A quick and tasty creamy ranch chicken skillet recipe that combines tender chicken breasts with a rich and flavorful ranch sauce.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Low Calorie
Ingredients
Scale
4 boneless, skinless chicken breasts
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tbsp olive oil
2 tbsp butter
1 small onion, diced
3 cloves garlic, minced
8 oz mushrooms, sliced
1 packet (1 oz) ranch seasoning mix
1 cup chicken broth
1 cup heavy cream
½ cup shredded cheddar cheese
¼ cup grated Parmesan cheese
½ tsp paprika
2 tbsp chopped fresh parsley
4 slices cooked bacon, crumbled (optional)
Instructions
Season the chicken with salt, black pepper, and garlic powder.
Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes per side, until golden brown and cooked through. Transfer to a plate.
Add the onion and mushrooms to the same skillet. Cook for 4–5 minutes, until softened and lightly browned.
Add the minced garlic and cook for 30 seconds.
Stir in the ranch seasoning and paprika.
Pour in the chicken broth and heavy cream. Stir well and bring to a gentle simmer.
Add the cheddar and Parmesan. Stir for 2–3 minutes, until the cheese melts and the sauce becomes creamy.
Return the chicken to the skillet and spoon the ranch sauce over the top.
Cover and simmer for 3–5 minutes, allowing the chicken to absorb the sauce.
Garnish with fresh parsley and crumbled bacon, if using.
Serve hot with steamed vegetables, mashed potatoes, rice, or cauliflower rice.
Notes
For a lighter version, you can use half-and-half instead of heavy cream.
Feel free to add other vegetables like spinach or bell peppers for extra flavor and nutrition.
This dish pairs well with a variety of sides, including pasta or a fresh salad.