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Creamy Ranch Chicken

Creamy ranch chicken is a ranch chicken skillet meal where juicy seared chicken breasts finish in a thick, tangy ranch cream sauce. Cream cheese melts into a smooth sauce that pools richly around the chicken with visible pepper and herbs for a freshly made look.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
  • 2 tbsp olive oil
Ranch sauce
  • 3 garlic cloves, 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 fresh chives for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste, then sear in olive oil in a large skillet over medium-high heat for 5-6 minutes per side until golden and the internal temperature reaches 165°F; remove to a plate.
Deglaze and build the ranch sauce
  1. Cook the minced garlic in the same pan for 30 seconds, then pour in the chicken broth and deglaze, scraping up browned bits from the bottom.
  2. Stir in the heavy cream and ranch seasoning mix, then bring the mixture to a simmer.
Melt in cream cheese and finish
  1. Add the cream cheese cubes and stir over medium-low heat until completely melted and the sauce is smooth.
  2. Stir in the dried dill, return the chicken to the skillet, and spoon sauce over each breast.
  3. Simmer for 3 minutes so the chicken heats through and the sauce thickens slightly.
Serve
  1. Garnish with fresh chives and serve over mashed potatoes or pasta.

Notes

Pro tip: fully melt the cream cheese over medium-low heat to keep the sauce silky instead of grainy. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop until warmed through. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use reduced-fat cream cheese and half-and-half (the sauce will be thinner).