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Creamy ranch chicken served with vegetables on a plate

Creamy Ranch Chicken

A delicious and quick dish featuring tender chicken breast simmered in a creamy ranch sauce, perfect for family meals or gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (5–8 oz. each) Pound to an even thickness.
  • 3 tablespoons butter, divided One tablespoon for cooking, two for the sauce.
  • 1 tablespoon olive oil
  • 1 tablespoon flour
  • 1 cup low sodium chicken broth
  • 1/2 cup milk Can use low-fat for lighter version.
  • 1/4 cup sour cream Can substitute with yogurt or cream cheese.
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1 packet Ranch seasoning mix (1 oz.)
  • to taste Salt and pepper
  • to garnish Fresh parsley (optional)

Method
 

Preparation
  1. Pound the chicken breasts to an even 1-inch thickness using a meat mallet and season with salt and pepper.
Cooking
  1. In a skillet over medium-high heat, melt 1 tablespoon of butter and add the olive oil.
  2. Sear the chicken on each side for about 4-5 minutes until golden brown. Remove the chicken to a plate and set aside.
  3. Reduce the heat to low and add the remaining butter to the pan. Stir in the flour and cook for about one minute.
  4. Pour in the chicken broth and scrape up the browned bits stuck to the pan.
  5. Add the milk, sour cream, onion powder, garlic powder, Italian seasoning, and ranch seasoning mix. Stir until fully combined.
  6. Return the chicken and its juices to the pan. Spoon the sauce over the chicken and simmer until heated through and the sauce thickens slightly.
Serving
  1. Serve hot, garnished with fresh parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat in the microwave or on the stovetop.