Keto Bacon Cheddar Ranch Chicken Bake
Ingredients
4–6 boneless, skinless chicken breasts
8 oz cream cheese, softened
1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella)
½ cup cooked bacon bits (or crumbled cooked bacon)
1 packet of dry ranch seasoning mix
1 tablespoon butter (for greasing the pan or adding extra flavor)
Salt and pepper to taste
Optional toppings:
Green onions or chives (for garnish)
A sprinkle of parmesan for extra crispiness
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking sheet or large casserole dish with butter or nonstick spray.
Prepare the chicken:
Pat the chicken breasts dry and season with salt and pepper on both sides.
Place them on the baking sheet.
Make the ranch mixture:
In a bowl, mix softened cream cheese, half the cheddar, and the ranch seasoning.
Stir until smooth and creamy.
Assemble:
Spread a generous spoonful of the cream cheese mixture on each chicken breast.
Sprinkle with remaining shredded cheese.
Top with bacon bits.
Bake:
Bake uncovered for 25–30 minutes, or until the chicken is cooked through (internal temp 165°F / 74°C).
Broil for the last 2–3 minutes if you want the top extra golden and bubbly.
Serve:
Let rest for 5 minutes.
Garnish with green onions or chives if you like.
Macros (per serving — based on 6 servings)
Calories: ~430
Fat: ~30g
Protein: ~38g
Carbs: ~2g
