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High Protein Ranch Chicken Bake - Easy, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts (about 4 medium), trimmed
  • 1 cup plain Greek yogurt (2% or 0% both work)
  • 2 tablespoons ranch seasoning mix (store-bought or homemade)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional, for color and depth)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (for the pan and optional veggies)
  • 1/2 cup shredded part-skim mozzarella or reduced-fat cheddar
  • 2 tablespoons grated Parmesan
  • 2 cups chopped vegetables, optional (broccoli florets, zucchini, or bell peppers)
  • 2 tablespoons chopped fresh parsley or chives (for garnish)
  • Lemon wedges, optional (for serving)

Method
 

  1. Preheat the oven: Set your oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish or line it with parchment for easy cleanup.
  2. Prep the chicken: Pat the chicken dry with paper towels. If the breasts are very thick, slice them horizontally to create even cutlets about 3/4-inch thick. Even thickness ensures juicy, evenly cooked chicken.
  3. Make the ranch mixture: In a bowl, mix Greek yogurt, ranch seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
  4. Coat the chicken: Add the chicken to the bowl and toss to coat evenly. You want a generous, creamy layer on each piece.
  5. Add optional veggies: If using vegetables, toss them with a little olive oil, salt, and pepper. Scatter them in the baking dish, then place the coated chicken on top.
  6. Top with cheese: Sprinkle mozzarella and Parmesan evenly over the chicken.
  7. Bake: Bake for 18–25 minutes, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C). The top should be lightly golden and bubbly.
  8. Rest and garnish: Let the chicken rest for 5 minutes. Sprinkle with fresh parsley or chives. Serve with lemon wedges if you like a bright finish.
  9. Serve: Pair with roasted potatoes, brown rice, cauliflower rice, or a crisp salad. Spoon any pan juices over the chicken for extra flavor.