There are some dinners that just hit the spot every single time, wrapping you in a warm hug of flavour without demanding hours of your time in the kitchen. For us, this Creamy Ranch Chicken Recipe is one of those meals. It’s the dish I turn to on a hectic Tuesday when I need something dependable and delicious, or on a lazy Sunday when we’re craving something comforting but I don’t want a mountain of washing up. My kids absolutely devour this every time I make it, asking for extra sauce to spoon over their potatoes.

What makes this particular ranch chicken so special is the sauce. It’s not just a bottle of dressing poured over some chicken; oh no, we’re building layers of flavour from scratch. We start by searing the chicken to create a beautiful golden crust, which leaves behind flavourful little bits in the pan. Those bits become the foundation for a luscious, velvety sauce made with double cream, chicken stock, savoury ranch seasonings, and a generous helping of sharp Parmesan cheese. The result is a skillet chicken dinner that tastes wonderfully indulgent and complex, yet comes together in about 30 minutes. It’s the kind of cooking I love most – smart, efficient, and deeply satisfying.

This recipe is ideal for anyone looking for a reliable weeknight dinner that feels a bit more special than the usual rotation. It’s straightforward enough for a novice cook but delivers a flavour profile that will impress everyone at the table. Whether you’re feeding a hungry family or just treating yourself to a truly tasty meal, this Creamy Ranch Chicken is a recipe you’ll come back to again and again. It’s become a cornerstone of our family’s meal plan, and I’m so excited to share it with you.

Recipe Overview

This Creamy Ranch Chicken recipe delivers tender, pan-seared chicken breasts smothered in a rich and tangy ranch-seasoned cream sauce. It’s a one-pan meal that balances savoury herbs, garlic, and onion with the luxuriousness of double cream and Parmesan. After testing this recipe five times, I finally got it just right—the sauce has the perfect consistency to coat the chicken without being too heavy. Expect a meal that is deeply savoury, comforting, and on the table in no time.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Creamy Ranch Chicken Recipe

• Genuine Flavour: We use a dry ranch seasoning mix, which gives the sauce a concentrated, zesty flavour that you just can’t get from a bottle. The combination of buttermilk powder, dill, chives, garlic, and onion in the seasoning creates a tangy, herbaceous base that is beautifully balanced by the rich double cream and salty Parmesan.
• Ready in 30 Minutes: From prepping the chicken to serving, this entire dish comes together in half an hour, making it a fantastic option for busy weeknights when you’re short on time but still want a proper home-cooked meal.
• Flexible Recipe: This is a great base recipe to adapt. You can stir in some crispy cooked bacon lardons at the end, add sautéed mushrooms with the chicken, or wilt a few large handfuls of fresh spinach into the sauce for extra greens. A pinch of red chilli flakes will also add a lovely bit of warmth.
• Great for Family Dinners: This dish works beautifully for a family meal. It’s sophisticated enough for adults to enjoy but has a familiar, creamy flavour that children love. It’s one of those rare meals that requires no negotiations at my dinner table. If you’re looking for another family favourite, our Stuffed Peppers With Rice Recipe is always a hit.
• Family Tested: This recipe has been thoroughly tested in my own kitchen. It always gets compliments and disappears quickly whenever I make it for my family or for friends who pop over for an impromptu dinner.

Creamy Ranch Chicken Recipe

⏱️ 10 min prep  •  🍳 25 min cook  •  👥 4 servings

📌 Pin This Recipe

Ingredients You’ll Need

For this recipe, using good quality ingredients really makes a difference, especially the cream and Parmesan. I find that a block of Parmesan grated just before use melts much more smoothly than the pre-grated kind, which often contains anti-caking agents. Everything should be readily available at your local supermarket.

• 4 medium boneless, skinless chicken breasts (about 600g total)
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• For the Sauce:
• 2 tbsp dry ranch seasoning mix (shop-bought or homemade)
• 2 cloves garlic, finely minced
• 250ml chicken stock
• 200ml double cream
• 50g Parmesan cheese, freshly grated
• 2 tbsp fresh chives or flat-leaf parsley, finely chopped, for garnish

Ashley’s Tip: I always recommend using full-fat double cream for the richest sauce that won’t split. Lower-fat creams or milk can curdle when simmered, especially with the acidity from the ranch seasoning. Stick with double cream for a foolproof, velvety sauce every time.

