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Creamy Ranch Chicken

Creamy ranch chicken skillet with juicy chicken breasts simmered in a thick, tangy ranch cream sauce. The sauce pools richly around the chicken after cream cheese melts smooth and the skillet is deglazed for deep flavor.
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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 breasts
  • 4 boneless skinless chicken breasts
  • 1 Salt, pepper, and garlic powder to taste Use to season the chicken.
Ranch cream sauce
  • 2 tbsp olive oil
  • 3 cloves 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
  • 1 fresh chives for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Pat the chicken breasts dry, then season with salt, pepper, and garlic powder to taste. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Add the chicken to the skillet and sear for 5-6 minutes per side, until the surface is golden and the internal temperature reaches 165°F. Remove the chicken to a plate.
Build the ranch cream sauce
  1. In the same pan, cook the minced garlic for 30 seconds until fragrant. 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 mix, then bring the mixture to a simmer. Keep stirring to keep it cohesive and evenly flavored.
  3. Add the cubed cream cheese and stir over medium-low heat until completely melted and the sauce is smooth. The sauce should look thick and glossy when ready.
  4. Stir in the dried dill, then return the chicken and spoon sauce over each breast. Simmer for 3 minutes, until the chicken is heated through and coated.
Finish and serve
  1. Garnish with fresh chives and serve immediately over mashed potatoes or pasta. Spoon extra ranch sauce from the pan so it pools around the chicken.

Notes

For the smoothest sauce, keep the heat at medium-low while melting the cream cheese so it doesn’t separate. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet until warm. Freezing: not recommended for best texture. For a lighter option, swap heavy cream for half-and-half, noting the sauce will be slightly thinner.