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!
Be sure to try my Bacon Ranch Chicken for a twist on this recipe with bacon and cheese!
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
- 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.
- 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.
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?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Creamy Ranch Chicken
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
- 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
- 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
- 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.
So good! My favorite part is using the leftover sauce over some garden rotini noodles! Absolutely love this recipe!
Ohhhhh I love that you put leftover sauce over rotini noodles, nice work!! Thank you so much for the review Kaylee!!! ❤️❤️❤️
Hi, just curious why you didn’t accept/post my comment from a few days ago? Was trying to offer some helpful feedback for others who make this.
Hi Brenda, I approve comments when I have a moment to respond to them, you commented on Friday afternoon and the earliest I was able to respond was just now, Monday evening. We receive many comments and I always stive to provide thoughtful responses in return. Some are quicker to reply to than others.
Good flavor. After browning the chicken, I cooked down a package of fresh spinach. Chopped it up then added with the chicken to sauce. I made mashed potatoes and garlic sticks to stick in the yummy sauce.
I’m so happy you enjoyed his with mashed potatoes and garlic sticks, yummm! Thanks so much for the great comments and review!💖
We made it for supper tonight. It’s now a family favorite.
Wahooo! I’m so happy to hear that Naomi, thanks so much for taking the time to leave a review!💖
Flavor was good, but man, this recipe took WAY longer than 30 minutes. Part of that was my fault as I chose not to cut the breasts in half. I cooked three large breasts, and we generously used sauce on them as well as baked potatoes, but still had tons of sauce left over. I would cook more meat next time so as to not end up with sauce I have to figure out how to use. Also, this was pretty salty, so I would eliminate salting the chicken beforehand.
Hi Brenda! I’m glad that you enjoyed the flavor! I think the 30 minute timeframe is reasonable given that the ingredients are all ready to be combined together and added to the skillet at once! (No deglazing, no roux to be made, etc.) The feedback that I generally receive is that people enjoy the ample sauce adding more meat is always an option, especially since leftovers can be frozen 🙂 Thank you for your feedback!
Just discovered ur site and recipes and VERY EXCITED 😁Needed to whip up something in a hurry and wanted to try something new.. not only quick, but very simple to make- directions were very easy to understand, cook time was SPOT ON, and chicken was sooo PERFECT!! Soooo good!!! I served mine with rice but look forward to trying it with potatoes n other recommended sides next time. Truly 5 stars all around. Thank You so much for sharing the recipe.
Hi Miss Vickie!! I am sooo happy that you loved the recipe and that you’ve discovered my site! Your review was very kind and I so appreciate it, thank you! Can’t wait for you to try more recipes!! -Stephanie
Hi Stephanie, this was yet another creamy and delicious chicken recipe from your site! I cook alot of chicken so I’m always looking for new recipes so my husband doesn’t get tired of it. I only cooked two pieces of chicken, so I had alot of that delicious sauce left over. I saved it and the next night I peeled and cubed some potatoes, put them in a small casserole dish and poured the sauce over them. I baked them until tender then sprinkled some cheddar cheese on top and baked until melted and bubbly. That sauce made a delicious filling for the potatoes! I thought you’d get a kick out of hearing how versatile it was and how we got two meals out of it. 🙂
Hi Cindy!! I am THRILLED that you loved the original recipe! I am even more impressed with how you utilized the leftover sauce! INCREDIBLE! Thank you so much for sharing- you are the best and I’m definitely going to try that casserole version sometime!! Thank you!! -Stephanie ❤️
I made this last night and it was a hit with my entire family! I have 2 toddlers who ate every bite. This will definitely be in our regular meal rotation. The only thing I did differently was sub plain Greek yogurt since I was out of sour cream, add a half packet more ranch seasoning, and garlic powder. Thanks for this recipe!
Hi Sarah! I am sooo happy that you loved this recipe!! I made it this week as well! (Maybe you saw that on my Instagram story and felt inspired!) It’s forever one of my favorites, I can’t get over the flavors. Thank you so much for taking the time to leave a review, I’m so glad that it was a hit with your toddlers!! -Stephanie
Seriously delicious! My whole family devoured this meal! My only “problem” is what to do with the leftover sauce. I seem to have a lot of sauce left and would hate to let the yumminess go to waste! Is there anything else I could use it for?
Hi Jen!! I’m soooo happy that it was a hit!!! 🙂 I would refrigerate or freeze the leftover sauce to use on baked (or mashed) potatoes or even pan fried pork chops!!
I added two cups of rice and it was perfect 🙂
Wahooo! I’m so happy to hear that, I love making this with either rice or pasta😋. Thanks so much for the great review!
Can you use ranch dressing instead of the ranch pack/seasoning?
You need the seasoning for this one. ❤️