Description
This Creamy Ranch Chicken recipe features tender boneless, skinless chicken breasts smothered in a rich, flavorful ranch sauce made with sour cream, chicken broth, and classic seasonings. Perfect for an easy weeknight dinner, this dish combines seared chicken with a luscious, creamy sauce infused with garlic, onion, and Italian herbs.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (5–8 oz. each)
- Salt and pepper to taste
- 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 (full-fat recommended)
- 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 to ensure even cooking. Season both sides of the chicken breasts with salt and pepper.
- 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 and sear each side until golden brown, approximately 4 to 5 minutes per side. Once cooked, remove the chicken to a plate and set aside.
- Make the roux: Reduce the 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 to remove the raw flour taste, stirring constantly.
- Create the sauce base: Slowly pour in 1 cup of low sodium chicken broth while scraping up any browned bits from the pan to add flavor.
- Add remaining sauce ingredients: Stir in 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 oz. ranch seasoning packet. Mix well until the sour cream and ranch seasoning are fully dissolved into a smooth sauce.
- Simmer the chicken in sauce: Return the seared chicken breasts and any accumulated plate juices to the pan. Spoon the sauce over the chicken and simmer gently until the chicken is heated through and the sauce thickens slightly, approximately 5 to 7 minutes.
- Serve: Plate the chicken breasts and spoon extra sauce over them. Garnish with fresh parsley if desired. Serve hot and enjoy your creamy ranch chicken.
Notes
- Use boneless, skinless chicken breasts weighing about 5 to 8 ounces each. If your chicken breasts are large, slice some in half lengthwise to make four cutlets for even cooking.
- Full-fat sour cream is recommended to prevent curdling in the sauce and to ensure creaminess.
- For additional flavor, consider topping the chicken with crispy bacon bits before serving or stirring them into the sauce.
- If you want to change the herbs, fresh thyme or rosemary can substitute the Italian seasoning for a different herbal note.
- This dish pairs well with rice, mashed potatoes, or steamed vegetables to complete your meal.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 38 g
- Cholesterol: 110 mg
