Creamy Ranch Chicken
A quick and easy one-pan recipe featuring juicy chicken in a smooth, rich ranch sauce.
Ingredients
- 4 pieces boneless, skinless chicken breasts (5–8 oz. each)
- Salt and pepper (to season)
- 3 tablespoons butter (divided)
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 cup low sodium chicken broth
- 1/2 cup milk
- 1/4 cup sour cream (full-fat for best texture)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 packet ranch seasoning mix (1 oz.)
- Fresh parsley (to garnish, optional)
Instructions
- Pound each chicken breast to an even thickness (about 1 inch) and season with salt and pepper.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and olive oil. Once melted, add chicken breasts and sear on both sides until golden brown (about 4-5 minutes per side). Remove from skillet and set aside.
- Reduce heat to low, add remaining 2 tablespoons of butter, and stir in flour. Cook for about 1 minute.
- Slowly pour in chicken broth, scraping up any brown bits at the bottom of the pan. Stir in milk, sour cream, onion powder, garlic powder, Italian seasoning, and ranch seasoning mix until smooth.
- Return chicken and any juices to the skillet, spooning sauce over the chicken. Let simmer gently for 5-8 minutes, until heated through and sauce thickens slightly.
- Garnish with fresh parsley if desired and serve hot.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to avoid curdling the sauce.