Creamy Ranch Chicken with Rice and Peas 🍗🍚
Ingredients:
For the chicken:
- 4 boneless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
For the creamy ranch sauce:
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
For the sides:
- 2 cups cooked rice
- 1 1/2 cups green peas (steamed or boiled)
Directions:
1. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and sear the chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
2. In the same skillet, melt the butter and sauté the garlic until fragrant, about 1 minute.
3. Add chicken broth and stir, scraping up any browned bits from the skillet. Simmer for 2 minutes.
4. Stir in the heavy cream, parsley, dill, onion powder, and garlic powder. Simmer for 2–3 minutes until the sauce thickens slightly. Adjust seasoning if needed.
5. Return the chicken to the skillet and spoon the ranch sauce over it. Simmer for 2 minutes to heat through.
6. Serve the chicken over rice, with steamed peas on the side, and drizzle extra sauce over the top.
Prep time: 10 minutes | Cooking time: 25 minutes | Servings: 4 | 400 kcal per serving