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Weeknight-easy and crowd-pleasing—this creamy ranch chicken bakes up with creamy ranch-seasoned chicken, a salsa verde kick, tender broccoli, and plenty of parmesan. Just mix, bake, and spoon everything over rice or potatoes for a cozy dinner with hardly any dishes. You’ll have the perfect dinner that can be enjoyed on busy weeknights.
The ranch seasoning is homemade (so much fresher), the sauce is rich with a touch of cream, and the leftovers are even better the next day.
Why you’ll love this recipe
- One dish, minimal prep, family-friendly flavor.
- Creamy, tangy ranch sauce with a little heat from salsa verde and jalapeños.
- Flexible: use chicken breasts or thighs and serve with rice, orzo, or potatoes.
Ingredient Notes
Chicken: Use either boneless skinless chicken breasts or thighs here. Either one is great. My mom loves chicken breasts, but my brothers enjoy the thighs. I’ll usually use a mix of the two! Cut into even pieces for consistent bake.
Homemade ranch seasoning: Dried parsley, chives, dill, garlic powder, paprika.
Cream cheese + cream: Bring both to room temp so they fold in smoothly and reduce curdling risk.
Salsa verde: Tomatillo-based; choose mild or medium heat. A thicker, chunky style yields a richer sauce.
Pickled jalapeños: Add tangy heat; dice small to distribute.
Broccoli: Small florets cook through in the stated bake window; very large florets can stay firm.
Recipe Inspiration
I’m finally sharing one of our favorite dishes of the month: my baked ranch chicken recipe! This has become a favorite with my family, it’s just simple, delicious food. It’s not fancy, it’s not complicated, and it’s definitely not the prettiest dish in the world. But it sure is yummy!
This recipe began with my idea to create a dinner with my favorite homemade ranch seasoning mix. It’s sounded so yummy!
Growing up, ranch dressing was always my favorite. I often snacked on carrots and ranch dressing after school. It’s the yummiest!
The details
Coat the chicken well: Toss until every piece is evenly coated with softened cream cheese and ranch spices—no dry spots.
Now, toss the chicken with cream cheese and my homemade ranch seasoning spice mix. Then add dried parsley, dried chives, dried dill, garlic powder, and paprika. Toss well to really coat the chicken. Make sure the cream cheese is at room temperature or it will not mix easily.
Layer smart: Next, add the onion, then salsa verde, pickled jalapeños, and cream. Or try using canned coconut milk, yum. Mix in the parmesan, then arrange broccoli on top so it steams and stays bright.
The salsa verde is the secret here. It adds just the right amount of spice to the sauce. We love the flavor!
Bake to “just done”: And now you bake. In about 30 to 40 minutes, you’ll have perfectly cooked spicy ranch chicken and broccoli in a very deliciously creamy sauce.
Pull when chicken is opaque and tender and the sauce is bubbling around the edges.
Stir everything together before serving to coat the broccoli.
All you have to add is steamed rice. Orzo pasta would be really nice too. I also love serving this with my honey beer bread on the side.
Sauce texture: If sauce looks thinner than you’d like, let the pan rest a few minutes; it thickens as it stands. A handful of parmesan off-heat also adds body.
How are the leftovers?
They taste even better the following day. The flavors have time to mend, and the sauce is that much more intense. Just store in an airtight container.
You could even add some crispy bacon to the top. I’m sure that would be so great too!
Can I use frozen broccoli?
Yes, add it straight from frozen on top so it steams; expect a slightly softer texture and a bit more moisture in the sauce.
My sauce looks separated..what happened?
Cream sauces can split if boiled hard. Stir well after baking, let rest a couple minutes, and whisk in a small splash of cream to bring it back together.
Breasts or thighs—what’s best here?
Both work. Breasts are lean and slice neatly; thighs stay extra juicy and are more forgiving if slightly overbaked.
How spicy is this?
It depends on your salsa verde and jalapeños. Choose mild salsa and skip (or seed) the jalapeños for a gentler sauce; add more for extra heat.
Looking for other easy family dinners? Here are a few ideas:
Crockpot Buffalo Chicken and Broccoli
One Pot Buffalo Chicken “Helper”
Healthier Homemade One Pot Hamburger Helper
Broccoli Cheddar Chicken and Rice Casserole
One Pan Autumn Chicken and Wild Rice Casserole
Easy Southern Style Baked Mac and Cheese
Pumpkin Cheese Stuffed Pasta Bolognese Bake
One Skillet Cheesy Broccoli Cheddar Orzo Bake
Lastly, if you make this One Pan Creamy Parmesan Ranch Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pan Creamy Parmesan Ranch Chicken
Servings: 6
Calories Per Serving: 534 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds small boneless chicken breasts or thighs
- 4 ounces cream cheese, at room temperature
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 2 teaspoons dried dill
- 2 teaspoons garlic powder
- 1/2 teaspoon paprika
- 1 yellow onion, chopped
- 1 cup salsa verde
- 2 tablespoons pickled jalapeños (optional)
- 1 cup heavy cream, or canned coconut milk
- 1 cup grated parmesan cheese
- 2 tablespoons cold, salted butter, sliced
- 3 cups chopped broccoli
Instructions
- 1. Preheat the oven to 400°F.2. In a baking dish, toss together the chicken, cream cheese, parsley, chives, dill, garlic powder, and paprika. Season well with salt and pepper. 3. To the chicken, add the onion, then pour over the salsa verde, jalapeños, and cream/milk. Add 1/2 cup parmesan. Stir until creamy and well-mixed. Arrange the butter, then broccoli on top. Bake for 30-40 minutes, until the chicken is cooked through. Gently stir to combine. Top with 1/2 cup parmesan. 4. Serve the chicken and sauce over steamed rice or orzo for a complete meal. Enjoy!
