cheesy ranch chicken
Cheesy Ranch Chicken is a delicious and easy-to-make dish that combines tender chicken breasts with a rich, creamy ranch sauce and plenty of melted cheese. This comforting recipe is perfect for weeknight dinners and can be served with various sides for a complete meal.
Equipment
- 1 oven-safe skillet or baking dish
- 1 measuring cups and spoons
- 1 mixing bowl
- 1 spoon or spatula
- 1 meat mallet (optional)
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds.
- 1 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese Softened.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- to taste pieces fresh parsley, chopped For garnish, optional.
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the softened cream cheese, ranch dressing, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well incorporated.
- Heat the olive oil in an oven-safe skillet over medium-high heat. Optionally, use a meat mallet to gently pound the chicken breasts to even thickness.
- Season the chicken breasts with a little salt and pepper. Place them in the heated skillet and sear for 2-3 minutes on each side until they are golden brown.
- Pour the ranch mixture over the seared chicken breasts, ensuring each breast is coated evenly.
- Sprinkle shredded cheddar cheese on top of the ranch-coated chicken.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove from the oven, let it rest for a few minutes, and garnish with chopped parsley if desired. Serve warm.
Notes
This dish pairs well with rice, mashed potatoes, or a fresh side salad.
You can use different types of cheese, such as mozzarella or Monterey Jack, for a variation in flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.