Creamy Ranch Chicken and Veggie Skillet
The Creamy Ranch Chicken and Veggie Skillet is a one-pan, 30-minute dinner that combines juicy seared chicken, tender vegetables, and a savory, herb-rich creamy ranch sauce. It’s perfect for busy weeknights and packs all the flavor of a ranch-seasoned meal with the wholesome benefits of fresh veggies. Serve it on its own, over rice, pasta, or with low-carb options like cauliflower rice for a family-friendly, satisfying meal.
Time Required
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
For the Chicken & Vegetables
1 lb (450g) boneless skinless chicken breasts or thighs, cut into 1-inch pieces
2 tbsp olive oil
1 cup broccoli florets
1 medium zucchini, chopped
1 medium red bell pepper, chopped
1 small carrot, thinly sliced
2 cloves garlic, minced
Salt and pepper to taste
For the Creamy Ranch Sauce
¾ cup heavy cream (or half-and-half for lighter option)
⅓ cup chicken broth
2 tbsp ranch seasoning (store-bought or homemade*)
2 tbsp cream cheese (optional, for extra creaminess)
¼ cup grated Parmesan cheese (optional)
Fresh parsley or chives, for garnish
Homemade Ranch Seasoning :
1 tsp dried parsley
½ tsp garlic powder
½ tsp onion powder
½ tsp dried dill
¼ tsp salt
¼ tsp black pepper
Instructions
Cook the Chicken:
Heat 1 tbsp oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook 6–8 minutes until golden and cooked through. Remove chicken and set aside.
Saute Vegetables:
In the same skillet, add remaining oil. Add broccoli, zucchini, bell pepper, and carrot. Sauté for 5–6 minutes until vegetables are just tender. Add minced garlic and cook another 30 seconds.
Make the Sauce:
Reduce heat to medium-low. Add heavy cream, chicken broth, and ranch seasoning to the skillet. Stir well. Add cream cheese and Parmesan, stirring until smooth and creamy.
Combine Everything:
Return cooked chicken to the skillet. Stir to coat with the sauce and simmer 2–3 minutes until warmed through and slightly thickened.
Garnish and Serve:
Sprinkle with fresh parsley or chives. Serve hot.
Tips
For a low-carb/keto meal, serve over cauliflower rice or zucchini noodles.
Swap out the veggies with what’s in season: mushrooms, spinach, asparagus, or green beans all work well.
Add a pinch of crushed red pepper for heat, or a splash of lemon juice for brightness.
Use rotisserie chicken or leftover cooked chicken to cut prep time even more.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Sauce will thicken as it cools—reheat gently with a splash of broth or milk.
To make dairy-free, use coconut cream and omit cheese (note: flavor will differ).
Frequently Asked Questions
Q: Can I use ranch dressing instead of seasoning?
A: It’s not recommended, as dressing is too thin and acidic. Use dry seasoning for best flavor.
Q: Can I make this ahead of time?
A: Yes. Make the chicken and sauce up to 2 days ahead, but cook veggies fresh for best texture.
Q: Is this freezer-friendly?
A: Not ideal due to the cream, which can separate when thawed. However, leftovers can be frozen if texture isn’t a concern.
Q: What protein substitutes work well?
A: Shrimp or tofu are great substitutes. Adjust cook time accordingly.
Q: How do I make it spicy?
A: Add crushed red pepper flakes or a dash of hot sauce to the sauce.
Nutritional Information
Calories: 390
Protein: 30g
Fat: 26g
Saturated Fat: 12g
Carbohydrates: 9g
Fiber: 2g
Sugar: 4g
Sodium: 500mg
Vitamin A: 35% DV
Vitamin C: 60% DV
Calcium: 15% DV
Iron: 10% DV