before serving.
Notes
Substitutions: Use mozzarella or cheddar for part of the Parmesan. Parmesan and bacon are salty, so no extra salt is needed.
Tips: Pound the chicken evenly and watch the broiler closely.
Storage: Refrigerate up to 3 days and reheat to 165 degrees F. Do not freeze.