Ingredients:

  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch thick cutlets or large chunks
  • 1 Tbsp Olive Oil
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • Salt & Black Pepper to taste
  • 8 oz block Cream Cheese, softened
  • 1 packet (1 oz) Dry Ranch Seasoning Mix
  • 1 cup low sodium Chicken Broth
  • 1/2 cup full fat Mayonnaise
  • 1 1/2 cups Shredded Mozzarella Cheese
  • 1/2 cup Frozen Chopped Spinach, thawed & squeezed dry (Optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Place chicken pieces in a bowl. Toss with olive oil, salt, pepper, onion powder, and garlic powder until evenly coated. Arrange the seasoned chicken pieces in a single layer in the prepared baking dish.
  3. In a large mixing bowl, combine the softened cream cheese, dry Ranch seasoning mix, chicken broth, and mayonnaise. Whisk vigorously until the mixture is completely smooth and uniform. If using spinach, stir it in now.
  4. Pour the entire creamy Ranch mixture evenly over the top of the chicken in the baking dish, ensuring most pieces are well covered.
  5. Sprinkle the shredded mozzarella cheese evenly over the top of the sauce mixture.
  6. Bake for 35–40 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the cheese topping is beautifully bubbly and slightly golden brown around the edges.
  7. Remove from the oven and let it rest for 5 minutes before serving to allow the sauce to set slightly.