Description
Creamy Ranch Chicken features tender, pan-seared chicken breasts smothered in a rich and flavorful ranch-infused cream sauce, perfect for an easy and comforting dinner.
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 full-fat sour cream
- 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 gently to an even 1-inch thickness to ensure even cooking. Season both sides generously with salt and pepper.
- Sear the chicken: Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and set aside on a plate.
- Make the roux: Reduce the heat to low, add the remaining 2 tablespoons of butter. Stir in the flour and cook for about one minute to eliminate the raw flour taste, stirring constantly.
- Add liquids and seasonings: Gradually pour in the chicken broth while scraping 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 continuously until the sauce is smooth and the sour cream and ranch seasoning have fully dissolved.
- Simmer the chicken in sauce: Return the seared chicken breasts and any collected juices back to the pan. Spoon the sauce over the chicken and let it simmer over low heat until the chicken is heated through and the sauce has thickened slightly, about 5-7 minutes.
- Serve: Plate the chicken topped with the creamy ranch sauce and garnish with fresh parsley if desired. Serve immediately while hot.
Notes
- Use smaller chicken breasts (5–8 oz.) for even cooking; halve larger breasts lengthwise to make cutlets.
- Full-fat sour cream is recommended to prevent curdling in the sauce and to enhance creaminess.
- For extra flavor, sprinkle the dish with crispy bacon bits before serving or incorporate them into the sauce.
- Ensure to scrape the pan well after searing to incorporate all flavor into the sauce base.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 95 mg
