Creamy Ranch Chicken Skillet
This Creamy Ranch Chicken Skillet is a one-pan wonder! Juicy chicken in a rich, flavorful sauce with vibrant veggies makes dinner a breeze!
Servings: 4 servings
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 packet ranch seasoning mix
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup fresh spinach
- 1 cup cherry tomatoes halved
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for about 5-7 minutes on each side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add ranch seasoning mix to the remaining oil. Stir for about 30 seconds, then add chicken broth and heavy cream, stirring to combine. Bring to a simmer to thicken.
- Add fresh spinach and cherry tomatoes to the skillet. Cook for 2-3 minutes until spinach wilts and tomatoes soften.
- Return chicken to the skillet and sprinkle mozzarella cheese on top. Cover and cook for an additional 3-5 minutes until cheese is melted and bubbly.
- Remove from heat and garnish with parsley. Serve hot with sauce drizzled over chicken.
Equipment
- Large Skillet
- Wooden spoon or spatula
- Meat Thermometer
- Cutting Board
- Knife
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- This dish can be frozen for up to 2 months; thaw in the fridge before reheating.
- Reheat gently on the stovetop over low heat, adding broth if the sauce is too thick.