creamy skillet ranch chicken and broccoli

Chicken

Creamy Skillet Ranch Chicken & Broccoli

This crowd-pleasing dinner feeds four and can be on the table in just 30 minutes. To top it off, the creamy ranch sauce, chicken and broccoli all come together in one skillet, making cleanup just as easy as cooking.

Ingredients

1 pound boneless, skinless chicken breast, trimmed and cut into bite-size pieces
½ teaspoon salt, divided
½ teaspoon ground pepper, divided, plus more for garnish
2 tablespoons extra-virgin olive oil, divided
4 cups bite-size broccoli florets
2 tablespoons water
½ cup heavy cream
2 tablespoons white-wine vinegar
2 tablespoons mayonnaise
1 teaspoon cornstarch
½ teaspoon onion powder
½ teaspoon garlic powder
¼ cup chopped mixed fresh herbs (chives, dill, tarragon, basil)

Directions

Sprinkle chicken with 1/4 teaspoon each salt and pepper.
Heat 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook, stirring occasionally, until browned and just cooked through, 5 to 7 minutes. Transfer to a plate.
Add the remaining 1 tablespoon oil, broccoli and water to the pan. Cover and cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Transfer to the plate with the chicken.
Whisk cream, vinegar, mayonnaise, cornstarch, onion powder, garlic powder and the remaining 1/4 teaspoon each salt and pepper in a measuring cup. Increase heat to medium-high and pour the cream mixture into the pan. Bring to a simmer and cook, stirring, until thickened, about 2 minutes. Return the chicken and broccoli to the pan and sprinkle with herbs; cook, stirring, until heated through, 1 to 2 minutes more. Garnish with pepper, if desired.