Creamy Ranch Chicken (Printable Version)

# What You'll Need:

→ Main Ingredients

01 - 4 chicken breast pieces without skin or bones

→ Sauce and Seasonings

02 - 1 teaspoon garlic powder
03 - 1 packet dry ranch mix (about 1 oz)
04 - 1/2 cup shredded Parmesan cheese
05 - 1 can cream of chicken soup (10.5 oz)
06 - 1/2 teaspoon ground black pepper
07 - 1 cup sour cream

→ Garnish

08 - About 1 tablespoon fresh parsley, chopped

# Steps to Follow:

01 - Toss some parsley on top of your chicken right before you bring it to the table.
02 - Pull off the foil and bake for another 15 minutes, or until the chicken hits 165°F inside.
03 - Seal the dish snug with foil and stick it in the oven for 45 minutes.
04 - Pour your sauce all over the chicken, making sure each piece gets a good coating.
05 - Lay the chicken breasts down flat in a 9x13 baking dish.
06 - Mix your sour cream, soup, ranch powder, Parmesan, garlic powder, and black pepper in a bowl until there aren’t any lumps left.
07 - Heat your oven up to 350°F or 175°C.

# Additional Tips:

01 - You can swap in chicken thighs if you want instead of the breasts.
02 - Great alongside rice you’ve steamed or some roasted veggies if you want something fresh.
03 - Any leftovers will keep in a closed container in the fridge for up to four days.

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