Name: Creamy Ranch Chicken recipe
Ingredients: 1.5 – 2 pounds Boneless, Skinless Chicken Breasts: Chicken breasts are the star of the show, providing lean protein and a blank canvas for the delicious ranch flavor. Aim for about 4-6 medium-sized chicken breasts, depending on your serving needs. You can also use boneless, skinless chicken thighs for a richer, more flavorful, and slightly more forgiving option.; 1 (1 ounce) packet Dry Ranch Dressing Mix: The secret weapon! Dry ranch dressing mix is the key to that signature tangy, herby ranch flavor. Make sure you are using the dry mix, not liquid ranch dressing. Look for brands like Hidden Valley Ranch or your favorite store brand.; 1 cup Chicken Broth (low sodium preferred): Chicken broth adds moisture and helps create the creamy sauce. Low sodium broth is recommended to control the overall saltiness of the dish, especially since ranch mix already contains salt. You can substitute with vegetable broth if needed.; 1/2 cup Heavy Cream or Half-and-Half: This is what creates the luscious creaminess of the sauce. Heavy cream will result in a richer, thicker sauce, while half-and-half will be slightly lighter. You can also use evaporated milk for a lower-fat option, although the sauce will be less thick.; 4 ounces Cream Cheese, softened: Softened cream cheese adds another layer of creaminess, richness, and tang to the sauce, helping to thicken it beautifully and create a velvety texture. Full-fat or reduced-fat cream cheese both work well. Make sure it’s softened to room temperature for easy blending.; 2 tablespoons Butter (unsalted): Butter adds richness and flavor to the dish, especially when melting it in the skillet at the beginning. Unsalted butter allows you to control the salt level more precisely.; 1 tablespoon Olive Oil: Olive oil is used for searing the chicken at the beginning, adding flavor and helping to create a nice golden-brown crust. You can substitute with another neutral cooking oil like vegetable or canola oil.; 1 teaspoon Garlic Powder: Garlic powder enhances the savory flavors of the dish and complements the ranch seasoning.; 1/2 teaspoon Onion Powder: Onion powder adds another layer of savory depth and enhances the overall flavor profile.; 1/2 teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and depth. Adjust to your taste.; Salt, to taste (optional): Taste the dish after cooking and add salt only if needed, as the ranch mix and broth already contain salt. Be cautious not to oversalt.; Fresh Parsley, chopped (for garnish, optional): Fresh parsley adds a pop of color and freshness when garnishing the finished dish.

Ingredients

Scale

1.5 – 2 pounds Boneless, Skinless Chicken Breasts: Chicken breasts are the star of the show, providing lean protein and a blank canvas for the delicious ranch flavor. Aim for about 4–6 medium-sized chicken breasts, depending on your serving needs. You can also use boneless, skinless chicken thighs for a richer, more flavorful, and slightly more forgiving option.

1 (1 ounce) packet Dry Ranch Dressing Mix: The secret weapon! Dry ranch dressing mix is the key to that signature tangy, herby ranch flavor. Make sure you are using the dry mix, not liquid ranch dressing. Look for brands like Hidden Valley Ranch or your favorite store brand.

1 cup Chicken Broth (low sodium preferred): Chicken broth adds moisture and helps create the creamy sauce. Low sodium broth is recommended to control the overall saltiness of the dish, especially since ranch mix already contains salt. You can substitute with vegetable broth if needed.

1/2 cup Heavy Cream or Half-and-Half: This is what creates the luscious creaminess of the sauce. Heavy cream will result in a richer, thicker sauce, while half-and-half will be slightly lighter. You can also use evaporated milk for a lower-fat option, although the sauce will be less thick.

4 ounces Cream Cheese, softened: Softened cream cheese adds another layer of creaminess, richness, and tang to the sauce, helping to thicken it beautifully and create a velvety texture. Full-fat or reduced-fat cream cheese both work well. Make sure it’s softened to room temperature for easy blending.

2 tablespoons Butter (unsalted): Butter adds richness and flavor to the dish, especially when melting it in the skillet at the beginning. Unsalted butter allows you to control the salt level more precisely.

1 tablespoon Olive Oil: Olive oil is used for searing the chicken at the beginning, adding flavor and helping to create a nice golden-brown crust. You can substitute with another neutral cooking oil like vegetable or canola oil.

1 teaspoon Garlic Powder: Garlic powder enhances the savory flavors of the dish and complements the ranch seasoning.

1/2 teaspoon Onion Powder: Onion powder adds another layer of savory depth and enhances the overall flavor profile.

1/2 teaspoon Black Pepper: Freshly ground black pepper adds a touch of spice and depth. Adjust to your taste.

Salt, to taste (optional): Taste the dish after cooking and add salt only if needed, as the ranch mix and broth already contain salt. Be cautious not to oversalt.

Fresh Parsley, chopped (for garnish, optional): Fresh parsley adds a pop of color and freshness when garnishing the finished dish.

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C).

Prepare Chicken: Pat the chicken breasts dry with paper towels. This helps them to brown better. Season both sides of the chicken breasts with garlic powder, onion powder, and black pepper. Lightly salt if desired, keeping in mind the ranch mix is salty.

Sear Chicken (Optional but Recommended): Heat olive oil and butter in a large oven-safe skillet (cast iron works great) over medium-high heat. Once hot, add the chicken breasts and sear for 2-3 minutes per side, until lightly browned. Searing adds flavor and helps to lock in moisture, but you can skip this step if you’re very short on time.

Prepare Ranch Sauce: In a medium bowl, whisk together the dry ranch dressing mix, chicken broth, heavy cream (or half-and-half), and softened cream cheese until smooth and well combined. Ensure the cream cheese is fully incorporated and there are no lumps.

Pour Sauce Over Chicken: Pour the creamy ranch sauce over the seared chicken breasts in the skillet, ensuring they are mostly submerged in the sauce. If not using an oven-safe skillet, transfer the chicken to a baking dish and then pour the sauce over.

Bake: Bake in the preheated oven for 25-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The cooking time will vary depending on the thickness of your chicken breasts. Use a meat thermometer inserted into the thickest part of a chicken breast to check for doneness. The sauce will thicken as it bakes.

Rest (Optional): Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

Garnish and Serve: Garnish with chopped fresh parsley (optional) and serve hot.

Nutrition

Serving Size: one normal portion
Calories: 450-550
Sodium: 600-800 mg
Fat: 25-35 grams
Saturated Fat: 15-20 grams
Carbohydrates: 5-10 grams
Fiber: 1 gram
Protein: 40-50 grams
Cholesterol: 150-200 mg