Skillet fresh from stove with Keto Creamy Ranch Chicken and Broccoli

Keto Creamy Ranch Chicken and Broccoli Skillet

This low-carb skillet dinner makes busy nights easier. A creamy ranch chicken browned in a skillet and paired with a creamy garlic sauce and crisp broccoli. It’s a dinner recipe you’ll want to keep on hand.

White plate on wood cutting board with ranch chicken and broccoli on it with another full plate in background

With only a handful of ingredients, you can have a low-carb dinner on the table in just 35 minutes.

This ranch chicken takes boneless chicken breasts and seasons them with ranch seasoning before locking in their juicy flavor.

You then whip up a creamy, comforting, garlic-infused cream sauce to pair it with. Add a dusting of parmesan cheese and this ranch chicken is the perfect combination of savory flavors.

If you are looking for other keto recipe ideas, here are a few to check out.

Small glass bowls full of Ranch Chicken Ingredients

Ingredients You Need:

Boneless, skinless chicken breasts: you need boneless breasts as you’ll be cutting them in half lengthwise. This is both so that they cook quickly but also so you can pack the most seasoning onto each and every bite.

Olive oil and butter: you need both of these to sear the chicken and to start the cream sauce. Though you can substitute them a bit, the butter really makes the sauce come together.

Vegetables: simple ingredients like onion, garlic, and broccoli to add some color, flavor, and nutrients.

Chicken broth: if you’re not using homemade broth, make sure to check the ingredients on the store-bought version. Some brands add wheat and other starchy carbs into their stocks to thicken them. To keep this ranch chicken recipe low in carbs, you want to avoid that.

Heavy whipping cream: the secret ingredient to making the sauce ultra-rich and thick.

Parmesan cheese: dusting the ranch chicken with parmesan brings all the flavors together and makes for a delicious meal.

How To Make Ranch Chicken:

  1. Season the chicken breasts with ranch seasoning.
  2. In a large skillet, heat the oil on medium heat and sauté the chicken until browned and cooked through before removing it from the pan.
  3. Reduce the heat to medium and add in the butter and onion.
  4. Cook until the onion is getting soft and add in the garlic. Cook for another 30 seconds.
  5. Finally, pour in the chicken broth and mix in the broccoli.
  6. Cover and simmer until the broccoli is cooked but crisp.
  7. Stir in the whipping cream, and remaining ranch seasoning and simmer until the sauce thickens.
  8. Add the chicken back to the skillet to heat through.
  9. Plate the ranch chicken and sprinkle each dish with parmesan cheese.

Expert Tips To Make It:

Chicken thighs can easily work in place of chicken breasts here so long as they’re boneless. Know that thighs give off more liquid though so you may need to cook them for a bit longer. At the very least, make sure that the extra liquid isn’t added to the sauce, or it’ll affect the thickness.

Heavy whipping cream is the secret ingredient in making the sauce thick. Make sure not to use a lightened-up version.

The longer you simmer the sauce the thicker it will become.

Skillet fresh from stove with Keto Creamy Ranch Chicken and Broccoli

Easy Variations:

Know that you can top the ranch chicken with mozzarella cheese in place of parmesan for a cheesy taste.

To do this, sprinkle on the shredded mozzarella and either cover the skillet for a minute or two or pop the skillet into the oven on broil to melt the cheese quickly.

Make sure to keep an eye on it so that it doesn’t burn.

Like a spice kick? Sprinkle in some red pepper flakes to the cream sauce for some added heat.

How To Serve Ranch Chicken:

This ranch chicken is delicious all on its own. However, if you want to stretch the meal further, you can serve it with any of the following ideas:

  • On top of cauliflower rice
  • Portioned over roasted spaghetti squash
  • With an extra serving of vegetables
  • With a side of keto dinner rolls

The recipe can be dressed up with fresh herbs like parsley, sprinkled with green onions, crumbled bacon bits, or just enjoyed dusted with parmesan. It’s easy, elegant, and absolutely delicious.

Storing It:

For leftover ranch chicken, you can store it in the fridge for 3-4 days. Make sure to let it cool fully before placing it into an airtight container.

You can also freeze the chicken for up to one month. To reheat it, let it thaw in the fridge overnight first.

Reheat the low-carb ranch chicken on the stove in a skillet over low to medium heat. You may need to add in a dash of broth to get it going.

Frequently Asked Questions About Ranch Chicken:

Q. What do I do if my sauce is too watery?

A. Normally, the longer you let the sauce simmer the thicker it will become.

If it’s not thickening up or you’re short on time, remove ¼ cup of the sauce and whisk in 1/4 teaspoon of Xanthan gum to it. Then, pour the sauce back in and let it simmer a bit more. That should thicken it.

Q. Can you make this recipe with chicken thighs?

A. You can easily make ranch chicken with chicken thighs. Make sure to use boneless, skinless chicken thighs though so that they cook quickly.

The thighs may give off more liquid as they cook, and you may need to cook them longer. Make sure not to get too much of that liquid into the sauce so it doesn’t affect the texture.

Recipe card: Easy to make, zesty ranch chicken served in a rich cream sauce. This low-carb dinner comes together in just 30 minutes making it perfect for busy nights.

Skillet fresh from stove with Keto Creamy Ranch Chicken and Broccoli

Keto Creamy Ranch Chicken and Broccoli Skillet

Easy to make, zesty ranch chicken served in a rich cream sauce. This low-carb dinner comes together in just 30 minutes making it perfect for busy nights.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 443 kcal


  • 2 Tbsp. Olive oil
  • ¼ C. Chicken broth
  • 2 Large boneless skinless chicken breasts cut in half lengthwise
  • 2 Tbsp. Butter
  • ½ Onion chopped
  • 2 Tbsp. Ranch seasoning divided
  • 1 ¼ C. Heavy whipping cream
  • 2 tsp. Minced garlic
  • 3 C. Broccoli florets
  • ¼ C. Parmesan cheese grated


  • Heat the olive oil in a skillet over medium high heat.
  • Season the chicken with 1 tablespoon of the Ranch seasoning.
  • Add the chicken to the heated skillet, and saute until evenly browned on each side and completely cooked through. Remove and set aside.
  • Place the butter in the skillet, and reduce the heat to medium.
  • Stir in the onion, and saute until beginning to soften.
  • Mix in the garlic, and saute for 30 seconds longer.
  • Pour in the chicken broth, and add the broccoli to the skillet.
  • Cover and simmer until the broccoli is a crisp tender.
  • Stir in the heavy whipping cream and remaining Ranch seasoning, and simmer until the sauce has thickened.
  • Return the chicken to the skillet.
  • Sprinkle with parmesan cheese before serving.

Estimated Nutrition Facts

Serving: 1serving | Calories: 443kcal | Carbohydrates: 8g | Protein: 20g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 136mg | Sodium: 1016mg | Potassium: 533mg | Fiber: 3g | Sugar: 4g | Vitamin C: 64mg | Calcium: 173mg | Iron: 1mg | Net Carbs: 5g

Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.

Keyword ranch chicken, keto, low carb
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