Description
Creamy and flavorful chicken breasts simmered in a rich cream cheese and ranch sauce. A quick and easy weeknight dinner that’s sure to become a family favorite!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 can (10.75 oz) condensed cream of chicken soup
- 1/2 cup milk
- 1 packet (1 oz) dry ranch dressing mix
- 1/2 cup shredded cheddar cheese (optional, for topping)
- 1/4 cup chopped green onions (optional, for garnish)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Cooked rice, pasta, or mashed potatoes, for serving
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season generously with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for about 5-7 minutes per side, or until nicely browned. Remove from skillet and set aside.
- Make the Cream Cheese Sauce: Reduce the heat to medium. Add the softened cream cheese to the skillet.
- Pour in the condensed cream of chicken soup and the milk. Stir until the cream cheese is melted and the sauce is smooth.
- Stir in the dry ranch dressing mix until fully incorporated.
- Taste the sauce and adjust the seasoning as needed.
- Combine Chicken and Sauce: Carefully place the seared chicken breasts back into the skillet with the cream cheese sauce.
- Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
- During the last 5 minutes of cooking, sprinkle the shredded cheddar cheese over the chicken and sauce (if using). Cover and let the cheese melt.
- Serve: Let the chicken rest for a few minutes before serving. Serve over cooked rice, pasta, or mashed potatoes. Garnish with chopped green onions, if desired.
Notes
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little kick.
- Add Vegetables: Sauté some sliced mushrooms, onions, or bell peppers in the skillet before adding the cream cheese to add some extra vegetables to the dish.
- Use Different Cheese: Experiment with different types of cheese for topping, such as mozzarella, Monterey Jack, or pepper jack.
- Slow Cooker Version: You can easily adapt this recipe for the slow cooker. Simply place the chicken breasts in the slow cooker, pour the sauce over them, and cook on low for 6-8 hours or on high for 3-4 hours.
- Baking Option: Preheat your oven to 375°F (190°C). Place the seared chicken in a baking dish, pour the sauce over it, and bake for 20-25 minutes, or until the chicken is cooked through.
- Make it Lighter: Use light cream cheese and skim milk to reduce the fat content of the dish.
- Add Bacon: Cooked and crumbled bacon adds a smoky and savory flavor to the dish. Sprinkle it over the chicken and sauce before serving.
- Use Chicken Thighs: Boneless, skinless chicken thighs can be used instead of chicken breasts. They tend to be more flavorful and stay more moist during cooking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes