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Creamy Ranch Chicken

This Creamy Ranch Chicken is a simple, one-pan skillet meal perfect for busy weeknights. It features tender, juicy chicken breasts in a rich and tangy ranch sauce made with cream cheese and sharp cheddar. Ready in under 30 minutes, it's a comforting and flavorful dish the whole family will enjoy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 medium boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • 8 ounces cream cheese, softened to room temperature
  • 1 ounce packet dry ranch seasoning mix
  • 1 cup heavy cream or half-and-half
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons chopped fresh chives or parsley for garnish (optional)
  • 4 strips cooked bacon, crumbled (optional)

Equipment

  • Large skillet
  • Small bowl
  • whisk or spatula
  • Meat thermometer

Method
 

Instructions
  1. Prepare the Chicken: Pat the chicken breasts completely dry with a paper towel. In a small bowl, mix together the garlic powder, onion powder, salt, and pepper. Season the chicken generously on both sides with the mixture.
  2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the pan. Sear for 4-5 minutes per side, until golden brown. The chicken doesn't need to be cooked through at this point. Remove the chicken from the skillet and set it aside on a plate.
  3. Start the Sauce: Reduce the heat to medium-low. Add the softened cream cheese to the same skillet. Use a whisk or spatula to break it up and let it melt until smooth, scraping up any browned bits from the bottom of the pan.
  4. Build the Creamy Sauce: Whisk in the dry ranch seasoning mix until fully combined with the cream cheese. Slowly pour in the heavy cream, whisking constantly to create a smooth, lump-free sauce.
  5. Add the Cheese: Once the sauce is smooth, stir in the shredded cheddar cheese. Continue to stir gently until the cheese is completely melted and the sauce is velvety. Taste and adjust for salt and pepper if needed.
  6. Finish Cooking: Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the top of the chicken. Let it simmer gently for 5-7 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  7. Garnish and Serve: Remove the skillet from the heat. Garnish with fresh chives and crumbled bacon, if using. Serve immediately.

Notes

For best results, pound the chicken breasts to an even thickness to ensure they cook evenly. Use room temperature cream cheese to achieve a smooth, non-lumpy sauce. It's also recommended to shred your own cheese, as pre-shredded varieties can result in a grainy texture.