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Creamy Ranch Chicken Breast

This Creamy Ranch Chicken Breast is tender, juicy chicken simmered in a rich ranch Parmesan cream sauce with garlic and herbs. It is an easy one-skillet dinner that is ready in about 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large boneless, skinless chicken breasts Slice horizontally or gently pound them to an even thickness so they cook evenly and stay tender.
  • 1 tablespoon olive oil Used for searing the chicken and helping it develop a golden crust.
  • ½ teaspoon salt Seasons the chicken. Use less if the ranch seasoning is salty.
  • ¼ teaspoon black pepper Adds a little warmth and balances the creamy sauce.
  • ½ teaspoon garlic powder Adds savory garlic flavor.
  • ½ teaspoon paprika Gives mild flavor and helps with browning.
For the Creamy Ranch Sauce
  • 1 packet ranch seasoning mix Provides the main ranch flavor and herby seasoning.
  • 1 cup chicken broth Adds savory flavor and gives the sauce enough liquid to simmer the chicken.
  • 1 cup heavy cream Creates the rich, smooth base of the creamy sauce.
  • 3 cloves garlic, minced Adds fresh garlic flavor.
  • ½ cup freshly grated Parmesan cheese Adds a salty, nutty flavor and helps thicken the sauce.
  • 1 tablespoon butter Adds richness and helps create a silky sauce.
  • 1 teaspoon dried parsley Adds mild herbal flavor.
  • ¼ teaspoon red pepper flakes, optional Adds a little heat.
  • 2 tablespoons fresh parsley, chopped Used as a fresh garnish.

Method
 

  1. Prepare the chicken: Pound the chicken breasts to about ½-inch thick, or slice them horizontally if they are very large.
  2. Season the chicken: Pat the chicken dry and season both sides with salt, black pepper, garlic powder, and paprika.
  3. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3–4 minutes per side until golden brown, then transfer to a plate.
  4. Cook the garlic: Reduce the heat to medium. Add butter and minced garlic to the same skillet and cook for about 30 seconds until fragrant.
  5. Add ranch seasoning: Stir the ranch seasoning into the butter and garlic and cook for 20–30 seconds.
  6. Add chicken broth: Slowly pour in the chicken broth while stirring and scrape up the browned bits from the bottom of the skillet.
  7. Add heavy cream: Pour in the heavy cream, stir, and reduce the heat to medium-low. Bring the sauce to a gentle simmer.
  8. Add Parmesan: Stir in the grated Parmesan and dried parsley until the cheese melts and the sauce thickens slightly.
  9. Return the chicken: Place the seared chicken back into the skillet and spoon the creamy ranch sauce over the top.
  10. Finish cooking: Cover loosely and simmer over medium-low heat for 6–10 minutes, or until the chicken reaches 165°F (74°C).
  11. Check the sauce: If the sauce is too thick, add a small splash of chicken broth. If it is too thin, simmer uncovered for another minute or two.
  12. Taste and adjust: Taste before adding more salt. Add black pepper, ranch seasoning, or red pepper flakes if needed.
  13. Rest and garnish: Turn off the heat and let the chicken rest in the sauce for 3–5 minutes. Garnish with fresh parsley and serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months for best quality. Reheat gently in a skillet over low to medium-low heat with a splash of broth, milk, or cream. Avoid boiling the sauce so it does not separate.