Rich and Creamy Ranch Chicken
If you love rich, creamy flavors with minimal effort, this Rich and Creamy Ranch Chicken is a must-try! Juicy chicken breasts are coated in a velvety ranch-infused sauce that’s packed with comforting, savory goodness. It’s a simple, one-pan dish that’s perfect for busy weeknights yet delicious enough to impress guests. Serve it over rice, pasta, or with roasted veggies for a meal the whole family will devour!
INGREDIENTS YOU’LL NEED:
For the Chicken:
- 3 Large Chicken Breasts – Boneless and skinless, cut in half lengthwise to create thinner cutlets for even cooking.
- ½ Cup Flour – Used to lightly coat the chicken, giving it a slight crisp and helping the sauce cling better.
- 2 Teaspoons Italian Seasoning – A flavorful blend of dried herbs like oregano, basil, and thyme to enhance the chicken’s taste.
- Salt & Pepper (to taste) – Adds seasoning and brings out the natural flavors of the dish.
- 2 Tablespoons Butter (melted) – Gives a rich, buttery taste while helping to brown the chicken.
- 3 Tablespoons Olive Oil – Used for sautéing the chicken, adding moisture and depth of flavor.
For the Creamy Ranch Sauce:
- 1 (10.5 oz) Can Cream of Chicken Soup – Forms the base of the creamy sauce, adding a thick and velvety texture.
- 1 ½ Cups Milk – Helps thin out the sauce while keeping it rich and smooth.
- 1 Cup Sour Cream (room temperature) – Adds creaminess and a slight tang, balancing the flavors of the dish.
- ½ Teaspoon Onion Powder – Provides a mild onion flavor without overpowering the sauce.
- 3 Tablespoons Ranch Seasoning (dry) – The key ingredient for that classic ranch flavor, packed with herbs, garlic, and spices.
CREAMY RANCH CHICKEN IS A FAMILY FAVORITE RECIPE:
- I love how simple and quick this recipe is, making it a go-to for busy family dinners.
- The rich, creamy ranch sauce is a crowd-pleaser that brings bold flavor to every bite.
- It pairs perfectly with a variety of sides, so I can easily customize the meal to suit everyone’s taste.
HOW DO YOU PREPARE RANCH CHICKEN?
Time needed: 30 minutes
- Prepare the Chicken:
Cut the Chicken: Slice each chicken breast in half lengthwise to create thin cutlets for even cooking. In a shallow dish, combine ½ cup flour, 2 teaspoons Italian seasoning, salt, and pepper to taste. Coat each chicken cutlet lightly in the flour mixture, shaking off any excess.
- Cook the Chicken:
In a large skillet, melt 2 tablespoons butter with 3 tablespoons olive oil over medium heat. Add the floured chicken to the pan and cook for 3-4 minutes per side, or until golden brown. Transfer to a plate and set aside. - Make the Creamy Ranch Sauce:
Mix the Sauce Ingredients: In a bowl, whisk together 1 can of cream of chicken soup, 1 ½ cups milk, 1 cup sour cream, ½ teaspoon onion powder, and 3 tablespoons dry ranch seasoning until smooth. - Combine & Simmer:
Add Sauce to the Pan: Pour the creamy ranch sauce into the skillet and stir well to combine. Return Chicken to the Pan: Nestle the cooked chicken back into the sauce, making sure it’s well coated. - Simmer:
Reduce the heat to low and let everything cook for 5-7 minutes, allowing the flavors to meld and the chicken to fully cook through. - Serve:
Serve the creamy ranch chicken over rice, pasta, or mashed potatoes. Garnish with fresh herbs if desired. Enjoy!
FAQ – FREQUENTLY ASKED QUESTIONS:
I prefer using boneless, skinless chicken breasts, cut in half lengthwise for even cooking, but you can also use thighs if you like a richer flavor.
I cook the chicken in a hot skillet for about 3-4 minutes per side until it’s golden brown and cooked through and reaches an internal temperature of 165 degrees f with an instant-read thermometer.
I always use room-temperature sour cream so it mixes smoothly into the sauce without curdling.
Adjust the amount of ranch seasoning to your taste, or swap it out for a different flavor.
EASY RANCH CHICKEN RECIPE ADD-INS AND VARIATIONS:
- Switch Up the Chicken: I sometimes use chicken thighs or even pre-cooked rotisserie chicken for a richer, juicier flavor.
- Mix Up the Dredge: If I want a twist, I add different herbs or spices to the flour, like Cajun seasoning or extra garlic, for a unique flavor profile.
- Alternative Fats: I occasionally swap out butter with ghee or extra olive oil to tweak the richness and add a different nuance.