How to Make Creamy Ranch Chicken Recipe

The process for this ranch chicken is very straightforward. We build flavour in stages, starting with searing the chicken and finishing with a quick, luscious pan sauce. Working in one pan means less cleaning and more flavour, as every step contributes to the final result.

1. Prepare the Chicken: If your chicken breasts are very thick, it’s a good idea to slice them in half horizontally to create thinner cutlets. This ensures they cook quickly and evenly. Pat the chicken dry with a paper towel. In a small bowl, mix the salt, pepper, garlic powder, and onion powder. Season the chicken generously on all sides with this mixture.
2. Sear the Chicken: Place a large frying pan or skillet over a medium-high heat. Add the olive oil and butter. Once the butter is melted and foaming, carefully place the seasoned chicken breasts in the pan. Be sure not to overcrowd it; cook in two batches if necessary. Sear for 5-6 minutes on each side, until deeply golden brown and cooked through. The internal temperature should reach 75°C, as recommended by the Food Standards Agency. Once cooked, remove the chicken from the pan and set it aside on a plate.
3. Sauté the Garlic: Reduce the heat to medium. Add the minced garlic to the same pan and cook for about 30 seconds until fragrant, stirring constantly to prevent it from burning.
4. Deglaze the Pan: Pour the chicken stock into the pan. Use a wooden spoon or spatula to scrape up all the browned bits (the fond) from the bottom of the pan. This is where so much flavour is! Let the stock simmer and reduce by about a third, which should take 2-3 minutes.
5. Create the Creamy Sauce: Reduce the heat to low. Stir in the dry ranch seasoning mix. Slowly pour in the double cream, stirring continuously until combined. What works best for me is to warm the cream slightly in the microwave first to prevent it from cooling the pan down too much.
6. Add the Cheese: Gradually stir in the freshly grated Parmesan cheese until it has completely melted into the sauce and the sauce is smooth. Let the sauce gently simmer for 2-3 minutes to thicken slightly. Taste the sauce and add a pinch more salt or pepper if you think it needs it.
7. Finish the Dish: Return the seared chicken breasts (and any juices that have collected on the plate) to the pan. Spoon the creamy ranch sauce over the chicken. Let everything simmer together for another 1-2 minutes, just to warm the chicken through.
8. Garnish and Serve: Remove the pan from the heat. Garnish generously with the chopped fresh chives or parsley and serve immediately.

Tips From My Kitchen

• Temperature Control: Once you add the double cream, keep the heat low. Boiling a cream sauce can cause it to split or curdle. A gentle, barely-there simmer is all you need to thicken it and meld the flavours.
• The Secret Step: Don’t skip searing the chicken properly. I learned that achieving a deep, golden-brown crust is essential. This process, known as the Maillard reaction, creates complex flavour compounds. The browned bits left in the pan, or ‘fond’, are a powerhouse of flavour that forms the base of your incredible sauce.
• Make-Ahead: While the dish is best served fresh, you can make the spice mix for the chicken and the dry ranch seasoning mix well in advance and store them in airtight containers. You can also prep the chicken by slicing it a day ahead.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over a low heat, adding a splash of milk or chicken stock to loosen the sauce if it has thickened too much. I would not recommend freezing this dish, as the cream sauce can separate upon thawing.

Equipment You’ll Need

You don’t need any fancy gadgets for this recipe, just some basic kitchen tools.

• Large frying pan or skillet (a 30cm one is ideal)
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula
• Tongs for turning the chicken

Common Mistakes to Avoid

• Overcrowding the pan: If you squeeze too many chicken breasts into the pan at once, they will steam instead of sear. This means you won’t get that beautiful golden crust. If your pan isn’t big enough, cook the chicken in two batches. It’s an extra step that is well worth the effort.
• Wrong temperature: Searing the chicken requires a medium-high heat to get a good colour quickly. However, when you make the sauce, you must lower the heat. A high heat will cause the garlic to burn and the cream sauce to split.
• Skipping the rest time: When you remove the seared chicken from the pan, let it rest on a plate while you make the sauce. This allows the juices to redistribute throughout the meat, ensuring your chicken is tender and moist. Plus, any juices that collect on the plate are pure flavour – make sure to add them back into the sauce!

