Description
This Creamy Ranch Chicken is a delightful dish that blends tender chicken breasts with a velvety ranch-style cream sauce, making it ideal for quick dinners and comforting meals.
Ingredients
Scale
- 2 large boneless chicken breasts
- 1/2 teaspoon garlic powder
- 1 teaspoon mixed herbs (or Italian seasoning)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1.5 tablespoons butter
- 1 tablespoon minced garlic (fresh)
- 1 tablespoon butter (for sauce)
- 1 tablespoon all-purpose flour
- 1 cup chicken stock
- 1/4 cup sour cream (room temperature)
- 1.5 tablespoons ranch seasoning
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Cut each chicken breast horizontally into four cutlets for even cooking.
- Season both sides of each cutlet with garlic powder, mixed herbs, salt, and pepper.
- Heat olive oil and butter in a skillet over medium-high heat, then sear chicken for 3-4 minutes per side until golden.
- Remove chicken and keep warm, then melt butter in the same skillet and sauté minced garlic until fragrant.
- Add flour to the garlic butter, cook for 30 seconds, then whisk in chicken stock.
- Stir in sour cream and ranch seasoning until combined and thickened.
- Return chicken to skillet and spoon sauce over, garnishing with parsley.
Notes
Allow sour cream to reach room temperature before mixing to prevent curdling.
Chicken cutlets can dry out if overcooked; aim for an internal temperature of 165°F.
Leftover sauce can be used for drizzling over veggies or baked potatoes.
Nutrition
- Serving Size: 1 cutlet
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 100mg