Why make this recipe
Creamy Ranch Chicken is a delicious and comforting dish that brings the flavors of ranch dressing to tender chicken breasts. This recipe is perfect for busy weeknights as it is quick and easy to make, yet still impressive enough for family gatherings. The creamy sauce is rich and full of flavor, making it a dish everyone will enjoy. Plus, you can customize it with your favorite sides!
How to make Creamy Ranch Chicken
Ingredients:
- 4 boneless, skinless chicken breasts (5-8 oz each)
- Salt and pepper (to taste)
- 3 tablespoons butter (divided)
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- Fresh parsley (optional, for garnish)
- 1 cup low-sodium chicken broth
- 1/2 cup whole milk
- 1/4 cup full-fat sour cream
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 oz ranch seasoning mix packet
Directions:
- Place chicken breasts between two pieces of plastic wrap and pound to an even 1-inch thickness using a meat mallet. Season both sides generously with salt and pepper, massaging the seasonings into the meat.
- Heat 1 tablespoon butter and olive oil in a 12-inch skillet over medium-high heat until butter melts and shimmers. Add chicken breasts and sear for 4-5 minutes per side until golden brown and the internal temperature reaches 160-165°F in the thickest part. Remove to a plate and let rest while making the sauce.
- Reduce heat to low and add remaining 2 tablespoons butter to the skillet. Once melted, sprinkle in flour and cook for one minute, stirring constantly to create a light roux.
- Pour in chicken broth and scrape up all the flavorful browned bits from the bottom of the pan using a wooden spoon.
- Add milk, sour cream, onion powder, garlic powder, Italian seasoning, and ranch seasoning mix. Whisk until sour cream is fully incorporated and ranch seasoning is evenly distributed throughout the sauce.
- Return chicken and any accumulated juices to the skillet. Spoon sauce over chicken and simmer on low heat for 3-5 minutes, spooning sauce over chicken frequently, until sauce coats the back of a spoon and chicken is heated through. If sauce is too thin, simmer 2-3 additional minutes. If too thick, whisk in 1-2 tablespoons milk. Garnish with fresh parsley if desired and serve immediately.
How to serve Creamy Ranch Chicken
Serve Creamy Ranch Chicken over a bed of rice or with mashed potatoes to soak up the creamy sauce. It pairs well with steamed vegetables or a crisp salad for a balanced meal.
How to store Creamy Ranch Chicken
To store leftovers, place the chicken and sauce in an airtight container in the refrigerator. It will last for 3-4 days. To reheat, gently warm it on the stove or in the microwave until heated through.
Tips to make Creamy Ranch Chicken
- Make sure to pound the chicken to an even thickness for even cooking.
- Use low-sodium chicken broth to control the salt level in the dish.
- Feel free to customize the seasonings according to your taste.
Variation
You can add vegetables such as spinach or sun-dried tomatoes to the sauce for extra flavor and nutrition. For a lighter version, use Greek yogurt instead of sour cream.
FAQs
Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just make sure to thaw them completely before cooking for even results.
What can I serve with Creamy Ranch Chicken?
This dish goes well with mashed potatoes, rice, or steamed vegetables.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce in advance. Just reheat before serving.
Creamy Ranch Chicken
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (5-8 oz each)
- Salt and pepper (to taste)
- 3 tablespoons butter (divided)
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- 1/2 cup whole milk
- 1/4 cup full-fat sour cream
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 ounce ranch seasoning mix packet
- Fresh parsley (optional, for garnish)
Instructions
Preparation
- Place chicken breasts between two pieces of plastic wrap and pound to an even 1-inch thickness using a meat mallet. Season both sides generously with salt and pepper, massaging the seasonings into the meat.
- Heat 1 tablespoon butter and olive oil in a 12-inch skillet over medium-high heat until butter melts and shimmers.
Cooking
- Add chicken breasts and sear for 4-5 minutes per side until golden brown and the internal temperature reaches 160-165°F in the thickest part. Remove to a plate and let rest while making the sauce.
- Reduce heat to low and add remaining 2 tablespoons butter to the skillet. Once melted, sprinkle in flour and cook for one minute, stirring constantly to create a light roux.
- Pour in chicken broth and scrape up all the flavorful browned bits from the bottom of the pan using a wooden spoon.
- Add milk, sour cream, onion powder, garlic powder, Italian seasoning, and ranch seasoning mix. Whisk until sour cream is fully incorporated and ranch seasoning is evenly distributed throughout the sauce.
- Return chicken and any accumulated juices to the skillet. Spoon sauce over chicken and simmer on low heat for 3-5 minutes, spooning sauce over chicken frequently, until sauce coats the back of a spoon and chicken is heated through.
- If sauce is too thin, simmer 2-3 additional minutes. If too thick, whisk in 1-2 tablespoons milk.
- Garnish with fresh parsley if desired and serve immediately.
