Creamy Ranch Chicken Skillet (Print-Friendly Format)

Tender chicken simmered in a creamy ranch sauce. Enjoy with veggies and potatoes for easy comfort food.

# Required Ingredients:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 teaspoons Italian seasoning
03 - Salt, to taste
04 - Black pepper, to taste
05 - 2 tablespoons butter, melted
06 - 1-2 tablespoons olive oil

→ Creamy Ranch Sauce

07 - 300 grams cream of chicken soup
08 - 360 millilitres whole milk
09 - 240 grams sour cream, at room temperature
10 - 0.5 teaspoon onion powder
11 - 28 grams Ranch seasoning mix

# How to Make It:

01 - Slice each chicken breast lengthwise into 2 to 3 even pieces, approximately 1.25 centimetres thick. Use a meat tenderizer to ensure uniform thickness, if needed.
02 - Sprinkle both sides of each chicken piece with Italian seasoning, salt, and black pepper. Brush one side of each with melted butter, ensuring the butter is not too hot.
03 - Heat olive oil in a large skillet over medium-high heat. In batches, sear chicken for 4 to 5 minutes per side until golden brown. Remove chicken from skillet and set aside.
04 - In the same pan over medium heat, combine cream of chicken soup, milk, sour cream, onion powder, and Ranch seasoning mix. Stir continuously until well incorporated. Simmer gently for 5 minutes to reduce slightly.
05 - Return seared chicken to the skillet. Spoon sauce over each piece. Cover pan partially and allow chicken to absorb flavors over medium heat for approximately 10 minutes, until heated through.
06 - For enhanced presentation, serve alongside baked potatoes and seasonal vegetables, drizzling extra sauce over potatoes as desired.

# Additional Information:

01 - For optimal flavor, use Ranch seasoning mix rather than Ranch dip mix, as their formulations differ.
02 - Sour cream should be at room temperature to prevent curdling during sauce preparation.
03 - Crispy crumbled bacon may be added as a garnish for additional texture and flavor.
04 - If substituting smaller chicken breasts, use 3 to 4 instead of 2 large.
05 - Frozen vegetables may be stirred into the sauce mixture; allow extra time to heat through before recombining with chicken.
06 - Leftovers may be stored in airtight containers in the refrigerator for up to three days or frozen for up to three months.

Go Back