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Italian Chicken Bake

Italian Chicken Bake is made with Dean’s Ranch Dip.
Made with Dean's Ranch Dip

Italian Chicken Bake

This delightfully creamy Italian Chicken Bake is made even more mouthwatering with Dean’s Ranch Dip. Just right for a cozy night in.

  • 45 minutes

    prep time

  • 4

    servings

image description Ingredients

  • 1 cup shredded Parmesan cheese, divided
  • ½ cup Dean’s Ranch Dip
  • ¼ cup finely chopped flat leaf (Italian) parsley, divided
  • 2 tsp minced garlic, divided
  • ¼ tsp red pepper flakes or to taste
  • 4 large boneless, skinless chicken breasts (1 ½ to 2 pounds)
  • 4 tbsp Italian-style packaged bread crumbs
  • 3 medium tomatoes, seeded and chopped (about 1 ½ cups)
  • 2 tsp olive oil
  • Salt and freshly ground pepper

image description Directions

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.

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