Description
Tender chicken breasts smothered in creamy ranch sauce and topped with melted cheddar and Monterey Jack cheese. A quick and easy weeknight dinner!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- Salt to taste
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 packet (1 ounce) dry ranch dressing mix
- 2 tablespoons milk (or more, to thin if needed)
- 1 tablespoon chopped fresh parsley (optional)
- 1 teaspoon lemon juice (optional)
- 2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup crumbled cooked bacon (optional)
- 2 tablespoons chopped green onions (optional)
Instructions
- Ensure chicken breasts are of even thickness. If thick, pound them gently with a meat mallet to about 1/2-inch thickness. Place the chicken breasts between two sheets of plastic wrap before pounding to prevent splattering.
- In a small bowl, combine garlic powder, onion powder, paprika, black pepper, and salt. Sprinkle this mixture over both sides of each chicken breast.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for about 3-4 minutes per side, until golden-brown. Remove from skillet and set aside.
- In a medium bowl, whisk together mayonnaise, sour cream, and dry ranch dressing mix until smooth.
- Add milk, one tablespoon at a time, until the ranch sauce reaches your desired consistency. Stir in parsley and lemon juice, if using.
- Give the ranch sauce a taste and adjust the seasoning as needed.
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish with cooking spray.
- Arrange the seared (or unseared) chicken breasts in the prepared baking dish.
- Generously spread the ranch sauce over each chicken breast.
- In a separate bowl, combine the shredded cheddar cheese and Monterey Jack cheese. Sprinkle this cheese mixture evenly over the ranch-covered chicken breasts.
- If you’re using bacon and green onions, sprinkle them over the cheese.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check the temperature at the thickest part of the chicken breast.
- For an extra golden-brown cheese topping, broil the chicken for the last 1-2 minutes of baking. Watch carefully to prevent burning.
- Remove the baking dish from the oven and let the chicken rest for 5-10 minutes before serving.
Notes
- Searing the chicken adds flavor but is optional.
- Adjust the ranch sauce consistency to your preference.
- Use a meat thermometer to ensure the chicken is cooked through.
- Broiling the cheese is optional but adds a nice color and texture.
- Serve with mashed potatoes, roasted vegetables, rice, salad, or garlic bread.
- Experiment with different cheeses, add vegetables, or make it spicy.
- Can be made in a slow cooker or assembled ahead of time.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes