Description
This Creamy Ranch Chicken recipe features tender, seared chicken breasts smothered in a rich and flavorful ranch sauce made with sour cream, chicken broth, and aromatic spices. Perfect for a comforting weeknight dinner, this dish combines a creamy texture with classic ranch flavors, garnished with fresh parsley for a pop of color and freshness.
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 (full-fat)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 (1 oz.) packet ranch seasoning mix
Instructions
- Prepare 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 generously with salt and pepper.
- Sear Chicken: In a large skillet over medium-high heat, melt 1 tablespoon of butter and add 1 tablespoon of olive oil. Add the chicken breasts and sear them on each side until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken to a plate and set aside.
- Make 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 that will thicken the sauce.
- Add Liquids and Seasonings: Slowly pour in 1 cup of low sodium chicken broth, scraping up the browned bits from the pan for extra flavor. 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 the 1 oz. packet of ranch seasoning mix. Stir thoroughly to combine and dissolve the sour cream and seasoning into a smooth sauce.
- Simmer Chicken in Sauce: Return the cooked chicken breasts and any accumulated juices back to the pan. Spoon the sauce over the chicken. Simmer gently in the sauce until the chicken is heated through and the sauce has thickened and reduced slightly, about 5 minutes.
- Serve: Plate the chicken hot, spooning extra sauce over each serving. Garnish with freshly chopped parsley if desired for a fresh finish. Enjoy your creamy ranch chicken!
Notes
- Use boneless, skinless chicken breasts on the smaller side (around 5-8 oz. each). For larger breasts, slice them in half lengthwise to create chicken cutlets for even cooking.
- Use full-fat sour cream in the sauce to prevent curdling and maintain a creamy texture.
- For added flavor and texture, sprinkle chunky bacon bits on top of the chicken before serving or mix them into the sauce.
- For more tips and substitutions, refer to the recipe tips section typically provided with this dish.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
