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Easy creamy ranch chicken served with mashed potatoes and fresh parsley for a comforting dinner
Isaac blogger

Creamy Ranch Chicken

Creamy Ranch Chicken is a simple, comforting dinner made with tender chicken simmered in a rich ranch-seasoned cream sauce. Easy to prepare and perfect for busy weeknights, it pairs well with rice, potatoes, or vegetables.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner / Main
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Chicken:
  • 1.5–2 lbs boneless, skinless chicken breasts (4–6 pieces)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • Salt to taste
  • Ranch Sauce:
  • 1 packet (1 oz) alcohol-free dry ranch seasoning mix
  • 1 cup low-sodium chicken broth
  • ½ cup heavy cream or half-and-half
  • 4 ounces cream cheese, softened
  • For Cooking:
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • Optional:
  • Fresh parsley, sliced mushrooms, spinach, cheddar cheese

Method
 

  1. Before You Begin:
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
    Instructions – Oven Method
  3. Preheat oven to 375°F (190°C).
  4. Pat chicken dry and season on both sides.
  5. Heat butter and oil in an oven-safe skillet.
  6. Sear chicken for 2–3 minutes per side.
  7. Whisk ranch mix, broth, cream, and cream cheese until smooth.
  8. Pour sauce over chicken and bake for 25–35 minutes, or until the chicken reaches 165°F (74°C) internally, is no longer pink in the center, and is hot throughout. Cooking time may vary depending on thickness. Allow to rest briefly before serving.
  9. Rest 5–10 minutes before serving. Garnish if desired.
  10. Instructions – Stovetop Method
  11. Season and sear chicken in butter and oil.
  12. Whisk ranch ingredients until smooth.
  13. Pour sauce over chicken and reduce heat.
  14. Cover and simmer 15–20 minutes, or until the chicken reaches 165°F (74°C) internally and is hot throughout.
  15. Thicken sauce if needed, then return chicken and coat.

Notes

• Measure ingredients accurately for consistent results.
• Cooking times may vary depending on equipment and ingredient thickness.
• Allow chicken to rest briefly before serving for best texture.
Storage
• Refrigerate leftovers within 2 hours and store airtight up to 3–4 days.
Reheating
• Reheat gently until warmed through, stirring occasionally for even heating.