Description
This One Pan Creamy Parmesan Ranch Chicken is a comforting and flavorful dish featuring tender chicken breasts or thighs baked in a rich and creamy blend of cream cheese, salsa verde, herbs, and parmesan. Enhanced with sautéed onions, broccoli, and optional pickled jalapeños for a touch of heat, this recipe comes together easily and is perfect for a hearty weeknight dinner served over rice or orzo.
Ingredients
Units
Scale
Chicken and Seasonings
- 2 lb small boneless chicken breasts or thighs
- 4 oz cream cheese, at room temperature
- 1 tbsp dried parsley
- 1 tbsp dried chives
- 2 tsp dried dill
- 2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
Vegetables and Sauces
- 1 yellow onion, chopped
- 1 cup salsa verde
- 2 tbsp pickled jalapeños (optional)
- 1 cup heavy cream or canned coconut milk
- 3 cups chopped broccoli
Cheese and Butter
- 1 cup grated parmesan cheese (divided as 1/2 cup + 1/2 cup)
- 2 tbsp cold salted butter, sliced
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken and vegetables.
- Combine Chicken and Seasonings: In a baking dish, toss together the chicken pieces, cream cheese, dried parsley, chives, dill, garlic powder, paprika, salt, and pepper until the chicken is evenly coated with the creamy herb mixture.
- Add Vegetables and Liquids: Add the chopped onion over the chicken, then pour in the salsa verde, pickled jalapeños (if using), and the heavy cream or coconut milk. Sprinkle half of the parmesan cheese (½ cup) on top and stir gently to create a creamy sauce while keeping the chicken mostly intact.
- Top and Bake: Arrange the sliced butter pieces evenly over the mixture, then place the chopped broccoli on top. Bake in the preheated oven for 30-40 minutes until the chicken is fully cooked and the broccoli is tender. Halfway through baking, gently stir to combine all ingredients and coat broccoli with sauce.
- Final Parmesan Topping and Serve: After baking, sprinkle the remaining ½ cup parmesan cheese on top. Serve the creamy parmesan ranch chicken and broccoli mixture over steamed rice or orzo to complete the meal. Enjoy your hearty and delicious one-pan dinner!
Notes
- Using chicken thighs instead of breasts can make the dish more tender and flavorful.
- To make this dairy-free, use coconut milk and a dairy-free parmesan alternative.
- Feel free to add more or less jalapeños depending on your heat preference.
- Broccoli can be substituted with cauliflower or green beans if preferred.
- Make sure the cream cheese is softened to ensure it mixes well in the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 420
- Sugar: 4g
- Sodium: 610mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