What to Serve With Creamy Ranch Chicken

This creamy skillet chicken is wonderfully versatile and pairs well with many side dishes that can soak up that glorious sauce.

• Creamy Mashed Potatoes: The classic pairing. The fluffy potatoes are the perfect vehicle for mopping up every last drop of the ranch sauce.
• Steamed Green Beans or Asparagus: A simple green vegetable provides a fresh, crisp contrast to the richness of the creamy sauce.
• Fluffy White Rice or Pasta: Either of these work beautifully as a base to serve the chicken and sauce over.
• Drink Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio cuts through the richness of the cream sauce nicely. A light lager would also be a great match.

Frequently Asked Questions

Creamy Ranch Chicken Recipe

Tender, pan-seared chicken breasts smothered in a rich and flavorful creamy ranch sauce. A quick and easy main course perfect for a busy weeknight.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 560

Ingredients Method Notes

Ingredients

  

• 4 medium boneless skinless chicken breasts (about 600g total)
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder

For the Sauce

• 2 tbsp dry ranch seasoning mix shop-bought or homemade
• 2 cloves garlic finely minced
• 250 ml chicken stock
• 200 ml double cream
• 50 g Parmesan cheese freshly grated
• 2 tbsp fresh chives or flat-leaf parsley finely chopped, for garnish

Method

 

1. Prepare the Chicken: If your chicken breasts are very thick, it's a good idea to slice them in half horizontally to create thinner cutlets. This ensures they cook quickly and evenly. Pat the chicken dry with a paper towel. In a small bowl, mix the salt, pepper, garlic powder, and onion powder. Season the chicken generously on all sides with this mixture.
2. Sear the Chicken: Place a large frying pan or skillet over a medium-high heat. Add the olive oil and butter. Once the butter is melted and foaming, carefully place the seasoned chicken breasts in the pan. Be sure not to overcrowd it; cook in two batches if necessary. Sear for 5-6 minutes on each side, until deeply golden brown and cooked through. The internal temperature should reach 75°C, as recommended by the Food Standards Agency. Once cooked, remove the chicken from the pan and set it aside on a plate.
3. Sauté the Garlic: Reduce the heat to medium. Add the minced garlic to the same pan and cook for about 30 seconds until fragrant, stirring constantly to prevent it from burning.
4. Deglaze the Pan: Pour the chicken stock into the pan. Use a wooden spoon or spatula to scrape up all the browned bits (the fond) from the bottom of the pan. This is where so much flavour is! Let the stock simmer and reduce by about a third, which should take 2-3 minutes.
5. Create the Creamy Sauce: Reduce the heat to low. Stir in the dry ranch seasoning mix. Slowly pour in the double cream, stirring continuously until combined. What works best for me is to warm the cream slightly in the microwave first to prevent it from cooling the pan down too much.
6. Add the Cheese: Gradually stir in the freshly grated Parmesan cheese until it has completely melted into the sauce and the sauce is smooth. Let the sauce gently simmer for 2-3 minutes to thicken slightly. Taste the sauce and add a pinch more salt or pepper if you think it needs it.
7. Finish the Dish: Return the seared chicken breasts (and any juices that have collected on the plate) to the pan. Spoon the creamy ranch sauce over the chicken. Let everything simmer together for another 1-2 minutes, just to warm the chicken through.
8. Garnish and Serve: Remove the pan from the heat. Garnish generously with the chopped fresh chives or parsley and serve immediately.

Notes

Delicious served over mashed potatoes, pasta, or with steamed vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days.

I really hope you enjoy making this Creamy Ranch Chicken. It’s a true favourite in my house and a recipe I’m incredibly proud of. It proves that you don’t need a long list of complicated ingredients or hours of effort to create a meal that is genuinely special and satisfying. Let me know how you get on in the comments below – I love hearing about your kitchen adventures! Happy cooking!