This post was originally published on February 21, 2024
Sounds delicious. Do you think you could substitute greek yogurt for the cream cheese/
Thanks so much Sheila!! Sure, I don’t see why not! Let me know if you give this recipe a try, I hope you love it! xT
Absolutely delicious weeknight dinner. We used chopped chicken breast so the meat was even more creamy. We cutted the brokkoli in pretty small pieces, so everything was cooked well after 35 minutes.
Thanks for the inspiration,
Greetings from Munich, Germany,
Sibylle
Thanks so much Sibylle! I’m so glad to hear this dish turned out well for you and I appreciate you making it and your feedback! xT
Hi Tieghan! This sounds delicious, but just wanted to clarify: Are the chicken breasts or thighs cut up into pieces or left whole? And should I steam the broccoli in advance, or will it cook properly on top of the casserole? I assume I can sauté the onions first because my husband hates onions that seem the least bit crunchy or partially cooked.
Hi Helen,
Thanks so much!! You do not need to steam the broccoli first, it will fully cook in the dish:) The chicken will be left whole. I hope this helps, please let me know if you have any other questions! xT
Should I use red salsa verde for this or green salsa verde?
Hi Tess,
You will want to use green salsa verde:) I hope you love this dish! xT
Do you chop the chicken or leave the breasts/thighs whole? The pictures look chopped but the post/recipe doesn’t say that and it doesn’t make much sense to be whole because it’s really a casserole but then that might explain why it’s so many steps?
Unseasoned broccoli on top, roasting for 30-40 minutes at 400, wouldn’t it be burnt to a crisp? All the photos seem to show the broccoli roasted separately.
If the salsa verde is “the perfect spice level” why are the jalapenos in there? What is the ranch seasoning and why are ingredients repeated?
This recipe is really confusing.
Hi Sarah,
I left the chicken whole, no need to chop it:) I roasted the broccoli all in the same dish, you can follow those exact instructions. The pickled jalapeños are optional. The dried parsley, chives, dill, garlic powder, and paprika all make up the ranch seasoning:) Please let me know if there is anything else! xT
Would love to try this but the recipe doesn’t mention how much ranch seasoning to use and/or link to the recipe for it. Are the herbs/spices listed your actual ranch mixture, because further up you mention both the seasoning mix and the herbs listed.
Hi Cynthia,
You can follow the recipe exactly as written…the dried parsley, chives, dill, garlic powder, and paprika all make up the ranch seasoning:) Please let me know if there is anything else that I need to clarify! xx
Hello can you make and post a recipe fora giant juicy flaky sausage roll?
I think you mean meld, not mend!
What size baking dish, 9 x 13?
Where’s the recipe for the ranch dressing mix and where do you add it in the recipe?
I love most of your recipes, Tieghan but foe the love of Pete, would you please, please hire a professional editor? Every post and every recipe is full of errors. Super annoying and unprofessional.
Recipe looks great but these are terrible directions for the average cook haha. Need more specifics!
Sorry you feel this way Alison, please let me know what you need help with so I can clarify!
Hi Melanie,
Yes, I used a 9×13 baking dish. You can follow the recipe exactly as written…the dried parsley, chives, dill, garlic powder, and paprika all make up the ranch seasoning:) Have a great day! xx
For*
Melanie, you must mean “for” the love of Pete, not “Foe” the love of Pete. Funny how we could all use an editor from time to time.
I’m thinking perhaps the parsley, dill etc is the ranch mix? I know she makes it sound as if there’s a ranch mix and then you add those, but when I looked at other ranch recipes of hers, they are basically these dried herbs, so I think maybe this is the ranch seasoning. Still, could do with some clarification!
Thanks so much Lisa!! Yes, the dried parsley, chives, dill, garlic powder, and paprika all make up the ranch seasoning:) I hope this helps! xx
What size baking dish ? Thanks
Hi Eddie,
You will want to use a 9×13 baking dish for this recipe. Please let me know if you have any other questions! Xx
Hi Tieghan, can you confirm if the ranch seasoning is the dried herbs, or has it been missed out from the ingredients list? The method makes it sound like you add the ranch first and then the dried herbs, but maybe they’re the same thing?
Hi Lisa,
You can follow the recipe exactly as written…the dried parsley, chives, dill, garlic powder, and paprika all make up the ranch seasoning:) Please let me know if I can help in any other way! xx
There is no recipe for the Homemade Ranch.
Hi Page,
You can follow the recipe exactly as written…the dried parsley, chives, dill, garlic powder, and paprika all make up the ranch seasoning:) Please let me know if I can help in any other way! xx
Can’t wait to try it.
You are my “go-to” for any and all recipes.
Thank you.
Where can I find your ranch spice mix ingredients?
Hi Zann,
The dried parsley, chives, dill, garlic powder, and paprika all make up the ranch seasoning:) I hope this helps, please let me know if you have any other questions! xx
Just wondering … details includes your ranch dressing mix but the recipe does not. I’d also like a link to your dressing recipe. Thx
Please attach the ranch seasoning recipe …. AND….. narrative mentions pickled jalapeños but recipe does not.
Hi Caroline,
You can follow the recipe exactly as written…the dried parsley, chives, dill, garlic powder, and paprika all make up the ranch seasoning:) The pickled jalapeños are optional. I hope this helps! xx
Hi Line,
You can follow the recipe exactly as written…the dried parsley, chives, dill, garlic powder, and paprika all make up the ranch seasoning:) I hope this helps! xx
Can you use frozen broccoli?
Hi Jessica,
Totally, that will work well for you! Please let me know if you give this recipe a try! xT
How can you make this not spicy?
Hi Amy,
This dish really isn’t spicy as long as you use a mild salsa verde:) Please let me know if you have any other questions! xT