Description
A quick, creamy ranch chicken dish that transforms weeknight dinners into special occasions with tender chicken and a rich sauce.
Ingredients
- 4 boneless, skinless chicken breasts (5–8 oz. each)
- Salt and pepper, to taste
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- Fresh parsley, for garnish (optional)
- 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 ranch seasoning mix
Instructions
- Pound the chicken breasts to an even thickness of about 1 inch. Season both sides with salt and pepper.
- In a skillet over medium-high heat, melt 1 tablespoon of butter with the olive oil. Add the chicken and sear until golden brown, about 4-5 minutes per side. Remove and set aside.
- Lower the heat to low and add the remaining butter to the skillet. Stir in the flour and cook for about one minute to create a roux.
- Pour in the chicken broth and scrape up any browned bits. Stir in the milk, sour cream, onion powder, garlic powder, Italian seasoning, and ranch seasoning mix until smooth.
- Add the chicken back to the pan along with any juices. Spoon the sauce over the chicken and let it simmer for about 5 minutes until thoroughly heated.
- Serve hot, garnished with fresh parsley if desired.
Notes
For a lighter version, substitute low-fat milk or Greek yogurt. Incorporate fresh herbs or add cheese for variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American