Creamy Ranch Skillet Chicken
This one-pan chicken dinner features tender seared chicken breasts simmered in a rich, savory cream sauce flavored with ranch seasoning. It’s a fast, comforting meal that pairs especially well with vegetables or baked potatoes.
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Servings: 4
Notes
Ingredients
Chicken- 2 large boneless/skinless chicken breast
- 2 teaspoons Italian seasoning
- Salt/Pepper
- 2 tablespoons butter, melted
- 1–2 tablespoons olive oil
- 10.5 oz. cream of chicken soup
- 1 ½ cups milk
- 1 cup sour cream, at room temp
- ½ teaspoon onion powder
- 1 oz. packet Ranch seasoning mix
Instructions
Prepare and Sear the Chicken- Cut each chicken breast into 2–3 thinner pieces. If needed, gently pound them so they are about ½ inch thick. Keep in mind the chicken will expand slightly as it cooks.
- Thoroughly pat the chicken dry. Season both sides evenly with Italian seasoning, salt, and pepper.
- Lightly brush one side of each piece with the melted butter, making sure the butter has cooled slightly.
- Heat the olive oil in a large skillet over medium-high heat. Working in batches if necessary, place the chicken in the pan and cook for 4–5 minutes per side until a deep golden crust forms. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium and add all sauce ingredients to the same skillet. Stir well until smooth and fully combined.
- Allow the sauce to come to a gentle simmer and cook for about 5 minutes so it thickens slightly.
- Return the chicken to the skillet, spooning the sauce over the top.
- Partially cover the pan and let everything cook together for about 10 minutes, until the chicken is heated through and infused with the sauce.
- This dish is excellent served alongside baked potatoes—be sure to ladle plenty of sauce over the top.
- Use ranch seasoning mix, not ranch dip mix, as the flavors and salt levels are different.
- Even if you’re not a fan of bottled ranch dressing, the seasoning adds savory depth rather than an overpowering ranch taste.
- Crispy bacon crumbles make a great optional topping.
- Frozen vegetables can be added directly to the sauce when combining ingredients—just allow enough time for them to heat through before returning the chicken to the pan.
- If your chicken breasts are small, use 3–4 instead of 2 large ones.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. This meal freezes well and can be paired with baked potatoes and vegetables for easy reheating later.