Creamy Ranch Chicken

Ranch Chicken in a creamy ranch sauce with parsley on top.

This Ranch Chicken recipe is an easy skillet meal with a delicious cream sauce and zesty Ranch seasoning. Serve it with a side of vegetables and warm baked potatoes!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: people

Calories: 501kcal

Author: Stephanie

Ingredients

Chicken

2 large boneless/skinless chicken breast
2 teaspoons Italian seasoning
Salt/Pepper
3 Tablespoons butter melted
3 Tablespoons olive oil can sub vegetable or canola oil

Sauce

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

Instructions

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)!

Notes

Pro Tips:

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!
This recipe is in The Cozy Cookbook on page 115!

Storage:

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.

The nutritional information shared is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition