One-Pan Creamy Ranch Chicken – Easy, Cozy, and Weeknight-Friendly

This One-Pan Creamy Ranch Chicken is the kind of dinner you make once and keep on repeat. It’s rich and comforting without being fussy, and it cooks in a single skillet. The sauce is silky and savory with classic ranch flavor that feels familiar and satisfying.

Use pantry ingredients, add a veggie, and dinner is done in about 30 minutes. It’s the perfect balance of simple and special.

One-Pan Creamy Ranch Chicken - Easy, Cozy, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1.5–2 pounds boneless, skinless chicken breasts or thighs (pounded to even thickness if using breasts)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small yellow onion, finely diced (optional but recommended)
• 2–3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 packet ranch seasoning mix (about 1 ounce), or 3 tablespoons homemade ranch seasoning
• 1/2 teaspoon smoked paprika (optional, for warmth and color)
• 1/2 teaspoon black pepper, plus more to taste
• 1/4 teaspoon kosher salt (adjust to taste; ranch mixes vary in saltiness)
• 3/4 cup heavy cream (or half-and-half for a lighter sauce)
• 1/2 cup sour cream or plain Greek yogurt (for tang and body)
• 1 tablespoon Dijon mustard (optional, adds depth)
• 1/2 cup grated Parmesan cheese (optional, for extra savory flavor)
• 1 cup baby spinach or chopped kale (optional add-in)
• Fresh chives or parsley, chopped, for garnish

Method

 

1. Prep the chicken: Pat chicken dry and season lightly with salt, pepper, and a pinch of smoked paprika if using. If breasts are thick, pound to an even 1/2–3/4 inch so they cook evenly.
2. Sear the chicken: Heat olive oil and butter in a large skillet over medium-high. Add chicken and sear 4–5 minutes per side until golden. Transfer to a plate; it will finish cooking in the sauce.
3. Soften aromatics: Reduce heat to medium. Add onion and cook 2–3 minutes until translucent. Stir in garlic for 30 seconds until fragrant.
4. Build the base: Pour in chicken broth, scraping up browned bits. Whisk in the ranch seasoning and Dijon. Simmer 2–3 minutes to slightly reduce.
5. Add the cream: Lower heat to medium-low. Stir in heavy cream and sour cream (or Greek yogurt). Keep the heat gentle so the sauce stays smooth.
6. Thicken and enrich: If using, stir in Parmesan until melted. Taste and adjust seasoning with pepper and salt as needed.
7. Finish the chicken: Nestle chicken back into the sauce. Simmer on low 5–7 minutes, flipping once, until chicken reaches an internal temperature of 165°F (74°C).
8. Add greens: Fold in spinach or kale until wilted, 1–2 minutes. Remove from heat.
9. Garnish and serve: Top with chopped chives or parsley. Serve with mashed potatoes, rice, crusty bread, or roasted veggies to soak up the sauce.

Why This Recipe Works

• One pan, minimal mess: Everything cooks in one skillet, so cleanup is quick.
• Reliable texture: Searing the chicken first locks in moisture, and the creamy sauce stays smooth by adding dairy at the end over low heat.
• Balanced flavor: Ranch seasoning adds herbs, tang, and a little onion-garlic warmth that pairs beautifully with cream and chicken.
• Flexible and forgiving: Use chicken breasts or thighs, and swap in different veggies or sides without changing the core method.
• Family-friendly: Classic flavors that both kids and adults love, with a cozy, restaurant-style finish.

Ingredients

• 1.5–2 pounds boneless, skinless chicken breasts or thighs (pounded to even thickness if using breasts)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small yellow onion, finely diced (optional but recommended)
• 2–3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 packet ranch seasoning mix (about 1 ounce), or 3 tablespoons homemade ranch seasoning
• 1/2 teaspoon smoked paprika (optional, for warmth and color)
• 1/2 teaspoon black pepper, plus more to taste
• 1/4 teaspoon kosher salt (adjust to taste; ranch mixes vary in saltiness)
• 3/4 cup heavy cream (or half-and-half for a lighter sauce)
• 1/2 cup sour cream or plain Greek yogurt (for tang and body)
• 1 tablespoon Dijon mustard (optional, adds depth)
• 1/2 cup grated Parmesan cheese (optional, for extra savory flavor)
• 1 cup baby spinach or chopped kale (optional add-in)
• Fresh chives or parsley, chopped, for garnish

How to Make It

1. Prep the chicken: Pat chicken dry and season lightly with salt, pepper, and a pinch of smoked paprika if using. If breasts are thick, pound to an even 1/2–3/4 inch so they cook evenly.
2. Sear the chicken: Heat olive oil and butter in a large skillet over medium-high.

