Ingredients
Scale
- 4 boneless, skinless chicken breasts (5–8 oz. each)
- Salt and pepper
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 tablespoon flour
- Fresh parsley, to garnish (optional)
SAUCE
- 1 cup low sodium chicken broth
- 1/2 cup milk
- 1/4 cup sour cream
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 (1 oz.) packet
Instructions
- Prep the chicken: Start by pounding your chicken breasts to about 1-inch thickness. This ensures that they cook evenly and don’t dry out. Season both sides generously with salt and pepper. If you’ve ever made the mistake of skipping the pounding step (guilty over here!), you know it can lead to unevenly cooked chicken, with the thinner parts drying out while the thicker parts are still undercooked.
- Sear the chicken: In a large skillet over medium-high heat, melt 1 tablespoon of butter along with 1 tablespoon of olive oil. The combo of butter and oil helps you get that golden sear without burning the butter. Sear the chicken for about 4-5 minutes on each side until it’s a lovely golden brown. Remove the chicken from the skillet and set it aside—you’ll finish cooking it in the sauce later.
- Make the sauce: Turn the heat down to low and add the remaining butter to the skillet. Once it’s melted, stir in the flour and cook for about a minute to get rid of the raw flour taste. Now, pour in the chicken broth, scraping up any browned bits from the bottom of the pan—this is where a ton of flavor hides! Add the milk, sour cream, onion powder, garlic powder, Italian seasoning, and ranch seasoning. Stir until everything is combined, and the sauce is smooth.
- Simmer the chicken: Return the chicken (and any juices that have accumulated on the plate) to the skillet. Spoon some sauce over the top of each piece of chicken, then let it simmer for a few minutes until the chicken is heated through and the sauce has thickened slightly.
- Serve: Transfer the chicken to plates and spoon that creamy sauce all over. If you’re feeling fancy, sprinkle some fresh parsley over the top for a pop of color.
Notes
Serving suggestions: making it dinner-party worthy
I love serving this creamy ranch chicken with something to soak up all that dreamy sauce. Mashed potatoes, egg noodles, or even rice are perfect sides. If you want to go low-carb, cauliflower mash works beautifully too. For a veggie side, roasted broccoli or green beans provide a nice contrast to the richness of the chicken.
If you’re hosting, plate each chicken breast individually and drizzle the sauce artistically over the top. A little sprinkle of fresh parsley or chives adds a nice touch (and makes you look like a pro).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch