Description
Creamy Ranch Chicken is a delicious and comforting dish featuring seared chicken breasts simmered in a rich ranch-flavored sauce made with sour cream, chicken broth, and Italian seasonings. This easy-to-make recipe promises tender, juicy chicken with a creamy sauce perfect for a satisfying dinner.
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 full-fat 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. Season both sides of the chicken generously with salt and pepper.
- Sear the chicken: Heat 1 tablespoon of butter and the olive oil in a large skillet over medium-high heat. Sear the chicken breasts on each side for about 5 minutes until golden brown and cooked through. 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 the flour and cook for about one minute, stirring constantly to form a roux.
- Add liquids and seasonings: Slowly pour in the chicken broth while scraping up any browned bits from the pan. Add the milk, sour cream, onion powder, garlic powder, Italian seasoning, and ranch seasoning mix. Stir continuously until the sauce is smooth and the sour cream and ranch mix are fully incorporated.
- Simmer the chicken in sauce: Return the chicken and any plate juices back to the skillet. Spoon the sauce over the chicken and simmer gently on low heat until the chicken is heated through and the sauce has thickened slightly, about 5 minutes.
- Serve: Plate the chicken and spoon extra sauce over each piece. Garnish with fresh parsley if desired. Serve hot and enjoy!
Notes
- Use boneless, skinless chicken breasts on the smaller side (5–8 oz.) for even cooking. For larger breasts, slice in half lengthwise to create cutlets.
- Full-fat sour cream is recommended to prevent curdling and maintain a creamy texture.
- To add more flavor, top the chicken with crispy bacon bits before serving or stir them into the sauce.
- If preferred, substitute low sodium chicken broth to control saltiness.
- This dish pairs well with rice, mashed potatoes, or steamed vegetables.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
