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Square overhead photo of Keto Ranch Chicken in a large skillet against a dark background.
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5 from 2 votes

Keto Ranch Chicken

This Keto Ranch Chicken is long on flavor but astoundingly easy to make! You can use my ranch dressing recipe, or if you are short on time, store-bought will work too. Either way, you’ve got tender, moist chicken with less than 20 minutes of hands-on time.
Prep Time7 mins
Cook Time13 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 273.74kcal
Author: Wendy Polisi


  • 2 pounds boneless skinless chicken breast or thighs
  • ¼ cup keto ranch dressing
  • 4 ounces cream cheese softened
  • 1 cup shredded cheddar cheese
  • 1 medium tomato sliced


  • Season chicken breasts with salt and pepper and allow to sit at room temperature for 30 minutes. (You can skip allowing them to sit if you are short on time)
  • Meanwhile, mix the ranch dressing and cream cheese in a small bowl.


  • Spray an oven-safe skillet or grill pan with oil and preheat to medium-high.
  • Cook for 5 to 7 minutes per side, until golden brown and cooked through.
  • Divide the ranch cream cheese mixture between the chicken.
  • Top with cheese and heat under the broiler for 2 minutes. Add tomato and cook for 1 minute longer.

Instant Pot

  • Place 1 cup of water or broth in the bottom of your Instant Pot and add the trivet. Place the chicken on top and set the valve to pressure.
  • Cook at high pressure for 8 minutes and then allow the pressure to release naturally for 7 minutes.
  • Add the ranch and cheese and return the lid to the pot. Allow to sit until the cheese melts.
  • Alternatively, you can transfer the chicken to a baking sheet and broil for 2 minutes. Add the tomato and cook for 1 minute longer.


Calories: 273.74kcal | Carbohydrates: 1.86g | Protein: 28.64g | Fat: 16.36g | Saturated Fat: 6.96g | Cholesterol: 105.47mg | Sodium: 347.58mg | Potassium: 494.06mg | Fiber: 0.24g | Sugar: 1.12g | Vitamin A: 493.99IU | Vitamin C: 3.72mg | Calcium: 125.27mg | Iron: 0.66mg