The Cozy Cookbook is here! This Ranch Chicken recipe is an easy skillet meal with creamy sauce and zesty Ranch seasoning. Serve with a side of vegetables and spoon that delicious sauce over some warm baked potatoes!
Creamy Ranch Chicken
This meal is definitely one of my favorite easy meals. It actually came about because I was trying to put a different spin on my super popular creamy chicken stew recipe. And this skillet meal is the perfect way to do just that.
The chicken is perfectly seasoned and so flavorful, (with a little brush of melted butter for an extra crispy golden sear, I might add). And the sauce takes just minutes to make from there.
I have to insist that you serve up some baked potatoes with this meal. Spooning this sauce over some warm, fluffy baked potatoes is truly heavenly. Your family is definitely going to request this often!
Want to take it over the top!? Sprinkle some crispy bacon on top right before serving!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Slice each chicken breast into 2-3 thinner slices, about 1/2 inch thick. Season with Italian seasoning, salt, and pepper. Brush 1 side of each piece with melted butter and sear in olive oil for 4-5 minutes per side, until golden brown. Set aside.
Combine sauce ingredients over medium heat. Let it bubble gently for 5 minutes.
Add chicken back to the skillet and spoon sauce on top. Cover partially and simmer for 10 minutes. Serve with mashed or baked potatoes and vegetables.
Pro Tips
- For even more indulgence, top the chicken and/or the baked potatoes with cheese and allow it to melt prior to serving.
- Crispy crumbled bacon is especially good on top as well!
- Frozen vegetables can be mixed into the sauce as well. Add them when you add the other sauce ingredients and give them sufficient time to heat through, then add the chicken.
- Brushing the chicken with melted butter not only gives it more flavor, but enhances the golden brown crusty sear. I prefer to brush it right onto the chicken instead of letting it melt in the pan, this way it’s more likely to stay right on the chicken and not burn in the pan.
- If using smaller chicken breasts, consider using 3-4 instead of 2 large.
- Pork Chops: Try my Ranch Pork Chops to switch up the protein!
- This recipe is in The Cozy Cookbook on page 115!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- It does freeze well, you can freeze baked potatoes with it as well as a side of veggies for easy microwavable lunches or dinners.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- This is the skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.
- Meat Tenderizer – Using this tool really does make the chicken more tender, you’ll barely have to chew it!
- Kitchen Tongs– makes it easy to handle the chicken when searing and even easier to flip individual mushroom slices as they cook.
- Ranch Seasoning– I like to buy mine in bulk for all of my Ranch Recipes.
Try These Next
-
- Chicken Marsala
-
- Chicken Broccoli Rice Casserole
-
- Chili Con Carne
-
- Angel Hair Pasta with Chicken
-
- Chicken Parmesan
-
- Creamy Herb Chicken
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Tried This Recipe?
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Creamy Ranch Chicken
Ingredients
Chicken
- 2 large boneless/skinless chicken breast
- 2 teaspoons Italian seasoning
- Salt/Pepper
- 3 Tablespoons butter, melted
- 3 Tablespoons olive oil, can sub vegetable or canola oil
Sauce
- 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, about 3 Tablespoons
Instructions
Season/Sear the Chicken:
- Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices.
- Sprinkle each side of the chicken with Italian seasoning and salt/pepper. Brush one side of each piece with melted butter, make sure the butter isn’t too hot.
- Heat olive oil in a large pan over medium-high heat. Add 2-3 pieces of chicken, (buttered side down), leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining chicken.
- Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear. Don’t force it up from the pan, it will release when the crust has formed.
Make the Sauce
- Add the sauce ingredients to the same skillet over medium heat. Stir until combined. Let it bubble gently and reduce for 5 minutes. Add the chicken and spoon the sauce on top.
- Cover the skillet partially and let the chicken heat through and absorb the flavors from the sauce, about 10 minutes.
- Optional: Serve with baked potatoes and spoon the sauce over each potato (it is so good that way)!
Notes
- Crispy crumbled bacon is also great on top of this!
- Frozen vegetables can be mixed into the sauce as well. Add them when you add the other sauce ingredients and give them sufficient time to heat through, then add the chicken.
- If using smaller chicken breasts, consider using 3-4 instead of 2 large.
- Pork Chops: Try my Ranch Pork Chops to switch up the protein!
- This recipe is in The Cozy Cookbook on page 115!
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- It does freeze well, you can freeze baked potatoes with it as well as a side of veggies for easy microwavable lunches or dinners.
The nutritional information shared is an estimate and is per serving. There are 4 servings in this recipe.
This was amazing!!! I didn’t have chicken breast so I used thighs. It as so good. I served it with baked potatoes and asparagus.
I’m so happy you enjoyed it with thighs Kathleen! Sounds like such a yummy meal with the baked potatoes and asparagus, nice work! Thanks so much for taking the time to leave a review!💖
This recipe was so good!! I loved the creamy sauce on the chicken but especially on a baked potato 10/10 recommend!
Alea, you and me are identical twins! (Okay, maybe that’s going too far), but I just LOVE the sauce over a baked potato and I’m so glad that you do too! Thank you so much for the review, you’re the BEST! -Stephanie
This one is definitely a home run– comfort food at it’s best! I added chopped bacon and corn to the sauce and it took it over the top. This is on my forever menu list 🙂
I’m so happy this made the forever menu list Nicki!😃 Thanks so much for the great comments and review, sounds like nailed it!
I’m just so confused if I’m supposed to add water to the 10.5 oz of cream of chicken soup? I have the condensed can!
Nope, if you were to add water to it, the recipe would instruct you to do that 🙂 You’re not following the instructions on the can of soup because you’re not making the soup- you’re making this recipe. I hope that helps!
As Stephanie said, you’re not making the soup, you’re using it as a base for the sauce which is made when you add the milk and sour cream to it.
So good! Even my picky 7 year old ate 2 plates, so this will be in our normal rotation. Recipe wasn’t super clear about whether or not to coat both sides of chicken or clean pot of grease before putting sauce ingredients in the pan but what I did worked out. Highly recommend!
Hi Tiffany! I’m so happy to hear that this recipe was a hit, especially with the picky eater! Since you’ll be making this again, I want to make sure you’re clear about the chicken- it does indicate how to coat the chicken, let me know if I’m missing something: “Sprinkle each side of the chicken with Italian seasoning and salt/pepper. Brush one side of each piece with melted butter, make sure the butter isn’t too hot.” Also no need to clean the skillet after cooking the chicken!
I found this recipe on Pinterest while looking for dinner inspiration. We’ve been looking for new recipes to add to our rotation and this is a winner! My chicken breasts were frozen so we cooked them in the instant pot and then seared each side! Worked great!
I’m so happy that you loved this recipe and have something new for your rotation!! This is one of my personal favs! Thank you so much for the review!! -Stephanie