Creamy Ranch Chicken Breast (Print-Friendly Format)
Pan-seared chicken breast in a luscious ranch cream sauce, perfect for a quick and flavorful dinner.
# Required Ingredients:
→ Chicken
01 -
2 large boneless chicken breasts
02 -
0.5 teaspoon garlic powder
03 -
1 teaspoon mixed dried herbs
04 -
0.5 teaspoon salt
05 -
0.5 teaspoon ground black pepper
06 -
1 tablespoon olive oil
07 -
1.5 tablespoons unsalted butter
→ Ranch Sauce
08 -
1 tablespoon minced garlic
09 -
1 tablespoon unsalted butter
10 -
1 tablespoon all-purpose flour
11 -
240 ml chicken stock
12 -
60 ml sour cream
13 -
1.5 tablespoons Ranch seasoning
# How to Make It:
01 -
Slice each chicken breast horizontally to create 2 even cutlets.
02 -
Combine garlic powder, mixed dried herbs, salt, and pepper. Evenly coat both sides of the chicken cutlets with the seasoning blend.
03 -
Heat olive oil and 1.5 tablespoons of butter in a large skillet over medium-high heat. Sear the chicken cutlets on each side for 3–4 minutes until golden and cooked through. Remove chicken and keep covered.
04 -
In the same skillet, melt 1 tablespoon butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
05 -
Stir in flour and cook for an additional 30 seconds. Gradually add chicken stock, whisking constantly, to create a smooth sauce.
06 -
Reduce heat to low. Whisk in sour cream and Ranch seasoning until fully combined. Turn off the heat.
07 -
Return the chicken to the skillet, spooning the creamy ranch sauce over each cutlet before serving.
# Additional Information:
01 -
For best results, allow the chicken to rest under cover after searing to retain moisture.