These Creamy Ranch Chicken Breasts make the perfect weeknight dinner. The kids love it; it is packed with flavor and is also easy to make. Whether you're 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 a side of steamed veggies and mashed potatoes. It's also great with a simple green salad.
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Ingredients
For the chicken
2chicken breasts
¼cupall-purpose flour
½teaspoonsalt
½teaspoonblack pepper
½teaspoongarlic powder
2tablespoonsolive oil
1tablespoonbutter
For the sauce
1tablespoonbutter
2clovesgarlic, finely chopped
1tablespoonof the flour used to coat the chicken
1cupchicken broth(see note 1)
2tablespoonsranch seasoning(see note 2)
¼cupsour cream(see note 3)
salt and pepperto 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.