Add butter to a medium-sized oven-safe skillet. Once butter is melted, add chicken thighs to the skillet and cook for about 5 minutes over medium heat. Flip and cook an additional 5 minutes.
Flip chicken one more time and cook for 2 minutes. Remove the chicken thighs from the skillet and set aside.
Lower the heat to medium-low and add chicken broth, cream cheese, and ranch seasoning. Stir until melted. Stir in the cheddar cheese until melted.
Add chicken thighs back to the skillet and cheese sauce and garnish with parsley.
Bake in the skillet for 20 minutes, or until the chicken has reached an internal temperature of 165 degrees F.
Carefully remove the skillet carefully from the oven. Serve warm over pasta or with mashed potatoes.
Notes
Nutritional information assumes ALL of the sauce will be consumed.I like to serve up the chicken, and then toss some cooked pasta in the sauce before adding it to the plate.