Delicious Creamy Ranch Chicken Skillet is easy to make and ready in less than 30 minutes! Perfectly juicy chicken breasts are smothered in a creamy ranch sauce that’s so tasty. Serve it with steamed broccoli for a complete meal that’s sure to become a family favorite recipe.
This simple and easy creamy ranch chicken recipe is sure to be a new family favorite! The chicken cooks up so tender and juicy, and the herby ranch sauce is loaded with flavor. Pair it with a salad or your favorite veggies and you’ll have a meal the entire family will enjoy without any complaints.
Why you should make this creamy chicken recipe
- Simple and easy: This dish takes less than 30 minutes to make and everything gets cooked in one skillet, so cleanup is a breeze.
- Super flavorful: The flavors of this creamy chicken breast are so good, you will want to add it to your weekly dinner menu. Even picky kids will love it!
- Versatile: This pairs well with a variety of sides, with vegetables, a salad, mashed potatoes, or over a steaming pile of white or brown rice. So good!
Ingredients needed
You’re going to LOVE the flavors in this ranch chicken recipe. It has the perfect amount of rich, savory & fresh flavor! Here’s what you’ll need to make it:
- Chicken: We use boneless, skinless chicken breasts to keep things on the lighter side, but you can use boneless, skinless chicken thighs, instead, for a richer and juicier flavor.
- Flour: Along with salt & pepper, flour coats the chicken and gives it a nice crust when seared in the skillet. Use gluten-free flour, as desired.
- Olive oil: For cooking the chicken.
- For the sauce: The creamy sauce is a mixture of low-sodium chicken broth, almond milk, cream cheese, and seasonings. A blend of onion powder, garlic powder, dill, chives, and parsley provides the delicious taste of ranch.
How to make this recipe
- Prep the chicken: Season the chicken with salt and pepper and coat it with flour.
- Sear the chicken: Preheat the oil in a pan over medium heat and cook the chicken until golden brown on both sides and cooked through. Set aside on a plate.
- Make the cream sauce: To the same preheated pan, add the chicken broth and bring to a boil to deglaze the pan. Stir in the almond milk and cream cheese. Add onion powder, garlic powder, and herbs. Stir over low heat until creamy.
- Serve: Return the chicken back to the pan and drizzle with the creamy sauce. Enjoy warm with steamed broccoli.
Expert Tips
- Size of chicken breast: We recommend choosing chicken breasts that are approximately the same size so that they cook at the same rate.
- Cooking the chicken: Give the chicken space in the pan while frying it, you want it to sear nicely and not steam.
- Checking for doneness: Chicken breasts can vary in size, so it’s best to use a meat thermometer to check for doneness; the temperature should read 160 to 165 degrees F. We recommend removing it from the heat at 160ºF because it will continue to cook in the pan, even after being removed from the heat.
Frequently asked questions
The length of cook time for chicken breast will vary depending on the thickness. Typically, you will want to cook for 2-3 minutes or until browned. Then turn over, cover, and cook on the other side for 7-8 minutes or until cooked through.
Dredging the chicken in flour before cooking is a great way to help seal in moisture and give it a nice crusty exterior.
Yes, this chicken skillet is easily adapted to dairy free. Use almond milk as instructed in the recipe card and use a plant-based cream cheese option.
Serving suggestions
This creamy ranch chicken is great paired with a variety of sides. We love it served alongside broccoli, as noted in the recipe. However, it’s also delicious with mashed potatoes, rice, or pasta to soak up the creamy sauce. For a lower-carb option, pair it with cauliflower rice. It’s quite rich, so any green veggies work great. Try our roasted green beans, asparagus, or broccolini. A side salad would be delicious too! One with kale or romaine lettuce and a simple dressing of olive oil and fresh lemon juice would go perfectly.
Storage Tips
- Storing: Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheating: For best results, reheat on the stovetop or in the oven, so the sauce gets creamy again. Try 350ºF until it’s warmed through. You can also microwave individual servings in small increments.
More chicken recipes
- Taco Stuffed Chicken Breast
- Lemon Chicken Breast
- Cilantro Lime Chicken and Rice Recipe
- Boneless BBQ Chicken Breast
- Asian Chopped Chicken Salad
- Baked Buffalo Chicken Breast
- Creamy Peri Peri Chicken
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Creamy Ranch Chicken Skillet
Ingredients
- 4 boneless, skinless chicken breasts
- Kosher salt and pepper to taste
- 2 tbsp flour gluten-free if needed
- 1 tbsp olive oil
- 1/2 cup low-sodium chicken broth
- 1 cup almond milk
- 4 oz cream cheese
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried dill or 1 tbsp chopped fresh dill
- 1 tbsp chopped chives
- 2 tbsp finely chopped parsley
- Optional: steamed broccoli to serve with
Instructions
- Season the chicken with salt and pepper and coat with flour.
- Preheat the oil in a pan over medium heat and cook the chicken until golden brown on both sides and cooked through. Set aside on a plate.
- To the same preheated pan, add the chicken broth and bring to a boil to deglaze the pan. Stir in the almond milk and cream cheese. Add onion powder, garlic powder and herbs. Stir over low heat until creamy.
- Return the chicken back to the pan and drizzle with the creamy sauce. Serve warm with steamed broccoli.
Notes
- Storing: Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheating: For best results, reheat on the stovetop or in the oven, so the sauce gets creamy again. Try 350ºF until it’s warmed through. You can also microwave individual servings in small increments.
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