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Creamy Ranch Chicken

Creamy ranch chicken is a weeknight chicken recipe where seared breasts simmer in a thick ranch cream sauce with melted cream cheese. A tangy ranch sauce chicken skillet forms a glossy pool around juicy chicken, finished with visible dill and cracked pepper appeal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sauce base
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 2 tbsp olive oil
  • 3 garlic minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 packet (1 oz) ranch seasoning mix
  • 4 oz cream cheese cubed
  • 1 tsp dried dill
  • 0.25 cup fresh chives for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder. Heat the olive oil in a large skillet over medium-high heat and sear until golden, 5-6 minutes per side, until the internal temperature reaches 165°F; remove to a plate.
Build the ranch sauce
  1. In the same pan, cook the minced garlic for 30 seconds, stirring until fragrant. Pour in the chicken broth and deglaze, scraping up any browned bits.
  2. Stir in the heavy cream and ranch seasoning mix, then bring to a simmer. Keep stirring until the mixture looks smooth and slightly thickened.
  3. Add the cream cheese cubes and stir over medium-low heat until completely melted and the sauce is smooth. Continue until no lumps remain.
  4. Stir in the dried dill, then return the chicken breasts to the pan and spoon sauce over each breast. Simmer for 3 minutes, with the sauce visibly thick around the chicken.
Serve
  1. Garnish with fresh chives and serve immediately over mashed potatoes or pasta. Spoon the creamy ranch sauce from the skillet over the top so it pools around the chicken.

Notes

Pro tip: make sure the chicken reaches 165°F right when you remove it, so it stays juicy during the final 3-minute simmer. Store leftovers in the fridge up to 3 days in an airtight container; reheat gently to avoid sauce breaking. Freezing is not recommended for the cream cheese sauce, but you can refrigerate and reheat. For a lower-fat option, use reduced-fat cream cheese and half-and-half instead of heavy cream.