This easy Baked Ranch Chicken with Broccoli and Bacon is a one-pan meal made in a casserole dish. Minimal clean-up. Perfect for busy weeknight dinners, as meal prep, or to freeze. Only 6 ingredients. 30-40 minutes to make. Low-carb, high protein recipe
Cooking Tips:
I recommend to blanch the broccoli before adding it on top of chicken (blanching means adding broccoli to boiling water just for a couple of minutes, removing it and draining it well). Blanching the broccoli makes it moist and brighter in color.
Use skinless, boneless chicken breasts. Use thin chicken breasts. Or, if you have large chicken breasts, slice each chicken breast in half horizontally.
You can also use skinless, boneless chicken thighs.
You can use either store-bought Ranch dressing or make your own.
No need to add salt. Bacon, Ranch dressing, and the Cheddar cheese add enough saltiness to the dish.
Ingredients:
4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally)
2 cups broccoli florets , blanched, chopped
6 strips bacon , cooked, chopped
1/2 cup Ranch dressing
1 cup Cheddar cheese , shredded
1/3 cup Mozzarella cheese , shredded
Instructions:
Preheat the oven to 375 F.
Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
Top with chopped and blanched broccoli florets.
Full References: juliasalbum.com