Cheesy Ranch Chicken Bake Recipe

Ingredients

Chicken

• 6 large boneless skinless chicken breasts
• 1 tablespoon paprika
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 cup (125 g) all-purpose flour
• 6 tablespoons unsalted butter, divided

Ranch Cheese Sauce

• 1 packet (1 ounce / 2 tablespoons) dry ranch seasoning or homemade ranch seasoning mix
• 1 medium white onion, finely diced
• 1 can (10.75 ounces) cream of chicken soup
• 1 cup (238 g) heavy whipping cream
• 2 cups (226 g) sharp cheddar cheese, shredded, divided
• 8 slices bacon, cooked and crumbled, divided

Instructions

1. Preheat your oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
2. In a small bowl, combine paprika, kosher salt, black pepper, and garlic powder. Sprinkle this seasoning mixture evenly over both sides of the chicken breasts and rub it in well.
3. Place the flour on a small plate or shallow bowl. Dredge each seasoned chicken breast in the flour, coating all sides thoroughly, then shake off any excess flour and set aside.
4. In a large skillet over medium heat, melt 4 tablespoons of the butter. Add the chicken breasts, working in batches if needed, and cook for about 4 minutes on each side until golden and crispy, but not fully cooked through. Transfer the seared chicken breasts to the prepared baking dish.
5. In the same skillet, melt the remaining 2 tablespoons of butter. Add the finely diced onion and sauté for 5 to 8 minutes until softened and translucent.
6. Stir in the ranch seasoning and cook for 30 seconds to release the flavors.
7. Add the cream of chicken soup and heavy whipping cream to the skillet, whisking until smooth and combined.
8. Stir in 1 cup of shredded cheddar cheese until it melts and the sauce becomes creamy.
9. Add about half a cup of the cooked, crumbled bacon to the sauce, saving the remaining bacon for topping.
10. Pour the ranch cheese sauce evenly over the chicken in the baking dish.
11. Place the casserole uncovered in the preheated oven and bake for 40 minutes.
12. Remove the casserole from the oven, sprinkle the remaining 1 cup of shredded cheddar cheese and remaining crumbled bacon on top.
13. Return the casserole to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F.
14. Let the casserole rest for 5 to 10 minutes before serving. Spoon extra sauce over the portions for maximum flavor.

Notes

• For extra crispy chicken, ensure you sear it properly before baking.
• Use homemade ranch seasoning if you prefer to control the salt and ingredients.
• Bacon can be substituted with turkey bacon for a leaner option.
• Leftovers can be stored in the refrigerator for up to 3 days.
• Reheat gently in the oven or microwave to retain creamy texture.