Creamy Ranch Chicken
The creamy ranch sauce pairs beautifully with tender chicken, making it a satisfying meal everyone will love.
Equipment
- 1 Large skillet
- 1 Measuring cups and spoons
- 1 Cutting board
- 1 Spoon or spatula
- 1 Serving dish
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds total.
- 1 tablespoon olive oil
- 1 packet ranch salad dressing mix 1 oz packet.
- 1 cup sour cream
- ½ cup cream cheese Softened.
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste none salt
- to taste none pepper
- for garnish none fresh parsley, chopped
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add ranch dressing mix, sour cream, cream cheese, chicken broth, garlic powder, and onion powder. Stir until smooth and well combined.
- Return the cooked chicken to the skillet and spoon the creamy sauce over the top. Reduce the heat to low and let it simmer for about 10 minutes.
- Garnish with fresh chopped parsley and serve hot.
Notes
You can use chicken thighs instead of breasts for a juicier option.
Serve this dish with mashed potatoes, rice, or steamed vegetables for a complete meal.
Leftover creamy ranch chicken can be stored in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop before serving.