Gluten Free and Low Carb Chicken Bacon Ranch Recipe

If you’ve been looking for an easy gluten free and low carb recipe, you’ve found it! With only a few ingredients, this chicken bacon ranch recipe can be whipped up and served in just 45 minutes.

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Trying to find delicious, easy gluten free and low carb recipes can be a challenge, especially if you’re just starting out. I know I don’t want to spend too long searching and I definitely don’t want to spend too long in the kitchen on one meal. This Chicken Bacon Ranch recipe is a solution to week night dinner struggles.

From Scratch

I love chicken bacon ranch recipes. They are usually pretty easy and always delicious! I was trying to come up with something for dinner that I knew my family would eat right along side me but could also eat their own sides.

I came up with this version of chicken bacon ranch with items that were already in my fridge and boy did it turn out!

I love that this is still a made from scratch recipe even though it is keto – I feel a lot of keto dishes tend to be artificial flavorings and sugars. This however is all real food and that makes this mama happy.

Don’t get me wrong, I’m known to have premade and prepackaged meals, too. But if I can, I will always try to make from scratch. This recipe is just that without all the crazy ingredients or steps.

Chicken Bacon Ranch Recipe

What you’ll need:

• 2 pounds chicken tenderloins
• 8 ounce softened cream cheese
• 8 ounce block of Monterey Jack cheese – shredded
• 2 tablespoons Ranch Seasoning – This recipe is great!
• Salt, Pepper, Garlic powder – to taste
• 5 strips of bacon – crumbled

What you’ll do:

Start by lining a baking dish with the tenderloins and lightly seasoned with salt, pepper, and garlic powder.

I then mixed up 8 ounces of softened cream cheese, half of the shredded Monterey Jack cheese, and two tablespoons of ranch seasoning. I would think you could use ranch dressing if you would like but the recipe may turn out a little different. Use your preference.

When the cream cheese mixture is combined, I then dropped scoops of the mixture on the chicken. I made sure to have most of the chicken covered but did not spread it. As the chicken bakes, the cheese will melt and spread.

I covered the dish with foil and placed it in a 375 degree oven. I baked it for 30 minutes with the foil on. Once the 30 minutes was up, I removed the foil, sprinkled on the other half of Monterey Jack cheese and the bacon crumbles. Bake for an additional 15-30 minutes.

Some things to consider…

This meal really was so easy to make and it was delicious. It is also husband approved! Woo!

Some side dishes you may consider: My family had this with chickpea noodles and broccoli, I however had it with some of my 8 Minute Air Fried Broccoli.

You could also pair it with a salad, some rice, green beans would go great with it!

You could also use: If you prefer, you could use a premade ranch packet or ranch dressing. However, if you use ranch dressing, I am not sure the dish would turn out the same. It may turn out a bit more runny but would be great over noodles if this were the case.

To store: You can store any leftovers in an airtight container in the fridge for up to 3 days.

You can find more Keto and Low Carb posts and recipes here 🙂