Italian Chicken Bake

Dean’s Ranch Dip - Italian Chicken Bake
Made with Dean's Ranch Dip
Dean's Dip - Ranch

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


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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