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Creamy Ranch Baked Chicken with Bacon

  • 4 boneless skinless chicken breasts
  • 1½ cups Ranch dressing
  • ½ cup sour cream
  • 1-1½ cup grated Parmesan cheese divided
  • Kosher salt
  • Freshly grated black pepper
  • 1/4 cup cooked bacon crumbles
  • Garnish: diced fresh parsley
  1. Heat oven to 375°F and spray an 8 x 11-inch baking dish with cooking spray.
  2. If the breasts are uneven in thickness, pound them to an even 1” thickness using a meat pounder.
  3. 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.
  4. In a medium bowl, whisk together Ranch dressing and sour cream. Pour the mixture over the chicken breasts and sprinkle with remaining Parmesan cheese.
  5. Bake at 375°F for 20-30 minutes or until a meat thermometer inserted in the thickest part of the breast reads 150°F.
  6. 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.
  7. The chicken is cooked through when the thermometer reads 160°F when inserted in the thickest part of the middle breast.
  8. Remove from the oven and sprinkle with cooked bacon crumbles. Allow the chicken to rest a few minutes before serving.
  9. Garnish with diced parsley, if desired.
  10. Enjoy!
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