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Creamy Ranch Chicken

Creamy Ranch Chicken with juicy seared chicken breasts and a thick, tangy ranch cream sauce that pools around each bite. Made in one ranch chicken skillet with cream cheese melted smooth for a weeknight chicken dinner you can plate fast.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and ranch 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 can (1 oz) ranch seasoning mix 1 oz packet
  • 4 oz cream cheese cubed
  • 1 tsp dried dill
  • 1 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 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then sear for 5-6 minutes per side until golden and the internal temperature reaches 165°F, and remove to a plate.
  2. Place the skillet back on the heat and let any browned bits stay in the pan for flavor. Keep the oil coating the bottom so the next step deglazes evenly.
Build the ranch cream sauce
  1. Reduce heat slightly and cook the minced garlic in the same pan for 30 seconds, stirring until fragrant. Pour in the chicken broth and deglaze, scraping up the browned bits from the bottom.
  2. Stir in the heavy cream and ranch seasoning mix, then bring the sauce to a simmer. Let it simmer just until it thickens slightly, about 1-2 minutes.
  3. Add the cubed cream cheese and stir over medium-low heat until completely melted and the sauce is smooth. Keep the heat medium-low to prevent scorching.
  4. Stir in the dried dill and return the chicken breasts to the skillet. Spoon the sauce over each breast, then simmer for 3 minutes to heat the chicken through.
Serve
  1. Garnish with fresh chives and serve immediately. Plate over mashed potatoes or pasta so the ranch cream sauce pools around the chicken.

Notes

Pro tip: keep the heat at medium-low while melting the cream cheese so the sauce stays silky instead of grainy. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently in a skillet over low heat until warmed through. Freezing: yes, freeze up to 2 months, but note the sauce may loosen slightly—reheat slowly and stir. For a lighter option, use half-and-half instead of heavy cream (sauce will be thinner, but still tangy and creamy).