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High Protein Creamy Ranch Chicken - Easy, Comforting, and Satisfying

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 small to medium boneless, skinless chicken breasts (about 1.5–2 pounds total) or 6–8 chicken tenderloins
  • Oil: 1–2 tablespoons olive oil or avocado oil
  • Butter: 1 tablespoon for extra richness (optional but recommended)
  • Garlic: 3 cloves, minced (or 1 teaspoon garlic powder)
  • Low-sodium chicken broth: 1 cup
  • Plain Greek yogurt (2% or 5%): 3/4 cup, room temperature
  • Light cream cheese or Neufchâtel: 2 ounces, softened
  • Grated Parmesan: 2 tablespoons (optional, for umami and thickness)
  • Fresh lemon juice: 1–2 teaspoons
  • Fresh parsley or chives: 2 tablespoons, chopped
  • Cornstarch: 1 teaspoon mixed with 1 tablespoon water (only if you want a thicker sauce)
  • Dried dill: 1 teaspoon
  • Dried parsley: 2 teaspoons
  • Dried chives: 1 teaspoon
  • Onion powder: 1 teaspoon
  • Garlic powder: 1 teaspoon
  • Black pepper: 1/2 teaspoon
  • Kosher salt: 3/4 teaspoon (adjust to taste)
  • Smoked paprika: 1/4 teaspoon (optional)

Method
 

  1. Pound and season: Lightly pound the chicken to even thickness (about 1/2–3/4 inch). Pat dry and season both sides with half of the ranch seasoning.
  2. Sear the chicken: Heat oil and butter in a large skillet over medium-high. Add chicken and sear 4–5 minutes per side until golden and just cooked through (internal temp 165°F). Transfer to a plate and tent with foil.
  3. Sauté aromatics: Lower heat to medium. Add garlic to the pan and cook 30 seconds until fragrant, scraping up browned bits.
  4. Build the base: Pour in chicken broth and whisk in the remaining ranch seasoning. Simmer 2–3 minutes to reduce slightly.
  5. Make it creamy: Reduce heat to low. Whisk in softened cream cheese until smooth. Remove the pan from heat and whisk in Greek yogurt until the sauce turns silky. If using Parmesan, whisk it in now.
  6. Adjust thickness: If you want a thicker sauce, return to low heat and whisk in the cornstarch slurry. Simmer 1 minute until it lightly coats a spoon.
  7. Add brightness: Stir in lemon juice and half the fresh herbs. Taste and adjust salt and pepper.
  8. Finish the chicken: Return the chicken and any juices to the pan, spoon sauce over the top, and warm on low for 2 minutes.
  9. Serve: Sprinkle with remaining herbs. Serve over rice, mashed potatoes, quinoa, whole-wheat pasta, or cauliflower mash.