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Healthy Low-Cal Ranch Chicken Skillet

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A quick and easy low-calorie ranch chicken skillet recipe perfect for weeknight dinners, featuring tender chicken breasts, fresh veggies, and a creamy homemade ranch sauce.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450 g), trimmed
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup low-fat Greek yogurt (use dairy-free yogurt if needed)
  • 1 tablespoon fresh lemon juice
  • 3 cups baby spinach (about 90 g), packed (can substitute kale or swiss chard)
  • 1 cup cherry tomatoes, halved (fresh or oven-roasted)
  • 2 green onions, thinly sliced

Instructions

  1. Pat the chicken breasts dry with paper towels. In a small bowl, mix garlic powder, onion powder, dried dill, dried parsley, paprika, salt, and black pepper. Rub the seasoning evenly over both sides of the chicken breasts. (Tip: don’t rush this step—you want full flavor in every bite.)
  2. Place a large non-stick or cast-iron skillet over medium-high heat and add 1 tablespoon of olive oil. Heat until shimmering but not smoking. If the oil starts to smoke, lower the heat slightly.
  3. Add the seasoned chicken breasts to the hot skillet. Cook for about 5-6 minutes on the first side without moving them to build a golden crust. Flip carefully and cook another 5 minutes on the other side until the chicken reaches an internal temperature of 165°F (74°C). If you don’t have a thermometer, cut into the thickest part to check for clear juices.
  4. Reduce heat to medium-low and add the baby spinach and cherry tomatoes around the chicken. Let the spinach wilt slightly, about 2-3 minutes, stirring gently.
  5. In a small bowl, combine the Greek yogurt with fresh lemon juice. Spoon this creamy ranch mixture over the chicken and veggies, then gently stir everything together in the skillet to coat. Keep the yogurt mixture warm but do not cook it.
  6. Sprinkle sliced green onions over the skillet, give it a final gentle toss, and remove from heat. Let the skillet rest for a couple of minutes before serving to allow flavors to meld.

Notes

Do not overcrowd the pan to ensure a good sear. Let the chicken rest after cooking to keep it juicy. Use a meat thermometer for best results. Seasoning blend can be prepared ahead and stored in an airtight container. For dairy-free, substitute Greek yogurt with coconut yogurt or cashew cream.

Nutrition

Keywords: low-calorie, ranch chicken, healthy dinner, skillet recipe, quick dinner, weeknight meal, gluten-free, dairy-free option

Find it online: https://breezybake.com/healthy-low-cal-ranch-chicken-skillet-recipe-for-easy-weeknight-dinners/