Creamy Ranch Chicken
Creamy Ranch Chicken is a simple, one pan meal that's ready in just 30 minutes. Pan-seared chicken is coated in a creamy, zesty sauce that's perfect for the entire family!
Equipment
- Skillet
- Measuring Cups
- Measuring Spoons
Ingrédients
- 2 large boneless skinless chicken breasts, (cut in half lengthwise to form four pieces)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika (regular paprika will also work)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- Ranch Sauce:
- 1 tablespoon unsalted butter
- 2 teaspoons minced garlic (or 2 garlic cloves, finely diced)
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- ½ teaspoon onion powder
- 2 tablespoons homemade ranch seasoning (or store-bought dry ranch mix)
- ¼ cup sour cream
Instructions
- Chicken:
- In a large skillet, heat olive oil and butter over medium heat until butter is melted.
- Season chicken on both sides with salt, pepper, garlic powder, and paprika. Sear chicken on both sides until golden brown and cooked through, about 4-5 minutes per side. Remove to a plate, cover to keep warm, and set aside.
- Cream Sauce:
- To the same skillet, add butter and melt over medium heat. Add garlic and sauté 30 seconds, being careful not to burn. Stir in flour and cook for another 30 seconds.
- Scrape the bottom of the pan to remove any browned bits and then add chicken broth, onion powder, and ranch seasoning and slowly whisk to combine. Bring mixture to a boil, then reduce heat to low and whisk in sour cream until smooth. Remove from heat, return chicken to skillet, and cover with sauce. Serve immediately.
Notes
- Leftovers will keep in an airtight container in the refrigerator for up to three days.
- To reheat: warm in the microwave or in a skillet over medium heat until warmed through. You may need to add a bit of milk or heavy cream to thin out the sauce.
- See my tips and tricks for making this Creamy Ranch Chicken above the recipe box.