Hey there! It’s Callie here, and I’m excited to share with you one of my family’s all-time favorites: Creamy Ranch Chicken. This recipe is one of those quick and easy dishes that fit perfectly into a hectic weeknight schedule, yet still feels special. Trust me, once you try this recipe, it’ll become a staple in your kitchen too. Speaking of weeknight dinners, if you’re looking for a twist on ranch flavors, check out this Air Fryer Ranch Chicken.
Why you’ll love this recipe
Crammed with creamy flavors and simple to make are just a few reasons why you’ll love this creamy ranch chicken. It combines tender chicken with a creamy ranch sauce that clings to each bite. Plus, it takes just 25 minutes to make, so it’s perfect for those after-work dinners when you’re short on cooking time. And don’t we all love a dish that leaves only one pan to wash?
Ingredients
- 2 large Boneless Chicken breasts
- ½ teaspoon Garlic Powder
- 1 teaspoon Mixed herbs
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 tablespoon Olive oil
- 1.5 tablespoon Butter (divided)
- 1 tablespoon Minced garlic
- 1 tablespoon Flour
- 1 cup Chicken Stock
- ¼ cup Sour Cream
- 1.5 tablespoon Ranch Seasoning
Step-by-step instructions
Preparing the chicken
- Cut each chicken breast horizontally into 2 cutlets.
- Mix garlic powder, mixed herbs, salt, and pepper. Season the chicken breasts on both sides.
Cooking the chicken
- Heat olive oil and butter in a skillet over medium heat. Sear chicken on both sides for 3-4 minutes each until they’re golden and juicy. Remove chicken from the pan and keep it covered to stay warm.
Making the sauce
1. Sauté the garlic
In the same skillet, melt the remaining butter. Add minced garlic and cook for about 30 seconds, just until fragrant.
2. Make the roux
Add the flour and cook for another 30 seconds, stirring constantly to form a roux.
3. Add the chicken stock
Pour in the chicken stock slowly while whisking to prevent lumps. Keep whisking until the sauce is smooth.
4. Add the creamy ingredients
Reduce the heat and mix in the sour cream and ranch seasoning. Whisk well, then turn off the heat.
5. Coat the chicken
Return the chicken to the skillet and spoon the creamy sauce over it until every piece is coated. Serve warm.
Recipe tips & variations
- Adjust the spice level: Add a pinch of red pepper flakes if you like a bit of heat.
- Herb variations: Swap mixed herbs with fresh oregano or thyme if available. Fresh always amps up the flavor nicely.
- Dairy swap: If you’re not a fan of sour cream, try Greek yogurt—it works wonderfully here.
Storage & reheating
Leftovers? Lucky you! Store the creamy ranch chicken in an airtight container in the fridge for up to 3 days. For reheating, I recommend a gentle warm-up over low heat on the stove or a quick zap in the microwave. Just remember, chicken tends to dry out when reheated, so add a splash of chicken stock to keep it moist.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs add extra flavor and tenderness.
How can I make this recipe keto-friendly?
Swap regular flour for almond flour and use full-fat sour cream to keep it low-carb.
Can I prepare the sauce in advance?
Definitely! Make the sauce up to a day ahead. Reheat it gently before adding the chicken.
What can I serve with creamy ranch chicken?
Serve it with steamed broccoli, mashed potatoes, or fluffy rice for a complete meal.
Recipes you may like
If you enjoyed this, why not try some of my other delicious recipes? Here are a few to bookmark for next time:
Enjoy your cooking adventure and let me know how your creamy ranch chicken turns out in the comments! Don’t hesitate to share your results or any tweaks you made to the recipe. Happy cooking!
Creamy Ranch Chicken
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Quick and easy creamy ranch chicken recipe that’s perfect for weeknight dinners.
Ingredients
- 2 large Boneless Chicken breasts
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Mixed herbs
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 tablespoon Olive oil
- 1.5 tablespoon Butter (divided)
- 1 tablespoon Minced garlic
- 1 tablespoon Flour
- 1 cup Chicken Stock
- 1/4 cup Sour Cream
- 1.5 tablespoon Ranch Seasoning
Instructions
- Cut each chicken breast horizontally into 2 cutlets.
- Mix garlic powder, mixed herbs, salt, and pepper. Season the chicken breasts on both sides.
- Heat olive oil and butter in a skillet over medium heat. Sear chicken on both sides for 3-4 minutes each until they’re golden and juicy. Remove chicken from the pan and keep it covered to stay warm.
- In the same skillet, heat the remaining butter. Sauté the minced garlic for 30 seconds – just enough to bring out its flavor.
- Stir in the flour and sauté for another 30 seconds to create a roux.
- Slowly add in the chicken stock, whisking continuously to avoid any lumps, creating a smooth sauce.
- Lower the flame and add the sour cream and ranch seasoning. Whisk everything well and turn off the heat.
- Return the chicken to the pan. Spoon the creamy sauce over until each piece is well coated and ready to serve.
Notes
- Adjust the spice level: Add a pinch of red pepper flakes if you like a bit of heat.
- Herb variations: Swap mixed herbs with fresh oregano or thyme if available. Fresh always amps up the flavor nicely.
- Dairy swap: If you’re not a fan of sour cream, try Greek yogurt—it works wonderfully here.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken with sauce
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 90mg