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Keto Buffalo Ranch Chicken Bake Prep - Easy, Spicy, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 2 pounds boneless, skinless chicken breasts or thighs
  • Buffalo sauce: 1/2 cup (look for a zero-sugar variety)
  • Ranch seasoning: 1–2 tablespoons (use a low-carb blend or homemade)
  • Cream cheese: 6 ounces, softened
  • Heavy whipping cream: 1/3 cup
  • Shredded cheese: 1 1/2 cups (cheddar, mozzarella, or a blend)
  • Butter: 2 tablespoons, melted
  • Garlic: 2 cloves, minced (or 1/2 teaspoon garlic powder)
  • Green onions: 3, thinly sliced
  • Celery: 2 ribs, finely chopped (optional, for crunch)
  • Salt and pepper: To taste
  • Optional toppers: Crumbled blue cheese, fresh parsley, extra ranch drizzle

Method
 

  1. Preheat and prep: Heat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Cut the chicken: Cube chicken into 1-inch pieces or slice into thin cutlets for faster cooking. Pat dry and season lightly with salt and pepper.
  3. Make the buffalo ranch sauce: In a bowl, whisk softened cream cheese, heavy cream, buffalo sauce, melted butter, ranch seasoning, and garlic until smooth. If it’s too thick, add a splash more cream.
  4. Assemble the bake: Scatter chicken evenly in the baking dish. Add celery and half the green onions. Pour the sauce over the top and toss gently to coat.
  5. Add the cheese: Sprinkle shredded cheese evenly over the chicken mixture.
  6. Bake: Place in the oven for 22–28 minutes, or until the chicken is cooked through (165°F/74°C) and the edges are bubbling. If you want more color, broil for 2–3 minutes at the end.
  7. Rest and garnish: Let the bake rest for 5 minutes so the sauce thickens. Top with remaining green onions and, if you like, crumbled blue cheese or a drizzle of ranch.
  8. Serve: Pair with a simple side like roasted broccoli, zucchini noodles, or a crisp salad. Or portion into meal-prep containers for the week.