1/8-1/4teaspoonxanthan gum or guar gum(optional (see below))
Seasoning the chicken thighs with salt and pepper. Then using olive oil brown the chicken in a medium hot pan. Chicken skin just needs color. It doesn't have to be cooked all the way through.
After chicken is browned on both sides remove the chicken from the pan. Lower the heat to medium and pour in broth.
Bring broth to boil then lower the heat to medium/low to being to simmer. Add in cream cheese.
Toss in tablespoon to tablespoon and a half of ranch seasoning mix. Depending on how strong you'd like the ranch flavor.
Add chicken thighs back into the broth and cream cheese. Cover and simmer to for sauce to thicken.
At this point you could wait it out or speed up your process. Sometimes the sauce will never thicken properly if the water to cream ratio is off. Xanthan gum or guar gum is great here. A little goes a long way so sprinkle, stir then wait about 30 seconds before adding more.
Once sauce has reduced take off heat and top each thigh with cheddar cheese. Place in oven on broil setting.
Allow to cheese to melt and brown then pull out of oven. Let cool slightly then serve.
Helpful Tips for thick cream sauce
In order to get cream sauce thick you want to essentially cook the water out of the cream cheese. The bone broth will leave behind beneficial collagen which is a bonus over using basic chicken broth.
Avoid too high temperatures to avoid burning your cream so make sure check in the simmering process that it's not too hot.
Give it time, the cream will thicken. Be sure to baste your chicken in the process to avoid letting it dry out.
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