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Creamy Ranch Chicken and Broccoli
A simple, one-pan 'dumb dinner' featuring tender chicken thighs and roasted broccoli smothered in a rich, cheesy ranch topping.
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Ingredients
- 2.25 lb boneless skinless chicken thighs (2 to 2.5 lbs)
- 4.5 cup broccoli florets (4 to 5 cups)
- olive oil (for drizzling)
- black pepper (to taste)
- 8 oz whipped cream cheese (1 tub)
- 0.5 cup mayonnaise
- 1 ranch seasoning packet (1 packet)
- 0.75 cup grated parmesan cheese
- 1.5 cup shredded sharp cheddar cheese
Steps
- 1
Preheat your oven to 400°F (200°C).
- 2
Lay the boneless skinless chicken thighs flat in a 9x13-inch baking dish.
- 3
Scatter the broccoli florets around the edges of the chicken in the dish.
- 4
Drizzle the broccoli with olive oil and crack fresh black pepper over the top.
- 5
In a separate mixing bowl, combine the whipped cream cheese, mayonnaise, ranch seasoning packet, grated parmesan, and all of the shredded cheddar cheese.
- 6
Stir the mixture together with a fork until well combined.
- 7
Smear the cheese and ranch mixture evenly over the top of the chicken thighs.
- 8
Bake for 30 minutes, until the chicken is cooked through and the cheese topping is golden brown.
Notes
This recipe is designed for minimal effort with no chopping required if using pre-cut broccoli florets.
Nutrition per serving
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