High-Protein Lemon Pepper Ranch Chicken Bake Recipe
This High-Protein Lemon Pepper Ranch Chicken Bake is a creamy, comforting dinner packed with lean protein and bold flavor. The combination of lemon pepper seasoning, creamy ranch sauce, and melted cheese creates a dish that feels indulgent while still supporting keto and low-carb lifestyles. Easy to prepare and perfect for meal prep, it’s a recipe you’ll want to make again and again.
Ingredients
- 4 chicken breasts
- 1 cup Greek yogurt
- 2 tbsp ranch seasoning
- 1 tbsp lemon pepper seasoning
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 cup mozzarella cheese
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish with olive oil so the chicken does not stick.
- Pat the chicken breasts dry using paper towels to remove excess moisture and help the seasoning adhere better.
- Season both sides of the chicken evenly with lemon pepper seasoning and a small pinch of salt if needed.
- Place the seasoned chicken breasts into the prepared baking dish in a single layer.
- In a mixing bowl combine Greek yogurt, ranch seasoning, garlic powder, and lemon juice.
- Stir the mixture until smooth and creamy with all ingredients evenly blended.
- Spread the creamy ranch mixture evenly over each chicken breast.
- Sprinkle shredded mozzarella cheese over the top of the chicken.
- Place the baking dish into the preheated oven and bake for about 25–30 minutes until the chicken reaches an internal temperature of 165°F.
- For a golden cheese topping, switch the oven to broil for 2–3 minutes.
- Remove the dish from the oven and allow the chicken to rest for about 5 minutes.
- Garnish with chopped parsley and serve warm.