Creamy Ranch Chicken
Juicy pan-seared chicken breasts simmered in a creamy, zesty ranch-flavored sauce made in one skillet.
Equipment
- Large skillet
- Meat mallet
Ingredients
- 4 boneless, skinless chicken breasts 5-8 oz each
- Salt and pepper to taste
- 3 tbsp butter, divided
- 1 tbsp olive oil
- 1 tbsp flour
- 1 cup low sodium chicken broth
- 0.5 cup milk
- 0.25 cup sour cream full-fat recommended
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 0.5 tsp Italian seasoning
- 1 oz packet Ranch seasoning mix
- Fresh parsley optional, for garnish
Instructions
- Pound the chicken breasts to an even 1-inch thickness using a meat mallet and season both sides with salt and pepper.
- In a skillet over medium-high heat, melt 1 tablespoon of butter and add the 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 until the chicken is heated through and the sauce has reduced slightly.
- Dish and serve hot, topped with fresh parsley if desired.
Notes
Use boneless, skinless chicken breasts on the smaller side (5-8 oz each); if using large breasts, cut in half lengthwise to make 4 cutlets. Use full-fat sour cream so it doesn't curdle in the sauce. For extra flavor, top with bacon bits or stir them into the sauce. Leftovers keep in the fridge for 3-4 days; reheat with a splash of milk or broth to loosen the sauce.
