Description
A creamy and flavorful baked ranch chicken dish featuring tender chicken breasts, fresh vegetables, and melted cheddar cheese, making it an ideal choice for a comforting weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 packet (1 oz) ranch seasoning mix
- 1 cup plain Greek yogurt or sour cream
- 1 cup shredded cheddar cheese
- 1 cup broccoli florets (fresh or frozen)
- 1 cup baby carrots, sliced
- 1 cup baby potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the Greek yogurt (or sour cream) and ranch seasoning mix. Stir until well blended.
- Season the chicken breasts lightly with salt and pepper.
- Coat each chicken breast in the ranch mixture, ensuring they are completely covered.
- Place the coated chicken breasts in a greased 9×13 inch baking dish.
- In a separate bowl, toss the broccoli florets, sliced baby carrots, and halved baby potatoes with olive oil. Season with salt and pepper.
- Arrange the seasoned vegetables around the chicken in the baking dish.
- Sprinkle shredded cheddar cheese evenly over the top of the chicken.
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- After 25 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Check the internal temperature of the chicken to ensure it has reached 165°F (75°C). If not, return to the oven for a few more minutes.
- Once cooked, remove the baking dish from the oven and let it rest for about 5 minutes.
- Sprinkle freshly chopped parsley over the top before serving.
Notes
- Feel free to add more vegetables like bell peppers or zucchini.
- For a spicier version, add crushed red pepper flakes to the ranch mixture.
- This dish can also be made in a slow cooker.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes