Creamy Ranch Chicken is the kind of dinner recipe that makes weeknights feel special without requiring hours in the kitchen. Juicy, pan-seared chicken breasts are bathed in a rich, savory sauce made with cream of chicken soup, sour cream, milk, and a generous helping of Ranch seasoning. It’s a dish packed with flavor, offering a balance of creamy, tangy, and herbaceous notes, and it pairs effortlessly with comfort-food staples like mashed potatoes, rice, or roasted vegetables.
The magic of this recipe is how easily it comes together. Slicing the chicken into thinner cutlets ensures a quick and even sear, giving each piece a golden crust that locks in moisture. Then, the sauce simmers gently in the same pan, picking up all the flavor from the chicken. The end result is a smooth, velvety Ranch-infused gravy that soaks beautifully into everything on your plate. Whether you’re cooking for your family or meal prepping for the week, this dish offers reliable comfort with bold flavor.
Why You’ll Love This Recipe
• Creamy, savory, and packed with bold Ranch flavor
• Quick enough for weeknights, impressive enough for guests
• Uses simple ingredients and one skillet
• Customizable with your favorite vegetables or sides
• Leftovers reheat beautifully
Ingredients
• 2 large boneless, skinless chicken breasts
• 2 teaspoons Italian seasoning
• Salt and pepper, to taste
• 2 tablespoons butter, melted
• 2 tablespoons olive oil (or substitute vegetable or canola oil)
• 1 can (10.5 oz) cream of chicken soup
• 1½ cups milk
• 1 cup sour cream, at room temperature
• ½ teaspoon onion powder
• 1 ounce Ranch seasoning mix (about 3 tablespoons)
Instructions
Step 1: Prepare the Chicken
Slice each chicken breast horizontally into 2 to 3 thin cutlets, about ½ inch thick. Use a meat mallet or tenderizer to pound the pieces evenly if needed.
Season both sides with Italian seasoning, salt, and pepper.
Brush one side of each piece with the melted butter.
Step 2: Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
When the oil is hot, place the chicken buttered side down in the skillet. Cook for about 4 to 5 minutes per side, or until the surface develops a golden-brown crust and the chicken is cooked through.
Transfer the cooked chicken to a plate and cover loosely with foil. Repeat with remaining chicken, adding more oil as needed.
Step 3: Make the Sauce
In the same skillet, remove any excess oil, leaving about 1 tablespoon behind to preserve the flavor.
Reduce the heat to medium and add the following to the pan:
• Cream of chicken soup
• Milk
• Sour cream
• Onion powder
• Ranch seasoning mix
Whisk everything together until the mixture is smooth and fully combined.
Bring to a gentle bubble, then reduce heat to low. Simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
Step 4: Return Chicken to the Skillet
Nestle the cooked chicken pieces into the sauce. Spoon some of the sauce over each cutlet to ensure they’re well coated.
Partially cover the skillet with a lid and let everything simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken further.
Step 5: Serve
Remove the skillet from heat and let it rest for 2 to 3 minutes.
Serve hot with a generous spoonful of creamy Ranch sauce over each piece of chicken.
Perfect Side Dishes
• Mashed potatoes
• Buttered egg noodles
• Steamed green beans or broccoli
• Roasted carrots or asparagus
• Garlic bread or crusty rolls
Tips for Success
• Pound the chicken evenly: This helps it cook faster and more uniformly.
• Use full-fat sour cream: It gives the sauce the richest texture and flavor.
• Warm the sour cream slightly: Bringing it to room temperature prevents curdling when added to the sauce.
• Don’t skip searing: It builds the base flavor for the sauce and locks in moisture.
• Use homemade or low-sodium cream of chicken soup if you prefer to control salt levels.
Storage and Reheating
• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Store cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm over low heat in a skillet or microwave, adding a splash of milk if the sauce has thickened too much.
Variations
• Add vegetables: Stir in sautéed mushrooms, spinach, or peas for a one-pan meal.
• Spicy twist: Add crushed red pepper flakes or a splash of hot sauce.
• Cheesy version: Sprinkle with shredded cheddar or mozzarella before the final simmer.
• Low-carb option: Serve over cauliflower mash or zucchini noodles.
Creamy Ranch Chicken is the kind of easy comfort food that hits the spot every time. With its rich, tangy sauce and tender pan-seared chicken, it’s a versatile recipe that you’ll want to keep in rotation all year long. Whether you’re feeding picky eaters or cooking for a crowd, it delivers big flavor with minimal effort.
