Creamy Ranch Chicken Skillet recipe

side shot of chicken breast in a creamy ranch sauce with sauteed broccoli side

5 from 4 votes

Delicious Creamy Ranch Chicken Skillet is easy to make and ready in less than 30 minutes! Tender and juicy chicken breasts are nestled in a creamy ranch sauce that’s so tasty it will become a family favorite recipe.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Diet: Gluten Free

Skill Level: Beginner

Servings: servings

Author: Rena

Ingredients

4 boneless, skinless chicken breasts
Kosher salt and pepper to taste
2 tablespoons flour gluten-free if needed
1 tablespoon olive oil
1/2 cup low-sodium chicken broth
1 cup almond milk
4 ounces cream cheese
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried dill or 1 tbsp chopped fresh dill
1 tablespoon chopped chives
2 tablespoons finely chopped parsley
steamed broccoli Optional: to serve with

Instructions

Season the 4 boneless, skinless chicken breasts with Kosher salt and pepper and coat with 2 tablespoons flour.
Preheat the 1 tablespoon olive 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 1/2 cup low-sodium chicken broth and bring to a boil to deglaze the pan. Stir in the 1 cup almond milk and 4 ounces cream cheese. Add 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried dill, and 1 tablespoon chopped chives. Stir over low heat until creamy.
Return the chicken to the pan and drizzle with the creamy sauce. Garnish with more parsley if you like. 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.

Nutrition