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Creamy Ranch Chicken

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!

Be sure to try my Bacon Ranch Chicken for a twist on this  recipe with bacon and cheese!

A white plate with Ranch Chicken on top next to green beans and a baked potato.

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. 

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. 

Seared and seasoned chicken on a plate next to a skillet with creamy ranch sauce.

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

A skillet with seared golden chicken and a creamy Ranch sauce.

Pro Tips

  • Important! Be sure to get Ranch seasoning mix for this recipe, not Ranch dip mix, they do taste differently and have different uses.
  • If you’re not a ranch loverdon’t worry. Ranch seasoning adds a lot of zesty, savory flavor to this sauce, but it doesn’t make it taste like bottled ranch dressing. 
  • 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.
  • Adding Bacon and Cheese: Try my Bacon Ranch Chicken for a fun twist on this recipe!
  • 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.

A skillet with Creamy Ranch Chicken topped with parsley.

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.

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A skillet filled with seared chicken in a creamy ranch sauce with parsley on top.

Ranch Chicken in a creamy ranch sauce with parsley on top.

Creamy Ranch Chicken

4.97 from 239 ratings
This Ranch Chicken recipe is an easy skillet meal with a delicious cream sauce and zesty Ranch seasoning. Serve it with a side of vegetables and warm baked potatoes!

Ingredients

Chicken

  • 2 large boneless/skinless chicken breast
  • 2 teaspoons Italian seasoning
  • Salt/Pepper
  • 2 tablespoons butter, melted
  • 2 tablespoons olive oil, can sub vegetable or canola oil

Sauce

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

  • Remove any excess oil from the skillet if needed. Add the sauce ingredients 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

Pro Tips:
  • Important! Be sure to get Ranch seasoning mix for this recipe, not Ranch dip mix, they do taste differently and have different uses.
  • If you're not a ranch lover- don't worry. Ranch seasoning adds a lot of zesty, savory flavor to this sauce, but it doesn't make it taste like bottled ranch dressing. 
  • 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.
  • Adding Bacon and Cheese: Try my Bacon Ranch Chicken for a fun twist on this recipe!
  • 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.

Nutrition

Calories: 469kcal, Carbohydrates: 17g, Protein: 30g, Fat: 31g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 138mg, Sodium: 1283mg, Potassium: 680mg, Fiber: 0.5g, Sugar: 7g, Vitamin A: 868IU, Vitamin C: 2mg, Calcium: 205mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

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613 comments on “Creamy Ranch Chicken”

  1. I made this last week. Subbed heavy cream and water for milk..and it met guidelines for low carb. Was absolutely delicious and a favorite of all including 4 children..served extra sauce over broccoli for me and mashed potatoes for them. Loved it enough we are having again tonight. Easy and filling as well.

    • I’m so happy to hear that you and your kids loved it! I love what you served it with too- absolutely delicious! Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie 🙂

  2. Can I substitute cream cheese for the sour cream?

  3. This recipe is seriously so good. Easy to double the recipe for leftovers. Definitely a winner! 

  4. My Family absolutely loved this. Highly Recommend! 

  5. Roughly how many pounds of chicken for this recipe?

    • Hi Katie! If you use 2 large chicken breasts, (let’s say each weighing about 3/4 lb.), then it will make 1.5 pounds of chicken (supplemented with sauce).

  6. When you say Italian seasoning do you mean like the spaghetti sauce Italian seasoning or do you mean like the Italian dressing seasoning? 

  7. Fantastic! Made this last night and even the picky eaters had it.  This is going in my rotation.  The sauce layered over mashed potatoes was so delicious. 

  8. Tried this recipe and loved it..thanks

  9. Can I substitute plain non fat Greek yogurt for the sour cream?

    • Hi Ashley! Plain Greek Yogurt does make a good substitute for sour cream, but with non-fat you run the risk of curdling it, so be careful not to let the sauce get too hot! 🙂

  10. I love this recipe! I’m disabled and can’t always cook a full meal. This is easy to make and very tasty plus it provides enough leftovers for extra meals. The first time I made it I went by the recipe line by line-the only difference was I used heavy cream instead of milk. The second time I made it I added caramelized onions, mushrooms and asparagus tips which gave it a hearty smokey flavor. I can’t wait to make some of your other recipes, especially ones with chicken and ones that focus on pasta and vegetables. Thanks so much!

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