This recipe for Ranch Chicken is a simple skillet meal that features a creamy sauce and tangy Ranch seasoning. Serve warm baked potatoes with that delicious sauce and a side of vegetables!
Creamy Ranch Chicken
Definitely one of my favorite quick meals is this one. It actually started when I was attempting to change up my incredibly well-liked creamy chicken stew recipe. And the ideal way to do that is with this skillet meal.
The chicken is expertly seasoned and incredibly flavorful (and, I might add, has a light brushing of melted butter for an extra crispy golden sear). From there, making the sauce only takes a few minutes.
You must serve some baked potatoes with this meal, I must insist. It is truly heavenly to spoon this sauce over some warm, fluffy baked potatoes. This will undoubtedly be a frequent request from your family!
Do you want to go all out? Just before serving, top with some crispy bacon!
How to Make It
Slice each chicken breast into a few thinner, ½-inch-thick pieces. Add salt, pepper, and Italian seasoning to the dish. Each piece should be brushed with melted butter on one side before being seared in olive oil for 4-5 minutes or until golden brown.
In a medium saucepan, combine the sauce ingredients. Five minutes of gentle bubbling is sufficient.
Re-add the chicken to the skillet and top with sauce. For 10 minutes, simmer with a partial cover. Serve with vegetables and mashed or baked potatoes.
- For up to 3 days in the fridge or up to 3 months in the freezer, store in an airtight container.
- It does freeze well; you can include baked potatoes and a side of vegetables in the freezer with it for quick microwave lunches or dinners.
Creamy Ranch Chicken
- 2 large boneless/skinless chicken breast
- 2 teaspoons Italian seasoning
- 3 Tablespoons butter, melted
- 3 Tablespoons olive oil, can sub vegetable or canola oil
- 10.5 oz. cream of chicken soup
- 1 ½ cups milk
- 1 cup sour cream, at room temp
- ½ teaspoon onion powder
- 1 oz. packet Ranch seasoning mix, about 3 Tablespoons
Season/Sear the Chicken:
- Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices.
- Sprinkle each side of the chicken with Italian seasoning and salt/pepper. Brush one side of each piece with melted butter, make sure the butter isn’t too hot.
- Heat olive oil in a large pan over medium-high heat. Add 2-3 pieces of chicken, (buttered side down), leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining chicken.
- Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear. Don’t force it up from the pan, it will release when the crust has formed.
Make the Sauce
- Add the sauce ingredients to the same skillet over medium heat. Stir until combined. Let it bubble gently and reduce for 5 minutes. Add the chicken and spoon the sauce on top.
- Cover the skillet partially and let the chicken heat through and absorb the flavors from the sauce, about 10 minutes.
- Optional: Serve with baked potatoes and spoon the sauce over each potato (it is so good that way)!
- Crispy crumbled bacon is also great on top of this!
- Frozen vegetables can be mixed into the sauce as well. Add them when you add the other sauce ingredients and give them sufficient time to heat through, then add the chicken.
- If using smaller chicken breasts, consider using 3-4 instead of 2 large.
- Pork Chops: Try my Ranch Pork Chops to switch up the protein!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- It does freeze well, you can freeze baked potatoes with it as well as a side of veggies for easy microwavable lunches or dinners.