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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!

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

  • 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.

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.

Creamy Ranch Chicken

4.99 from 64 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
  • 3 Tablespoons butter, melted
  • 3 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 3 pieces of 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 excess oil from the pot and wipe away any black spots, a little bit of brown leftover is fine, it will add more flavor.
  • Add all of the sauce ingredients to the pot 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

  • 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 also great on top.
  • 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.

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: 501kcal, Carbohydrates: 19g, Protein: 18g, Fat: 39g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 1593mg, Potassium: 465mg, Fiber: 1g, Sugar: 7g, Vitamin A: 938IU, Vitamin C: 1mg, Calcium: 199mg, Iron: 2mg
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172 comments on “Creamy Ranch Chicken”

  1. Can this be made into a slow cooker recipe?

    • Hi Sheila, you can put everything in the slow cooker and cook on LOW for 6-8 hours, (you can sear the chicken if desired or skip that step), I would make sure you don’t attempt to cook it on high, and definitely use full fat sour cream and whole milk if possible as there is a slight risk of the dairy curdling in the crock pot, but you should be good on low heat.

  2. My husband loved the gravy on this very tasty I didn’t have ranch seasoning so I used ranch dressing

  3. I’m not the greatest cook but I try to challenge myself often! Anytime I cook chicken in a skillet I always over cook it. I was hesitant to make this  but I decided to try it tonight and it was a HIT! The chicken was excellent and the sauce I could drink out of a glass! I will be making it again soon! Thank you! 

    • I’m so happy to hear such a victory Julie! Sounds like you’re a cook to me😃. I know what you mean about the sauce, I make extra potatoes and veggies to have something to soak up the sauce. Thanks so much for the great review!

  4. Will this recipe still work if you use chicken tenders instead of breast? 

  5. Delicious 🤤 husband loved it cut up chicken and put in bake potato with the sauce, cheese and bacon bits will definitely make again 

  6. Tired this yesterday for the first time when my parents came down for a visit , used baked potatoes as suggested – and it was a hit ! Next time we are going to try a cheese on the potatoes too . Just as finishing his meal my husband said , he would want me to make that again ! Lots of sauce left over . Easy , tasty and quick meal four four !

  7. This turned out absolutely delicious! Thank you! 

  8. This was delicious! I did not cut down my chicken breasts because I am feeding teenage boys who could easily digest an entire chicken as a snack! LOL!! I did sear them in the skillet, but because I was doing so many…I finished them off in the oven. Placed in a casserole dish, poured the sauce over them, and let the bake at 350. They were so tender and moist, and there was plenty of sauce to spoon over the mashed potatoes!! Definitely will be making again!!

    • lol you made me laugh when talking about how your teenage boys could digest an entire chicken as a snack🤣. Sounds like you nailed it Amie, thank so much for the great review!

  9. Could I skip the sour cream altogether? I’m trying to make with what I have on hand. 

  10. What is a good substitute for the sour cream??

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