![\"\"](\"http:\/\/samyenlinhchi.com\/cooking\/wp-content\/uploads\/2023\/05\/346990000_955294322453044_8583550302043896487_n.jpg\")
<\/p>\n<\/p>\n
2 chicken breasts<\/p>\n
1\/2 cup Mayo (or a block of cream cheese, softened)<\/p>\n
3 cloves of garlic minced<\/p>\n
1 cup grated cheddar cheese<\/p>\n
1 packet of ranch flavoring<\/p>\n
Mix it all in a bowl and slather onto your chicken breasts and bake for 30 minutes at 400\u00b0.<\/p>\n
Serve with mashed potatoes or rice, and asparagus or green beans!<\/p>\n
Enjoy!<\/p>\n
YIELD: 8 SERVING SIZE: 1<\/p>\n
Amount Per Serving:<\/strong> CALORIES: 190 | TOTAL FAT: 15g | SATURATED FAT: 5g | TRANS FAT: 0g | UNSATURATED FAT: 10g | CHOLESTEROL: 70mg | SODIUM: 300mg | CARBOHYDRATES: 2g | FIBER: 0g | SUGAR: 1g | PROTEIN: 12g | POTASSIUM: 220mg<\/p>\n You can adjust the seasonings to your liking. Some people might enjoy a bit of heat, so adding a bit of cayenne pepper or chili flakes could be a good idea.<\/p>\n Other options could include adding more herbs like parsley, thyme, or oregano.<\/p>\n If you don’t have an oven, you can pan-fry the chicken on the stove. Cook the chicken on medium heat until it is no longer pink in the middle.<\/p>\n Then, you can add the cheesy mixture and cover the pan to allow the cheese to melt from the residual heat.<\/p>\n The best way to ensure that your chicken is cooked is by using a meat thermometer. The internal temperature should reach 165\u00b0F (74\u00b0C) when inserted into the thickest part of the chicken.<\/p>\n If you don’t have a thermometer, you can cut into the thickest part of the chicken to check; the meat should be white and the juices should run clear.<\/p>\n","protected":false},"excerpt":{"rendered":" How to make Cheesy Ranch Chicken Ingredients 2 chicken breasts 1\/2 cup Mayo (or a block of cream cheese, softened) 3 cloves of garlic minced 1 cup grated cheddar cheese 1 packet of ranch flavoring Instructions: Mix it all in a bowl and slather onto your chicken breasts and bake for 30 minutes at 400\u00b0. […]<\/p>\n","protected":false},"author":1,"featured_media":4494,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[62],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4493"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=4493"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4493\/revisions"}],"predecessor-version":[{"id":4495,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/4493\/revisions\/4495"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/4494"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=4493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=4493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=4493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Frequently Asked Questions:<\/h2>\n
What other seasonings could I add to this recipe?<\/h4>\n
What can I do if I don\u2019t have an oven to bake the chicken?<\/h4>\n
How do I know when the chicken is cooked?<\/h4>\n