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Creamy Ranch Chicken Skillet - A Cozy One-Pan Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 boneless, skinless chicken breasts (or 6 small thighs)
  • Ranch seasoning: 2–3 tablespoons dry ranch mix (store-bought or homemade)
  • Butter: 2 tablespoons
  • Olive oil: 1 tablespoon
  • Garlic: 3 cloves, minced
  • Chicken stock: 1 cup (low sodium)
  • Heavy cream: 3/4 cup (or half-and-half for lighter)
  • Cream cheese: 2 ounces, softened (optional for extra richness)
  • Parmesan: 1/3 cup, finely grated
  • Onion: 1 small, finely chopped (optional but tasty)
  • Baby spinach: 2 cups (optional)
  • Lemon juice: 1–2 teaspoons, to brighten
  • Fresh parsley or chives: for garnish
  • Salt and black pepper: to taste
  • Red pepper flakes: a pinch, optional

Method
 

  1. Prep the chicken: Pat chicken dry. Season both sides with salt, pepper, and 1 tablespoon of ranch seasoning. This builds flavor right into the meat.
  2. Sear for color: Heat a large skillet over medium-high. Add olive oil and 1 tablespoon butter. Sear chicken 4–5 minutes per side until golden. Remove to a plate; it doesn’t need to be fully cooked yet.
  3. Soften aromatics: Reduce heat to medium. Add remaining butter. Stir in onion and a pinch of salt. Cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  4. Deglaze: Pour in chicken stock, scraping up browned bits. That fond is pure flavor. Stir in remaining ranch seasoning and a pinch of red pepper flakes if you like a little heat.
  5. Make it creamy: Reduce heat to medium-low. Whisk in heavy cream. If using cream cheese, add it now in small pieces and stir until smooth. Simmer gently 2–3 minutes to thicken slightly.
  6. Return chicken to the pan: Nestle the seared chicken into the sauce. Simmer 6–8 minutes, flipping once, until chicken is cooked through and the sauce is silky. Internal temperature should reach 165°F.
  7. Finish the sauce: Stir in Parmesan until melted. Add lemon juice to brighten. Taste and adjust salt and pepper. If using spinach, fold it in and let it wilt for 1 minute.
  8. Serve: Garnish with chopped parsley or chives. Spoon extra sauce over the chicken. Serve with rice, pasta, mashed potatoes, or roasted vegetables.