Creamy Ranch Chicken Skillet
Seared chicken breasts simmered in a savory ranch pan sauce.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts (5 to 8 oz each) pounded to an even 1 inch thickness
- salt and pepper to taste
- 3 tbsp butter divided
- 1 tbsp olive oil
- 1 tbsp flour
- 1 cup low-sodium chicken broth
- ½ cup milk
- ¼ cup sour cream
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- 1 packet (1 oz) ranch seasoning mix
- fresh parsley for garnish
Instructions
Cooking
- Pound the chicken to an even 1 inch thickness and season both sides with salt and pepper.
- Melt 1 tablespoon butter with the olive oil in a skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side, then move it to a plate.
- Reduce the heat to low and melt the remaining butter. Stir in the flour and cook for about one minute.
- Pour in the broth and scrape up the browned bits.
- Add the milk, sour cream, onion powder, garlic powder, Italian seasoning, and ranch seasoning mix and stir until smooth.
- Return the chicken and its juices to the pan and simmer gently until it reaches 165 degrees F and the sauce thickens slightly.
- Top with parsley and serve hot.
Notes
For a richer sauce, add more sour cream or a splash of cream. Pork or turkey can be used. Refrigerate leftovers within two hours and use within 3 to 4 days. Nutrition is an estimate.