Description
Creamy Ranch Chicken is a comforting and flavorful dish featuring tender seared chicken breasts simmered in a rich ranch-flavored sauce made with sour cream, chicken broth, and a blend of herbs and spices. Perfect for a cozy weeknight dinner, this recipe delivers creamy, savory goodness with minimal ingredients and easy steps.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (5–8 oz. each)
- Salt and pepper to taste
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 tablespoon flour
- Fresh parsley, to garnish (optional)
Sauce
- 1 cup low sodium chicken broth
- 1/2 cup milk
- 1/4 cup sour cream (full-fat recommended)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 (1 oz.) packet ranch seasoning mix
Instructions
- Prepare the chicken: Pound the chicken breasts to an even 1 inch thickness using a meat mallet or rolling pin. Season both sides of the chicken with salt and pepper.
- Sear the chicken: In a large skillet over medium-high heat, melt 1 tablespoon of butter and add the olive oil. Sear the chicken breasts on each side until golden brown and cooked through, about 4-5 minutes per side. Remove from the skillet and set aside on a plate.
- Make the roux: Reduce the heat to low and add the remaining 2 tablespoons of butter to the skillet. Stir in the flour and cook for about one minute to form a roux, stirring constantly to prevent burning.
- Add liquids and seasonings: Pour in the chicken broth, scraping up any browned bits stuck to the pan for extra flavor. Stir in milk, sour cream, onion powder, garlic powder, Italian seasoning, and the ranch seasoning mix. Stir continuously until the sour cream and ranch seasoning dissolve completely into the sauce.
- Simmer with chicken: Return the chicken breasts and any accumulated plate juices to the skillet. Spoon the sauce over the chicken and simmer on low until the chicken is heated through and the sauce has thickened and reduced slightly, about 5-7 minutes.
- Serve: Dish the chicken on plates and spoon extra sauce over the top. Garnish with fresh parsley if desired. Serve hot and enjoy!
Notes
- Use smaller boneless, skinless chicken breasts (5-8 oz. each) for more even cooking. If using larger breasts, cut 2 breasts in half lengthwise to make 4 cutlets.
- Full-fat sour cream is recommended to prevent curdling in the sauce.
- For extra flavor, top the chicken with crispy bacon bits before serving or stir them into the sauce.
- If you want the sauce thicker, simmer it a few minutes longer until desired consistency is reached.
- This dish pairs well with steamed vegetables, mashed potatoes, or rice to soak up the creamy sauce.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
