Looking for a delicious and healthier chicken recipe that’s easy to make? Look no further! This baked ranch chicken without breadcrumbs will surely be a hit on your dinner table!
It’s a classic, comforting dish with a twist. By omitting the breadcrumbs, this recipe becomes gluten-free and lighter without sacrificing flavor and texture.
Moist and tender chicken breasts are slathered with a luscious ranch mixture and topped with melted cheddar cheese.
This dish is perfect for busy weeknights and a crowd-pleaser for any occasion. Refreshing, creamy, and full of flavor, it’s a must-try!
Baked Ranch Chicken without Breadcrumbs
What’s great about this recipe is that it’s incredibly tasty even without the breadcrumbs!
The chicken itself is enhanced with the flavorful ranch seasoning. And the creaminess from the sour cream and cream cheese blend perfectly with the chicken.
To add a touch of richness, we top it off with melted cheddar cheese that gives an irresistible cheesy texture and flavor.
With just a handful of ingredients and a simple baking process, you’ll have a satisfying meal ready in no time!
Here’s what you’ll need:
- Chicken breasts. You can use boneless and skinless for a healthier option.
- Olive oil. This helps keep the chicken moist during baking.
- Ranch mixture. A combination of sour cream, cream cheese, and a blend of flavorful seasonings such as dried dill, garlic salt, onion powder, and black pepper.
- Cheddar cheese. It adds a lovely cheesy topping.
Optional for garnish: fresh parsley.
How to Make Baked Ranch Chicken without Breadcrumbs
- Prep the chicken. Place the chicken on a greased baking dish and brush it with olive oil.
- Prepare the ranch mixture. In a bowl, combine the sour cream, cream cheese, and spices.
- Coat the chicken and bake. Spread a generous amount of ranch mixture over each chicken breast.
- Add the cheese. Top with cheddar cheese.
- Bake until chicken is cooked. Bake at 375°F for about 25-30 minutes or until the chicken is fully cooked.
- Garnish and serve. Once done, garnish with fresh parsley if desired, and serve.
Note: For the complete list of ingredients and specific directions, see the recipe card below.
Tips for the Best Baked Ranch Chicken
Here are a few tips to ensure your chicken turns out perfectly:
- Adjust the seasonings. Feel free to adjust the ranch seasoning according to your preference. If you want it spicier, you can add a bit of cayenne pepper.
- Cut the chicken if needed. If the chicken breasts are too thick, you can cut them in half horizontally to ensure even cooking.
- Grate your own cheese. It’s best to grate your own cheese as pre-shredded cheese may contain additives that prevent it from melting as well.
- Let the chicken rest before slicing. After baking, allow the chicken to rest for a few minutes to seal in the juices before slicing.
- Serve with a side. This chicken goes well with a variety of sides like roasted vegetables, a salad, or rice.
- Use chicken with skin and bones. You can use chicken with skin and bones if you prefer. Just adjust the cooking time accordingly.
- Try other cheeses. If you’re not a fan of cheddar, you can use another kind of cheese like mozzarella or Monterey Jack.
- Add some heat. For a spicy kick, you can add some cayenne pepper to the ranch mixture.
- Make it creamy with milk. If you like a creamier ranch mixture, you can add a splash of milk to thin it out.
What to Serve with Baked Ranch Chicken
This chicken dish is very versatile, so you have plenty of options for sides. Here are some ideas:
- Roasted vegetables. Pair it with a medley of roasted veggies for a healthy and colorful side.
- Mashed potatoes. Creamy mashed potatoes will balance the chicken’s creaminess and provide a great contrast of textures.
- Steamed rice. If you want to keep it simple, some fluffy steamed rice works well, especially if you have extra sauce from the chicken to drizzle over it.
- Coleslaw. A fresh and tangy coleslaw complements the rich flavors of the chicken.
- A green salad. A light, refreshing salad with a zesty dressing will balance the richness of the dish.
- Cornbread. You can’t go wrong with a classic cornbread. It gives a nice sweetness that pairs well with the savory chicken.
If you have leftovers, allow the chicken to cool completely before storing it in an airtight container. It will last in the refrigerator for up to 3 to 4 days.
To reheat, you can use the microwave if you’re in a hurry, but it may make the chicken a bit less crispy. For more even reheating, use an oven at 350°F until it’s heated all the way through.
Remember to always check for any signs of spoilage before consuming the leftovers. If there’s an off smell or strange color, it’s best to discard it.
You can also freeze the baked ranch chicken for longer storage. Place it in a freezer-safe container or heavy-duty freezer bags, and it will last for about 2 to 3 months.
To thaw, transfer it to the refrigerator to thaw overnight. Reheat as directed. Make sure to consume the thawed chicken within 2 days and don’t refreeze it once it’s been thawed.
Baked Ranch Chicken without Breadcrumbs
- 2 pounds boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1/4 cup sour cream
- 4 oz cream cheese softened
- 1 tsp dried dill
- 1 tsp garlic salt
- ½ tsp onion powder
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese
- Parsley for garnish
- Preheat your oven to 375°F (190°C).
- Place the chicken breasts on a greased baking dish and brush them evenly with olive oil.
- In a mixing bowl, combine the sour cream, softened cream cheese, dried dill, garlic salt, onion powder, and black pepper. Stir until well combined.
- Spread a generous amount of the ranch mixture over each chicken breast, ensuring they are evenly coated.
- Sprinkle shredded cheddar cheese over the top of the chicken breasts.
- Bake for 25-30 minutes or until the chicken is fully cooked and the cheese is bubbly and slightly golden.
- Remove from the oven and let the chicken rest for a few minutes.
- Garnish with fresh parsley, if desired.
- Serve warm with your choice of side dish, such as roasted vegetables, mashed potatoes, or coleslaw.