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!
You’ll also like this Creamy Pork Tenderloin, Chicken Bacon Ranch Tortellini, Chicken Marsala Pasta, and Baked Salsa Chicken!
You can bet this creamy ranch chicken recipe is anything but boring. The chicken is coated in savory seasons and then seared until golden. And that creamy ranch sauce? Mmm mmm good! It pairs beautifully with the flavorful chicken.
Ranch seasoning mix is the star of this recipe. It makes a deliciously seasoned, creamy sauce that is decadent when spooned over chicken, mashed potatoes, or veggies. The ranch flavor isn’t overpowering, it just gives this dish an extra oomph of pizzaz.
Because I like ranch so much, I used my homemade ranch seasoning in this recipe. It’s simple to make, ready in 5 minutes, and is perfect for so many different uses. However, if you love the store-bought kind, you can use that, too.
Why You’ll Love This Recipe:
- Ready in 30 minutes: made in just one pan and with simple ingredients, this chicken dinner will be ready in no time.
- A versatile sauce: while the cream sauce is delicious when paired with the chicken, it also works well when paired with pasta, potatoes, or vegetables.
- Tasty leftovers: the chicken and ranch sauce reheat well and make scrumptious leftovers the second and third days.
Ingredients in Ranch Chicken:
For the Chicken:
- Boneless skinless chicken breasts: I cut two large chicken breasts in half lengthwise to form four pieces. However, you could also use chicken tenders or chicken thighs.
- Seasonings: salt, black pepper, garlic powder, and paprika.
- Olive oil and unsalted butter: for searing the chicken.
For the Creamy Ranch Sauce:
- Unsalted butter
- Minced garlic: I use the jarred kind for convenience, but diced garlic cloves can also be used.
- Flour: to help thicken the sauce.
- Low-sodium chicken broth
- Seasonings: onion powder and ranch seasoning (homemade or store-bought).
- Sour cream: this helps thicken the sauce and give it a touch of flavor. Be sure to use full-fat sour cream so that it doesn’t curdle in the sauce.
How to Make:
- Season and sear: season both sides of chicken with a savory blend and then sear in a large skillet over medium-high heat until golden brown and cooked through, about 4-5 minutes per side.
- Make the sauce: add butter to the same skillet and melt, then stir in garlic and flour.
- Stir: add chicken broth and seasonings and then bring to a boil. Reduce heat to low, whisk in the sour cream until smooth, and then return the chicken back to the skillet and cover with the sauce.
How to Store:
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 touch of milk or heavy cream to thin out the sauce if it becomes too clumpy.
To freeze: place cooled chicken and sauce in a freezer-safe container or bag in the freezer for up to two months. When ready to serve, let thaw completely in the refrigerator.
How to Serve:
I like to serve this easy skillet meal with a side of pasta or fresh veggies. To top the creamy chicken, a touch of crispy bacon and Parmesan cheese makes this recipe extra tasty for the whole family.
Some of my favorite side dishes to pair with this chicken include creamy mac and cheese, lemon parmesan asparagus, or parmesan herb roasted sweet potatoes.
Variations:
- Swap out the chicken: use pork chops for a different cut of meat.
- Add some bacon: cook and crumble bacon and then add on top of the chicken just before serving.
- Mix in some pasta: cook pasta, such as egg noodles, until al dente and then stir into the cream sauce just before serving; or use the noodles as a base and then spoon the sauce and chicken on top.
- Stir in some veggies: cooked broccoli, cauliflower, green beans, or asparagus would pair well with this recipe.
Tips for Making the Best Easy Creamy Ranch Chicken:
- Be sure to filet the chicken breasts if they’re too large: cut each breast in half lengthwise to form four pieces. In doing so, you’ll shorten the cooking time and also get two more servings out of the chicken.
- Don’t like chicken breasts? Chicken thighs or tenders work well in this recipe, although you will need to adjust the cooking time, depending on the size of the chicken.
- Ranch seasoning: you can use this homemade version (it tastes just like the store-bought kind) or a packet of ranch seasoning. Both work well, but be sure to grab the seasoning mix and not ranch dip if using the store-bought version.
- Have extra sauce? You will most likely have leftovers, so save the sauce for some pasta, rice, shrimp, or veggies.
Looking for More Easy Chicken Recipes? I’ve Got You Covered!
- Honey Balsamic Chicken
- Easy Teriyaki Chicken
- Instant Pot Chicken Fried Rice
- Baked Caprese Chicken
- Creamy Tuscan Chicken
- Chicken Pot Pie Noodles
- One Pan Balsamic Chicken and Asparagus
Creamy Ranch Chicken
Ingredients
- 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.
