Start by preheating your oven to 375°F. It’s always a good idea to let your oven heat up while you get the chicken ready so that everything is nice and hot when it’s time to bake.

Take your chicken tenders and season them with a pinch of salt and pepper. I usually go pretty light on the salt because the ranch seasoning is already salty enough. But feel free to add a little more if you prefer.

In a mixing bowl, combine the cream cheese, ranch seasoning mix, garlic powder, and shredded cheddar cheese. Use a spoon or spatula to mix everything together until it’s nice and smooth. If you’re adding bacon bits, throw them in now too. The mixture should be thick and creamy—just the way we want it.

Take each chicken tender and dip it into the creamy mixture, making sure each piece is generously coated. I find that using my hands works best for this step, but you can also use a spoon if you’d prefer. The cream cheese mixture should stick nicely to the chicken, so don’t be shy—get it all on there!

Line a baking sheet with parchment paper to make cleanup easier (trust me, you’ll be glad you did). Place the coated chicken tenders on the baking sheet and pop them in the oven. Bake for 25-30 minutes, or until the chicken is cooked through and the top is golden and bubbly.

Once the chicken is ready, pull it out of the oven and let it sit for a few minutes to cool slightly. The cheesy, creamy coating will set just a little bit, making it easier to serve. You can serve these with some veggies, a salad, or even mashed potatoes. But honestly, they’re delicious all on their own!