Ingredients:

  • 1.5 lbs chicken breasts, pounded to even thickness
  • 1/2 cup mayonnaise
  • 1 packet (28g) dry ranch seasoning mix
  • 1.5 cups sharp cheddar cheese, freshly shredded

Instructions:

  1. Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. Pat the chicken breasts bone-dry with paper towels until the surface is matte to ensure the sauce adheres properly.
  3. In a small mixing bowl, whisk together the mayonnaise and dry ranch seasoning until a thick, uniform paste forms.
  4. Place the chicken on the prepared baking sheet. Slather the top of each breast generously with the mayo-ranch mixture.
  5. Sprinkle the shredded cheddar cheese evenly over the mayo layer, pressing down lightly so it sticks to the sauce.
  6. Bake for 20 minutes. Use a meat thermometer to ensure the thickest part of the breast reaches an internal temperature of 165°F (74°C).
  7. Remove from oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.