Creamy Ranch Chicken
A quick, comforting skillet meal featuring tender chicken smothered in a rich, velvety zesty ranch sauce. Ready in just 25 minutes![cite: 1]
Ingredients
- 2 large boneless/skinless chicken breast Slice into thinner cutlets for even cooking.[cite: 1]
- 2 tsp Italian seasoning Adds a solid herbal base to the meat.[cite: 1]
- To taste salt and pepper Essential for proper seasoning.[cite: 1]
- 2 tbsp butter, melted Unsalted is much better for this.[cite: 1]
- 1-2 tbsp olive oil Stops the butter from burning in the pan.[cite: 1]
- 10.5 oz cream of chicken soup Makes a fast, rich base for the gravy.[cite: 1]
- 1.5 cups milk Whole milk gives the best texture.[cite: 1]
- 1 cup sour cream Must be room temperature to avoid clumps.[cite: 1]
- 0.5 tsp onion powder Deepens the savory flavor profile.[cite: 1]
- 1 oz packet Ranch seasoning mix Do not use the dip mix version.[cite: 1]
Instructions
- Slice the chicken breasts horizontally to make thinner cutlets, about half an inch thick. Pound them gently until flat if they are uneven.[cite: 1]
- Dry the meat with clean paper towels. Sprinkle both sides with Italian seasoning, salt, and pepper. Brush one side of each cutlet with the melted butter.[cite: 1]
- Put a large skillet over medium-high heat and add the olive oil. Place the chicken in the pan, butter-side down first. Cook undisturbed for 4 to 5 minutes per side until a dark brown crust forms, working in batches if needed. Move the browned chicken to a clean plate.[cite: 1]
- Lower the heat to medium. Add the cream of chicken soup and milk directly to the skillet, whisking until smooth.[cite: 1]
- Gently fold in the room temperature sour cream. Sprinkle in the onion powder and Ranch seasoning mix. Whisk everything together until the sauce looks completely silky.[cite: 1]
- Let it bubble gently and simmer for about 5 minutes until the sauce gets thick and glossy.[cite: 1]
- Return the chicken to the pan along with any resting juices from the plate. Spoon the creamy sauce completely over the meat, cover the pan partially with a lid, and let it simmer for 10 minutes.[cite: 1]
Notes
Always use Ranch seasoning mix, never the dip mix.[cite: 1] If you don't have sour cream, plain, full-fat Greek yogurt works perfectly as a substitute (make sure it is at room temperature).[cite: 1]