Easy Creamy Ranch Chicken

This recipe for Easy Creamy Ranch Chicken came from a hectic evening when I needed a simple, delicious meal for my three children. The rich flavors and creamy texture made it an instant family favorite that brings back memories of joyous, simple dinners.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 people

Course: Dinner

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Chicken

2 large boneless/skinless chicken breast
2 teaspoons Italian seasoning
to taste Salt/Pepper
2 tablespoons butter, melted
1-2 tablespoons olive oil

For the Sauce

10.5 oz. cream of chicken soup
1.5 cups milk
1 cup sour cream, at room temperature
0.5 teaspoon onion powder
1 oz. packet Ranch seasoning mix

Equipment

Large skillet
Meat tenderizer (optional)

Method

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.
Pat the chicken completely dry and sprinkle each side with Italian seasoning and salt/pepper. Brush one side of each piece with melted butter, making sure the butter is not too hot.
Heat olive oil in a large pan over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden brown crust has developed. Remove the chicken and set it aside.
Add the sauce ingredients to the same skillet over medium heat. Stir until combined. Let the sauce bubble gently and reduce for 5 minutes. Add the chicken back to the skillet and spoon the sauce on top.
Cover the skillet partially and let the chicken heat through and absorb the flavors from the sauce for about 10 minutes.

Notes

You can serve this dish with baked potatoes and spoon the extra sauce over each potato for added flavor.

Tried this recipe?