The Cozy Cook

Book cover graphicThe Cozy Cookbook is here! Order Now!

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.

Try These Next

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on FacebookInstagram, and Pinterest!

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

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

Creamy Ranch Chicken

4.99 from 53 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

Order The Cozy Cookbook!

Easy Recipes. Extra Comfort.

Order your copy today!

Leave a Comment & Rate this Recipe

Your email address will not be published.

Click the Stars to Rate This Recipe




144 comments on “Creamy Ranch Chicken”

  1. I do not chat or comment on the internet. However, I must take the time to thank you for your
    spectacular recipes which are mouth watering from the get go. I am and will remain one of your
    greatest fans as I am not a very good cook on my own and you help me to serve surprisingly tasty
    dinners to my family. They are very grateful to you too. Thanks again and I will continue watching and learning.

  2. What would your recommendations be for using chicken tenderloins?

    • Hi Nicole! The chicken in this recipe is pounded to about 1/2 inch thick, which is pretty similar to tenderloins, so you won’t really need to change much, perhaps a little less searing time but nothing else would need to be changed.

  3. Thank you for this delicious and easy recipe! Made this for dinner tonight for myself and my husband. The addition of the baked potato with cheese and bacon bits with the sauce on top was marvelous!! Also had some frozen veggies on the side. Looking forward to more of your recipes. 

    • I’m so happy you and the hubby enjoyed this one Summer! I love that you added the baked potato with cheese and bacon bits to soak up every last bit of sauce! Thanks so much for taking the time to leave a comment and review!💕

  4. Wait… this is soooo freaking good and so easy! MAKE THIS YALL! I made it with chicken thighs and wow. Family loved it. New in our rotation. 

    • Wahooo! That makes me so happy Alexus! Nothing like pulling off a meal the whole family loves. Thanks so much for spreading the word and taking the time to leave a review!💖

  5. I have made this exactly as directed and it was delicious! I have also made it with shrimp and broccoli. It was wonderful!

  6. I’m not particularly fond of ranch but this was good. Easy and quick recipe. Will make it again. Thanks for the recipe. 😋

    • I’m so happy that you gave it a try! Ranch seasoning and ranch dressing should be on different planets! 😉 (In this case at least!) Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie

  7. Hi, would a oat milk work instead of a cows milk? 

  8. Can I substitute the cream of chicken with something else? 

  9. How many pieces of chicken (after you slice them thin) is the serving size equal to 501kcal?

  10. Winner, winner chicken dinner!!! This recipe was a huge hit among the whole family. We found it so versatile. They enjoyed the sauce over a baked potato, quinoa, and pasta. It is now one of the family favorites. Thank you so much for sharing it. 

    • You’re very welcome! I’m so happy this has become a family favorite! I love how this one is kid friendly but also a treat for adults, it’s a favorite in my family as well. Thanks so much for the great comments and for taking the time to leave a review!😍

As Seen On…