This comforting and flavorful creamy ranch chicken features juicy pan-seared chicken breasts smothered in a zesty, creamy sauce. Pair it with mashed potatoes, rice, or egg noodles to soak up every bit of the rich, delicious gravy!
INGREDIENTS
- 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, for garnish (optional)
For the Sauce
- 1 cup low-sodium chicken broth
- ½ cup milk
- ¼ cup sour cream (full-fat recommended)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 (1 oz.) packet ranch seasoning mix
INSTRUCTIONS
- Prepare the Chicken: Pound the chicken breasts to an even 1-inch thickness and season both sides with salt and pepper.
- Sear the Chicken: Heat 1 tablespoon of butter and olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove from the pan and set aside.
- Make the Sauce Base: Reduce heat to low, add the remaining butter, and stir in the flour. Cook for about 1 minute, stirring constantly.
- Build the Sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the milk, sour cream, onion powder, garlic powder, Italian seasoning, and ranch seasoning until smooth.
- Simmer the Chicken: Return the chicken and any juices to the pan. Spoon the sauce over the chicken and let it simmer until heated through and slightly thickened.
- Serve & Enjoy: Garnish with fresh parsley, if desired. Serve hot with mashed potatoes, rice, or egg noodles.
NOTES
- If using larger chicken breasts, slice them in half lengthwise to create four cutlets.
- Full-fat sour cream helps prevent curdling.
- For extra flavor, sprinkle crispy bacon bits over the chicken before serving.
