Low Carb Chicken Ranch Bake
This low-carb chicken ranch bake combines shredded rotisserie chicken, broccoli, and crispy bacon in a creamy ranch and cheese sauce, delivering restaurant-quality comfort food in 30 minutes with minimal carbs.
This low-carb chicken ranch bake combines shredded rotisserie chicken, broccoli, and crispy bacon in a creamy ranch and cheese sauce, delivering restaurant-quality comfort food in 30 minutes with minimal carbs.
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Preheat oven to 375°F (190°C).
Spray a baking dish with avocado oil.
Add broccoli florets to the dish and season with onion powder and garlic powder.
Layer the shredded chicken over the broccoli.
Pour the ranch dressing evenly over the chicken.
Sprinkle with Parmesan cheese, followed by the shredded mozzarella cheese.
Top with crumbled crispy bacon.
Bake for 20 minutes until bubbly and the cheese is melted and golden.
Serve hot, garnishing with red pepper flakes if desired.
Store leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven for 10–15 minutes or microwave individual portions.
Yes. Shred cooked chicken breasts or thighs (about 3 cups). Rotisserie chicken saves time and adds flavor.
Yes, freeze unbaked for up to 3 months. Thaw overnight in the fridge, then bake as directed.
Use ranch seasoning mixed into sour cream or mayo. Or substitute Caesar dressing or garlic aioli for a different flavor.
Yes, assuming standard ranch dressing. Check your brand's carb count; most have under 1g carbs per 2 tablespoon serving.
