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Creamy Ranch Chicken & Zucchini - Comforting, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
  • 2 medium zucchini, halved lengthwise and sliced into half-moons
  • 2 tablespoons olive oil (or a mix of butter and oil)
  • 3 cloves garlic, minced
  • 1 packet ranch seasoning mix (about 1 ounce), or 3 tablespoons homemade
  • 1 cup chicken broth (low-sodium preferred)
  • 3/4 cup heavy cream (or half-and-half for lighter sauce)
  • 1/2 cup grated Parmesan cheese (freshly grated melts best)
  • 1 teaspoon Dijon mustard (optional, for depth)
  • 1 tablespoon lemon juice (brightens the sauce)
  • Salt and black pepper, to taste
  • Fresh parsley or chives, chopped, for garnish
  • Cooked rice, pasta, or mashed potatoes, for serving (optional)

Method
 

  1. Prep the chicken. Pat the chicken dry and season with a light pinch of salt and pepper. Drying helps you get good browning.
  2. Sear the chicken. Heat the olive oil in a large skillet over medium-high. Add the chicken in a single layer and cook 4–6 minutes, stirring once or twice, until mostly cooked and lightly golden. Transfer to a plate.
  3. Cook the zucchini. In the same pan, add a drizzle more oil if needed. Add zucchini with a pinch of salt and cook 3–4 minutes until just tender and slightly caramelized. Remove and set aside with the chicken.
  4. Sauté the garlic. Lower the heat to medium. Add garlic and stir for 30 seconds until fragrant. Don’t let it brown.
  5. Build the sauce. Whisk in the chicken broth and ranch seasoning. Scrape up any browned bits. Simmer 2 minutes to meld flavors.
  6. Make it creamy. Stir in the heavy cream and Dijon. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.
  7. Add cheese and lemon. Lower the heat and stir in Parmesan until melted and smooth. Add lemon juice. Taste and adjust salt and pepper.
  8. Combine. Return the chicken and zucchini to the skillet, along with any juices. Simmer 2–3 minutes, stirring, until the chicken is fully cooked and the sauce clings nicely.
  9. Finish and serve. Sprinkle with chopped parsley or chives. Serve over rice, pasta, or mashed potatoes, or enjoy as is for a lighter option.