Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz / 170g each)
  • 1 tbsp Olive oil or vegetable oil
  • ½ tsp Fine sea salt
  • ¼ tsp Freshly cracked black pepper
  • 4 oz Full-fat cream cheese, softened (Philadelphia style)
  • ½ cup Sour cream or crème fraîche
  • 1 packet (1 oz / 28 g) Dry Ranch Seasoning Mix
  • ¼ cup Milk (whole or semi-skimmed) or chicken stock
  • 1 tsp Lemon juice (freshly squeezed)
  • 1 cup Shredded Monterey Jack or mature Cheddar cheese blend
  • 2 tbsp Fresh chives, finely chopped (optional, for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Lightly grease a 9x13 inch (23x33 cm) baking dish.
  2. Prep Chicken: Place chicken breasts between two sheets of cling film or parchment paper. Gently pound the thickest part of the breasts until they are uniformly ½ to ¾ inch (1.2 to 2 cm) thick. Pat the chicken dry thoroughly.
  3. Mix the Sauce: In a large mixing bowl, combine the softened cream cheese, sour cream, Ranch seasoning mix, milk/stock, and lemon juice. Whisk until the sauce is completely smooth and lump-free.
  4. Reserve Cheese: Stir ½ cup (60g) of the shredded cheese into the ranch mixture. Reserve the remaining ½ cup (60g) for the topping.
  5. Season and Sear (Optional): Season the pounded chicken breasts lightly with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 1-2 minutes per side until lightly golden brown to develop crust and depth of flavour.
  6. Transfer the seared chicken breasts to the prepared baking dish.
  7. Spoon the Sauce: Generously spoon the creamy ranch sauce mixture evenly over the top of each chicken breast, ensuring they are completely covered.
  8. Initial Bake: Bake for 20 minutes in the preheated oven.
  9. Add Topping: Remove the dish from the oven. Sprinkle the remaining ½ cup of shredded cheese over the top of the sauced chicken.
  10. Final Bake: Return the dish to the oven and bake for another 10–15 minutes, or until the cheese is melted, bubbly, and the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
  11. Rest and Serve: Allow the dish to rest for 5–7 minutes on the counter before slicing or serving. Garnish with fresh chives, if using.