Description
Creamy Ranch Chicken is a comforting and flavorful dish featuring seared chicken breasts smothered in a rich, creamy ranch sauce made with sour cream, chicken broth, and aromatic spices. Perfect for an easy weeknight dinner, this recipe combines simple ingredients to deliver a deliciously saucy meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (5–8 oz. each)
- Salt and pepper
- 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 and season 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 breasts with salt and pepper evenly.
- Sear the chicken: Heat a large skillet over medium-high heat and melt 1 tablespoon of butter with the olive oil. Add the chicken breasts and sear on each side until golden brown, about 4-5 minutes per side. Remove the chicken to a plate and set aside.
- Make the roux: Reduce the heat to low and add the remaining 2 tablespoons of butter to the same skillet. Stir in the flour and cook for about one minute until lightly browned, stirring continuously to prevent burning.
- Prepare the sauce: Slowly pour in the chicken broth while scraping up the browned bits from the bottom of the pan. Add the milk, sour cream, onion powder, garlic powder, Italian seasoning, and ranch seasoning mix. Stir well until the sour cream and ranch seasoning fully dissolve into a smooth sauce.
- Simmer the chicken: Return the chicken breasts and any juices that collected on the plate back to the pan. Spoon the sauce over the chicken pieces. Let the chicken simmer gently in the sauce for a few minutes until heated through and the sauce has thickened slightly.
- Serve: Dish out the chicken breasts topped with the creamy ranch sauce. Garnish with chopped fresh parsley if desired. Serve hot and enjoy your delicious creamy ranch chicken!
Notes
- Use boneless, skinless chicken breasts on the smaller side (about 5-8 oz each) for even cooking; if your breasts are large, slice 2 breasts in half lengthwise to make 4 cutlets.
- Use full-fat sour cream to prevent the sauce from curdling and to enhance creaminess.
- For extra flavor, top the chicken with chunky bacon bits before serving or mix them into the sauce.
- If you want a thicker sauce, let it simmer longer to reduce further.
- This recipe pairs well with rice, mashed potatoes, or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
