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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 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

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144 comments on “Creamy Ranch Chicken”

  1. So yummy! But we’re not huge fans of ranch, so I used 2 packets of Good Seasons Zesty Italian and served it over pasta. Hubby and son were doubtful but they both loved it!

  2. I made this for my family last week. Since it was such a hit I am making it for dinner tonight. It was easy to make which is important for me because I have 4 kids and Im a new cook. My oldest son has been asking me to make it since the leftovers were gone and they went quick. I followed the re ipe to a tee except I had to double it since my family is big but it was amazingly delicious! Can’t wait to eat tonight. Thank u for sharing it!

    • Hiiii Tyra! Wooo! I am so happy that you and your family love this Ranch chicken! I give you props for making home cooked meals for your big family, good work!! Thank you so much for taking the time to leave this review, I really appreciate it!! -Stephanie

  3. This is super delicious! This will be a recipe I keep. I do have a question regarding the nutrition. The information listed, is that for the whole meal or per serving? If so, what is the serving size? Thanks again! This was great. 

    • Hi Anna! I am so happy that you enjoyed the recipe! This recipe makes 4 servings and the nutritional information is an estimate that is per serving! 🙂

  4. Taste delicious 😋 easy to make beautiful presentation

    • Yayyy! I’m so happy this was a hit Cynthia! I actually just reheated some that was in the freezer the other day for my husband and daughter and they were loving it! Thanks so much for taking the time to leave a review!💗

  5. Can you do this in a instapot? Would sour cream need to be switched for cream cheese? 

  6. We absolutely loved this recipe! It was so delicious. I used heavy cream instead of milk and added cheese to the sauce!

  7. Okay , I wish I could post a photo because it was very delicious. We didn’t have sour cream so I improvised and made the sauce how I would gravy . Definitely recommending these recipes to friends and family. 

    • Yayy! Thanks so much for the great comments and review Rachael, your support is the best!💖 I love that youll be recommending this to friends and family!

  8. Can you make this without sour cream?

    • Hi Janice, that is a pretty major part of the sauce in this recipe so I wouldn’t recommend it. The sauce itself would be thin and too salty without it.

  9. Ha! I went to the fabric store and bought nothing but walked out a winner winner chicken dinner with this recipe.  It was shared by a gal who worked there.

  10. Made this for the family tonight. Didn’t have cream of chicken but had cream of celery on hand, and added some better than bullion chicken flavor and substituted sour cream for heavy cream(again what was on hand) my youngest loved it so much he asked me to make it for his birthday next month! We also had baked potatoes with bacon and cheese! 

    • Wow sounds like you did a great job if the little one wants it for his birthday, nice work!🙌 Thanks so much for taking the time to leave a comment!

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