Creamy Ranch Chicken with Chanterelles
Creamy Ranch Chicken with Chanterelles is a rich, comforting skillet dish featuring tender seared chicken and earthy chanterelle mushrooms in a velvety ranch-infused cream sauce. Elegant yet easy to prepare, this one-pan meal is perfect for cozy dinners and special occasions alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Halal
Ingredients
- 4 boneless skinless chicken breasts or thighs (about 1 1/2 lbs)
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 oz chanterelle mushrooms, cleaned and trimmed
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- 1 packet (1 oz) ranch seasoning mix
- 1/2 cup chicken broth
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 teaspoon fresh thyme leaves (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Season the chicken on both sides with salt and black pepper.
- Heat olive oil and butter in a large skillet over medium heat.
- Add the chicken and cook for 5–7 minutes per side until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove and set aside.
- In the same skillet, add the chanterelle mushrooms and sauté for 4–5 minutes until tender and lightly browned.
- Stir in the chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Sprinkle in the ranch seasoning and stir to coat evenly.
- Pour in the chicken broth and simmer for 2–3 minutes, scraping up any browned bits from the pan.
- Add heavy cream and cream cheese, stirring until smooth and creamy.
- Return the chicken to the skillet and spoon sauce over the top.
- Simmer for 5–7 minutes until the sauce thickens and flavors meld together.
- Garnish with fresh thyme and chopped parsley before serving.
Notes
- Substitute button or cremini mushrooms if chanterelles are unavailable.
- Use half-and-half for a lighter sauce.
- Add spinach during the last few minutes for extra color and nutrients.
- Taste before adding extra salt, as ranch seasoning can be salty.
- Store leftovers in the refrigerator for up to 3 days; freezing is not recommended.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 42 g
- Saturated Fat: 22 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 185 mg
