Name: Creamy Ranch Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (or thighs); 2 tsp ranch seasoning mix (store-bought or homemade); 1 tbsp olive oil or butter; 2 cloves garlic, minced; 1/2 cup heavy cream; 2 oz cream cheese or 1/4 cup sour cream; 1/2 cup chicken broth; Salt and black pepper, to taste; Optional: 1/2 cup shredded cheddar cheese; Garnish: fresh parsley or chives

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Creamy Ranch Chicken is one of my favorite comforting and flavorful weeknight meals. Tender, juicy chicken breasts are smothered in a rich, creamy ranch sauce that’s bursting with savory herbs and garlic. It’s a one-pan dish that’s quick to prepare and always leaves me scraping the plate clean.

Why You’ll Love This Recipe

I love this recipe because it’s simple, satisfying, and full of flavor with minimal effort. The creamy ranch sauce is tangy, herby, and absolutely addictive. I can serve it over rice, pasta, or mashed potatoes—or even keep it low-carb with roasted veggies or cauliflower rice. It’s versatile enough for a weeknight dinner but delicious enough to serve to guests.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Ranch seasoning mix (store-bought or homemade)
Heavy cream
Cream cheese or sour cream
Garlic, minced
Chicken broth
Olive oil or butter
Salt and pepper
Optional: shredded cheddar cheese, fresh parsley or chives for garnish

directions

I season the chicken with salt, pepper, and a little ranch seasoning.
In a large skillet, I heat olive oil over medium heat and sear the chicken for 4–5 minutes per side until golden brown. I remove it from the pan and set it aside.
In the same pan, I sauté garlic until fragrant, then stir in the cream cheese, heavy cream, and chicken broth. I whisk until smooth and creamy.
I add the rest of the ranch seasoning to the sauce and let it simmer for 3–4 minutes until slightly thickened.
I return the chicken to the pan, spoon the sauce over the top, cover, and let it simmer for 8–10 minutes until the chicken is cooked through.
I garnish with chopped parsley or chives before serving.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and 20–25 minutes to cook, so it’s ready in about 35 minutes total.

Variations

Sometimes I add mushrooms, spinach, or broccoli to the skillet for a built-in veggie boost. I’ve also made it with pork chops or used a spicy ranch blend for more kick. For a cheesy twist, I stir in shredded cheddar or top with mozzarella before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove or in the microwave with a splash of broth or cream to loosen the sauce. It doesn’t freeze well due to the dairy, but it’s so good, I rarely have any left to freeze.

FAQs

Can I use homemade ranch seasoning?

Yes, I often make my own with a mix of dried dill, parsley, onion powder, garlic powder, salt, and pepper. It tastes fresher and lets me control the salt level.

What kind of cream works best?

I use heavy cream for the richest texture, but half-and-half or even whole milk can work if I want a lighter version.

Can I make this in the oven?

Yes, I sear the chicken first, then pour the sauce over it in a baking dish and bake at 375°F (190°C) for about 25–30 minutes.

What do I serve this with?

I love it over mashed potatoes, rice, pasta, or even with a side of roasted veggies. The sauce pairs well with just about anything.

Can I use chicken thighs?

Absolutely. Boneless thighs work great and stay extra juicy—they just may need a couple of extra minutes to cook through.

Conclusion

Creamy Ranch Chicken is a quick, flavorful dish that brings comfort and richness to any dinner table. With its creamy sauce and bold ranch flavor, it’s an easy favorite I come back to again and again. Whether I’m serving it with pasta or veggies, it always delivers a satisfying and cozy meal.