- Homemade Sauce: Instead of canned cream of chicken soup, I sometimes make my own sauce with a roux and fresh chicken broth for a fresher taste.
- Dairy Alternatives: I can use Greek yogurt instead of sour cream when I want a tangier, lower-fat version of the creamy sauce.
- Fresh Herb Boost: I love experimenting with fresh herbs like basil, parsley, or dill to add a bright, aromatic finish to the dish.
WHAT IS COMMONLY SERVED WITH SAVORY RANCH CHICKEN?
This creamy chicken dinner is a comforting, kid-friendly recipe that’s perfect for busy weeknights, family dinners, or any occasion when you need a quick, delicious meal. It goes with classic sides like mashed potatoes, rice, or pasta, which soak up the creamy sauce. For a complete meal, you can add a simple green salad, roasted veggies, or garlic bread to balance the richness. To keep the meal refreshing, I like to serve it with a cold glass of milk for the kids, or iced tea for the adults.
HOW DO YOU STORE AND REHEAT LEFTOVER VELVETY RANCH CHICKEN?
To store leftovers, let the creamy ranch chicken cool down to room temperature before transferring it to an airtight container. Keep it in the refrigerator for up to 3–4 days. When ready to reheat, I prefer warming it on the stovetop over low heat, stirring occasionally to keep the sauce smooth. You can also microwave it in short intervals, stirring in between, until it’s heated through and creamy again.
CAN LEFTOVER ONE-POT CREAMY RANCH CHICKEN BE FROZEN FOR ANOTHER DAY?
To freeze leftovers, I let the dish cool completely before transferring it to a freezer-safe container or zip-top bag, squeezing out as much air as possible to avoid freezer burn. I always label the container with the date and store it in the freezer for up to three months. When I’m ready to enjoy it, I thaw it in the fridge overnight and then reheat gently on the stovetop or in the microwave. This helps keep the flavors fresh for another delicious meal.
LOOKING FOR MORE DINNER RECIPES? TRY THESE!
Honey Sriracha Chicken: If you love bold flavors with just the right balance of sweet and heat, this dish is for you. Juicy chicken is coated in a sticky, flavorful glaze that will have everyone reaching for seconds.
Garlic Parmesan Chicken: This recipe combines tender, golden chicken with a rich, garlicky Parmesan sauce that’s perfect for spooning over pasta, rice, or veggies.
Creamy Chicken Riesling: Juicy, pan-seared chicken breasts simmer in a velvety white wine sauce packed with rich flavors from fresh herbs, garlic, and just the right touch of cream.
Rich and Creamy Ranch Chicken
Equipment
- Large Skillet
Ingredients
- 3 Chicken Breasts (large)(boneless/skinless)(cut in half length wise to form a cutlet)
- ½ cup Flour (to dredge)
- 2 teaspoons Italian Seasoning
- Salt/Pepper (to taste)
- 2 tablespoons Butter melted
- 3 tablespoons Olive Oil
Creamy Ranch Sauce:
- 1 (10.5 ounce- Can) Cream of Chicken Soup
- 1 ½ cups Milk
- 1 cup Sour Cream (at room temperature)
- ½ teaspoon Onion Powder
- 3 tablespoons Ranch Seasoning (dry)
Instructions
- Prepare the Chicken: Cut the Chicken: Slice each chicken breast in half lengthwise to create thin cutlets for even cooking. In a shallow dish, combine ½ cup flour, 2 teaspoons Italian seasoning, salt, and pepper to taste. Coat each chicken cutlet lightly in the flour mixture, shaking off any excess.
- Cook the Chicken: In a large skillet, melt 2 tablespoons butter with 3 tablespoons olive oil over medium heat. Add the floured chicken to the pan and cook for 3-4 minutes per side, or until golden brown. Transfer to a plate and set aside.
- Make the Creamy Ranch Sauce: Mix the Sauce Ingredients: In a bowl, whisk together 1 can of cream of chicken soup, 1 ½ cups milk, 1 cup sour cream, ½ teaspoon onion powder, and 3 tablespoons dry ranch seasoning until smooth.
- Combine & Simmer: Add Sauce to the Pan: Pour the creamy ranch sauce into the skillet and stir well to combine. Return Chicken to the Pan: Nestle the cooked chicken back into the sauce, making sure it’s well coated.
- Simmer: Reduce the heat to low and let everything cook for 5-7 minutes, allowing the flavors to meld and the chicken to fully cook through.
- Serve: Serve the creamy ranch chicken over rice, pasta, or mashed potatoes. Garnish with fresh herbs if desired. Enjoy!