From the recipe box
Creamy Ranch Chicken
Shopping list
Ingredients
0 of 10 gathered
Step by step
Method
4 steps
- 1
Pat 1½ pounds boneless chicken thighs dry. Season with 1½ teaspoons ranch seasoning and ¼ teaspoon black pepper, reserving any extra seasoning for the sauce.
- 2
Heat 1 tablespoon oil in a large skillet over medium-high. Sear the thighs 5–6 minutes per side, until browned and at least 165°F; transfer them to a plate.
- 3
Lower the heat to medium and add 2 minced garlic cloves for 30 seconds. Whisk in ¾ cup chicken broth, 4 ounces softened cream cheese, and the remaining ranch seasoning until smooth; simmer 3–4 minutes.
- 4
Return the chicken and its juices to the sauce. Cover and cook 4–6 minutes, until the sauce coats the spoon and the thighs are tender. Stir in 2 tablespoons chopped chives and serve with rice or roasted potatoes.