This Creamy Ranch Chicken is a quick weeknight dinner dream juicy, pan-seared chicken cutlets coated in a rich, tangy ranch cream sauce. It’s buttery, garlicky, and perfectly seasoned with herbs for that classic ranch flavor you love. Serve it with mashed potatoes, rice, or roasted veggies for an easy, family-friendly meal.
Ingredients
For the Chicken
- 2 large boneless chicken breasts
- ½ teaspoon garlic powder
- 1 teaspoon mixed herbs
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 1½ tablespoons butter
For the Ranch Sauce
- 1 tablespoon minced garlic
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup chicken stock
- ¼ cup sour cream
- 1½ tablespoons ranch seasoning
Instructions
Step 1: Prepare the Chicken
Slice each chicken breast horizontally into two thin cutlets. In a small bowl, mix garlic powder, herbs, salt, and pepper. Rub this seasoning on both sides of the chicken for full flavor.
Step 2: Sear to Golden Perfection
Heat olive oil and butter in a skillet over medium heat. Sear each cutlet for 3–4 minutes per side until golden brown and cooked through. Remove and keep warm.
Step 3: Make the Ranch Sauce
In the same pan, melt butter and sauté garlic for 30 seconds. Stir in flour and cook briefly, then slowly whisk in chicken stock until smooth and creamy.
Step 4: Finish with Ranch Flavor
Lower the heat and whisk in sour cream and ranch seasoning. Once thickened, return the chicken to the pan, spoon the sauce over top, and let everything mingle for a minute. Serve warm and enjoy that creamy, herby goodness!
Creamy Ranch Chicken
Equipment
- Large skillet Preferably stainless steel or cast iron
- Chef’s knife For splitting cutlets
- Cutting board
- whisk For a smooth sauce
- Tongs Easy flipping
Ingredients
- 2 large boneless chicken breasts
- 1/2 teaspoon garlic powder
- 1 teaspoon mixed herbs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1.5 tablespoons butter (for searing)
- 1 tablespoon butter (for sauce)
- 1 tablespoon minced garlic
- 1 tablespoon all-purpose flour
- 1 cup chicken stock
- 1/4 cup sour cream
- 1.5 tablespoons ranch seasoning
Instructions
- Split each chicken breast horizontally into two thin cutlets. Pat dry.
- Combine garlic powder, mixed herbs, salt, and pepper. Season both sides of the cutlets.
- Heat olive oil and 1.5 tbsp butter in a skillet over medium heat. Sear chicken 3–4 minutes per side until golden and cooked through. Remove and keep covered.
- Add 1 tbsp butter to the same skillet. Sauté garlic for 30 seconds.
- Stir in flour and cook 30 seconds. Slowly whisk in chicken stock until smooth and slightly thickened.
- Lower heat. Whisk in sour cream and ranch seasoning until creamy. Turn off heat.
- Return chicken to the skillet and spoon sauce over the top. Rest 1 minute. Serve warm.