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Creamy Ranch Chicken

Creamy ranch chicken skillet with juicy chicken breasts simmered in a thick ranch cream sauce made with cream cheese and heavy cream. The tangy sauce pools around the chicken with visible herbs and cracked pepper 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: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • Salt
  • pepper
  • garlic powder
  • 2 tbsp olive oil
Ranch sauce
  • 3 clove garlic 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
  • Fresh chives for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Pat the boneless skinless chicken breasts dry, then season with salt, pepper, and garlic powder. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then sear the chicken for 5-6 minutes per side until golden; cook to an internal temperature of 165°F, then remove.
Build the ranch cream sauce
  1. In the same skillet, cook the minced garlic for 30 seconds. Pour in the chicken broth and deglaze, scraping up browned bits.
  2. Stir in the heavy cream and ranch seasoning mix, then bring the mixture to a simmer. Reduce heat as needed to maintain a steady simmer.
  3. Add the cream cheese cubes and stir over medium-low heat until completely melted and the sauce is smooth. If needed, keep stirring to eliminate any small lumps.
  4. Stir in the dried dill. Return the chicken to the skillet, spoon sauce over each breast, and simmer for 3 minutes.
Serve
  1. Garnish with fresh chives and serve over mashed potatoes or pasta. Spoon extra sauce over the top before eating.

Notes

Pro tip: fully deglaze the pan after adding chicken broth so the browned bits blend into the ranch sauce for a thicker texture. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of broth or cream. Freeze yes—freeze in portions for up to 2 months, thaw in the fridge, then reheat low and stir well to restore the sauce. For a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream (the sauce will be slightly less rich).