One Pan Creamy Parmesan Ranch Chicken (for Karen)
Karen, this one’s for you! We know those busy nights after baseball practice can be tough. You asked for a quick and easy meal, and we listened. This One Pan Creamy Parmesan Ranch Chicken is perfect for feeding your hungry crew in no time.
You’ll love how simple it is to throw together. Just mix, bake, and serve. It’s packed with flavor from ranch seasonings, salsa verde, and lots of creamy goodness. Your family will think you spent hours in the kitchen!
Exact Ingredients List
Here’s everything you’ll need to whip up this delicious One Pan Creamy Parmesan Ranch Chicken:
- 2 pounds small boneless chicken breasts or thighs
- 4 ounces cream cheese, 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
Don’t forget to season with salt and pepper to taste. You’ll also need a baking dish big enough to fit all the ingredients comfortably.
For serving, you might want to prepare some steamed rice or orzo to soak up the creamy sauce. Yum!
Instructions
Preheat your oven to 400°F. Get a large baking dish ready.
Mix the chicken, cream cheese, and dried herbs in the dish. Add salt and pepper to taste.
Toss in the chopped onion. Pour the salsa verde, jalapeños (if using), and cream over everything. Sprinkle in half a cup of parmesan cheese.
Give it all a good stir until it’s creamy and well-mixed. Place the butter slices on top, then arrange the broccoli over everything.
Pop it in the oven for 30-40 minutes. You’ll know it’s done when the chicken is fully cooked.
Once it’s out, gently stir to combine all the flavors. Top with the remaining parmesan cheese.
Serve your creamy chicken over steamed rice or orzo for a complete meal. This dish is perfect for busy weeknights when you need something quick and tasty!
Possible Substitutes List & Recipe Variations
Can’t find an ingredient? No problem! Here are some easy swaps you can make:
• Chicken: Use pork chops or firm tofu instead
• Cream cheese: Try Greek yogurt or ricotta
• Salsa verde: Swap for regular tomato salsa
• Heavy cream: Use half-and-half or milk
• Parmesan: Sub in cheddar or mozzarella
Want to mix things up? Try these tasty variations:
- Spicy: Add red pepper flakes or hot sauce
- Veggie-packed: Toss in spinach or bell peppers
- Lemon-herb: Use lemon juice and fresh herbs
- Southwest: Add black beans and corn
- Italian-inspired: Use Italian seasoning and sun-dried tomatoes
You can also change up the sides. Instead of rice, serve over:
- Pasta
- Quinoa
- Cauliflower rice
- Mashed potatoes
- Zucchini noodles
Remember, cooking is all about making it work for you. Feel free to get creative with what you have on hand!
Tips, Tricks & Storing
Make this dish your own by swapping ingredients. Try different cheeses like cheddar or mozzarella instead of parmesan. You can also use chicken tenders for quicker cooking.
For extra flavor, add some bacon bits or sun-dried tomatoes to the mix. If you like it spicy, toss in some red pepper flakes or hot sauce.
Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until hot throughout.
Freeze portions for later. Let the dish cool completely, then put it in freezer-safe containers. It’ll keep for up to 3 months. Thaw in the fridge overnight before reheating.
Short on time? Prep the ingredients the night before. Mix the seasonings, chop the onion, and measure out the liquids. Store everything separately in the fridge until you’re ready to cook.
For a crispy top, broil the dish for 2-3 minutes at the end of cooking. Keep a close eye on it to avoid burning.