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Creamy Ranch Chicken

Creamy ranch chicken is a ranch chicken skillet dinner with juicy, golden chicken breasts in a thick tangy ranch cream sauce. Garlic-broth deglazing plus melted cream cheese creates a smooth sauce that pools richly around each breast.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 1 tsp garlic powder to taste
  • 2 tbsp olive oil
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 packet (1 oz) ranch seasoning mix
  • 1 lb cream cheese cubed; 4 oz total
  • 1 tsp dried dill
  • 3 clove garlic minced
Garnish
  • 1 fresh chives for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder. Heat the 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 to a plate.
Build the ranch sauce
  1. In the same pan, cook the minced garlic for 30 seconds. Pour in the chicken broth and deglaze, scraping up browned bits from the bottom of the skillet.
  2. Stir in the heavy cream and ranch seasoning, then bring to a simmer. Reduce to maintain a gentle simmer while keeping the sauce hot.
  3. Add the cubed cream cheese and stir over medium-low heat until completely melted and the sauce is smooth. Keep stirring until you no longer see any cream cheese pieces.
  4. Stir in the dried dill and return the chicken to the pan, spooning sauce over each breast. Simmer for 3 minutes, so the chicken warms through and the sauce thickens slightly.
Serve
  1. Garnish the creamy ranch chicken with fresh chives and serve. Spoon the remaining sauce over the top and pair with mashed potatoes or pasta.

Notes

For the smoothest ranch cream sauce, melt the cream cheese over medium-low heat and stir until fully uniform before adding dill. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat with a splash of broth or cream to loosen. Freezing is not recommended because the dairy can separate after thawing. For a lighter option, use half-and-half instead of heavy cream (sauce will be slightly thinner).