Cheddar-Ful Chicken & Ranch Bar
One recipe–endless ways to enjoy!
- Wheat
- Milk
- Eggs
Our chef-curated “perfect plates” are the answer to your dinner woes! Set out a spread of seasoned chicken cutlets, golden roasted potatoes and broccoli, toasted panko for crunch, and two (two!!) sauces: luscious cheese and classic ranch. Serve it all family style and order tortilla chips to make nachos and/or bacon for an crisp, smoky topper!
Ingredients
12 ounce
Potatoes
1 unit
Broccoli
1 tablespoon
Fry Seasoning
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Onion Powder
10 ounce
Chicken Cutlets
4 tablespoon
Cream Cheese
(Contains: Milk)
½ cup
Cheddar Cheese
(Contains: Milk)
½ cup
White Cheddar Cheese
(Contains: Milk)
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Milk, Eggs)
Not included in your delivery
Salt
Pepper
2 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Cut broccoli into bite-size pieces if necessary. • Toss potatoes on one side of a baking sheet with a large drizzle of oil, half the Fry Seasoning, salt, and pepper. Roast on top rack for 10 minutes (you’ll add more to the sheet then).
• While potatoes roast, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add panko and cook, stirring, until golden brown, 3-5 minutes. • Turn off heat; transfer to a small bowl. Season with salt and pepper. Wipe out pan. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!
• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss broccoli on opposite side of sheet with a drizzle of oil, onion powder, salt, and pepper. Return to top rack and roast, until veggies are browned and tender, 15-20 minutes more. (For 4 servings, transfer baking sheet with potatoes to middle rack; toss broccoli as instructed on a separate baking sheet and roast on top rack.)
• Meanwhile, pat chicken* dry with paper towels. Season all over with remaining Fry Seasoning, salt, and pepper. • Heat a drizzle of oil in pan used for panko over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer chicken to a cutting board to rest.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Whisk in cream cheese until melted, 1-2 minutes. Slowly whisk in 1⁄4 cup water (1⁄2 cup for 4) until no lumps remain. Sprinkle in cheddar and white cheddar. Cook, whisking, until melted and smooth, 1-2 minutes. Season with salt and pepper. Transfer to a small serving bowl. TIP: If sauce seems too thick, add more water a splash at a time until sauce reaches desired consistency.
• Slice chicken crosswise. • Serve chicken, potatoes, broccoli, toasted panko, cheese sauce, and dressing family style so everyone can build their own plate.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the cheese sauce, finding it delicious on everything. Some found the seasoning on the broccoli mismatched with other flavors.
- Ease of prep: Several found it simple to prepare, though some felt the timing was awkward with cheese sauce finishing last.
- Suggestions: Consider coating chicken with panko before frying for extra crunch. Try adding stone ground mustard to the cheese sauce for depth.
- Portions: Some felt there wasn't enough chicken for four people, while others had too much cheese sauce relative to other ingredients.
- Texture: A few found the cheese sauce became too thick or grainy; consider adding more liquid if needed 🧀.
Reviews from our home cooks
To make clean up easy, I used my toaster oven, lined tray with parchment paper and place the potatoes around the sides leaving the middle open, placed the chicken in the middle and sprinkled everything with the fry seasoning and covered the tops of the chicken with the panko and drizzle olive oil over everything and baked at 425 for 30 min. I steamed the broccoli in the microwave made cheese sauce as directed. Delicious meal
I really enjoyed this but I used my air fryer for the potatoes and chicken. The chicken was so tender and juicy. The potatoes were a little crispy like I wanted but my daughter enjoyed cutting the potatoes in every shape imaginable. As for the broccoli after my daughter cut it I did my usual taking a Tupperware bowl with lid I put tiny bit of water because it is raw. Add few tablespoons of butter and Himalayan salt over top. Shaking it between the butter melting process with the lid on the whole time allowing it to cook for 6 minutes. If you like it soft 4 minutes if you like it still crunchy and bright.
My family loved this meal with the exception of one item. They didn't like the cheese. I think it was the taste for them and also the texture. They really liked everything else.
Easy to make and fun! The cheese sauce was yummy and a great addition to the meal! I liked it!
Nice size of chicken breasts. Very flavorful and the family really liked the potatoes and chicken seasonings.
This was FABULOUS and the kids had fun eating it. I already want to make this again!
Recommend adding a spoonful of stone ground mustard to the cheese sauce.
This cheese sauce was soooo good I ate it with other things because I had enough left over
This was a very neat way to serve a chicken meal! We enjoyed the options.
Very tasty but the ranch and breadcrumbs are almost not even needed. Too many toppings?
