Low Carb Creamy Ranch Chicken – A Simple, Satisfying Dinner

This Low Carb Creamy Ranch Chicken is the kind of weeknight dinner that makes you feel like you have it all together. It’s rich, savory, and comforting, yet light enough to keep you on track with low carb goals. The creamy ranch sauce clings to tender chicken and tastes like something you’d get at a cozy café.

Better yet, it comes together quickly with pantry staples and minimal fuss. If you’re craving something hearty without the carb overload, this is your new go-to.

Low Carb Creamy Ranch Chicken - A Simple, Satisfying Dinner

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs (or breasts if you prefer)
• Ranch seasoning: 2 tablespoons dry ranch seasoning (store-bought or homemade)
• Heavy cream: 1 cup
• Chicken broth: 1/2 cup, low sodium
• Cream cheese: 2 ounces, softened (for extra creaminess)
• Parmesan cheese: 1/4 cup finely grated
• Garlic: 2 cloves, minced
• Butter: 2 tablespoons
• Olive oil: 1 tablespoon
• Lemon juice: 1 to 2 teaspoons (optional, for brightness)
• Fresh herbs: Chives or parsley, chopped, for garnish
• Salt and pepper: To taste

Instructions

 

• Prep the chicken: Pat chicken dry with paper towels. Season lightly with salt and pepper. Sprinkle on 1 tablespoon of the ranch seasoning and rub it in on both sides.
• Heat the pan: Set a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When hot and shimmering, add the chicken in a single layer.
• Sear to build flavor: Cook chicken 4–5 minutes per side until golden. It doesn’t need to be fully cooked through yet. Transfer to a plate and tent loosely with foil.
• Sauté the aromatics: Lower heat to medium. Add remaining 1 tablespoon butter. Stir in the minced garlic and cook 30 seconds until fragrant, scraping up browned bits with a wooden spoon.
• Build the sauce base: Pour in chicken broth and simmer 2 minutes to reduce slightly. Whisk in cream cheese until smooth and melted.
• Add the cream and seasonings: Stir in heavy cream, the remaining 1 tablespoon ranch seasoning, and Parmesan. Simmer gently 3–4 minutes, stirring often, until the sauce thickens to coat the spoon. If it gets too thick, splash in more broth.
• Return the chicken: Nestle the seared chicken back into the pan with any juices. Simmer 4–6 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce is silky and glossy.
• Finish with freshness: Add lemon juice to taste for a clean, bright finish. Adjust salt and pepper as needed.
• Garnish and serve: Sprinkle with chopped chives or parsley. Serve hot with low carb sides like roasted broccoli, sautéed zucchini, cauliflower mash, or a crisp green salad.

Why This Recipe Works

This dish balances flavor and simplicity. Ranch seasoning brings herbs, garlic, and onion to the party, while cream and a touch of tang keep it bright, not heavy.

The sauce thickens naturally as it simmers, so you don’t need flour or starch to get that luscious, spoon-coating texture.

Chicken thighs stay juicy and forgiving, even if you cook them a minute too long. A quick pan sear builds a flavorful crust that infuses the whole sauce. And because everything happens in one pan, cleanup stays easy.

Shopping List

• Chicken: 1.5 to 2 pounds boneless, skinless chicken thighs (or breasts if you prefer)
• Ranch seasoning: 2 tablespoons dry ranch seasoning (store-bought or homemade)
• Heavy cream: 1 cup
• Chicken broth: 1/2 cup, low sodium
• Cream cheese: 2 ounces, softened (for extra creaminess)
• Parmesan cheese: 1/4 cup finely grated
• Garlic: 2 cloves, minced
• Butter: 2 tablespoons
• Olive oil: 1 tablespoon
• Lemon juice: 1 to 2 teaspoons (optional, for brightness)
• Fresh herbs: Chives or parsley, chopped, for garnish
• Salt and pepper: To taste

Step-by-Step Instructions

1. Prep the chicken: Pat chicken dry with paper towels.

   Season lightly with salt and pepper. Sprinkle on 1 tablespoon of the ranch seasoning and rub it in on both sides.

2. Heat the pan: Set a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter.

   When hot and shimmering, add the chicken in a single layer.

3. Sear to build flavor: Cook chicken 4–5 minutes per side until golden. It doesn’t need to be fully cooked through yet. Transfer to a plate and tent loosely with foil.
4. Sauté the aromatics: Lower heat to medium.

   Add remaining 1 tablespoon butter. Stir in the minced garlic and cook 30 seconds until fragrant, scraping up browned bits with a wooden spoon.

