Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 (6 oz) envelope ranch seasoning mix (or 3 tbsp homemade ranch seasoning)
- 1 cup heavy cream or full-fat coconut cream
- 1/2 cup sour cream
- 2 tbsp butter
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Fresh parsley, chopped (for garnish)
- Salt and freshly ground black pepper, to taste
- Optional sides: mashed potatoes, steamed broccoli, or rice
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Place chicken breasts in the prepared dish. Season with salt and pepper.
- In a medium bowl, whisk together ranch seasoning, heavy cream, sour cream, butter, garlic powder, and onion powder until smooth.
- Pour the ranch mixture evenly over the chicken breasts, ensuring they’re fully coated.
- Bake for 25–30 minutes, or until chicken reaches an internal temp of 165°F (74°C).
- Optional: Broil on high for 2–3 minutes for light browning.
- Garnish with fresh parsley and serve immediately with sides of choice.
Notes
- For a lighter version, substitute heavy cream with Greek yogurt or low-fat buttermilk (texture may be slightly thinner).
- Make ahead: Assemble up to 24 hours in advance and refrigerate; add 5–10 minutes to baking time.
- Leftovers keep well for up to 3 days in the fridge — reheat gently to avoid separating the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 110mg
