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Cheesy Chicken Bacon Ranch Bake - A Cozy, Crowd-Pleasing Dinner

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
  • Bacon: 6–8 slices, cooked and crumbled
  • Ranch seasoning: 2 tablespoons dry ranch seasoning mix
  • Cream cheese: 8 ounces, softened
  • Sour cream: 1/2 cup
  • Heavy cream or milk: 1/3 cup (for a looser sauce)
  • Cheddar cheese: 1 1/2 cups shredded
  • Mozzarella: 1 cup shredded
  • Garlic: 2 cloves, minced (or 1/2 teaspoon garlic powder)
  • Onion powder: 1/2 teaspoon
  • Paprika: 1/2 teaspoon (smoked or sweet)
  • Black pepper: 1/2 teaspoon
  • Salt: 1/2 teaspoon (adjust to taste; bacon and ranch add salt)
  • Olive oil or butter: 1 tablespoon
  • Optional add-ins: 1 cup steamed broccoli florets, 1/2 cup diced green onions, or 1/2 cup diced tomatoes (patted dry)
  • Fresh parsley: 2 tablespoons chopped, for garnish
  • Cooking spray or butter: for greasing the baking dish

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
  2. Cook the bacon: In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate and crumble once cooled. Reserve 1 tablespoon of bacon fat if you want extra flavor for the chicken.
  3. Sear the chicken: Toss chicken pieces with paprika, onion powder, black pepper, and a pinch of salt. Heat olive oil (or reserved bacon fat) in the same skillet. Sear chicken for 3–4 minutes, just until lightly golden. It does not need to be fully cooked through.
  4. Make the ranch sauce: In a bowl, mix cream cheese, sour cream, heavy cream (or milk), ranch seasoning, and garlic until smooth. If it’s too thick, add a splash more milk. Taste and adjust salt if needed.
  5. Assemble the bake: Spread the seared chicken evenly in the baking dish. Spoon the ranch sauce over the chicken and gently stir to coat. Fold in half the crumbled bacon and half the cheddar and mozzarella.
  6. Top with cheese: Sprinkle the remaining cheddar and mozzarella over the top. Add the rest of the bacon. If using broccoli, green onions, or tomatoes, scatter them evenly now.
  7. Bake: Bake uncovered for 18–22 minutes, until the cheese is bubbling and the chicken is cooked through (165°F/74°C internal temperature).
  8. Rest and garnish: Let it rest for 5 minutes so the sauce thickens slightly. Finish with chopped parsley for a fresh touch.
  9. Serve: Spoon generous portions into bowls or plates. It pairs well with rice, buttered noodles, roasted potatoes, or a simple green salad.