Adding Ranch seasoning to the pan sauce makes this easy chicken meal even better.
I seasoned the chicken before pan searing it to give it more flavor. This creamy ranch chicken is great for a weekday dinner when served with mashed potatoes.
In about 20 minutes, you can make Creamy Ranch Chicken in a skillet. There aren’t many recipes that taste as good with so little ingredients. The delicious sauce is thanks to ranch seasoning.
You can use ranch seasoning on more than just salads. Have you tried chicken and ranch together yet? They go so nicely together. This recipe is great since it’s easy to make and tastes good. Our readers have also written a lot of great reviews.
Chicken with Creamy Ranch
Course: Main Course; Cuisine: American
10 minutes of prep time
Time to cook: 15 minutes
Ingredients
- 2 big boneless chicken breasts
- ½ teaspoon Garlic Powder
- 1 teaspoon Mixed herb
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 tablespoon Olive oil
- 1.5 tablespoon Butter
- 1 tablespoon of minced garlic
- 1 tablespoon of butter
- 1 tablespoon of flour
- 1 cup of stock
- ¼ cup of sour cream
- 1.5 tablespoons of ranch seasoning
Chicken breast is cheap and usually in your freezer. You can also use thighs of chicken.
Use garlic powder, salt, and pepper to season the chicken.
I always use ranch seasoning. Butter and oil make the sauce a little richer. You can also just use oil.
Garlic—I can’t think of a chicken dish that doesn’t have garlic in it. Freshly chopped garlic.
Sour cream: Sour cream that is at room temperature mixes readily with sauce.
Flour: It thickens the sauce without adding a lot of cream.
Stock for chicken
Fresh parsley to put on top
Step-by-Step Instructions
- Cut each chicken breast in half horizontally to make two cutlets. This is the secret to getting juicy, tender chicken breast. Cut the chicken in half by running the knife across it horizontally. Pound the thickest parts of the chicken until they are all the same thickness. This step also makes sure that the chicken cooks all the way through.
- Combine garlic powder, mixed herbs, salt, and pepper. Season the chicken breast on both sides.
- Warm up the butter and olive oil. A cast-iron skillet will give you the best sear. Heat the oil and butter, then cook the seasoned chicken on both sides until it is golden brown. For 3 to 4 minutes on each side, sear the chicken. While you cook the sauce, keep it covered.
- Remove chicken from the pan, keep it covered.
- Put the butter in the same skillet and heat it up. Cook the garlic for 30 seconds. In the same pan, cook the garlic until it smells good.
- Add the flour and cook for another 30 seconds.
- Slowly add chicken stock to the pan while whisking to form a smooth sauce. To make a smooth sauce, add chicken stock.
- Add sour cream and ranch seasoning to the burner. Mix well. Put out the fire. After that, mix in the ranch seasoning and sour cream. The sauce will be rich and shiny.
- Put the chicken back in the pan. Put the sauce on top. Add minced parsley.
Different things you can try
I love this recipe since it can be used in so many ways. Adding crispy bacon makes it taste even better. You can also add some mushrooms that have been sautéed. Spinach if you want to add some fiber to it.
What to give
You may turn it into a whole dinner. You can serve it with green peas and either creamy mashed potatoes or roasted potatoes. There is plenty gravy to pour over it, so serve it with some spaghetti.
Putting away
This will stay good in the fridge for up to three days. The sauce may get a little thicker when you keep it. While you reheat the sauce, add a little chicken stock to it.
Food
Calories: 285 kcal; Carbohydrates: 7 g; Protein: 25 g; Fat: 17 g; Saturated Fat: 7 g; Polyunsaturated Fat: 1 g; Monounsaturated Fat: 6 g; Trans Fat: 1 g; Cholesterol: 100 mg; Sodium: 1140 mg; Potassium: 462 mg; Fiber: 1 g; Sugar: 1 g; Vitamin A: 469 IU; Vitamin C: 2 mg; Calcium: 30 mg; Iron: 1 mg;