Introduction
There’s something about summer dinners that calls for ease, flavor, and a little comfort all wrapped in one dish. This Creamy Ranch Chicken & Veggie Bake brings all of that to the table and more. It’s inspired by the classic ranch flavors we all grew up loving—whether as a dip for crispy veggies at barbecues or slathered over burgers fresh off the grill.
This dish was a staple at my grandmother’s Midwest summer cookouts, where the scent of ranch-seasoned chicken mingled with the warmth of roasted veggies and melted cheddar in the air. I’ve made it my own over the years by adding a creamy twist with sour cream and a colorful medley of seasonal vegetables.
It’s not just easy—it’s practically effortless. You prep everything in one dish, let the oven do the work, and in under 40 minutes, dinner is served.
Why You’ll Love This Creamy Ranch Chicken Recipe
- One pan, zero stress – Fewer dishes mean more summer fun.
- Full of flavor – Ranch, garlic, paprika, and two types of cheese give this dish its irresistible creaminess and richness.
- Customizable veggies – Toss in your favorites or use what’s in the fridge.
- Perfect for meal prep – Great for leftovers and next-day lunches.
Ingredients for Creamy Ranch Chicken Bake
Here’s everything you’ll need for this simple and hearty meal:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup ranch dressing
- ½ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper, to taste
For the Veggies:
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 cup diced bell peppers (any color – red adds sweetness, green adds crunch)
For the Topping:
- 1 ½ cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon dried parsley (for garnish)
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
2. Season the Chicken
Place the chicken breasts in the baking dish. Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
3. Mix the Creamy Ranch Sauce
In a small bowl, combine the ranch dressing and sour cream. Stir until smooth. Spoon half of this mixture evenly over the chicken breasts.
4. Add the Veggies
Distribute the broccoli, sliced carrots, and diced bell peppers evenly around the chicken in the dish. The sauce and juices from the chicken will help steam and roast them to perfection.
5. Top with Cheese
Sprinkle shredded cheddar and Parmesan cheese generously over the chicken and vegetables.
6. Bake
Place the dish uncovered in the oven. Bake for 30–35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
7. Garnish and Serve
Remove from the oven and let rest for 5 minutes. Sprinkle with dried parsley for a fresh finish, and serve warm.
Tips for Making It Your Own
- Swap the veggies: Try zucchini, cherry tomatoes, or mushrooms for a twist.
- Add heat: Sprinkle red pepper flakes into the sauce for a little summer spice.
- Make it low-carb: Skip the carrots and stick to green vegetables like asparagus or spinach.
- Double the sauce: If you like it extra creamy, double the ranch/sour cream mix and add some under the veggies too!
What to Serve with Creamy Ranch Chicken
This dish is hearty on its own, but you can serve it with:
- Garlic bread or dinner rolls
- Mashed potatoes or rice
- A crisp green salad with a light vinaigrette
Storing and Reheating
-
Store in an airtight container in the fridge for up to 3 days.
-
Reheat in the microwave or oven at 350°F until warmed through. Add a splash of milk or cream to keep it moist.
Why This Is a Summer Staple
This creamy ranch chicken isn’t just comfort food—it’s summer comfort food. It’s fast, flexible, and works for everything from a casual weeknight dinner to a relaxed summer potluck. Plus, it brings together two American loves: ranch dressing and baked cheesy goodness.
Whether you’re serving it straight from the oven on a warm night or prepping it ahead to bring to the lake house, it’s one of those recipes you’ll come back to again and again.
Let’s Talk Ranch!
The star of this dish is definitely the ranch dressing. Here’s why it works:
- Tangy from buttermilk
- Creamy from mayo or sour cream
- Herby and garlicky to tie everything together
You can use store-bought ranch, or go homemade if you’re feeling fancy (see our homemade ranch dressing recipe here!).
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 460 kcal
- Protein: 38g
- Sodium: 820mg
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will be juicier and more flavorful, just adjust the cooking time to ensure they reach 165°F internally.
2. Can I make this dish ahead of time?
Yes! You can assemble everything in the dish, cover, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the baking time if starting cold.
3. Is this recipe gluten-free?
The recipe itself is gluten-free if all your ingredients (especially ranch dressing) are certified gluten-free.
4. Can I freeze this?
You can freeze leftovers for up to 2 months. For best results, thaw overnight in the fridge and reheat in the oven.
Conclusion
This Creamy Ranch Chicken & Veggie Bake isn’t just a meal—it’s a taste of summer comfort in every bite. With bold ranch flavor, creamy richness, and colorful veggies, it’s a recipe that pleases picky eaters and foodies alike. Best of all, it’s quick, simple, and made in one dish—less mess, more flavor, and more time to soak in those sunny evenings.
So whether you’re cooking for the family or prepping meals for the week, give this creamy classic a try. It might just become your go-to summer favorite.
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Easy Creamy Ranch Chicken Bake Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
There’s something about summer dinners that calls for ease, flavor, and a little comfort all wrapped in one dish. This Creamy Ranch Chicken & Veggie Bake brings all of that to the table and more. It’s inspired by the classic ranch flavors we all grew up loving—whether as a dip for crispy veggies at barbecues or slathered over burgers fresh off the grill.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup ranch dressing
- ½ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt and pepper, to taste
For the Veggies:
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 cup diced bell peppers (any color – red adds sweetness, green adds crunch)
For the Topping:
- 1 ½ cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon dried parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
Place the chicken breasts in the baking dish. Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
In a small bowl, combine the ranch dressing and sour cream. Stir until smooth. Spoon half of this mixture evenly over the chicken breasts.
Distribute the broccoli, sliced carrots, and diced bell peppers evenly around the chicken in the dish. The sauce and juices from the chicken will help steam and roast them to perfection.
Sprinkle shredded cheddar and Parmesan cheese generously over the chicken and vegetables.
Place the dish uncovered in the oven. Bake for 30–35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).
Remove from the oven and let rest for 5 minutes. Sprinkle with dried parsley for a fresh finish, and serve warm.
Notes
- Swap the veggies: Try zucchini, cherry tomatoes, or mushrooms for a twist.
- Add heat: Sprinkle red pepper flakes into the sauce for a little summer spice.
- Make it low-carb: Skip the carrots and stick to green vegetables like asparagus or spinach.
- Double the sauce: If you like it extra creamy, double the ranch/sour cream mix and add some under the veggies too!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 460 kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg
Keywords: creamy ranch chicken, chicken veggie bake, ranch chicken casserole, baked chicken and vegetables, cheesy chicken bake