   Add chicken and sear 4–5 minutes per side until golden. Transfer to a plate; it will finish cooking in the sauce.

3. Soften aromatics: Reduce heat to medium. Add onion and cook 2–3 minutes until translucent.

   Stir in garlic for 30 seconds until fragrant.

4. Build the base: Pour in chicken broth, scraping up browned bits. Whisk in the ranch seasoning and Dijon. Simmer 2–3 minutes to slightly reduce.
5. Add the cream: Lower heat to medium-low.

   Stir in heavy cream and sour cream (or Greek yogurt). Keep the heat gentle so the sauce stays smooth.

6. Thicken and enrich: If using, stir in Parmesan until melted. Taste and adjust seasoning with pepper and salt as needed.
7. Finish the chicken: Nestle chicken back into the sauce.

   Simmer on low 5–7 minutes, flipping once, until chicken reaches an internal temperature of 165°F (74°C).

8. Add greens: Fold in spinach or kale until wilted, 1–2 minutes. Remove from heat.
9. Garnish and serve: Top with chopped chives or parsley. Serve with mashed potatoes, rice, crusty bread, or roasted veggies to soak up the sauce.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 3–4 days.
• Freezer: Cream sauces can separate after freezing.

  If you must freeze, do so without the greens, up to 2 months. Thaw overnight in the fridge, then reheat gently with a splash of broth or cream.

• Reheating: Warm over low heat on the stovetop, stirring often. Add a tablespoon of broth or water at a time to loosen the sauce if it’s too thick.

Why This is Good for You

• Protein-rich: Chicken provides steady energy and supports muscle repair.
• Customizable fat level: Use half-and-half, light sour cream, or Greek yogurt to reduce richness while keeping flavor.
• Herbs and spices: Ranch seasoning adds flavor without heavy sugars, and fresh herbs offer antioxidants.
• Easy to add veggies: Spinach, kale, mushrooms, or peas boost fiber and micronutrients without complicating the recipe.

Common Mistakes to Avoid

• Boiling the dairy: High heat can cause cream or yogurt to break.

  Keep the sauce at a gentle simmer.

• Overcooking the chicken: Sear first, then finish in the sauce just until it reaches 165°F. Overcooking dries it out.
• Skipping the fond: Those browned bits in the pan add major flavor. Deglaze with broth and scrape them up.
• Over-salting: Ranch mixes vary in salt.

  Season lightly at first and adjust at the end.

• Adding greens too early: Toss them in at the end to keep color and texture bright.

Alternatives

• Protein swaps: Use boneless pork chops, turkey cutlets, or tofu (press well and sear) with the same sauce.
• Dairy options: Replace heavy cream with half-and-half or evaporated milk. For a lighter sauce, use 1/2 cup cream + 1/2 cup chicken broth and skip Parmesan.
• Homemade ranch seasoning: Mix 2 teaspoons dried dill, 1 tablespoon dried parsley, 1 tablespoon dried chives, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon lemon zest or 1/2 teaspoon citric acid, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
• Veggie add-ins: Sauté mushrooms with the onions, add peas at the end, or stir in roasted broccoli or sun-dried tomatoes.
• Gluten-free: This recipe is naturally gluten-free if your ranch mix is GF-certified and you serve with GF sides.
• Low-carb: Serve over cauliflower mash, zucchini noodles, or roasted spaghetti squash.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs stay juicy and are very forgiving.

Sear them the same way and simmer until they reach 165°F.

How can I thicken the sauce without extra cream?

Let it reduce gently for a few minutes, or whisk 1 teaspoon cornstarch into 1 tablespoon cold broth and stir it in over low heat until the sauce lightly thickens.

What if my sauce splits?

Take the pan off the heat and whisk in a splash of cream, milk, or warm broth. Gentle heat and steady whisking usually bring it back together.

Is Greek yogurt a good substitute for sour cream?

Yes. Use full-fat Greek yogurt for the best texture.

Add it off the heat or over very low heat to prevent curdling.

Can I make this ahead?

You can cook the chicken and sauce up to a day ahead. Reheat gently and add greens just before serving for a fresh look and taste.

What should I serve it with?

Mashed potatoes, buttered noodles, steamed rice, or roasted potatoes are classic. For lighter sides, try a simple salad or garlicky green beans.

Final Thoughts

One-Pan Creamy Ranch Chicken is a no-stress dinner with big payoff: golden chicken, silky sauce, and cozy flavors in under an hour.

It’s flexible enough for busy weeknights and tasty enough for company. Keep the heat gentle, taste as you go, and finish with fresh herbs. You’ll have a reliable favorite that works with whatever you have in the fridge.