Ingredients for Bacon And Ranch Chicken With Parmesan Ranch Rice
- 2 boneless, skinless chicken breasts (about 1 1/2 lbs)
- 1/2 cup ranch dressing
- Cheddar Cheese
- 4 -6 slices bacon
- 1 cup uncooked long grain rice
- 1 1/2 cups water
- 1/4 cup dry ranch dressing mix
- 1/2 cup shredded parmesan cheese (for chicken), 1/4 cup grated parmesan cheese (for rice)
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried celery flakes
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How to Make Bacon And Ranch Chicken With Parmesan Ranch Rice
- Preheat oven to 400°F (200°C). Grease a baking sheet.
- Place 2 boneless, skinless chicken breasts (approx. 1.5 lbs total) on the prepared baking sheet.
- Pour 1/2 cup of ranch dressing over chicken breasts, ensuring both sides are evenly coated.
- Bake chicken for 20 minutes, or until cooked through and internal temperature reaches 165°F (74°C).
- While chicken bakes, cook 4-6 slices of bacon in a large skillet or griddle over medium heat until crispy. Set aside and crumble.
- Once chicken is cooked, sprinkle 1/2 cup shredded parmesan cheese evenly over each breast.
- Top each chicken breast with 2 slices of crumbled bacon.
- Return to oven and bake for another 5 minutes, or until cheese is melted and bubbly.
- Meanwhile, prepare the rice: In a medium saucepan, bring 1.5 cups of water to a boil.
- Add 1 cup of uncooked long-grain rice.
- Reduce heat to low, cover, and simmer for 20 minutes, or until rice is fluffy and tender.
- Stir in 1/4 cup ranch dressing mix, 1/4 cup grated parmesan cheese, 1 teaspoon dried parsley flakes, and 1/2 teaspoon dried celery flakes.
- Cover and let sit for 3-4 minutes to melt the cheese.
- Serve the bacon and ranch chicken over a generous portion of parmesan ranch rice.
- For a complete meal, add a side of your favorite vegetable and a dinner roll.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
5g
Fat
88g
Carbs
13g