Description
This creamy ranch chicken recipe features tender, golden-brown chicken breasts smothered in a rich ranch-seasoned sauce made with chicken broth, sour cream, and aromatic spices. Perfect for an easy and comforting dinner, it combines simple ingredients with a luscious, flavorful sauce that can be served straight from the stovetop, garnished with fresh parsley.
Ingredients
Scale
Chicken
- 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
- Prepare the chicken: Pound the chicken breasts to an even 1-inch thickness using a meat mallet or rolling pin to ensure even cooking. Season both sides of the chicken breasts generously with salt and pepper.
- Sear the chicken: In a large skillet over medium-high heat, melt 1 tablespoon of butter and add 1 tablespoon of olive oil. Once hot, sear the chicken breasts, cooking each side for about 4-5 minutes until golden brown. Remove the chicken from the pan and transfer to a plate; set aside.
- Create the roux: Reduce heat to low and add the remaining 2 tablespoons of butter to the skillet. Stir in 1 tablespoon of flour and cook for about one minute, stirring constantly to form a roux and cook out the raw flour taste.
- Make the sauce: Slowly pour in 1 cup of low sodium chicken broth while scraping the browned bits off the bottom of the pan. Add 1/2 cup milk, 1/4 cup sour cream, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and 1 (1 oz.) packet of ranch seasoning mix. Stir continuously until the sour cream and ranch seasoning fully dissolve and the sauce is smooth.
- Simmer chicken in sauce: Return the seared chicken breasts, along with any juices that have accumulated on the plate, back into the skillet. Spoon the sauce over the chicken and let it simmer gently until the chicken is fully heated through and the sauce has reduced slightly, about 5-7 minutes.
- Serve: Plate the chicken and spoon extra sauce on top. Garnish with fresh chopped parsley if desired and serve hot for a delicious, creamy meal.
Notes
- Use boneless, skinless chicken breasts on the smaller side (5-8 oz. each). If using larger breasts, slice them in half lengthwise to create chicken cutlets for even cooking and better portioning.
- Use full-fat sour cream to prevent curdling and maintain a creamy texture in the sauce.
- For added flavor and texture, consider topping the finished chicken with crispy bacon bits or stirring bacon bits into the sauce during cooking.
- If you want a thicker sauce, allow it to reduce a bit longer over low heat, stirring occasionally.
- Ensure to scrape the pan well after searing the chicken to incorporate the flavorful browned bits into the sauce.
- Serve with sides like steamed vegetables, rice, or mashed potatoes to complement the creamy ranch chicken.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
