Name: Creamy Ranch Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (or thighs); Salt and black pepper, to taste; 1 tablespoon olive oil or butter; 1 packet dry ranch seasoning mix; 1 ½ cups heavy cream (or half-and-half); ½ cup low-sodium chicken broth; 4 oz cream cheese, softened; ½ cup grated Parmesan cheese; 1 tablespoon all-purpose flour (optional); 1 teaspoon garlic, minced (optional); Fresh parsley or chives, chopped (for garnish)

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Creamy Ranch Chicken is my go-to when I want something warm, rich, and incredibly satisfying. This recipe combines juicy, golden-seared chicken with a velvety, ranch-infused cream sauce that clings to every bite. It’s cozy comfort food at its best—perfect over mashed potatoes, rice, or even pasta. With simple ingredients and one-pan ease, it’s a weeknight winner that never fails to impress.

Creamy Ranch Chicken Recipe

Why You’ll Love This Recipe

I love how this dish delivers maximum flavor with minimal fuss. The ranch-seasoned sauce brings a bold, herby tang that’s balanced perfectly by the cream cheese and Parmesan. It feels like something I’d order at a restaurant, but it’s easy enough to whip up on a busy evening. Plus, it’s endlessly versatile—I can make it on the stovetop, bake it, or even throw it in the slow cooker depending on my schedule.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts (or thighs)
Salt and black pepper, to taste
1 tablespoon olive oil or butter (for searing)

For the Creamy Ranch Sauce:
1 packet dry ranch seasoning mix
1 ½ cups heavy cream (or half-and-half for a lighter option)
½ cup chicken broth (low sodium)
4 oz cream cheese, softened
½ cup grated Parmesan cheese
1 tablespoon all-purpose flour (optional, for thickening)
1 teaspoon garlic, minced (optional)
Fresh parsley or chives, chopped (for garnish)

Directions

1. Prepare the Chicken
I start by patting the chicken dry and seasoning it with salt, pepper, garlic powder, onion powder, and half of the ranch seasoning packet. If the chicken breasts are thick, I slice them or pound them evenly for quicker, more even cooking.

2. Sear the Chicken
In a large skillet, I heat the olive oil or butter over medium-high heat. I sear the chicken for 4–5 minutes per side until golden. It doesn’t need to be fully cooked yet—just nicely browned. I remove the chicken and set it aside.

3. Make the Ranch Sauce
In the same skillet, I pour in the chicken broth and deglaze the pan, scraping up all the flavorful browned bits. I stir in the remaining ranch seasoning, cream cheese, and Parmesan until smooth. Then I add the heavy cream and stir until everything blends into a rich, creamy sauce.

4. Simmer with the Chicken
I return the seared chicken to the pan and spoon some of the sauce over each piece. Then I cover the skillet and let it simmer on low heat for 10–12 minutes, until the chicken is fully cooked (165°F or 74°C).

5. Optional: Thicken the Sauce
If I want the sauce thicker, I stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons of cold water. I let it simmer for another couple of minutes to thicken.

6. Garnish and Serve
Before serving, I sprinkle the dish with freshly chopped parsley or chives. It adds color and a fresh finish to the creamy richness.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Difficulty: Intermediate
Calories per serving: 430 kcal

Variations

Spicy Ranch Chicken: I like to add a pinch of cayenne or a dash of hot sauce for extra kick.
Cheesy Ranch Chicken Bake: After simmering, I top it with shredded mozzarella and place it under the broiler for a few minutes until bubbly and golden.
Slow Cooker Version: I place all ingredients (except cream cheese and Parmesan) in a slow cooker and cook on low for 6–7 hours. I stir in the cheeses at the end.
Low-Carb Option: I serve it over cauliflower rice or zucchini noodles for a lighter, keto-friendly version.
Add Veggies: Sometimes I stir in cooked spinach or steamed broccoli to make it a one-pan meal.

Storage/Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: I reheat it gently on the stovetop with a splash of cream or broth to loosen the sauce. It also reheats well in the microwave—just stir halfway through.
Freezing: Because the sauce is cream-based, it can separate when frozen, so I try to enjoy it fresh. If needed, I cool it completely and freeze in a sealed container, then reheat gently.

FAQs

What is Creamy Ranch Chicken made of?

It’s made with boneless chicken seared until golden and simmered in a creamy sauce made from ranch seasoning, cream cheese, Parmesan, heavy cream, and chicken broth.

Can I use store-bought ranch dressing instead of ranch seasoning?

I don’t recommend it. Ranch dressing changes the texture and can make the sauce too thin. I stick with dry ranch seasoning for the best result.

What are the best sides to serve with Creamy Ranch Chicken?

I love it over mashed potatoes, rice, or pasta. Steamed veggies like broccoli or green beans are great for balance, and even a side salad works well.

Can I make Creamy Ranch Chicken ahead of time?

Yes, I often make it ahead and store it in the fridge. I just reheat it gently and add a splash of cream to bring the sauce back to life.

Can I use chicken thighs instead of breasts?

Definitely. I often use boneless, skinless thighs—they stay juicier and are more forgiving if I leave them on the heat a little too long.

Conclusion

Creamy Ranch Chicken is one of those easy, satisfying meals I keep coming back to. The combination of creamy ranch flavor, tender chicken, and a one-skillet process makes it ideal for any day of the week. Whether I pair it with pasta, potatoes, or veggies, it’s always a comforting dish that brings big flavor with very little effort.