Ingredients
Marinade
- ½ cup chicken broth
- 3 tablespoons lime juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced garlic
- 2 teaspoons cumin
Chicken
- 4 boneless skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 1 teaspoon cumin
- 1 teaspoon dried cilantro
- Olive oil (for cooking, approximately 1-2 tablespoons)
Ranch Sauce
- ¼ cup ranch dressing
- ¼ cup sour cream
- 1 tablespoon hot sauce
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
Pico de Gallo
- 3 Roma tomatoes, chopped
- ½ red onion, finely chopped
- 1 tablespoon lime juice
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 1 tablespoon chopped cilantro
- 1 jalapeño, seeded and chopped
Instructions
- Prepare the Marinade: In a large zip-top bag, combine chicken broth, lime juice, Worcestershire sauce, minced garlic, and cumin. Seal and mix well to combine all the ingredients.
- Marinate the Chicken: Add the chicken breasts to the marinade, seal the bag, and refrigerate for 4 hours to allow the flavors to infuse into the meat.
- Make the Ranch Dressing: While the chicken marinates, whisk together ranch dressing, sour cream, hot sauce, lime juice, and chopped fresh cilantro in a bowl. Cover and chill until ready to use.
- Prepare the Pico de Gallo: Finely dice the tomatoes and red onion, then toss them with lime juice, salt, black pepper, chopped cilantro, and chopped jalapeño. Cover and set aside to let the flavors meld.
- Season the Chicken: Remove the chicken from the marinade and pat dry with paper towels. Using a meat mallet, pound the chicken to an even thickness for uniform cooking. Season both sides with salt, cracked black pepper, cumin, and dried cilantro.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the chicken after searing.
- Sear the Chicken: Heat an oven-safe skillet over high heat and drizzle with olive oil. Add the chicken breasts and sear for about 5 minutes per side until golden brown and partially cooked.
- Add Ranch and Cheese, then Bake: Spoon a dollop of ranch sauce atop each chicken breast, then place a slice of Colby Jack cheese over the ranch. Transfer the pan from the stovetop directly into the center rack of the oven and bake for 10 minutes until the chicken is cooked through and the cheese is melted.
- Serve: Remove the chicken from the oven and top generously with pico de gallo before serving for a fresh, zingy finish.
Notes
- Marinating the chicken for at least 4 hours is key to developing deep flavors and ensuring tender chicken.
- Use an oven-safe skillet to easily transfer the chicken from stovetop to oven without switching pans.
- For a spicier dish, include the jalapeño seeds in the pico de gallo or add extra hot sauce to the ranch.
- This dish pairs well with Mexican rice, black beans, or a fresh green salad.
- To reduce sodium, consider using low-sodium chicken broth and ranch dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