5. Build the sauce base: Pour in chicken broth and simmer 2 minutes to reduce slightly. Whisk in cream cheese until smooth and melted.
6. Add the cream and seasonings: Stir in heavy cream, the remaining 1 tablespoon ranch seasoning, and Parmesan.

   Simmer gently 3–4 minutes, stirring often, until the sauce thickens to coat the spoon. If it gets too thick, splash in more broth.

7. Return the chicken: Nestle the seared chicken back into the pan with any juices. Simmer 4–6 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce is silky and glossy.
8. Finish with freshness: Add lemon juice to taste for a clean, bright finish.

   Adjust salt and pepper as needed.

9. Garnish and serve: Sprinkle with chopped chives or parsley. Serve hot with low carb sides like roasted broccoli, sautéed zucchini, cauliflower mash, or a crisp green salad.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. The sauce will thicken as it chills, which is normal.

Reheat gently on the stovetop over low heat, stirring in a splash of broth or cream to loosen it to your liking.

For freezing, cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge. Reheat slowly to keep the sauce smooth and the chicken tender.

Benefits of This Recipe

• Low carb and satisfying: Rich, creamy texture without flour or sugar keeps carbs down while still feeling indulgent.
• One-pan convenience: Less cleanup and a faster path to the table.
• Family-friendly flavor: Ranch is familiar and crowd-pleasing, so even picky eaters are likely to dig in.
• Flexible protein: Works with thighs or breasts, and even pork chops or turkey cutlets in a pinch.
• Meal prep friendly: Holds up well for lunch boxes and reheats nicely.

Pitfalls to Watch Out For

• Over-salting: Ranch seasoning and Parmesan are salty.

  Taste the sauce before adding extra salt.

• Boiling the cream: Keep the heat moderate. A hard boil can cause the sauce to split or turn grainy.
• Skipping the sear: That golden crust is flavor gold. Don’t overcrowd the pan; sear in batches if needed.
• Using cold cream cheese: Cold, dense cream cheese can leave lumps.

  Soften it first or cube it small to melt smoothly.

• Too much ranch: It’s potent. Start with the amounts listed and adjust at the end if you want more punch.

Variations You Can Try

• Bacon ranch chicken: Crisp 3–4 slices of bacon first. Use the drippings to sear the chicken.

  Crumble the bacon over the finished dish.

• Spicy kick: Add 1/2 teaspoon crushed red pepper or a dash of hot sauce to the sauce.
• Mushroom ranch: Sauté 8 ounces sliced mushrooms after searing the chicken, then proceed with the sauce.
• Spinach and artichoke: Stir in 2 cups baby spinach and 1/2 cup chopped artichoke hearts at the end until the spinach wilts.
• Dairy-light version: Swap half the heavy cream for unsweetened almond milk and add an extra ounce of cream cheese to keep it silky.
• Fresh herb ranch: Skip packaged seasoning and use onion powder, garlic powder, dill, chives, parsley, salt, and pepper to taste.

FAQ

Can I use chicken breasts instead of thighs?

Yes. Pound breasts to an even thickness for even cooking, and keep a close eye on doneness to avoid drying out. You may need 1–2 fewer minutes of simmer time.

How can I make this sauce thicker without flour?

Simmer a bit longer to reduce, or add another ounce of cream cheese.

Parmesan also thickens naturally as it melts.

Is store-bought ranch seasoning low carb?

Most are low in carbs, but some include fillers or sugar. Check labels. You can also make your own to control ingredients.

What sides go well with this?

Cauliflower mash, roasted green beans, zucchini noodles, sautéed cabbage, or a simple arugula salad with lemon and olive oil pair nicely.

Can I make it in the oven?

Yes.

Sear the chicken on the stove, whisk the sauce in the same pan, then return chicken to the sauce and bake at 375°F for 12–15 minutes until cooked through.

How do I prevent the sauce from splitting?

Keep the heat moderate, avoid boiling, and add lemon juice at the end. If it starts to separate, whisk in a splash of cream and reduce the heat.

What’s the approximate carb count?

It varies by brand of ranch and dairy. As a ballpark, each serving typically lands around 3–5 net carbs when divided into four servings.

Check labels for accuracy.

In Conclusion

Low Carb Creamy Ranch Chicken gives you everything you want on a busy night: big flavor, simple steps, and minimal cleanup. The ranch-spiked cream sauce feels restaurant-worthy, yet it uses ingredients you likely already have. Serve it with a low carb side and enjoy a dinner that’s both comforting and balanced.

Keep this one in your rotation—you’ll reach for it again and again.