If you’re in search of a quick, comforting, and flavorful dinner idea, this Creamy Ranch Chicken recipe is about to become your new favorite.
With juicy pan-seared chicken breasts smothered in a zesty, creamy ranch sauce, this dish is perfect for weeknights or when you’re hosting guests. The best part? It’s ready in just 40 minutes!
Let’s dive into the details so you can recreate this mouthwatering meal in your kitchen.
Why You’ll Love This Recipe
- Quick and Easy: With only 10 minutes of prep time and 30 minutes of cooking, this recipe is perfect for busy weeknights.
- Comfort Food at Its Best: The creamy ranch sauce takes this chicken to the next level, making it rich, flavorful, and satisfying.
- Customizable: You can add bacon bits, fresh herbs, or even serve it with your favorite sides like mashed potatoes or roasted veggies.
Ingredients You’ll Need
Here’s what you’ll need to make this delicious Creamy Ranch Chicken:
Chicken
- 4 boneless, skinless chicken breasts (5–8 oz. each)
- Salt and pepper (to taste)
For Cooking
- 3 tablespoons butter (divided)
- 1 tablespoon olive oil
- 1 tablespoon flour
For the Sauce
- 1 cup low-sodium chicken broth
- 1/2 cup milk
- 1/4 cup sour cream (use full-fat for the best texture)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 (1 oz.) packet ranch seasoning mix
Optional Garnish
- Fresh parsley (chopped)
- Bacon bits (for extra flavor)
Step-by-Step Instructions
Follow these simple steps to create a creamy and delicious ranch chicken dish:
Step 1: Prepare the Chicken
- Pound the chicken breasts to an even thickness of about 1 inch. This ensures they cook evenly.
- Season both sides of the chicken with salt and pepper.
Step 2: Sear the Chicken
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add the chicken breasts to the skillet and sear them for about 4–5 minutes on each side until golden brown. Once cooked, remove the chicken from the skillet and set it aside on a plate.
Step 3: Make the Sauce
- Reduce the heat to low and melt the remaining 2 tablespoons of butter in the skillet.
- Stir in the flour and cook for about one minute to create a roux.
- Gradually pour in the chicken broth while scraping up any browned bits from the bottom of the pan.
- Add the milk, sour cream, onion powder, garlic powder, Italian seasoning, and ranch seasoning mix. Stir until everything is well combined and smooth.
Step 4: Simmer the Chicken
- Return the chicken breasts (along with any juices from the plate) to the skillet.
- Spoon the sauce over the chicken and let it simmer for a few minutes until the chicken is heated through and the sauce has slightly thickened.
Step 5: Serve and Enjoy
- Transfer the chicken to a serving dish and pour the creamy ranch sauce over the top.
- Garnish with fresh parsley or bacon bits if desired.
- Serve hot with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.
Pro Tips for Success
- Use Smaller Chicken Breasts: If your chicken breasts are large, slice them in half lengthwise to create cutlets. This helps them cook faster and more evenly.
- Prevent Curdling: Always use full-fat sour cream in the sauce to prevent it from curdling.
- Add Extra Flavor: Sprinkle crispy bacon bits on top of the chicken before serving or stir them into the sauce for a smoky twist.
- Thicker Sauce: If you prefer a thicker sauce, let it simmer a bit longer until it reduces to your desired consistency.
Serving Ideas
This Creamy Ranch Chicken pairs beautifully with a variety of sides. Here are some ideas:
- Mashed potatoes or garlic mashed cauliflower
- Steamed broccoli or green beans
- Buttered noodles or rice pilaf
- A crisp side salad with ranch dressing
Why This Recipe Works
The combination of pan-seared chicken and a creamy ranch sauce is a match made in heaven. The chicken stays juicy and tender while soaking up all the flavors of the sauce. The ranch seasoning adds a zesty kick, while the sour cream gives it a rich creaminess. It’s comfort food that feels indulgent yet easy enough to whip up on any given day.
Final Thoughts
This Creamy Ranch Chicken recipe is sure to become a staple in your meal rotation. It’s quick, easy, and packed with flavor—perfect for busy weeknights or when you’re craving something cozy and satisfying.
So grab your skillet and get ready to impress your family or guests with this delicious meal. Don’t forget to share your experience in the comments below—I’d love to hear how you made it your own!
Happy cooking!
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Creamy Ranch Chicken
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Description
This creamy ranch chicken recipe is comforting and delicious with juicy pan-seared chicken breasts in a zesty and flavorful cream sauce.
Ingredients
Main:
- 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
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 (1 oz.) packet ranch seasoning mix
Instructions
Pound the chicken breasts to an even 1” thickness using a meat mallet and season both sides of the chicken with salt and pepper.
In a skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil. Sear the chicken on each side until golden brown, about 4–5 minutes per side. Remove to a plate and set aside.
Reduce heat to low and add the remaining butter. Stir in flour and cook for about one minute.
Pour in chicken broth and scrape up the browned bits stuck to the pan.
Add milk, sour cream, onion powder, garlic powder, Italian seasoning and ranch seasoning mix. Stir to combine until the sour cream and ranch seasoning have fully dissolved into the sauce.
Add chicken and plate juices back to the pan and spoon the sauce over the chicken. Simmer in the sauce until the chicken is heated through and the sauce has reduced slightly.
Dish and serve hot topped with fresh parsley (optional). Enjoy!
Notes
I used boneless, skinless chicken breasts on the smaller side (about 5–8 oz. each). If you have large chicken breasts, cut 2 breasts in half lengthwise to get 4 chicken cutlets.
Use full-fat sour cream so it doesn’t curdle in the sauce.
Add more flavor – Top the chicken with some chunky bacon bits before serving or add them into the sauce.
Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 130 mg
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