Flavorful Baked Ranch Chicken: Simple Dinner Magic (Print Version)

Baked Ranch Chicken: An easy & flavorful recipe for tender chicken with creamy ranch. Your perfect, quick weeknight dinner is here!

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (if using GF ranch seasoning)

# Ingredients:

→ Main Ingredients

01 - 4 boneless, skinless chicken breasts (about 1.5-2 lbs total)
02 - 1 (1 oz) packet ranch seasoning mix
03 - 1/2 cup sour cream (full-fat is best)
04 - 1 tablespoon olive oil

→ Flavor Boosters

05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/4 teaspoon black pepper
08 - Salt to taste (optional, as ranch seasoning contains salt)

→ Finishing Touches

09 - 1/2 cup shredded cheddar cheese (optional)
10 - Fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, let's get that chicken ready. Pat your chicken breasts super dry with paper towels. This step is crucial for getting a nice sear, or in this case, a lovely texture on your Baked Ranch Chicken. Trim any visible fat; I usually do this with kitchen shears. If your breasts are super thick, you might want to slice them in half horizontally to make thinner cutlets, or gently pound them to an even thickness. This ensures they cook evenly and don't dry out in spots. I remember one time I skipped this, and half my chicken was overcooked, oops!
02 - Now for the good stuff! In a medium bowl, combine your ranch seasoning packet, sour cream (or Greek yogurt if you're feeling adventurous, but full-fat sour cream is my jam here), a splash of olive oil, and those lovely garlic and onion powders. Give it a good whisk until it's all smooth and creamy. This is where the magic really starts to happen for your Baked Ranch Chicken. The smell alone is enough to get your tummy rumbling! Make sure there are no lumps; we want that silky coating.
03 - Next, add your prepped chicken breasts to the bowl with the ranch mixture. Get your hands in there – it's the best way to ensure every piece of chicken is completely coated in that glorious ranch sauce. Or, if you're not a fan of messy hands, use tongs, but I find hands work best! Arrange the coated chicken in a single layer in a baking dish. Don't overcrowd the pan, or the chicken will steam instead of bake beautifully. I use a 9x13 inch dish for about 4-6 breasts. This step is key for even cooking!
04 - Pop that baking dish into a preheated oven at 400°F (200°C). Let it bake for about 20-25 minutes. Cooking time can vary depending on the thickness of your chicken. You're looking for the chicken to be cooked through, with an internal temperature of 165°F (74°C). I always use a meat thermometer for this; it’s a game-changer and saves you from dry chicken! Around the 15-minute mark, your kitchen will start smelling absolutely incredible, trust me.
05 - If you're adding cheese, now's the time! After the initial baking, pull the dish out of the oven and sprinkle that shredded cheddar (or whatever cheese makes your heart sing) generously over each piece of Baked Ranch Chicken. Return it to the oven for another 5-10 minutes, or until the cheese is beautifully melted and bubbly, and maybe a little golden around the edges. This step adds such a lovely, gooey texture. I swear, sometimes I add extra cheese just because!
06 - Once your Baked Ranch Chicken is done, pull it out of the oven and, this is important, let it rest for about 5-10 minutes. Just tent it loosely with foil. This resting period allows the juices to redistribute throughout the chicken, keeping it super moist and tender. If you cut into it too soon, all those delicious juices will just run out. Then, slice it up or serve whole, and get ready to enjoy a truly simple yet flavorful meal! It’ll be golden, fragrant, and oh-so-tender.

# Notes:

01 - Always pat your chicken dry for a better texture, trust me on this.
02 - Leftovers are great, but reheat gently in the oven to keep it moist - microwaves can make it sad.
03 - No sour cream? Plain Greek yogurt works, but expect a slightly tangier sauce.
04 - Sprinkle with fresh parsley for a pop of color and freshness, it makes a difference.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - mixing bowl
03 - whisk
04 - meat thermometer

# Nutrition (Per Serving):

Calories: 350-450
Total Fat: 20-30g
Total Carbohydrate: 5-10g
Protein: 35-45g

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