Creamy Ranch Chicken and Sauce
This comforting skillet dish features tender slices of chicken breast seared to golden perfection and enveloped in a luscious ranch-infused cream sauce. With hints of onion and Italian herbs, this simple yet flavorful entrée pairs perfectly with steamed vegetables or baked potatoes for a satisfying meal in just 30 minutes.
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Servings: 4
Ingredients
For the Chicken:
- 2 tablespoons of melted butter cooled slightly
- 1 –2 tablespoons of extra virgin olive oil
- 2 boneless skinless chicken breasts, large in size
- Freshly ground black pepper and kosher salt to preference
- 2 teaspoons of dried Italian herb blend
For the Cream Sauce:
- 1 packet 1 oz. of Ranch seasoning (not dip mix)
- 1½ cups whole milk
- 10.5 ounces of condensed cream of chicken soup
- ½ teaspoon of powdered onion seasoning
- 1 cup full-fat sour cream brought to room temperature
Instructions
- Begin by slicing each chicken breast horizontally into 2 or 3 thinner portions. If needed, gently flatten the pieces using a meat mallet until they reach a uniform thickness of approximately ½ inch.
- Generously season both sides of the chicken slices with the Italian herb blend, salt, and pepper. Using a pastry brush, lightly coat one side of each piece with the melted butter, ensuring the butter is not too hot to avoid cooking the meat prematurely.
- Warm the olive oil in a spacious skillet over medium-high heat. Once heated, sear the chicken in batches, cooking each side for roughly 4 to 5 minutes until a golden crust forms. Remove the seared chicken from the skillet and set aside.
- In the same skillet, lower the heat to medium and combine the cream of chicken soup, milk, sour cream, Ranch seasoning mix, and onion powder. Stir the mixture continuously until smooth and cohesive.
- Allow the sauce to come to a gentle simmer. Let it reduce slightly for 5 minutes, stirring occasionally. Once the sauce thickens slightly, return the cooked chicken to the skillet and spoon some sauce over each piece.
- Partially cover the skillet and allow the chicken to finish cooking and soak up the sauce's flavor, approximately 10 minutes more.
Notes
Be sure to use Ranch seasoning and not Ranch dip mix, as their flavor profiles and intended uses differ significantly.
The Ranch seasoning enhances the sauce with a savory zest without imparting a bottled dressing taste.
For added richness, top with crisped bacon bits.
If desired, frozen mixed vegetables may be stirred into the sauce while it simmers before returning the chicken to the pan.
Using smaller chicken breasts? You may use 3–4 instead of 2 large ones.
For a heartier variation, explore recipes like Bacon Ranch Chicken or Ranch Pork Chops.
Storage Tips:
Refrigerate leftovers in an airtight container for up to 3 days. For longer storage, freeze the cooked dish for up to 3 months. The sauce, chicken, and baked potatoes all freeze and reheat well, making this ideal for convenient meal prepping.
Refrigerate leftovers in an airtight container for up to 3 days. For longer storage, freeze the cooked dish for up to 3 months. The sauce, chicken, and baked potatoes all freeze and reheat well, making this ideal for convenient meal prepping.