Ingredients
1.5 – 2 lbs boneless skinless chicken breasts or thighs (cut into 1-inch pieces)
8 oz block cream cheese (softened)
1 oz packet ranch seasoning mix (about 2 tablespoons)
1.5 – 2 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese (optional)
1/4 cup milk or chicken broth
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
Fresh parsley (chopped, for garnish, optional)
Instructions
1. 1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. 2. (Optional but recommended) Heat olive oil in a large skillet over medium-high heat. Add diced chicken, garlic powder, onion powder, salt, and pepper. Sauté for 5-7 minutes until mostly cooked through. Transfer chicken to prepared dish.
3. 3. In a medium bowl, combine softened cream cheese, ranch seasoning mix, and milk or broth. Mix until smooth.
4. 4. Pour ranch sauce over chicken, spreading evenly.
5. 5. Sprinkle cheddar cheese over top, then mozzarella if using.
6. 6. Bake for 20-25 minutes until chicken is cooked through (165°F/74°C internal) and cheese is bubbly and lightly golden.
7. 7. Let rest 5-10 minutes before serving. Garnish with parsley if desired.
Notes
For best results, soften cream cheese at least 30 minutes beforehand. To prevent dry chicken, sauté just until mostly done as it will finish cooking in the oven. Let the bake rest after oven to allow sauce to set. For freezing, cool completely and store in airtight container for up to 3 months; thaw in fridge overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (if using GF ranch mix)
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 140mg