Creamy Ranch Chicken And Broccoli

Creamy Ranch Chicken and Broccoli

This recipe is a delightful one-pan meal that’s perfect for busy weeknights. Tender chicken and broccoli florets are bathed in a creamy ranch sauce that’s bursting with flavor.

Ingredients:

• 1 pound boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 tablespoons olive oil, divided
• 1 medium head of broccoli, cut into florets
• 1/4 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons mayonnaise
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1 tablespoon cornstarch
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 tablespoons water (optional)

Cooking Guide:

1. Season the chicken with half of the salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Transfer the chicken to a plate.
2. Add the remaining tablespoon of olive oil to the pan. Add the broccoli florets and cook for 3-4 minutes, stirring occasionally, until tender-crisp. Transfer the broccoli to the plate with the chicken.
3. In a small bowl, whisk together the chicken broth, heavy cream, mayonnaise, chives, parsley, cornstarch, onion powder, garlic powder, and remaining salt and pepper.
4. Pour the sauce mixture into the pan and bring to a simmer. If the sauce seems too thick, whisk in the water 1 tablespoon at a time until it reaches your desired consistency.
5. Return the chicken and broccoli to the pan and simmer for 2-3 minutes, or until heated through.
6. Serve immediately over rice, pasta, or mashed potatoes.

Tips:

• For a richer flavor, use full-fat sour cream instead of mayonnaise.
• Want to add a cheesy element? Shred some cheddar cheese and sprinkle it over the dish before serving.
• You can use frozen broccoli florets in this recipe. Simply steam them according to package directions before adding them to the pan.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.