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Angel Chicken

Tender golden-seared chicken breasts simmered in a rich, creamy ranch sauce made with heavy cream, chicken broth, and ranch seasoning. A simple pantry-staple skillet dinner ready in 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
0 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts 6 to 8 oz each, similar size for even cooking
  • 1 cup heavy cream full-fat preferred
  • 1 cup low-sodium chicken broth
  • 1 oz ranch seasoning mix 1 packet, Hidden Valley preferred
  • 1 tbsp minced garlic about 3 fresh cloves
  • 2 tbsp olive oil
  • salt and pepper to taste
  • fresh parsley optional garnish

Equipment

  • Large skillet
  • Whisk
  • Instant-read thermometer
  • Tongs
  • Wooden spoon

Method
 

  1. Pat chicken breasts dry with paper towels and season both sides generously with salt and pepper. Pound any breast thicker than 1 inch to even thickness.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear chicken for 6 to 7 minutes per side until golden brown and internal temperature reaches 165°F. Remove and set aside.
  3. Without wiping out the skillet, add minced garlic over medium heat. Saute for about 1 minute until fragrant, stirring constantly.
  4. Pour in heavy cream and chicken broth. Stir and scrape up the browned bits from the pan bottom.
  5. Whisk in ranch seasoning until smooth. Simmer gently for 2 to 3 minutes until sauce thickens slightly and coats the back of a spoon.
  6. Return chicken to the skillet and spoon sauce over each piece. Reduce heat to medium-low and simmer for 5 minutes until heated through and sauce is creamy. Garnish with fresh parsley and serve.

Notes

Use full-fat heavy cream for the richest sauce. Keep heat at medium or lower once cream is added to prevent curdling. Leftovers keep up to 3 days in the fridge and reheat best on the stovetop with a splash of broth.