Description
Creamy Ranch Chicken is a quick and flavorful stovetop dish featuring tender boneless chicken breasts seared to golden perfection and simmered in a rich, creamy sauce made from cream of chicken soup, sour cream, milk, and ranch seasoning. This comforting meal is perfect for weeknight dinners and pairs beautifully with baked potatoes or your favorite side.
Ingredients
Chicken
- 2 large boneless/skinless chicken breasts
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons butter, melted
- 1-2 tablespoons olive oil
Sauce
- 10.5 oz. cream of chicken soup
- 1 ½ cups milk
- 1 cup sour cream, at room temperature
- ½ teaspoon onion powder
- 1 oz. packet Ranch seasoning mix
Instructions
- Season and Prepare the Chicken: Slice each chicken breast into 2-3 thin slices, aiming for roughly ½ inch thickness. If needed, gently pound them with a meat tenderizer to even out thickness for uniform cooking. Pat the chicken slices completely dry with paper towels to ensure a good sear. Sprinkle both sides evenly with Italian seasoning, salt, and freshly ground black pepper. Brush one side of each slice with the melted butter—make sure it’s not too hot to avoid cooking the chicken prematurely on contact.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully add the chicken slices in batches, buttered side down first. Sear the chicken for 4-5 minutes on each side, cooking until a golden brown crust forms and the pieces are mostly cooked through. Remove the seared chicken from the pan and set aside on a plate.
- Prepare the Sauce: In the same skillet, reduce heat to medium and add the cream of chicken soup, milk, sour cream, onion powder, and Ranch seasoning mix. Stir well to combine all the ingredients and deglaze the pan by scraping any browned bits from the bottom. Let the sauce bubble gently and simmer for about 5 minutes, allowing it to thicken slightly.
- Simmer Chicken in Sauce: Return the seared chicken slices to the skillet, nestling them into the sauce. Spoon some sauce over the top of the chicken to coat. Partially cover the skillet with a lid to trap steam but allow some evaporation. Let the chicken simmer in the sauce for approximately 10 minutes, allowing it to heat through completely and absorb the rich flavors.
- Serve: Once the chicken is tender and the sauce has thickened to your liking, remove from heat. Serve the creamy ranch chicken hot, spooning extra sauce over each portion. This dish goes especially well when paired with baked potatoes or steamed vegetables.
Notes
- For best results, use boneless, skinless chicken breasts and slice them evenly.
- Pounding the chicken slices ensures even cooking and tender texture.
- Make sure the butter is melted but not hot when brushing onto the chicken to prevent premature cooking.
- Use a large enough skillet to avoid overcrowding when searing chicken; this helps develop a nice crust.
- Partially covering the skillet during simmering allows the sauce to thicken without becoming too watery.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reduce calories, substitute sour cream with Greek yogurt and use low-fat milk.
