Ingredients
For the chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and black pepper (to taste)
- 1 tsp paprika
- 1 tbsp olive oil
For the smoky ranch garlic sauce:
- 3 tbsp butter
- 4 cloves garlic (minced)
- ½ cup heavy cream
- 2 tbsp cream cheese
- 1 tbsp ranch seasoning (store-bought or homemade)
- ½ tsp smoked paprika
- ¼ tsp chili flakes (optional)
- ¼ cup grated Parmesan cheese
Optional garnish:
- Fresh parsley
- Extra Parmesan
Step 1: Prepare and smash the chicken
- Place chicken breasts between two sheets of parchment paper.
- Pound lightly to even thickness (about ½–¾ inch).
- Season both sides with salt, pepper, and paprika.
Step 2: Sear the chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook for 4–5 minutes per side until golden and cooked through.
- Remove from pan and set aside.
Step 3: Make the smoky ranch garlic sauce
- Lower heat to medium.
- In the same pan, melt butter.
- Add garlic and sauté for about 30 seconds.
- Stir in heavy cream and cream cheese until smooth.
- Add ranch seasoning, smoked paprika, and chili flakes.
- Simmer for 2–3 minutes until slightly thickened.
- Stir in Parmesan cheese and mix until melted.
Step 4: Combine
- Return the chicken to the pan.
- Spoon sauce over each piece.
- Let simmer for 2–3 minutes so the chicken absorbs flavor.
Step 5: Serve
- Garnish with parsley and extra Parmesan if desired.
- Serve hot.
Serving Ideas
- Cauliflower mash
- Sautéed green beans
- Zucchini noodles
- Steamed broccoli
Approximate Nutrition (per serving, 4 servings)
- Calories: 420–460
- Fat: 28–32 g
- Protein: 35–40 g
- Net carbs: 2–4 g
Tips for Best Results
- Don’t overcrowd the pan while searing.
- Let chicken rest briefly before adding back to sauce.
- Use smoked paprika for the signature smoky flavor.
- Adjust ranch seasoning based on saltiness.
Variations
- Add mushrooms or spinach to the sauce
- Use chicken thighs for extra juiciness
- Bake after searing for a slightly different texture (180°C for 10 minutes)
