4-Ingredient Ranch Chicken Bake: Effortless Dinner Perfection

why make this recipe

This recipe is fast and simple. It uses four common ingredients. You can make a full dinner in about 30 minutes with little work. It is creamy, cheesy, and family friendly.

introduction

This dish keeps things easy and tasty. It needs only chicken, ranch mix, sour cream, and cheddar. If you like quick chicken dinners, you may also enjoy 15-minute garlic butter chicken bites for another fast option.

how to make 4-Ingredient Ranch Chicken Bake

Place chicken in a dish. Mix ranch mix and sour cream. Spread the mix over the chicken. Add cheese on top. Bake until the chicken is done. Let it rest a few minutes before serving.

Ingredients :

• 4 boneless, skinless chicken breasts
• 1 packet (1 oz) ranch dressing mix
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese

Directions :

1. Preheat oven to 375°F (190°C).
2. Place chicken breasts in a baking dish.
3. In a bowl, mix ranch dressing and sour cream.
4. Spread the mixture evenly over the chicken.
5. Sprinkle shredded cheese on top.
6. Bake for 25 minutes or until chicken reaches 165°F (74°C).
7. Let rest for 5 minutes before serving.

how to serve 4-Ingredient Ranch Chicken Bake

Serve with rice, mashed potatoes, or a simple green salad. Add steamed vegetables or roasted carrots on the side. Slice the chicken and spoon the sauce over each plate.

how to store 4-Ingredient Ranch Chicken Bake

Cool the chicken to room temperature. Store in an airtight container in the fridge for up to 3 days. To freeze, place in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating. Reheat in the oven at 350°F (175°C) until warm or microwave in short bursts.

tips to make 4-Ingredient Ranch Chicken Bake

• Pound chicken to even thickness for even cooking.
• Use a meat thermometer to check for 165°F (74°C).
• Pat chicken dry so the ranch mix sticks better.
• Let the chicken rest 5 minutes to keep it juicy.

variation (if any)

• Add cooked bacon bits on top for more flavor.
• Use pepper jack or mozzarella instead of cheddar.
• Mix in a tablespoon of Dijon mustard for a tangy kick.
• Add sliced mushrooms or spinach under the sauce for more veggies.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in or boneless thighs work. Adjust the bake time until they reach 165°F (74°C).

Q: Can I use low-fat sour cream?
A: Yes. Low-fat sour cream works, but the sauce may be a bit less creamy.

Q: Can I prepare this ahead of time?
A: Yes. Assemble the dish, cover, and refrigerate for up to 24 hours before baking.

Q: Do I need to thaw frozen chicken first?
A: Yes. Thaw fully for even cooking and safe internal temperature.

Q: Can I double the recipe?
A: Yes. Use a larger baking dish and check the temperature for doneness.

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