Dean’s® Dairy Dip

Italian Chicken Bake

  • Print Recipe Card
  • Tell a Friend
  • Prep Time: 45 minutes
  • Servings: 4
  • 1 cup shredded Parmesan cheese, divided
  • ½ cup Dean’s Ranch Dip
  • ¼ cup finely chopped flat leaf (Italian) parsley, divided
  • 2 teaspoons minced garlic, divided
  • ¼ teaspoon red pepper flakes or to taste
  • 4 large boneless, skinless chicken breasts (1 ½ to 2 pounds)
  • 4 tablespoons Italian-style packaged bread crumbs
  • 3 medium tomatoes, seeded and chopped (about 1 ½ cups)
  • 2 teaspoons olive oil
  • Salt and freshly ground pepper

Preheat oven to 400ºF.


Combine ½ cup shredded Parmesan, Dean’s Ranch Dip, 2 tablespoons parsley, 1 teaspoon garlic and pepper flakes.  Place chicken breasts, smooth side up, in greased or foil-lined baking dish.  Spoon Dip mixture on chicken breasts; spread to edges with back of spoon.  Sprinkle 1 tablespoon bread crumbs evenly over each chicken breast, pressing lightly into Dip mixture.  Bake 30 minutes or until chicken is cooked through.


Combine remaining 2 tablespoons parsley, 1 teaspoon garlic, tomatoes, olive oil, salt and pepper.  Spoon tomatoes over chicken and sprinkle with remaining Parmesan.