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Baked Chicken and Ranch Dinner

Baked chicken and ranch dinner is honestly one of the easiest and most flavorful meals to make.

The recipe takes less than ten minutes to get in the oven and cooking so you can move on to other things.

Baked chicken and ranch dinner on a plate.

A Very Easy Chicken Recipe

I can’t stress how easy this ranch chicken dinner is. It’s perfect for those evenings when you’ve been running all day and don’t have the energy to cook a big meal but you want to make something nutritious and flavorful.

It’s such a rich and tasty meal, too. You can add some rice or pasta on the side. My husband likes to cut up the chicken and add it to a salad for dinner.

I love eating it with some peas and potatoes on the side and pouring the wonderfully rich sour cream gravy over the top of the chicken cutlet.

You can’t ask for a more delicious dinner. And, I’ve got a picky eater and he loved this dinner.

What Ingredients Do I Need For Baked Chicken and Ranch?

  • Chicken cutlets
  • Sour cream
  • Ranch seasoning blend
  • Grated parmesan cheese
  • Mozzarella cheese

Full printable recipe with measurements and instructions listed at the bottom of the post.

How Do I Make The Ranch Chicken Dinner?

  1. Add the sour cream, ranch seasoning, 3/4 cup of the parmesan cheese, and mozzarella cheese to a bowl and mix until well blended.
  2. Next, place the chicken cutlets in a greased casserole dish.
  3. Spread the sour cream mixture over the chicken and sprinkle the remainder of the grated parmesan cheese over the top.
  4. Cover the dish with tinfoil, and bake for 45 minutes.
  5. Remove the tinfoil and bake for 15 more minutes or until the top is golden brown and there is a creamy sour cream gravy.
Chicken and ranch dinner on a white plate.

How To Make The Chicken Ranch Dinner

Sour cream and ranch seasoning in a glass bowl.

Grab a medium-sized bowl and add the sour cream and ranch seasoning mix.

Mozzarella cheese in a glass bowl with sour cream.

Next, add the mozzarella and 3/4 cup of grated parmesan cheese and mix until well blended.

Chicken cutlets in a casserole dish.

Place the chicken cutlets in a greased casserole dish.

I’ve made this dish with chicken breasts and chicken cutlets and I personally like it better with the cutlets because it doesn’t take as long to cook.

If you cook the chicken breasts, they will take longer to cook and the sour cream gravy will burn, so you’re better off cooking this dish with the cutlets.

I made this dinner in a 7″ x 11″ pan, but you can also use a 9″ x 13″ pan, as well.

Ranch seasoning, sour cream, and mozzarella on chicken.

Spread the sour cream mixture over the chicken.

It will seem like a lot of sour cream to put on the chicken, but as it cooks, it will melt down and turn into a sort of gravy.

Chicken cutlets covered in sour cream and cheese.

Sprinkle the remainder of the parmesan cheese on the top.

Tin foil covering chicken and ranch in a casserole dish.

Finally, place some tinfoil on top and bake for 45 minutes. Then, remove the tinfoil and bake 15 more minutes.

Baked chicken and ranch dinner cooked in a casserole dish.

Once the dinner is done cooking, you’ll have a golden brown top and a pan full of sour cream gravy.

Pouring sour cream gravy over baked chicken

Just pour the gravy over the chicken and you’ve got the perfect meal.

The perfect side dishes with ranch chicken:

Baked chicken and ranch dinner on a white plate.

The gravy even tastes great on top of potatoes.

Cut chicken cutlets on a white plate.

The chicken cooks up super tender in this recipe.

Baked chicken dinner on a plate with peas and potatoes.

Baked Chicken and Ranch Dinner

Check out the recipe card below, grab those ingredients, and start cooking! This is a flavorful and super easy recipe.

Then, share your comments below and share a picture of your ranch chicken dinner on the Pinterest Pin!  If you made any changes or added something different, be sure to share it with us so we can try it, too!

Yield: 4

Baked Chicken and Ranch Dinner

Baked chicken and ranch dinner on a white plate with peas and potatoes.

Baked chicken and ranch dinner is honestly one of the easiest meals to make. The recipe takes less than ten minutes to get in the oven and cooking so you can get on to other things.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 4 chicken cutlets
  • 12 oz. sour cream
  • 1 oz. ranch seasoning mix
  • 3/4 cup grated parmesan cheese + 1/4 cup
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 350 degrees and grease a casserole dish.
  2. Add the sour cream, ranch seasoning, 3/4 cup of parmesan cheese, and the mozzarella cheese to a bowl and mix well.
  3. Place the chicken cutlets in the casserole dish and spread the sour cheese mixture over the top.
  4. Sprinkle 1/4 cup parmesan cheese over the top and cover with tinfoil.
  5. Bake for 45 minutes and remove the tinfoil.
  6. Bake for 15 more minutes, or until the parmesan is golden brown and the sour cream has created a gravy.

Notes

Be careful not to overcook or the gravy will harden and burn.

Recommended Products

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 517Total Fat: 29gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 210mgSodium: 950mgCarbohydrates: 25gFiber: 1gSugar: 5gProtein: 38g

Nutrition is approximate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Grab some more delicious recipes at Julia’s Simply Southern and South Your Mouth.

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Miz Helen

Saturday 29th of August 2020

Congratulations! Your awesome post is featured on our Top Ten at Full Plate Thursday, 499! Thanks so much for sharing with us and hope you come back soon!

Miz Helen

Miz Helen

Saturday 22nd of August 2020

What a wonderful dinner, I wish it was on my table right now! Thanks so much for sharing your talent with us at Full Plate Thursday and please come back soon! Miz Helen

Julia

Friday 21st of August 2020

This looks so delicious! I know that Mr. J. would love it.

Julie Pollitt

Friday 21st of August 2020

Thank you, Julia!

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