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Creamy Ranch Chicken with Simple Pantry Staples

Close-up of pan-seared chicken pieces coated in a creamy ranch sauce, garnished with parsley.

Tender chicken breasts in a rich, flavorful ranch-infused creamy sauce, prepared in under 30 minutes. Perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 2 large boneless/skinless chicken breasts
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • 2 tablespoons butter, melted
  • 12 tablespoons olive oil
  • 10.5 oz. cream of chicken soup
  • 1 ยฝ cups milk
  • 1 cup sour cream, at room temperature
  • ยฝ teaspoon onion powder
  • 1 oz. packet Ranch seasoning mix

Instructions

  1. Slice chicken breasts into 2-3 thinner pieces, about ยฝ inch thick. Even thickness with a meat tenderizer if needed. Pat slices dry with paper towels.
  2. Sprinkle Italian seasoning, salt, and pepper on both sides of each chicken piece. Brush one side of each piece with melted butter.
  3. Heat olive oil in a large skillet over medium-high heat. Sear chicken slices in batches for 4-5 minutes per side until golden brown. Remove chicken and set aside.
  4. In the same skillet over medium heat, combine cream of chicken soup, milk, sour cream, onion powder, and Ranch seasoning mix. Stir until smooth and heated through. Let the sauce bubble gently and reduce for 5 minutes.
  5. Return chicken to the skillet and spoon sauce over each piece. Partially cover and simmer for 10 minutes, allowing flavors to meld and chicken to heat through.
  6. Serve hot, optionally spooning extra sauce over baked potatoes or vegetables.

Notes

  • Use Ranch seasoning mix, not Ranch dip mix.
  • Frozen vegetables can be added to the sauce before adding chicken.
  • Consider 3-4 smaller chicken breasts if large ones are unavailable.
  • Add cheese or bacon for variations.
  • Store leftovers refrigerated for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: Creamy Ranch Chicken, simple pantry staples, easy chicken recipe, quick dinner, American cuisine, low lactose