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olive oil
3 tablespoons
boneless, skinless chicken thighs
1 ½ pounds
1 packet
or 3 tbsp of shaker
small heads broccoli, cut into bite-sized florets
2
large onion, thinly sliced
1
cheddar cheese, shredded
6 ounces
For safe meat preparation, reference the USDA website.
Preheat oven to 350°F.
Spread olive oil in the bottom of a 9x13-inch casserole dish. Place chicken thighs in the dish side by side and sprinkle on half of the ranch seasoning packet.
Top with the chopped broccoli and sliced onions. Sprinkle on the rest of the ranch packet and the shredded cheddar cheese.
Bake for 35-40 minutes, until the vegetables are crisp-tender and the chicken is cooked through. Serve hot.
