Creamy Ranch Chicken Ready in 30 Minutes
This one-pan wonder delivers tender, juicy chicken breasts in a luscious, tangy ranch cream sauce that comes together in just 30 minutes. It's the ultimate comfort food for busy weeknights, requiring minimal cleanup and pantry-friendly ingredients.
Equipment
- Large skillet
- Meat thermometer
- Whisk
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Paper towels
- Tongs
- Foil
Ingredients
- 1.5 lbs boneless, skinless chicken breasts pounded to even thickness
- 2 tbsp olive oil
- 1 oz packet dry ranch seasoning mix
- ½ cup chicken broth
- 4 oz cream cheese, softened
- ½ cup heavy cream
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Fresh parsley, for garnish
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and half of the dry ranch seasoning mix.
- Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through (internal temp of 165°F). Remove the chicken to a plate and tent with foil.
- Reduce the heat to medium. Add the minced garlic to the pan and sauté for about 30 seconds until fragrant, scraping up any browned bits from the bottom of the pan.
- Pour in the chicken broth and bring to a simmer, scraping the pan clean. Add the softened cream cheese and whisk until completely melted and smooth.
- Slowly pour in the heavy cream while whisking constantly. Add the remaining ranch seasoning and stir to combine. Let the sauce simmer gently for 2-3 minutes until it thickens slightly.
- Return the cooked chicken breasts to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the top of the chicken. Let everything simmer together for 2-3 minutes, allowing the flavors to meld and the chicken to reheat.
- Garnish with fresh parsley before serving.
Notes
For best results, let cream cheese soften to room temperature before adding to the pan to prevent sauce from curdling. Use a meat thermometer to avoid overcooking the chicken. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of chicken broth or milk if the sauce has thickened. For a dairy-free version, substitute full-fat canned coconut milk for heavy cream and use dairy-free cream cheese. For a lower-fat option, use half-and-half and Neufchâtel cheese.