**Classic Creamy Ranch Chicken Recipe**
** Servings: 4-6 **
**Ingredients:**
For the chicken:
* 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
* 1 teaspoon paprika
* 1 teaspoon garlic powder
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
For the creamy ranch sauce:
* 1/2 cup (1 stick) unsalted butter
* 1 cup heavy whipping cream
* 1/2 cup ranch seasoning ( homemade or store-bought)
* 1 tablespoon Dijon mustard
* 1 teaspoon dried parsley
* Salt and pepper, to taste
Optional ingredients for variations:
* 1 cup chopped fresh cilantro (Mexican Ranch Chicken)
* 1/4 cup chopped fresh dill (Lemon-Dill Ranch Chicken)
* 1 tablespoon Frank's RedHot sauce (Spicy Ranch Chicken)
* 1/4 cup crumbled cooked bacon (Bacon Ranch Chicken)
* 1/4 cup chopped cooked ham (Honey Ham Ranch Chicken)
**Instructions:**
1. **Preheat oven:** Preheat your oven to 400°F (200°C).
2. **Prepare chicken:** In a medium bowl, mix together paprika, garlic powder, salt, and pepper. Add the chicken pieces and toss to coat evenly.
3. **Cook chicken:** Place the coated chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
4. **Make the creamy ranch sauce:** In a large skillet, melt the butter over medium heat. Add the heavy whipping cream and bring to a simmer. Reduce the heat to low and let cook for 2-3 minutes, or until slightly thickened.
5. **Add ranch seasoning and mustard:** Stir in the ranch seasoning, Dijon mustard, and parsley. Cook for an additional 1-2 minutes, or until the sauce has thickened to your liking. Season with salt and pepper to taste.
6. **Assemble and serve:** Once the chicken is cooked, remove it from the oven and place it in the skillet with the creamy ranch sauce. Toss to coat the chicken evenly.
7. **Serve:** Serve hot, garnished with chopped fresh herbs or crumbled bacon, if desired.
**Tips and Variations:**
* For a crispy crust on the chicken, broil the chicken for an additional 2-3 minutes after baking.
* Add some heat to your Creamy Ranch Chicken by using chipotle peppers in adobo sauce or diced jalapeños.
* For a lighter sauce, use half-and-half or a mixture of heavy cream and Greek yogurt.
* To make the creamy ranch sauce ahead of time, prepare the sauce up to the point where you add the ranch seasoning and mustard. Reheat the sauce in the skillet before adding the chicken.
* Experiment with different types of cheese, such as cheddar or Parmesan, for added flavor.
* Use leftover Creamy Ranch Chicken in salads, wraps, or as a topping for baked potatoes.
**Other Version Ideas:**
* **Mexican Ranch Chicken:** Add 1 cup of chopped fresh cilantro to the creamy ranch sauce and top with diced tomatoes, chopped avocado, and crumbled queso fresco.
* **Lemon-Dill Ranch Chicken:** Add 2 tablespoons of freshly squeezed lemon juice and 1/4 cup of chopped fresh dill to the creamy ranch sauce.
* **Spicy Ranch Chicken:** Add 1 tablespoon of Frank's RedHot sauce to the creamy ranch sauce and top with crumbled blue cheese and chopped scallions.
* **Bacon Ranch Chicken:** Add 4 slices of crumbled cooked bacon to the creamy ranch sauce and garnish with additional bacon pieces and chopped scallions.
* **Honey Ham Ranch Chicken:** Top the Creamy Ranch Chicken with 1/4 cup of chopped cooked ham and a drizzle of honey.
I hope you enjoy this recipe! Let me know if you have any questions or need further clarification.
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