Ranch Cream Chicken with Bacon
A deliciously satisfying dish, this skillet-prepared chicken enveloped in a luxurious ranch-infused cream sauce delivers homestyle comfort with minimal fuss. Perfect for busy evenings, this one-pan meal is rich in flavor and easy to prepare with staple ingredients.
Print
Pin
Servings: 6
Ingredients
- 1 teaspoon granulated garlic
- 2 tablespoons either butter or extra-virgin olive oil
- 1 cup low-sodium chicken broth
- 1 ounce 1 packet of dry ranch dressing seasoning
- 1/4 teaspoon ground black pepper
- 1.5 pounds of boneless skin-free chicken breast fillets (approximately 4 pieces)
- 1/2 cup finely grated cheddar cheese optional, for enhanced richness
- 2 tablespoons freshly minced parsley optional, for garnish
- 8 ounces of cream cheese softened to room temperature
- 1/4 teaspoon smoked or sweet paprika optional
- 1/2 teaspoon onion granules
Instructions
- Begin by drying the chicken breasts thoroughly using paper towels. Rub both sides of each piece with the ranch seasoning, garlic, onion powder, black pepper, and paprika if using.
- Place a large skillet over medium-high heat and warm the oil or butter. Once hot, add the seasoned chicken breasts and cook for 4 to 5 minutes on each side until they develop a deep golden crust. Remove them from the pan and set aside.
- In the same pan, pour in the chicken broth and add the softened cream cheese. Stir continuously over medium heat until the mixture becomes smooth and fully blended. If using, incorporate the shredded cheddar cheese at this stage for extra depth.
- Lower the heat to a gentle simmer, return the chicken to the pan, cover with a lid, and allow to cook for an additional 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce has thickened.
- To serve, spoon the creamy sauce generously over the chicken and finish with a sprinkle of chopped fresh parsley. Pair with mashed potatoes, pasta, or steamed rice for a full meal.
Notes
For a smoky depth, opt for smoked paprika. Adjust cheese quantity to taste or omit for a lighter sauce.