These Creamy Ranch Chicken Breasts make the perfect weeknight dinner. The kids love it; it is packed with flavor and easy to make.
It's a classic dish that will satisfy your cravings and leave you feeling full and content. Whether cooking for a crowd or feeding the family, this recipe is a winner. It's easy to make, requires only a few ingredients, and can be customized to suit your tastes.
This recipe is perfect for those nights when you want to whip up something quick and easy. I love serving this dish with steamed veggies and mashed potatoes. It's also great with a simple green salad.
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.
Chicken: The recipe uses two chicken breasts cut in half to produce four breast fillets. You may also purchase chicken cutlets or escalopes from the grocery store. (see below for how to cut your chicken breasts into cutlets)
Garlic: the recipe uses 2 garlic clothes, but I always say you should measure garlic with your heart, so feel free to add more.
Ranch seasoning: You can make your own or use store-bought ranch seasoning.
Chicken Broth: I use low-sodium chicken broth. You can substitute with veg broth.
Sour Cream: I use a full-fat sour cream. The recipe hasn't been tested with reduced-fat sour cream.
Cutting your chicken into cutlets
- Place the chicken breasts onto a chopping board and pat them dry with kitchen paper to prevent slipping. Hold a long sharp knife parallel to the chopping board, and cut through the middle of each chicken breast. You should end up with four juicy cutlets! Next, cover them with some plastic wrap or parchment paper and grab a heavy skillet or meat mallet. Bash the plumper ends down until they are an even thickness.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!
- The chicken breast cutlets will only need 3-4 minutes a side as they are thinner than a whole chicken breast.
- Once you have coated the chicken with flour, don't discard it yet. You will use a tablespoon of this flour to help thicken the sauce. It will be fully cooked so you don't need to worry about it touching the raw chicken.
- When you remove the chicken from the skillet, place it on a plate and tent it with foil.
- Reduce the heat the low before you add the sour cream, and then whisk it gently to melt it into the sauce. This gives you a smooth, silky sauce.
Why You'll Love This Creamy Ranch Chicken
- It is a versatile meal. Serve it with your favorite sides or over rice or pasta.
- Less washing up as the chicken and sauce cook in the same skillet.
- It is an inexpensive dinner as two chicken breasts will serve four people.
- It is easy and ready in under 30 minutes.
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Recipe Adaptions
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- Swap the chicken breasts for chicken thighs.
- Add some crunchy cooked bacon over the finished dish.
- Add some grated cheese to the finished dish. We like cheddar, but any cheese that melts well will work. Once everything is cooked, add it to the top of the chicken and broil it for a couple of minutes.
- Add extra veg by wilting some fresh or frozen spinach into the sauce at the end.
Serving Suggestions for Ranch Chicken
Sides: These Creamy Ranch Chicken Breasts are delicious served over mashed potato with a side of buttered veggies. Or add a side salad and some crispy potatoes.
Wine: The creamy, herby sauce is perfect served with a buttery Chardonnay, or cut the richness with a dry Soave. For red wine, pick Pinot Noir or Gamay.
More creamy chicken breast recipes
Enjoy x
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Get the Recipe
Creamy Ranch Chicken Breasts
Ingredients
For the chicken
- 2 chicken breasts
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon butter
For the sauce
- 1 tablespoon butter
- 2 cloves garlic, finely chopped
- 1 tablespoon of the flour used to coat the chicken
- 1 cup chicken broth (see note 1)
- 2 tablespoons ranch seasoning (see note 2)
- ¼ cup sour cream (see note 3)
- salt and pepper to taste
Instructions
To prepare the chicken
- Lay each chicken breast flat on a chopping board and pat them dry.2 chicken breasts
- Use a large sharp knife to cut them into cutlets. Ensure you keep the knife parallel to the board and cut sideways through the breast (see the bulk of post for pictures)
- Repeat with the second chicken breast.
- If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down. Cover it with parchment paper to protect the meat.
- Add the flour to a shallow dish.¼ cup all-purpose flour
- Season the chicken cutlets with salt, pepper, and garlic powder on both sides, then coat them lightly in the flour.½ teaspoon salt½ teaspoon black pepper½ teaspoon garlic powder
To cook the chicken
- Place a heavy skillet or frying pan over medium-high heat. Add the olive oil; once shimmering, add the butter and the chicken cutlets to the pan.2 tablespoons olive oil1 tablespoon butter
- Cook chicken cutlets for 3 minutes per side until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
To make the sauce
- Turn the heat under the skillet to low (don't wash it out), add the butter and the finely chopped garlic, and cook for 1-2 minutes until softened but not colored.1 tablespoon butter2 cloves garlic, finely chopped
- Add in the reserved flour and cook for 30 seconds.1 tablespoon of the flour used to coat the chicken
- Slowly add in the chicken broth, stirring constantly. Add the ranch seasoning, bring the sauce to a simmer, and cook for 2-3 minutes until thickened.1 cup chicken broth2 tablespoons ranch seasoning
- Reduce the heat to low and add the sour cream, whisking gently until it has melted into the sauce.¼ cup sour cream
- Add the chicken back into the pan, plus any collected juices. Simmer together for another 2 minutes.
- Season the sauce to taste and serve.salt and pepper
Notes
- I use low-sodium chicken broth, but you can substitute it with veg broth.
- You can make your own or use store-bought ranch seasoning.
- I use a full-fat sour cream. The recipe has yet to be tested with reduced-fat sour cream.
Nutrition
Nutrition is per serving
Angela Pagliarello says
Super creamy chicken recipe! I love to serve it with rice! An easy and delicious dinner!
Angela McQueen says
Amazing recipe! My family thoroughly enjoyed it. For anyone wondering if you can use low fat sour cream, I ran out of sour cream and had to use fat free Greek yogurt, and when I tell you it was fantastic!!! So low fat sour cream would, I assume, work just fine. I also used low sodium chicken bone broth, because it's what I keep on hand. Thank you for this wonderful recipe, it's now on our rotation!
Claire | Sprinkles and Sprouts says
Oh I am so glad you enjoyed it.
And great to know how we can substitute for the sour cream 🙂
Thanks for taking the time to reply.
Cx
Sue says
Delicious comfort food with either pasta or potatoes. YUM!
Puja says
Made these and they are a hit. My five year old loved them too!
Sherry Ronning says
Yummm! This was the perfect weeknight dinner! I made your creamy ranch chicken breasts recipe in under 30 minutes and my family loved it!