Creamy Ranch Chicken
A delightful and easy recipe combining tender chicken breasts with a creamy ranch sauce, perfect for busy weeknights or family dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (5–8 oz. each)
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 tablespoon flour
- 1 cup low sodium chicken broth
- 1/2 cup milk
- 1/4 cup sour cream Can substitute with Greek yogurt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 packet (1 oz.) ranch seasoning mix
- to taste Salt and pepper
- for garnish Fresh parsley Optional
Instructions
Preparation
- Pound the chicken breasts to an even thickness of 1 inch, and season both sides generously with salt and pepper.
Cooking Chicken
- In a large skillet over medium-high heat, melt 1 tablespoon of butter and add the olive oil.
- Sear the chicken breasts for about 4-5 minutes on each side until golden brown, then remove from skillet.
Making the Sauce
- Reduce heat to low and add the remaining 2 tablespoons of butter in the same skillet.
- Once melted, sprinkle in the flour and stir to form a roux for about one minute.
- Gradually pour in the chicken broth while scraping the browned bits off the skillet.
- Add milk, sour cream, onion powder, garlic powder, Italian seasoning, and ranch seasoning mix. Stir until fully combined.
Combining and Serving
- Return the chicken to the skillet, spooning the creamy sauce over each piece.
- Let the chicken simmer in the sauce for about 5-7 minutes until heated through.
- Serve the chicken hot, drizzled with extra sauce and garnished with fresh parsley if desired.
Notes
For added flavor, consider using fresh herbs or spices. Leftovers can be stored in an airtight container for up to three days.