This Ranch Baked Greek Yogurt Chicken With Bacon And Cheese is an easy, delicious weeknight meal.
I don’t know about you, but sometimes I get bored with the same old chicken recipes. Roast chicken or sautéed chicken breasts are all well and good, but when they’re in weekly rotation, it’s hard to get excited about them again.
That’s when it’s time to get a little creative. You see, the beauty of chicken is that it’s infinitely versatile, adapting to a wide variety of flavors and preparations. This recipe came about when I poked around in my fridge and pantry in a quest to give my usual baked chicken a makeover. What I found was some leftover ranch seasoning, a carton of buttermilk from weekend pancakes, and a few strips of bacon, also from my Sunday breakfast.
An idea quickly came together, and before I knew it, I’d cobbled together a tangy, yogurty marinade that would enliven my plain chicken breasts. Baking them and topping them with gooey cheese and crispy crumbed bacon turned a tired weeknight dinner into a zesty, exciting feast that my whole family enjoyed so much they made me promise to make it again.
One thing I like about this recipe is how quickly it comes together. I’ll mix up the marinade ingredients in the middle of the afternoon and let the chicken marinate for a couple of hours. Then, when dinnertime is close, I’ll transfer the chicken to a baking dish and bake it for 30 minutes, just enough time to whip up a couple of side dishes. By the time everyone’s ready to come to the dinner table, the chicken is hot, bubbling, and ready to enjoy!
Do I really need to marinade the chicken for two hours?
No, actually! Contrary to popular belief, a marinade doesn’t actually penetrate into the center of the protein, so it’s not necessary to immerse your meat in a marinade for hours on end. If you have two hours to marinate the chicken, that’s great, but otherwise, even 30 minutes will infuse the outer layer of your chicken with the zesty flavors of this ranch marinade. And you definitely don’t want to marinate it for too long, or you’ll risk getting a mushy texture.
In this recipe, the acidity in the buttermilk and yogurt helps tenderize the meat by breaking down the proteins and helping the seasonings penetrate the surface of the meat. Even 30 minutes in the marinade will yield flavorful, tender chicken.
How do I store leftovers?
Leftover chicken can be stored in the refrigerator in an airtight container for 3 to 4 days. Reheat it in an oven dish covered tightly with aluminum foil for 20 minutes or until heated through, or in the microwave in a covered, microwave-safe container for 1 to 2 minutes. I don’t recommend freezing this recipe because the creamy sauce can get grainy.
Serving suggestions
Pair this recipe with a veggie side dish, such as Roasted Green Beans, Parsnip Fries, or Sautéed Broccolini. A bed of rice or grains will also help soak up the creamy sauce. Try Cilantro-Lime Instant-Pot Rice or a classic Rice Pilaf. A fresh green salad is also a nice contrast to the cheesy, creamy chicken. I like this recipe for Green Goddess Salad or Spring Salad. A sweet end to this dinner might include a pan of Healthy Greek Yogurt Brownies to use up the rest of the yogurt or tangy Lemon Cooler Cookies.
Ingredients
- 1/4 cup fat-free Greek yogurt
- 1/4 cup reduced-fat buttermilk
- 1/2-1 tablespoon ranch seasoning to taste
- 1/4 teaspoon garlic powder
- Pinch of salt/pepper
- 2 chicken breasts 4 ounces each
- 1/2 cup reduced-fat cheddar cheese grated, orange or white
- 1 slice bacon
Instructions
- Combine the Greek yogurt, buttermilk, ranch seasoning, garlic powder and pinch of salt and pepper in a large bowl.
- Place the chicken breasts in the bowl and cover with the yogurt mixture. Cover and refrigerate for at least 2 hours.
- Preheat your oven to 350˚F and spray a small baking dish with cooking spray.
- Place the chicken breasts in the prepared baking dish, covering with all the yogurt mixture, and then top with the grated cheese.
- Bake until the chicken is no longer pink inside, about 25-30 minutes.
- While the chicken is cooking, heat a small pan on medium/high heat. Cook the bacon until golden and crispy, about 2-3 minutes per side. Transfer to a paper towel and blot off any fat.
- Crumble the cooked bacon over the chicken and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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