Description
Creamy Ranch Chicken is a flavorful and comforting dish featuring tender chicken breasts cooked in a rich and velvety ranch-infused cream sauce. Perfect for dinner, this recipe combines simple seasoning with a luscious sauce made from heavy cream, sour cream, and ranch seasoning to create a satisfying meal that's easy to prepare and sure to impress.
Ingredients
Scale
Chicken
- 2 pounds chicken breasts - about 3 large, sliced in half into two thin cutlets
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Cooking Fat & Aromatics
- 1 tablespoon olive oil
- 2 tablespoon salted butter
- 3 cloves garlic - minced
Sauce
- 1 tablespoon all-purpose flour
- 1 (1-ounce) packet ranch seasoning mix
- 1-2 cup low-sodium chicken broth
- 1 cup heavy cream - at room temperature
- ¼ cup sour cream - at room temperature
Instructions
- Prepare the Chicken: Pat the chicken breasts dry using paper towels. Place them on a cutting board or plate and cover with plastic wrap. Use a meat mallet to pound the chicken until each piece is an even thickness—about ½ to ¾ inch—to ensure even cooking.
- Season the Chicken: Sprinkle both sides of the chicken breasts evenly with salt, pepper, garlic powder, and onion powder, making sure the seasoning is well-distributed.
- Sear the Chicken: Heat a large skillet or Dutch oven over medium heat and add the olive oil. Once shimmering, place 2-3 pieces of chicken in the pan. Cook for 4-5 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Repeat with remaining chicken. Remove cooked chicken and set aside.
- Deglaze the Pan: With the pan still over medium-high heat, add about ½ cup of chicken broth or water. As the liquid steams, use a spatula to scrape up the brown bits (fond) stuck to the bottom of the pan. Add more broth as needed until the pan is clean. Carefully pour the collected liquid into a small bowl and set aside.
- Make the Roux: Melt the butter in the same skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Whisk in the flour and ranch seasoning mix, stirring continuously for 1 minute to form a thick roux.
- Make the Ranch Gravy: Slowly pour in the chicken broth and the reserved fond liquid while whisking continuously until smooth. Bring the mixture to a gentle simmer, then reduce heat to low and simmer for 2-3 minutes to thicken.
- Add the Heavy Cream: Stir in the heavy cream and sour cream, whisking until fully combined. Gently heat the sauce until thick enough to coat the back of a spoon, but do not boil.
- Return the Chicken to the Sauce: Turn off the heat and nestle the cooked chicken pieces back into the creamy ranch sauce. Cover with a lid and let sit for 5 minutes to allow the flavors to meld and the chicken to soak up the sauce before serving.
Notes
- This recipe yields 4-6 generous servings when served alongside mashed potatoes, rice, pasta, or vegetables.
- 1-ounce ranch seasoning packet is approximately 2 tablespoons of dry seasoning.
- You can use a Le Creuset Enameled Cast Iron Dutch oven or a Lodge Enameled Cast Iron Oval Casserole Pan for cooking.
- Chicken thighs can be used as a substitute for chicken breasts.
- For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend and ensure ranch seasoning and broth are gluten-free.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently on the stovetop or microwave with a splash of broth or cream to loosen the sauce.
Nutrition
- Serving Size: 1 serving (about 6 ounces chicken with sauce)
- Calories: 500 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 140 mg
