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