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Creamy Ranch Chicken

Creamy ranch chicken made in one ranch chicken skillet with juicy chicken breasts simmered in a thick, tangy ranch cream sauce. The sauce stays smooth and pools richly around the meat with visible herbs and cracked pepper.
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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: 630
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp Salt, pepper, and garlic powder to taste Use to season the chicken.
  • 2 tbsp olive oil
Ranch cream sauce
  • 3 garlic Minced cloves.
  • 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. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F, then remove the chicken.
Build the sauce
  1. In the same pan, cook the minced garlic for 30 seconds. Pour in chicken broth and deglaze the pan, scraping up the browned bits.
  2. Stir in heavy cream and ranch seasoning, then bring the mixture to a simmer. Keep it at a gentle simmer so the sauce thickens slightly.
  3. Add the cream cheese cubes and stir over medium-low heat until completely melted and the sauce is smooth. Scrape the bottom and sides so no lumps remain.
  4. Stir in dried dill and return to a simmer. The herbs should look evenly dispersed throughout the sauce.
Simmer and serve
  1. Return the chicken to the skillet and spoon sauce over each breast. Simmer for 3 minutes so the chicken is warmed through and coated.
  2. Garnish with fresh chives and serve immediately over mashed potatoes or pasta. Spoon the thick ranch sauce from the pan over the top so it pools visibly.

Notes

Pro tip: keep the heat at medium-low when melting the cream cheese to prevent a grainy texture; if it thickens too much, loosen with a splash of chicken broth. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop until warm. Freezing is not recommended because cream cheese sauces can separate after thawing. For a lighter option, swap heavy cream for half-and-half (expect a slightly thinner sauce).