Description
This creamy ranch chicken and potatoes recipe is a one-pot Dutch oven meal that brings together juicy chicken thighs, tender potatoes, and a rich, herby ranch cream sauce. Easy to make and comforting to eat, it’s perfect for a weeknight dinner or weekend treat.
Ingredients
2 lbs boneless skinless chicken thighs
1.5 lbs baby potatoes halved if large
2 tablespoons olive oil
1 small onion diced
3 cloves garlic minced
1 oz ranch seasoning mix
4 oz cream cheese softened
1 cup chicken broth
0.5 cup heavy cream
Salt and black pepper to taste
Fresh parsley chopped (for garnish)
Instructions
1. Heat olive oil in a Dutch oven over medium-high heat. Season chicken thighs with salt and pepper, then sear on both sides until golden, about 3–4 minutes per side. Remove and set aside.
2. In the same pot, add diced onion and cook until softened, about 4 minutes. Stir in garlic and cook for 1 minute.
3. Add ranch seasoning and cream cheese. Pour in chicken broth and whisk until smooth. Stir in heavy cream.
4. Return the chicken to the pot and nestle in the potatoes. Cover and simmer over low heat for 35–40 minutes until chicken is tender and potatoes are fork-soft.
5. Taste and adjust seasoning. Garnish with fresh parsley and serve hot.
Notes
Use Yukon Gold or baby red potatoes for the best texture.
Let cream cheese come to room temperature so it melts smoothly into the sauce.
If sauce thickens too much on reheating, add a splash of broth or cream to loosen.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Dutch Oven
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 3g
- Sodium: 740mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 135mg
Keywords: creamy ranch chicken, one pot chicken, Dutch oven dinner