Creamy Ranch Chicken
350kcal
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (5–8 oz. each)
- Salt and pepper To taste
- 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 be substituted with Greek yogurt for a healthier option
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 packet Ranch seasoning mix (1 oz.)
- Fresh parsley, to garnish (optional)
Method
Preparation
- Pound the chicken breasts to an even 1” thickness using a meat mallet and season both sides of the chicken with salt and pepper.
- In a skillet over medium-high heat, melt 1 tablespoon of butter and add olive oil. Sear the chicken on each side until golden brown, about 4-5 minutes per side. Remove to a plate and set aside.
- Reduce heat to low and add the remaining butter to the skillet. Stir in the flour and cook for about one minute.
- Pour in the chicken broth and scrape up the browned bits stuck to the pan using a wooden spoon.
- Add the milk, sour cream, onion powder, garlic powder, Italian seasoning, and ranch seasoning mix. Stir to combine until the sour cream and ranch seasoning have fully dissolved into the sauce.
- Return the chicken and any plate juices back to the pan, spooning the sauce over the chicken. Simmer in the sauce until the chicken is heated through and the sauce has reduced slightly.
- Dish and serve hot, topped with fresh parsley if desired.
Nutrition
Serving1gCalories350kcalCarbohydrates15gProtein30gFat20gSaturated Fat10gSodium600mgSugar2g
Notes
You can substitute chicken breasts with chicken thighs for a juicier result. Optionally, add vegetables like broccoli or spinach to the sauce for a healthy twist or cheese for an extra creamy texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.