Ingredients
Here’s everything you need to make this creamy ranch chicken:
- Chicken Breasts: 4 boneless, skinless chicken breasts (5–8 oz. each)
- Salt and Pepper: For seasoning
- Butter: 3 tablespoons, divided
- Olive Oil: 1 tablespoon
- Flour: 1 tablespoon (to thicken the sauce)
- Fresh Parsley: For garnish (optional)
For the Sauce:
- Low Sodium Chicken Broth: 1 cup
- Milk: 1/2 cup
- Sour Cream: 1/4 cup
- Onion Powder: 1/2 teaspoon
- Garlic Powder: 1/2 teaspoon
- Italian Seasoning: 1/2 teaspoon
- Ranch Seasoning Mix: 1 (1 oz.) packet
Instructions
- Pound the Chicken: Start by pounding the chicken breasts to an even 1-inch thickness. This ensures they cook evenly. Season both sides with salt and pepper.
- Sear the Chicken: In a large skillet over medium-high heat, melt 1 tablespoon of butter and add 1 tablespoon of olive oil. Once the butter is melted and sizzling, add the chicken breasts. Sear each side for 4-5 minutes until they are golden brown. Remove the chicken from the skillet and set it aside on a plate.
- Prepare the Sauce Base: Reduce the heat to low and add the remaining 2 tablespoons of butter to the skillet. Once melted, stir in the flour and cook for about 1 minute to form a roux. This will help thicken the sauce.
- Add the Liquids: Slowly pour in the chicken broth while scraping the browned bits from the bottom of the pan with a wooden spoon or spatula. These bits add depth of flavor to the sauce.
- Incorporate the Creamy Elements: Add the milk, sour cream, onion powder, garlic powder, Italian seasoning, and the ranch seasoning mix. Stir continuously until the sour cream and seasonings are fully dissolved into the sauce.
- Simmer with Chicken: Return the chicken breasts and any juices from the plate back into the skillet. Spoon some sauce over the chicken to coat them. Let the chicken simmer in the sauce until heated through and the sauce has reduced slightly, about 5-7 minutes.
- Serve: Once the chicken is cooked and the sauce is thickened to your liking, transfer it to a serving dish. Garnish with freshly chopped parsley if desired. Serve hot and enjoy!
Notes
- Not Pounding the Chicken: Pounding the chicken to an even thickness ensures even cooking and prevents dry spots.
- Skipping the Roux: The flour and butter mixture is crucial for thickening the sauce; skipping it can result in a runny consistency.
- High Heat for the Sauce: Cooking the sauce on high heat can cause it to separate. Keep the heat low for a creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner