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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.