For the creamy ranch chicken:

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 packet (1 oz) ranch seasoning mix
  • 1 cup chicken broth
  • 1 cup heavy cream or half-and-half
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish (optional)

For the cauliflower rice:-

  • 1 head cauliflower
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish (optional)


  1. Prepare the cauliflower rice: Cut the cauliflower into florets and pulse in a food processor until it resembles rice-like grains.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the cauliflower rice, season with salt and pepper, and sauté for about 5-7 minutes or until it’s tender but not mushy. Set aside and keep warm.
  3. In the same skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook the chicken for about 4-5 minutes per side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
  4. Reduce the heat to medium-low. In the same skillet, add the ranch seasoning mix, chicken broth, and heavy cream. Stir well to combine and bring it to a simmer, scraping up any browned bits from the bottom of the skillet.
  5. Once the sauce has thickened slightly, return the cooked chicken breasts to the skillet. Spoon some of the creamy ranch sauce over the chicken and let it simmer for another 2-3 minutes to heat through.
  6. Serve the creamy ranch chicken over the cauliflower rice. Garnish with chopped fresh parsley if desired.

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