This Easy Creamy Ranch Chicken is a comforting dish that’s super simple to whip up. With juicy chicken cooked in a rich ranch-flavored sauce, it’s a surefire hit!
You’ll love how the creamy sauce hugs every bite of chicken. I like to serve it over rice or with fresh veggies for a balanced meal—so tasty that seconds are a must! 😋
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the star here, providing lean protein. You can substitute with thighs for more flavor and moisture, or even use cooked chicken for a quicker version.
Ranch Seasoning Mix: The ranch mix is what gives this dish its tasty kick. If you don’t have a packet, you can make your own using dried herbs like dill, parsley, and garlic powder mixed with buttermilk powder.
Heavy Cream: For a rich sauce, heavy cream is ideal. However, you can use half-and-half for a lighter version. Coconut cream is a great non-dairy alternative if you want to keep it plant-based.
Chicken Broth: This adds depth to the sauce. If you’re out, water mixed with a bit of bouillon can work as a substitute. Use vegetable broth for a vegetarian option.
Cheddar Cheese: Cheddar adds creaminess and flavor. You can swap it for Parmesan or omit it for a lighter sauce. Cream cheese could work too for a different texture!
How Do You Achieve Perfectly Cooked Chicken?
Cooking chicken thoroughly while keeping it juicy can be tricky. Here’s how to do it right:
- First, make sure your chicken breasts are of even thickness to ensure they cook evenly. Considering pounding them lightly if needed.
- Use medium-high heat to quickly brown the chicken. Don’t rush this step, as browning adds great flavor!
- Check for doneness and avoid overcooking by using a meat thermometer. Chicken should reach an internal temperature of 165°F (75°C).
- After cooking, let the chicken rest briefly to keep it juicy before slicing or serving.
Easy Creamy Ranch Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 packet (1 oz) ranch seasoning mix
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup shredded cheddar cheese (optional for extra creaminess)
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This recipe takes approximately 30 minutes from start to finish. You’ll spend about 10 minutes prepping and seasoning the chicken, and around 20 minutes cooking everything in the skillet. It’s a quick and delicious meal perfect for any weeknight!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning the chicken breasts generously with salt and pepper on both sides. This simple step enhances the flavor of the chicken.
2. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Carefully add the seasoned chicken breasts to the skillet. Cook them for about 5-7 minutes on each side until they are golden brown and no longer pink in the middle. Once cooked, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Garlic:
In the same skillet, add the minced garlic and sauté for about 30 seconds. Watch it closely so it doesn’t burn! You want it to be fragrant but not browned.
4. Make the Creamy Sauce:
Reduce the heat to medium. Pour in the heavy cream and chicken broth, then add the ranch seasoning mix. Stir everything well to combine and create a smooth sauce.
5. Thicken the Sauce:
Let the sauce simmer for about 3-5 minutes. This will allow it to thicken slightly. If you’re adding shredded cheddar cheese, stir it in now until it melts and makes the sauce creamy.
6. Combine Chicken and Sauce:
Return the cooked chicken breasts to the skillet. Spoon the creamy ranch sauce over the chicken and let it cook for another 2-3 minutes. This will warm the chicken through and help it soak up the ranch flavor.
7. Serve and Garnish:
Once everything is heated and combined, garnish your dish with chopped fresh parsley or chives for a pop of color. Serve your creamy ranch chicken over rice, mashed potatoes, or alongside steamed vegetables for a complete meal. Enjoy!
Frequently Asked Questions (FAQ)
Can I Use Other Cuts of Chicken?
Absolutely! You can use chicken thighs or drumsticks instead of breasts for a juicier result. Just adjust the cooking time to ensure the chicken reaches an internal temperature of 165°F (75°C).
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk. Keep in mind that the sauce may not be as rich. For a non-dairy alternative, coconut cream or a cashew cream can be great substitutes!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop or in the microwave, adding a splash of broth or cream if the sauce thickens too much.
Can I Make This Recipe Ahead of Time?
Yes! You can cook the chicken and make the sauce ahead of time. Just keep them separate until you’re ready to serve. When reheating, ensure to warm everything through to maintain the flavor and texture!
