Baked Ranch Chicken With Bacon Chicken Bacon Ranch Recipes

BAKED CHEESY BACON RANCH CHICKEN RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).
• Season both sides of the chicken breasts with salt and pepper.
• Place the chicken into a stoneware baking dish, so that the pieces are just barely touching, but not crowded. Spread 1 tablespoon ranch dressing over each chicken breast. Top each with 2 slices of fresh mozzarella.
• Cover the baking dish with foil, so that the foil is not touching the cheese. Bake for 20 minutes.
• Remove the foil. Sprinkle chopped bacon on top of the chicken. Bake, uncovered, for 10-15 more minutes, until chicken is cooked through.
• Let the chicken rest for 5 minutes before serving. Drizzle the remaining 2 tablespoons of ranch over the chicken.

BACON RANCH CHICKEN BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
• Spread 1-2 Tbsp. ranch on each chicken breast.
• Layer two slices of bacon on top of each chicken breast.
• Top with cheese.
• Bake for 40 minutes.
• Enjoy!

BAKED RANCH CHICKEN WITH BACON (CHICKEN BACON RANCH)

Steps:

• 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!

RANCH-BAKED CHICKEN THIGHS WITH BACON, BRUSSELS SPROUTS, AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place chicken thighs in a 9x13-inch baking dish.
• Toss potatoes, Brussels sprouts, and garlic together with olive oil in a bowl until vegetables are lightly coated. Add vegetables around and between chicken thighs in the baking dish. Season with salt, pepper, and thyme. Evenly pour the entire packet of ranch seasoning over chicken and vegetables. Sprinkle chopped bacon on top.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place the baking dish under the broiler and cook until chicken skin becomes golden brown and a bit crisp, 2 to 3 minutes

BAKED BACON RANCH CHICKEN AND PASTA

Steps:

• Place broccoli and water in a microwave-safe bowl. Cover and microwave on high until steamed and tender, 3 to 4 minutes. Remove and drain excess liquid; set aside.
• While broccoli is steaming, place 1 tablespoon ranch dressing mix in a large resealable plastic bag. Add chicken and pepper, seal the bag, and massage to coat chicken with seasonings.
• Pour chicken broth into a large pot and bring a boil over medium-high heat. Add shells and return to a boil. Reduce heat to medium-low and cook, stirring occasionally until pasta is nearly done, about 10 minutes. Drain pasta, reserving 1/2 cup of cooking broth.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Heat butter and olive oil in a large nonstick skillet over medium-high heat. Add chicken to the hot skillet, working in batches if necessary, and cook until browned on all sides, about 7 minutes. Remove chicken to a plate.
• Add milk, Alfredo sauce mix, and remaining 2 tablespoons ranch dressing mix to the hot skillet; bring to a boil. Turn off the heat, add chicken and any accumulated juices, pasta, broccoli, sour cream, reserved 1/2 cup pasta cooking broth, salt, and pepper. Transfer mixture to the prepared casserole dish and sprinkle with Parmesan cheese and bacon.
• Bake in the preheated oven until cheese is melted and sauce is bubbly, about 20 minutes. Serve warm.

BAKED RANCH CHICKEN WITH BACON RECIPE

Steps:

• Preheat the oven to 375°F and grease an 8 x 11-inch baking dish.
• If the breasts are unevenly thick, use a meat pounder to pound them to an even 1" thickness.
• Sprinkle half of the grated Parmesan cheese, salt, and freshly ground black pepper on both sides of the meat. Place the chicken in the prepared baking dish.
• Whisk together Ranch dressing and sour cream in a medium mixing basin. Over the chicken breasts, pour the sauce and top with the remaining Parmesan cheese.
• Cook for 20-30 minutes at 375°F, or until a meat thermometer is inserted in the thickest portion of the breast and registers 150°F.
• Preheat the oven to broil and broil the chicken breasts for an additional 2-4 minutes, or until browned. It will burn quickly, so keep an eye on it.
• Place a thermometer in the thickest part of the central breast. Chicken is cooked through when it reads 160 degrees Fahrenheit
• Remove the baking sheet from the oven and top with cooked bacon crumbles. Allow for a few minutes of resting time before serving the chicken.
• If desired, garnish with diced parsley.
• Enjoy!

CHICKEN-BACON-RANCH PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Add cream cheese and ranch dressing mix; whisk until smooth. Slowly whisk in milk. Stir in Monterey Jack cheese; cook until cheese has melted and sauce has thickened, 5 to 10 minutes. Crumble 6 slices bacon and stir into sauce.
• Combine cooked pasta and shredded chicken in a large bowl. Pour sauce on top and mix until well combined. Transfer to the prepared baking dish. Top with Cheddar Jack cheese and crumble remaining 2 slices of bacon on top.
• Bake in the preheated oven until cheese has melted, about 20 minutes.