This Cheesy Baked Ranch Chicken is the low carb dinner of your dreams! It’s so easy to make this keto baked chicken – just top with creamy ranch, cheddar, and bacon. We sprinkle cherry tomatoes and green onions over the top before serving.
INGREDIENTS
- 4 boneless, skinless chicken breasts about 6 ounces each
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- ½ cup mayonnaise
- 2 tablespoon ranch seasoning
- 1 cup cheddar cheese
- 4 slices bacon fried and crumbled
- ½ cup diced tomatoes
- 2 tablespoons diced green onions
INSTRUCTIONS
- Preheat the oven to 375 degrees. Spray a 9×13 baking dish with non-stick spray.
- Place each chicken breast between two layers of plastic wrap and pound them out to an even thickness to ensure even cooking.
- Season both sides of the chicken with salt and pepper and place in the prepared baking dish.
- Add the mayonnaise and ranch seasoning to a mixing bowl and stir to combine.
- Spread the mayonnaise evenly over the chicken. Top with the cheddar.
- Bake for 30-35 minutes or until chicken is cooked through.
- Sprinkle the chicken with the bacon, tomatoes, and green onions before serving.
TIPS & NOTES:
You may sub nonfat Greek yogurt for the mayonnaise, if desired.Bake until the chicken reaches an internal temperature for 165 degrees.
Nutrition Information:
Serving: 1piece| Calories: 457kcal (23%)| Carbohydrates: 4g (1%)| Protein: 26g (52%)| Fat: 36g (55%)| Saturated Fat: 11g (69%)| Polyunsaturated Fat: 24g| Cholesterol: 90mg (30%)| Sodium: 1581mg (69%)| Fiber: 1g (4%)| Sugar: 2g (2%)| Net Carbs: 3g (6%)
