Ingredients
- 4 boneless skinless chicken breasts (about 6 ounces each)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 packet (1 ounce) ranch seasoning mix
- 1/2 cup shredded cheddar cheese
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped (optional)
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
- Pat the chicken breasts dry with paper towels.
- Season both sides of the chicken with salt and black pepper.
- In a bowl, mix together the mayonnaise, minced garlic, ranch seasoning mix, and shredded cheddar cheese until well combined.
- Place the chicken breasts in the prepared baking dish in a single layer.
- Spread the cheddar ranch mixture evenly over the top of each chicken breast.
- Bake for 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the topping is melted and lightly golden.
- Remove from the oven and allow the chicken to rest for 5 minutes.
- Garnish with chopped parsley if desired and serve warm.
Notes
- Use a meat thermometer to ensure the chicken reaches 165°F without overcooking.
- Greek yogurt or sour cream can replace mayonnaise for a lighter option.
- Sharp cheddar adds the most flavor but other cheeses like Monterey Jack also work well.
- Breadcrumbs can be added during the last 10 minutes of baking for a crunchy topping.
- Chicken thighs can be substituted for extra juiciness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 chicken breast
- Calories: 410 kcal
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 44 g
- Cholesterol: 135 mg
