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Creamy Ranch Chicken

Juicy pan-seared chicken breasts smothered in a rich, tangy ranch cream sauce made in one skillet. A simple, comforting weeknight dinner ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts 5 to 8 oz each, pounded to even 1-inch thickness
  • salt and pepper to taste
  • 3 tbsp butter divided, unsalted preferred
  • 1 tbsp olive oil
  • 1 tbsp all-purpose flour
  • fresh parsley chopped, optional garnish
  • 1 cup low-sodium chicken broth
  • 0.5 cup milk
  • 0.25 cup full-fat sour cream do not substitute low-fat to prevent curdling
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 0.5 tsp Italian seasoning
  • 1 packet dry ranch seasoning mix 1 oz packet

Equipment

  • Large skillet
  • Meat mallet
  • Cutting board and knife
  • Wooden spoon or spatula

Method
 

  1. Pound the chicken breasts to an even 1-inch thickness using a meat mallet. Season both sides generously with salt and pepper, pressing seasoning in with fingertips.
  2. In a large skillet over medium-high heat, melt 1 tablespoon of butter with the olive oil. Once sizzling, add the chicken and sear for 4 to 5 minutes per side until deep golden brown. Do not move the chicken while searing. Remove to a plate and set aside.
  3. Reduce heat to low. Add the remaining 2 tablespoons of butter to the skillet. Once melted, stir in the flour and cook for 1 minute, stirring constantly, until lightly golden.
  4. Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Stir until smooth.
  5. Add the milk, sour cream, onion powder, garlic powder, Italian seasoning, and ranch seasoning mix. Stir well until the sour cream and ranch are fully dissolved and the sauce is smooth and creamy.
  6. Return the chicken and any resting juices to the skillet. Spoon the sauce over the chicken. Simmer over low heat for about 5 minutes until the chicken is heated through and the sauce has thickened slightly. Serve hot, garnished with fresh parsley if desired.

Notes

Always use full-fat sour cream to prevent curdling. Use low-sodium chicken broth since the ranch packet adds significant sodium. Add a splash of milk when reheating to restore sauce consistency. Leftovers keep in the fridge for up to 3 days. Chicken thighs can be substituted — sear for 5 to 6 minutes per side.